Description
Indulge in this quick and easy Honey Butter Chicken, featuring tender chicken bites coated in a rich, sweet, and savory honey butter sauce. Perfect for busy weeknights, this dish pairs beautifully with white rice and sautéed green beans!
Ingredients
Units
Scale
For the Chicken:
- 1/4 cup all-purpose flour
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 tsp onion powder
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1 lb chicken breasts, cut into 1-inch pieces
- 1 tbsp unsalted butter
- 1 tbsp canola oil (or any light oil)
- 1 tbsp green onions, sliced
For the Honey Butter Sauce:
- 5 tbsp butter, room temperature
- 1/2 cup honey
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1/4 tsp salt
- 1/8 tsp ground black pepper
Instructions
Chicken
- Coat the Chicken:
- In a large bowl, combine flour, garlic powder, cayenne pepper, onion powder, salt, and black pepper.
- Toss the chicken pieces in the mixture, ensuring they’re evenly coated.
- Cook the Chicken:
- Melt butter with oil in a large cast-iron skillet over medium heat.
- Add the chicken in a single layer, shaking off excess flour before placing in the skillet.
- Fry for 2–3 minutes on each side until golden brown.
- Remove the chicken from the skillet and set aside.
Honey Butter Sauce
- Make the Sauce:
- In the same skillet, reduce heat to low and add the remaining butter.
- Once melted, stir in honey, soy sauce, apple cider vinegar, salt, and black pepper.
- Simmer the mixture until slightly thickened, stirring occasionally.
- Combine:
- Add the cooked chicken back to the skillet, tossing to coat all pieces evenly in the sauce.
- Remove from heat and let the chicken rest for 5 minutes to absorb the flavors.
Notes
- For extra crispiness, double-dredge the chicken by dipping it back into the flour mixture after an initial coat.
- Adjust the cayenne pepper for more or less spice.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1
- Calories: 503 kcal
