Honey Butter Chicken

Honey butter chicken is a simple, cozy dish that balances sticky sweetness and rich buttered savory notes with tender pieces of chicken. The sauce is glossy and clings to each bite, offering a soft, slightly crisp texture if you sear the chicken well. This recipe is quick to make, needs only a few pantry ingredients, and works great for weeknight dinners or a casual weekend meal. It also pairs nicely with rice, steamed vegetables, or a green salad for a complete plate. For a bite-sized crowd-pleasing twist, check the Honey Butter Chicken Bites recipe for a simple variation.

Table of Contents

Why You’ll Love This Honey Butter Chicken

Quick to make: ready in about 20–30 minutes from start to finish.
Minimal ingredients: uses common pantry items and fresh garlic.
Great texture: tender chicken with a glossy, saucy coating.
Flexible: works with thighs for juiciness or breasts for leaner meat.
Crowd-pleasing flavor: sweet, buttery, and savory in each bite.
Simple to scale: easy to double or halve for more or fewer servings.
Kid-friendly: mild, familiar flavors that appeal to most palates.
Easy cleanup: one pan cooking if you use a large skillet.

What Is Honey Butter Chicken?

Honey Butter Chicken is a pan-seared chicken dish finished in a simple honey-and-butter sauce with garlic and a touch of soy sauce for balance. It tastes sweet and buttery with a savory note from soy and bright garlic. The texture is soft and juicy inside, and slightly caramelized on the outside if you sear the pieces well. This dish feels like comfort food but comes together fast, so it’s perfect for weeknight dinners, casual lunches, or a weekend brunch plate when you want something special without much fuss.

Ingredients for Honey Butter Chicken

For the Base

1 lb chicken thighs or breasts, cut into bite-sized pieces (Thighs are juicier but breasts work well too.)

For the Sauce

1/4 cup honey (Adjust sweetness to preference.)
1/4 cup butter (Preferably unsalted.)
2 cloves garlic, minced (Use fresh for stronger flavor.)
1 teaspoon soy sauce (Use gluten-free if needed.)
Salt and pepper to taste

To Serve

Chopped parsley for garnish (optional)

Ingredient Notes (Substitutions, Healthy Swaps)

Chicken: Thighs hold moisture and stay tender with the sauce; breasts are leaner and cook faster. Trim fat if needed but keep some for flavor.
Honey: Use maple syrup or agave as an optional swap, but expect a slightly different flavor profile and thinner consistency.
Butter: If you need dairy-free, use a plant-based butter alternative. The sauce will still finish well.
Garlic: Garlic powder can work (about 1/2 teaspoon) if you don’t have fresh garlic, but fresh gives more aroma.
Soy sauce: Swap with tamari for gluten-free, or use a reduced-sodium version if you watch salt.
Salt and pepper: Season at the end and taste; a little salt enhances the honey’s sweetness.
Parsley: Optional for color. You can also use chives or green onion slices.

Step-by-Step Instructions

Step 1 – Prep the chicken and ingredients

Pat the chicken pieces dry with paper towels. Mince the garlic and measure the honey, butter, and soy sauce.
Season the chicken lightly with salt and pepper.
Visual cue: Dry chicken sears better and forms a light golden crust.

Step 2 – Brown the chicken

Heat a large skillet over medium-high heat. Add a small pat of butter or a thin slick of oil if desired. Add the chicken in a single layer and cook without crowding, about 3–4 minutes per side until golden and mostly cooked through.
Work in batches if needed so each piece browns.
Visual cue: Look for a golden-brown color on the edges.

Step 3 – Add garlic and build the sauce

Lower heat to medium. Push chicken to the side or remove briefly. Add the minced garlic to the pan and cook 20–30 seconds until fragrant.
Add honey, butter, and soy sauce. Stir to melt butter and combine into a glossy sauce.
Pro cue: Keep heat moderate to avoid burning the honey or garlic.

Step 4 – Finish cooking in the sauce

Return chicken to the pan (if removed). Spoon the sauce over the pieces and simmer 2–3 minutes until the sauce thickens slightly and chicken reaches an internal temperature of 165°F (74°C).
Visual cue: Sauce should coat a spoon and cling to the chicken without being runny.
Pro cue: If sauce is too thin, simmer a little longer; if it gets too thick, add a splash of water.

Step 5 – Taste and serve

Taste the sauce and adjust salt and pepper. Garnish with chopped parsley if using and serve hot with chosen sides.
Pro cue: Let the chicken rest 1–2 minutes off the heat so juices settle and sauce settles on the meat.

Pro Tips for Success

Dry the chicken well before searing to get a better crust and less steam in the pan.
Don’t overcrowd the pan; crowding lowers the temperature and prevents browning.
Keep heat at medium after adding honey; honey can burn quickly on high heat.
Use a meat thermometer to ensure breasts reach 165°F (74°C) and thighs reach a safe doneness without overcooking.
If honey crystallizes in cold weather, warm it slightly before measuring so it mixes smoothly.
To thicken sauce without overcooking the chicken, remove chicken and simmer sauce a minute or two until it coats the back of a spoon.
For even cooking, cut chicken into uniform pieces.

Flavor Variations

Optional: Spicy honey butter — add 1/4–1/2 teaspoon red pepper flakes or a drizzle of sriracha to the sauce for heat.
Optional: Citrus twist — stir in 1 teaspoon lemon or orange zest at the end for fresh brightness.
Optional: Herb-forward — add chopped thyme or rosemary when simmering for an aromatic touch.
Optional: Soy-light glaze — use low-sodium soy sauce and add 1 teaspoon rice vinegar for a tangy balance.
Optional: Sesame crunch — finish with a sprinkle of toasted sesame seeds and sliced green onion for texture.
Optional: Garlic-forward — increase garlic to 3 cloves for a stronger garlic presence.

Serving Suggestions

Serve over steamed white rice or brown rice to soak up the sauce.
Pair with buttery mashed potatoes to complement the honey butter flavor.
Add a green side like sautéed spinach, green beans, or a crisp salad for contrast.
Plate with roasted vegetables (carrots, broccoli, or asparagus) for a hearty meal.
Offer as a topping for buttered noodles for a simple family meal.
Serve as a casual brunch protein alongside eggs and toast.

Make-Ahead, Storage & Reheating

Make-ahead: You can cut the chicken and mince the garlic a day ahead and store in separate airtight containers in the fridge.
Sauce prep: Mix honey and soy together in a small container and refrigerate; melt butter and add when cooking.
Storage: Store cooked chicken in an airtight container in the refrigerator for up to 3–4 days.
Reheating: Reheat gently in a skillet over low-medium heat, adding a splash of water to loosen the sauce and prevent drying. Microwave on medium power in short intervals if needed, stirring between intervals.
Texture note: Reheated chicken can be slightly drier than fresh; adding a little extra butter or a splash of water helps restore gloss and moisture.

Storage and Freezing Instructions

Refrigerator: Keep cooked Honey Butter Chicken covered in an airtight container for 3–4 days.
Freezing: You can freeze cooked chicken pieces in a freezer-safe container for up to 2 months. Freeze with some sauce to help preserve moisture.
Thawing: Thaw overnight in the refrigerator before reheating.
If freezing uncooked, pack chicken pieces separately and freeze for up to 3 months, but keep honey and butter frozen separately if possible.
Not recommended to freeze if you plan to keep the sauce texture exactly as fresh, because honey and butter may change texture slightly after thawing; reheat gently and adjust sauce consistency with a small amount of butter or water.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
Approx. 380 kcal | 32 g | 21 g | 18 g | 0.5 g | 420 mg

Estimates vary by brands and portions.

FAQ About Honey Butter Chicken

Q: My sauce is too thin — how do I thicken it?
A: Simmer it longer on medium-low until it reduces to coat a spoon. Remove the chicken first to avoid overcooking.

Q: The sauce burned — what can I do?
A: Discard burned bits and start fresh in a clean pan. Cook honey and garlic at lower heat and watch closely.

Q: How do I prevent chicken from being dry?
A: Don’t overcook. Use a meat thermometer and stop cooking at 165°F (74°C). Thighs have more forgiving texture.

Q: Can I make this gluten-free?
A: Yes, use tamari or a gluten-free soy sauce substitute.

Q: Is it okay to use only honey or only butter?
A: The balance matters: honey gives sweetness and butter gives richness. You can adjust amounts but using both is recommended.

Q: Can I double the recipe for a crowd?
A: Yes. Cook in batches to maintain browning and avoid overcrowding the pan.

TastyInspo Notes

Finish with a light sprinkle of parsley or chives for a fresh look and color contrast.
Serve in shallow bowls so the sauce sits around the chicken for easy spooning.
Use the pan juices as a simple sauce spooned over rice or mashed potatoes for a richer plate.
For nicer plating, arrange chicken pieces over a mound of rice and spoon extra sauce on top.
Warm plates slightly before serving to keep the dish hot longer.

Troubleshooting

Bland flavor: Add a pinch more salt or a touch more soy sauce to balance the sweetness.
Overcooked chicken: Lower the heat and shorten searing time; use a thermometer to check for doneness.
Sauce too sweet: Add a splash of soy sauce or a few drops of lemon juice to cut sweetness.
Sauce too sticky or crystallized after cooling: Gently reheat and stir in a bit of water or extra butter to loosen it.
Garlic burned: Cook garlic only briefly on medium heat; add it after initial searing.
No browning on chicken: Increase heat slightly and don’t move the pieces until they naturally release from the pan.

Final Thoughts

This Honey Butter Chicken is a fast, comforting dish that blends sweet and savory in a buttery glaze. It’s easy to make with simple ingredients and adapts well to what you have on hand. Try it once as written, then tweak with the optional variations to suit your taste.

Conclusion

For another well-loved version and visual step-by-step ideas, see this take on Honey Butter Chicken recipe for inspiration and plating ideas.

Honey Butter Chicken (Sweet, Sticky, and So Easy)