Honey Garlic Butter Chicken
Browned chicken thighs in a glossy sauce of butter, garlic, honey, and paprika, made in one skillet.
Equipment
- Large skillet
- Instant read thermometer
- Wooden spoon
Ingredients
Main Ingredients
- 1 ½ lb boneless, skinless chicken thighs trimmed and patted dry
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 4 tbsp unsalted butter divided
- 3 cloves garlic minced
- 1 cup low sodium chicken broth
- 1 tbsp honey
- 1 tbsp fresh parsley chopped, for garnish
Instructions
Cooking
- Season. Dry the thighs and coat them with salt, pepper, and paprika.
- Brown. Melt 1 tablespoon butter in a large skillet over medium high heat. Cook the thighs 5 to 7 minutes per side until deep golden and set them aside.
- Bloom the garlic. Reduce the heat to medium, melt in the remaining butter, and stir in the garlic for 30 seconds.
- Reduce the sauce. Add the broth and honey, scrape up the browned bits, and simmer 8 to 10 minutes until reduced by half.
- Return the chicken. Set the thighs back in, spoon sauce over them, and simmer 2 to 3 minutes until 165 degrees F. Top with parsley.
Notes
Substitutions: Use pounded chicken breasts, or add shredded Monterey Jack for the last 2 minutes.
Tips: Add the honey with the broth rather than earlier, and keep the heat steady.
Storage: Refrigerate for 3 to 4 days and reheat to 165 degrees F. Freeze the chicken with a little sauce for up to 3 months.