This honey butter chicken skillet delivers juicy, golden chicken breasts basted in a garlic seasoned honey butter, all made in one pan in about 25 minutes.
The chicken is seasoned with garlic powder, paprika, salt, and pepper, seared until golden, then spooned with a sweet, buttery glaze right at the end. It is a simple weeknight dinner that uses fewer than ten ingredients and goes with almost any side.
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Why This Honey Butter Chicken Skillet Recipe Works
Patting the chicken dry before seasoning helps it brown instead of steam, which gives the surface a golden crust and keeps the inside juicy.
Butter mixed with honey melts into a glossy glaze that sticks to the chicken. Adding it at the end over low heat keeps the honey from burning.
Cooking everything in one skillet leaves the browned bits in the pan to flavor the glaze, and cleanup stays short.
Ingredients for Honey Butter Chicken Skillet
- 4 boneless skinless chicken breasts (about 1 1/2 pounds)
- 2 tablespoons olive oil
- 1/4 cup unsalted butter, softened
- 2 teaspoons honey
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 tablespoon chopped fresh parsley for garnish
Chicken breasts. Choose breasts of similar size, or pound thick ends to an even thickness so they cook at the same rate.
Olive oil. Olive oil handles the medium heat sear well and keeps the chicken from sticking to the pan.
Butter and honey. Softened butter blends easily with honey into a smooth spread that melts into the pan juices.
Garlic powder and paprika. These dry spices coat the chicken evenly and add color without burning in the skillet.
Parsley. Fresh parsley adds a bright finish that cuts through the buttery sweetness.
How to Make Honey Butter Chicken Skillet
1. Prep the chicken Pat the chicken dry with paper towels and season both sides with the salt, pepper, garlic powder, and paprika.
2. Heat the pan Warm the olive oil in a large skillet over medium heat until it shimmers.
3. Sear the first side Add the chicken and cook for 5 to 6 minutes, without moving it, until the underside is deep golden.
4. Flip and cook through Turn the chicken and cook another 5 to 6 minutes, until the center reaches 165 degrees F on an instant read thermometer.
5. Make the glaze Stir the softened butter and honey together in a small bowl while the chicken cooks.
6. Baste Reduce the heat to low, add the honey butter to the pan, and spoon it over the chicken for 1 to 2 minutes until glossy.
7. Rest and garnish Move the chicken to a plate, rest for 5 minutes, and sprinkle with parsley before serving.
How to Serve Honey Butter Chicken Skillet
Slice the chicken and spoon the pan juices over the top. It goes well with fluffy cilantro lime rice or creamy mashed potatoes and gravy to catch the sauce. For vegetables, add Parmesan garlic roasted Brussels sprouts, and for a dressier plate try fondant potatoes.
How to Store and Reheat Honey Butter Chicken Skillet
Cool the chicken and refrigerate it in an airtight container within 2 hours. It keeps for 3 days. Reheat in a skillet over medium low heat with a spoonful of water or broth, or in the microwave, until it reaches 165 degrees F. Spoon any leftover honey butter from the pan over the top before reheating.
Tips and Variations for Honey Butter Chicken Skillet
Pound thick breasts. Even thickness means every piece finishes together, so none dries out while the thick ones catch up.
Use a thermometer. An instant read thermometer is the reliable way to confirm 165 degrees F in the thickest part.
Rest before slicing. Five minutes of rest lets the juices settle, so the chicken stays moist.
Do not crowd the pan. Use a large skillet so the pieces brown rather than steam.
Add heat. A pinch of red pepper flakes in the butter gives the glaze a gentle kick.
Add lemon. A squeeze of lemon at the end brightens the honey butter.
Honey and infants. Honey is not safe for children under 1 year old, so skip the glaze for babies.
Handle raw chicken safely. Do not rinse raw chicken, wash hands and surfaces after handling it, and read FDA safe food handling guidance for general guidance.
Frequently Asked Questions About Honey Butter Chicken Skillet
How do I know my honey butter chicken skillet is cooked through?
Check the thickest part with an instant read thermometer, which should read 165 degrees F. The juices should also run clear.
Can I use chicken thighs in honey butter chicken skillet?
Yes. Boneless thighs work well and cook for about the same time, though they may need a few extra minutes to reach 165 degrees F.
Why did my honey butter chicken skillet glaze burn?
Honey burns quickly over high heat. Lower the heat before adding the honey butter and spoon it over the chicken for only 1 to 2 minutes.
Can I make the honey butter ahead?
Yes. Mix the butter and honey and keep it covered in the refrigerator for up to 3 days. Let it soften before using.
What can I use instead of garlic powder?
Onion powder or Italian seasoning works in its place.
Honey Butter Chicken Skillet
Equipment
- Large skillet
- Instant read thermometer
- Small bowl
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts about 1 1/2 lb
- 2 tbsp olive oil
- ¼ cup unsalted butter softened
- 2 tsp honey
- 1 tsp garlic powder
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp paprika
- 1 tbsp chopped fresh parsley for garnish
Instructions
Cooking
- Season. Pat the chicken dry and season with salt, pepper, garlic powder, and paprika.
- Sear. Cook in hot olive oil over medium heat 5 to 6 minutes per side until it reaches 165 degrees F.
- Mix the glaze. Stir the softened butter and honey together in a small bowl.
- Baste. Lower the heat, add the honey butter, and spoon it over the chicken for 1 to 2 minutes.
- Rest. Rest the chicken 5 minutes, then garnish with parsley.
