Honey Garlic Butter Chicken
Honey Garlic Butter Chicken cooks tender chicken breasts in a glossy honey, garlic, butter, soy, and vinegar sauce. It fits busy weeknights, work lunches, and simple meal prep when you want one skillet to do most of the work.
Equipment
- Large skillet
- Tongs
- Shallow bowl
- Whisk
Ingredients
- 4 boneless, skinless chicken breasts 5–8 oz. each
- salt to taste
- black pepper to taste
- 1/4 cup flour
- 4 tablespoons butter divided
- 3–4 cloves garlic minced
- 4 tablespoons honey
- 1 tablespoon soy sauce
- 1 1/2 tablespoons apple cider vinegar
- 1/4 cup chicken broth optional
- 2 tablespoons fresh parsley or green onions chopped, optional
Instructions
- Pat the chicken dry, season with salt and pepper, and coat lightly with flour.
- Melt half the butter in a large skillet over medium heat and brown the chicken on both sides.
- Transfer the chicken to a plate once it is almost cooked through.
- Add remaining butter and garlic to the skillet and stir until fragrant.
- Whisk in honey, soy sauce, apple cider vinegar, and optional broth while scraping the pan.
- Return chicken to the skillet and simmer until the sauce thickens and the chicken reaches 165°F.
- Spoon sauce over the chicken and garnish with parsley or green onions before serving.
Notes
Storage: Refrigerate cooled chicken and sauce in an airtight container for up to 4 days.
Freezing: Freeze portions with sauce for up to 2 months and thaw overnight in the refrigerator.
Reheating: Warm gently in a covered skillet with a splash of broth or microwave at 50 percent power.
Expert Tips: Keep the sauce at a gentle simmer because honey can darken quickly over high heat.
Sauce Tips: Add broth if you want a looser sauce for rice, noodles, or meal prep bowls.
Variations: Use chicken thighs, add red pepper flakes, or finish with lemon juice for a brighter sauce.
Meal Prep: Portion with rice, vegetables, or salad greens and keep extra sauce spooned over the chicken.