Honey Butter Chicken Bites

This honey butter chicken recipe is trending fast — cozy, bold, and perfect for busy nights. These sticky-sweet, garlicky chicken bites cook in one skillet, in about the time it takes to make a pot of rice. You get juicy, golden pieces of chicken coated in a glossy honey butter sauce that tastes like takeout meets homemade comfort.

It’s family-friendly, weeknight-friendly, and reheats like a dream for lunches. If you’ve been craving an easy honey butter chicken you can actually pull off on a Tuesday, this is your new go-to.

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Honey Butter Chicken Bites

This honey butter chicken recipe is cozy, bold, and perfect for busy nights — juicy, golden pieces of chicken coated in a glossy honey butter sauce that tastes like takeout meets homemade comfort. Ready in about 30 minutes, it’s a weeknight‑friendly, family‑friendly skillet dinner that reheats beautifully for lunches too.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories 480 kcal

Ingredients

  

Chicken Bites

• 1½ lb boneless, skinless chicken breasts or thighs cut into 1-inch pieces
• ½ tsp fine sea salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika (sweet or smoked)
• 3 tbsp cornstarch
• 2 tbsp neutral oil (avocado, canola, or light olive oil)

Honey Butter Sauce

• 4 tbsp unsalted butter
• ⅓ cup honey
• 2 tbsp low-sodium soy sauce
• 2 tbsp chicken broth or water
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice (or 2 tsp apple cider vinegar)
• ¼–½ tsp red pepper flakes (optional) to taste
• pinch salt and black pepper to taste

Serving & Garnish (optional)

• 4 cups cooked jasmine rice (about 1½ cups dry)
• 8 oz fresh green beans, trimmed and lightly steamed or sautéed
• 2 green onions, thinly sliced
• 1–2 tsp toasted sesame seeds (optional)

Instructions

 

• Pat the chicken pieces dry with paper towels. Sprinkle with salt, pepper, garlic powder, and paprika, then toss to coat evenly. Add the cornstarch and toss again until all pieces are lightly coated.
• Heat the neutral oil in a large skillet over medium‑high heat. Once hot and shimmering, add the chicken in a single layer (in batches if needed). Cook undisturbed 3–4 minutes until the bottoms are golden and crisp, then flip and cook another 3–4 minutes until cooked through and nicely browned (internal temperature should reach 165°F / 74 °C).
• Transfer the cooked chicken to a plate and tent loosely with foil while you make the sauce.
• Reduce heat to medium‑low. In the same skillet, add the butter and let it melt, scraping up any browned bits from the bottom of the pan. Add the minced garlic and cook about 30 seconds until fragrant (don’t let it brown).
• Whisk in the honey, soy sauce, chicken broth (or water), lemon juice, red pepper flakes, and a pinch of salt and pepper. Bring to a gentle simmer and stir often for 2–3 minutes until the sauce thickens slightly and becomes glossy. If too thin, simmer another minute; if too thick, add a splash of water.
• Return the chicken (and any juices from the plate) to the skillet. Toss the chicken in the honey butter sauce for 1–2 minutes over low heat until each piece is fully coated and the sauce clings like a glaze. Taste and adjust — add more honey for sweetness or a squeeze of lemon for brightness.
• Turn off the heat and stir in the sliced green onions (reserve some for topping if desired).
• Spoon the honey butter chicken bites over warm jasmine rice, add steamed green beans on the side or tuck into the bowl. Drizzle any extra sauce over the top and finish with sesame seeds and more green onion if using. Serve immediately while hot and glossy.

Notes

To make it milder, skip or reduce the red pepper flakes. For extra crunch, double the cornstarch and cook the chicken in two batches so it stays crisp before saucing. You can also swap in chicken thighs for juicier bites, or bake instead of searing — just bake at 400°F for 12–15 minutes and then toss with the sauce. For a lighter option, serve over cauliflower rice or with extra vegetables. The recipe is naturally pork-free and alcohol-free.

Why You’ll Love This Honey Butter Chicken Bites Recipe

• Ready in about 30 minutes from start to finish.
• Uses simple pantry ingredients you probably already have.
• One-skillet main dish that pairs with rice, noodles, or veggies.
• Sweet, savory, slightly spicy sauce that kids and adults both love.
• Easy to scale up for meal prep or a crowd.
• Naturally pork-free and alcohol-free.

Quick Recipe Overview

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

These honey butter chicken bites start with lightly coated chicken pieces seared until crisp, then tossed in a buttery honey garlic sauce that clings to every bite. It’s the honey butter chicken skillet dinner you can keep on repeat all year.

What Is Honey Butter Chicken Bites?

Honey butter chicken bites are small pieces of chicken breast or thigh quickly pan-seared and then simmered in a sweet, savory sauce made from honey, butter, garlic, and a splash of soy sauce.

Because the chicken is cut into bite-sized pieces, it cooks fast and stays juicy, while the sauce reduces into a sticky glaze. Think of it as a cozy mash-up of honey garlic chicken and a simple butter sauce, but with way less work than takeout.

Serve it over fluffy jasmine rice with a green veggie on the side, and you’ve got a complete, comforting meal that feels special without being fussy.

Ingredients for Honey Butter Chicken Bites

For the Chicken Bites

• 1½ lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• ½ tsp fine sea salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika (sweet or smoked)
• 3 tbsp cornstarch
• 2 tbsp neutral oil (avocado, canola, or light olive oil)

For the Honey Butter Sauce

• 4 tbsp unsalted butter
• ⅓ cup honey
• 2 tbsp low-sodium soy sauce
• 2 tbsp chicken broth or water
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice (or 2 tsp apple cider vinegar)
• ¼–½ tsp red pepper flakes, to taste
• Pinch of salt and black pepper, to taste

For Serving & Garnish

• 4 cups cooked jasmine rice (about 1½ cups dry)
• 8 oz fresh green beans, trimmed and lightly steamed or sautéed
• 2 green onions, thinly sliced
• 1–2 tsp toasted sesame seeds (optional)

How to Make Honey Butter Chicken Bites

1. Prep the Chicken

Pat the chicken pieces dry with paper towels so they’ll sear instead of steam. Add them to a medium bowl.

Sprinkle in the salt, pepper, garlic powder, and paprika. Toss until every piece is evenly coated with the seasoning.

Add the cornstarch and toss again, making sure all surfaces of the chicken are lightly coated. This thin coating helps the chicken get that crispy edge and also thickens the honey butter chicken sauce later.

2. Sear the Chicken Bites

Heat the neutral oil in a large skillet (12-inch works well) over medium-high heat. When the oil is hot and shimmering, add the chicken in a single layer, leaving a little space between pieces. Work in 2 batches if your pan is smaller.

Let the chicken cook undisturbed for 3–4 minutes, until the bottoms are golden and lightly crisp, then flip and cook another 3–4 minutes, until cooked through and nicely browned.

The safest way to check is to use an instant-read thermometer and make sure the thickest piece reaches 165°F in the center for chicken.FSIS+1

Transfer the cooked chicken to a plate and tent loosely with foil while you make the sauce.

3. Make the Honey Butter Sauce

Reduce the heat to medium-low. In the same skillet, add the butter. Let it melt, scraping up any browned bits from the bottom of the pan with a wooden spoon (that’s extra flavor).

Stir in the minced garlic and cook for about 30 seconds, just until fragrant—don’t let it brown.

Whisk in the honey, soy sauce, chicken broth or water, lemon juice, red pepper flakes, and a small pinch of salt and pepper.

Bring the mixture to a gentle simmer, stirring often, for 2–3 minutes. The sauce should thicken slightly and look glossy. If it seems too thin, let it bubble for another minute; if it’s too thick, splash in a tablespoon of water.

4. Coat the Chicken in Sauce

Return the cooked chicken bites (and any juices on the plate) to the skillet.

Toss the chicken in the honey butter sauce, stirring for 1–2 minutes over low heat until each piece is fully coated and the sauce clings like a glaze.

Taste and adjust: add a bit more honey if you want it sweeter, or a squeeze of lemon if you want extra brightness.

Turn off the heat and sprinkle in the sliced green onions. Reserve some for topping if you like.

5. Serve

Spoon the honey butter chicken bites over warm jasmine rice. Add the steamed green beans on the side or tuck them right into the bowl.

Drizzle any extra sauce from the pan over the top and finish with sesame seeds and more green onion. Serve immediately while hot and glossy.

Customize the Flavor / Heat

• Make it milder: Skip the red pepper flakes or use just a tiny pinch. You can also add an extra tablespoon of butter to soften the sweetness and heat.
• Make it spicier: Add up to 1 tsp red pepper flakes or swirl in a little sriracha or your favorite hot sauce with the honey.
• Make it sweeter: Increase honey to ½ cup for extra sticky-sweet honey butter chicken.
• Make it more savory: Add ½ tsp extra soy sauce or a dash of garlic powder at the end.
• Make it tangier: Add up to 2 tbsp lemon juice total, or use a splash of apple cider vinegar for a subtle tang.
• Make it creamier: Whisk in 2–3 tbsp of heavy cream or half-and-half at the very end, off heat, for a silky, slightly creamy sauce (it will mellow the sweetness).
• Make it lighter: Use 2 tbsp butter instead of 4 and add a bit more broth to stretch the sauce.

Variations & Add-Ins

• Veggie boost: Add thinly sliced bell peppers, snap peas, or matchstick carrots to the skillet after searing the chicken and sauté for 2–3 minutes before adding the sauce.
• Crispy chicken twist: For extra crunch, double the cornstarch and cook the chicken in two batches so it stays really crisp before saucing.
• Chicken thigh version: Use boneless, skinless chicken thighs for even juicier bites—they’re very forgiving and hard to overcook.
• Honey butter chicken bowls: Serve over rice with shredded cabbage, cucumber slices, and a drizzle of yogurt or mayo mixed with a bit of honey and lemon.
• Low-carb option: Swap the rice for cauliflower rice or a bed of sautéed zucchini and peppers.
• Sesame-forward: Add 1 tsp toasted sesame oil at the very end and extra sesame seeds on top for a nutty twist.

Make It a Balanced Meal

This honey butter chicken gives you a solid protein base, especially if you use about 1½ lb of chicken for four servings. The jasmine rice adds satisfying carbs for energy, and the butter provides some fat that makes the meal feel extra cozy.

To balance things out, pile on the green beans or another non-starchy veggie like broccoli, snap peas, or a crunchy side salad. Aim to fill half your plate or bowl with veggies, a quarter with rice or another grain, and a quarter with chicken.

If you want a lighter plate, use a smaller scoop of rice and add more vegetables. If you need more staying power (hello, teenagers!), increase the rice or add another small protein portion.

Meal Prep, Storage & Reheating

Let leftover honey butter chicken bites cool slightly, then store them in airtight containers in the fridge for 3–4 days. This lines up with general food safety guidance for cooked chicken and leftovers.Ask USDA+2FSIS+2

You can store the chicken and rice together for grab-and-go lunches, or keep them separate if you prefer the textures a bit fresher.

For reheating on the stovetop, add the chicken (and rice, if you like) to a skillet with a splash of water or broth. Warm over medium-low heat, stirring occasionally, until hot and saucy.

For microwave reheating, cover loosely and heat in 30–45 second bursts, stirring between each, until steaming hot all the way through.

For longer storage, you can freeze the honey butter chicken (without rice) in freezer-safe containers for up to 2–3 months for best quality. Thaw overnight in the fridge before reheating, and always reheat until the chicken is piping hot in the center.

Approximate Nutrition (Per Serving)

These numbers are rough estimates and will vary based on exact ingredients and sides:

• Calories: ~480
• Protein: ~35 g
• Carbohydrates: ~42 g
• Fat: ~18 g

This estimate assumes ¼ of the chicken, sauce, and about 1 cup cooked jasmine rice per serving. It’s for general guidance only and not medical or dietary advice.

TastyInspo Notes

I love this honey butter chicken for those nights when everyone is hungry right now and takeout feels like the only option. Once the rice is going, you can have the chicken bites seared, sauced, and ready to serve before anyone has time to wander into the kitchen asking what’s for dinner.

It’s also a great “bridge” recipe for picky eaters—the sweetness from the honey and the familiar buttery flavor make it super approachable, while the garlic and soy keep it interesting for adults. You can easily keep the heat mild and let people add their own spice at the table.

If you like to meal prep, honey butter chicken bites reheat beautifully. Pack them with rice and green beans in containers for a lineup of glossy, comforting lunches that you’ll actually look forward to.

Serving Ideas & Pairings

• Spoon over jasmine rice with green beans, as written, for a classic weeknight bowl.
• Serve with simple buttered noodles or egg noodles and a side salad.
• Pair with roasted veggies like carrots, broccoli, or Brussels sprouts tossed in a bit of olive oil, salt, and pepper.
• Add a crunchy side like an Asian-inspired slaw with cabbage, carrot, and a light vinaigrette to cut through the richness.
• For drinks, keep it simple with sparkling water, iced tea, or lemon water to balance the sweet-savory honey butter chicken.

FAQs about Honey Butter Chicken Bites

Final Thoughts

Honey Butter Chicken Bites are the kind of cozy, fast skillet dinner that makes busy nights feel special with almost zero stress. With juicy chicken, a sticky honey butter chicken sauce, and simple sides like rice and green beans, this is a Discover-worthy recipe you’ll want to keep in your weekly rotation.