This Honey Butter Chicken Recipe comes together in one skillet in just 15 minutes. Bite-sized chicken thighs are coated in a buttery honey garlic sauce with a splash of apple cider vinegar for the perfect balance of sweet and savory flavors.
I’ll let you in on a little secret: I’m not always in the mood to cook. As much as I love being in the kitchen, some nights I’d rather curl up with a good book or relax on the couch.
That’s exactly why this honey butter chicken is one of my favorite weeknight dinners. It’s quick, easy, and made with a handful of simple ingredients, but it tastes like something you’d order from your favorite takeout spot.
Nothing feels better than getting dinner on the table fast and having everyone ask for seconds. This recipe has saved us from ordering takeout more times than I can count, and it’s always a hit with the whole family.
Table of contents
Ingredients You’ll Need
This recipe keeps things simple with a handful of pantry staples that come together to make an irresistibly sweet-and-savory sauce.
- Chicken thighs: About 4 to 6 boneless, skinless thighs. I prefer thighs because they stay juicy and caramelize beautifully, but chicken breasts work too.
- Butter: Creates the rich base for the sauce.
- Honey: Adds sweetness and helps create that sticky glaze.
- Garlic: Gives the sauce a bold, savory flavor.
- Apple cider vinegar: Balances the sweetness and adds a little tang. White vinegar can be used in a pinch.
- Olive oil: Helps the chicken brown quickly without burning the butter.
- Fresh parsley: Optional, but adds a pop of color and freshness before serving.
How to Make Honey Butter Chicken
This easy skillet dinner comes together in just a few simple steps. For exact measurements and detailed instructions, scroll down to the recipe card.
- Cook the chicken. Brown the bite-sized chicken pieces in a hot skillet until cooked through.
- Add the sauce ingredients. Stir in the butter, honey, garlic, and apple cider vinegar.
- Glaze the chicken. Simmer and toss until the sauce thickens and coats every piece.
- Serve. Garnish with parsley and enjoy over mashed potatoes, rice, or your favorite side dish.
How to Make Honey Butter Glaze for Chicken
If there’s one thing I love about this recipe, it’s the sauce. With just butter, honey, garlic, and apple cider vinegar, it creates a glossy glaze that’s sweet, savory, and completely irresistible.
The vinegar is the secret ingredient here. It balances the honey’s sweetness and keeps the sauce from feeling too rich, giving every bite the perfect sweet-and-tangy flavor.
This recipe is designed to lightly coat the chicken rather than create a lot of extra sauce. The glaze thickens as it cooks, helping it cling to every piece of chicken for maximum flavor.
Want extra sauce for drizzling over mashed potatoes or rice? Double the sauce ingredients, then remove the chicken and let the sauce simmer for a minute or two until slightly thickened before serving.
Recipe Tips
This recipe is wonderfully simple, but a few quick tips will help you get the best flavor and texture.
- Use chicken thighs for the juiciest results and the best flavor.
- Cut the chicken into bite-sized pieces so more of the surface can caramelize in the sauce.
- Don’t overcook the chicken. Once it’s browned and coated in the glaze, remove it from the heat to keep it tender.
- If you’d like extra sauce for rice or mashed potatoes, double the sauce ingredients and simmer until slightly thickened.
Troubleshooting & FAQs
Why isn’t my sauce thickening?
If the sauce still seems thin after a few minutes, remove the chicken from the skillet and let the sauce simmer uncovered until it becomes glossy and slightly thickened. Then return the chicken to the pan and toss to coat.
Can I use chicken breasts instead of chicken thighs?
Yes! Chicken breasts work well in this recipe when cut into bite-sized pieces. Just be careful not to overcook them, since they can dry out faster than thighs.
Can I double this recipe?
Absolutely. Use a very large skillet, or cook the chicken in batches so it browns rather than steams. Once all of the chicken is cooked, toss everything together with the sauce.
Can I cook the chicken in the oven or air fryer?
Yes. Bake the chicken at 425°F or air-fry it at 400°F until the internal temperature reaches 165°F. Toss the cooked chicken with the honey butter sauce before serving.
How many chicken thighs are in 1 pound?
One pound of boneless, skinless chicken thighs usually contains 4 to 6 thighs, depending on thigh size.
Tools You’ll Need
Large Non-Stick Skillet: A large non-stick skillet is the best choice for this recipe because it gives the chicken plenty of room to brown and caramelize rather than steam. The non-stick surface also helps the honey butter glaze coat the chicken without sticking to the pan.
Wooden Spoon: A sturdy wooden spoon makes it easy to stir the chicken and gently toss it in the sauce as it thickens. It’s also great for scraping up any flavorful bits from the bottom of the skillet without damaging the pan.
*This post originally posted on 11/11/2017.
Honey Butter Chicken Recipe
Ingredients
- 1 teaspoon olive oil
- 3 tablespoons butter divided
- 1 pound boneless skinless chicken thighs cut into bite-size pieces
- salt and pepper
- 2 ½ tablespoons honey
- 1 large clove garlic minced
- 1 ½ tablespoons apple cider vinegar
- fresh parsley finely chopped, for garnish
Equipment
Method
- Heat 1 teaspoon olive oil and 1 tablespoons butter in a large non-stick skillet over high heat.
- When the butter is melted, add 1 pound boneless skinless chicken thighs. Sprinkle with salt and pepper, then cook until it changes from pink to white and starts to brown.
- Add the remaining 2 tablespoons butter, 2 1/2 tablespoons honey, 1 large clove garlic, and 1 1/2 tablespoons apple cider vinegar. Bring to a simmer. Turn the chicken to coat in the sauce until it is golden and caramelized.
- Once the chicken is browned all over, remove it from the heat. Pile chicken onto mashed potatoes, and drizzle with the sauce in the pan. Garnish with fresh parsley if desired.
Aubrey’s Tips
- Extra Sauce: Double the sauce ingredients if you’d like extra for drizzling over mashed potatoes or rice. Remove the chicken and simmer the sauce for 1 to 2 minutes to thicken before serving.
- Scaling: Double the recipe using a very large skillet, or cook the chicken in batches so it browns rather than steams.
- Oven Method: Bake the chicken at 425°F until the internal temperature reaches 165°F, then toss it with the honey butter sauce before serving.
Did you make it?
Show me! @aubrey_realhousemoms or tag #realhousemoms!Storage, Reheating, and Freezing
If you have leftovers, let the chicken cool completely before storing it in an airtight container.
- Refrigerator: Store leftover honey butter chicken in the fridge for up to 4 days.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Skillet Reheating: Warm the chicken in a skillet over medium-low heat with a splash of water to loosen the sauce.
- Microwave Reheating: Microwave in 30-second intervals, stirring between each, until heated through.
The sauce may thicken as it sits, but it loosens back up nicely once reheated.
What to Serve with Honey Butter Chicken
This sweet and savory chicken pairs well with simple sides that can soak up every bit of the honey butter glaze.
- Mashed Potatoes: My favorite way to serve this chicken. The creamy potatoes are perfect for catching the extra sauce.
- Steamed rice: A simple side that lets the flavors of the chicken shine.
- Parmesan Roasted Broccoli: The crispy edges and savory flavor pair perfectly with the sweet glaze.
If I’m making broccoli, I pop it in the oven first and then cook the chicken while it roasts, so everything is ready at the same time.
Want more chicken recipes?
If easy chicken dinners are always on your weekly menu, here are a few more family favorites to try next!
- Honey Garlic Chicken Thighs
- Orange Chicken
- Creamy Garlic Butter Chicken
- French Onion Chicken Thighs
- Brown Sugar Pineapple Chicken
Amber says
After reading the comments, I removed the chicken from the sauce and then returned it to the pan. This was delicious! All 4 of my kids loved it and the mashed potatoes went really well with it. I doubled it for my family of 6 and it almost wasn’t enough. But I did have to trim a lot of fat off the thighs first.
Alysia says
The flavor of this recipe is okay but I would definitely recommend after cooking the chicken to drain the liquids out there’s liquid that comes from, when you cook it which makes the sauce tend to take a long time to thicken intern leaving the chicken way overcooked and I would also premake the sauce and have it pretty much thickened before I put the chicken in it that way your chicken won’t be overcooked
Pat says
I DID use chicken breast for this recipe, being careful to remove it from the sauce when I knew it was done. I then allowed the sauce to reduce to the consistency I wanted. I also did add a teaspoon of Sriracha and a bit of salt and pepper to taste.
This is a keeper!