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Honey butter chicken glazed in sticky caramel sauce served over white rice and garnished with sliced green onions

Honey Butter Chicken

A quick and easy skillet chicken recipe coated in a rich, sticky honey butter sauce with soy sauce and apple cider vinegar. Ready in 20 minutes and perfect for busy weeknights.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian-Inspired
Calories: 503
Ingredients Equipment Method Notes

Ingredients
  

  • 0.25 cup all-purpose flour
  • 0.5 tsp garlic powder
  • 0.25 tsp cayenne pepper
  • 0.5 tsp onion powder
  • 1 tsp salt for the chicken coating
  • 0.25 tsp ground black pepper for the chicken coating
  • 1 lb chicken breasts cut into 1-inch pieces
  • 1 tbsp unsalted butter for cooking the chicken
  • 1 tbsp canola oil or any light neutral oil
  • 1 tbsp green onions sliced, for garnish
  • 5 tbsp unsalted butter room temperature, for the sauce
  • 0.5 cup honey
  • 1 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 0.25 tsp salt for the sauce
  • 0.125 tsp ground black pepper for the sauce

Equipment

  • Large cast-iron skillet
  • Large mixing bowl
  • Wooden spoon or spatula

Method
 

  1. In a large bowl, combine the flour, garlic powder, cayenne pepper, onion powder, salt, and black pepper. Add the chicken pieces and toss until every piece is fully coated. Shake off any excess flour before placing the chicken in the pan to avoid a dense coating.
  2. Heat a large cast iron skillet over medium heat. Add 1 tablespoon of butter and the canola oil together and let the butter melt. Once the butter starts to foam, add the chicken pieces in a single layer with space between each piece. Cook 2 to 3 minutes per side until deep golden brown and cooked through. Remove the chicken and set aside on a plate.
  3. Reduce the heat to low. Add the remaining 5 tablespoons of butter to the same skillet and let it melt slowly. Do not raise the heat to speed this up.
  4. Add the honey, soy sauce, apple cider vinegar, salt, and pepper to the melted butter. Stir constantly over low heat for 2 to 3 minutes until the sauce thickens into a smooth, glossy, caramel-like consistency. Watch carefully and do not let the honey burn.
  5. Return the chicken to the skillet and toss until every piece is fully coated in the honey butter sauce. Turn off the heat and let the chicken rest in the pan for 5 minutes to allow the sauce to cling properly.
  6. Transfer to a serving platter, garnish with sliced green onions, and serve immediately over white rice.

Notes

Keep the heat on low the entire time you make the sauce. Honey burns quickly over medium or high heat. For the crispiest chicken, avoid crowding the pan during the frying step and shake off all excess flour before cooking. Leftovers keep in the fridge for up to 3 days and reheat best in a skillet over low heat with a splash of water or chicken broth.