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Honey Butter Chicken comes together in just 35 minutes and makes the perfect balance of sweet, savory, and crispy all in one pan. It’s an easy recipe that’s become our favorite weeknight meal. It’s fast, flavorful, and always a hit.
This is a dish my son requests all the time. For me, it’s an easy win dinner that is quick, minimal prep, full of flavor. Add a package of stir fry veggies and it becomes a complete meal. I love that it feels a little special with its balance of savory and sticky-sweet flavor but still uses pantry staples. It’s comfort food you can pull off on a Tuesday.
Table of Contents
Why You’ll Love This Honey Butter Chicken
- Crispy chicken bites tossed in a glossy honey butter glaze
- Sweet and savory flavor kids and adults love
- Quick stovetop chicken dinner ready in under 40 minutes
- Works with thighs, tenders, or even nuggets
- Great over rice, in a bowl, or tucked into lettuce wraps
- Easy to scale up for meal prep or leftovers
Ingredients You’ll Need
- Chicken thighs: Tender, juicy, and cook quickly. Boneless, skinless thighs give the best texture, but you can sub in tenders or even cubed chicken breast.
- Flour: Light coating helps create a golden, crispy crust.
- Garlic powder, salt, pepper: Seasoning essentials for flavoring the chicken.
- Butter: Creates the rich honey sauce. Use unsalted so you can control the salt.
- Olive oil or Avocado Oil: Helps sear the chicken without burning the butter.
- Honey: The star of the glaze. Adds natural sweetness and that signature sticky texture.
- Apple cider vinegar: Balances the sweetness with a little tang.
- Soy sauce: Adds depth and saltiness to the sauce. Use low-sodium if needed.
- Green onions & sesame seeds: Optional but delicious garnishes for texture and flavor.
- Rice: Great base to soak up all that saucy goodness.
How to Make Honey Butter Chicken
- Coat the chicken: In a medium bowl, mix the flour, garlic powder, salt, and pepper. Add the chicken pieces and toss until each one is well coated. The flour mixture gives the chicken a crisp outer layer when cooked. Don’t skip it!
- Sear in batches: Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat. Once hot, place half the chicken in a single layer, making sure the pieces aren’t touching. Crowding the pan causes the chicken to steam rather than brown. Let the chicken cook undisturbed for 2 to 3 minutes, then flip and cook another 2 to 3 minutes until golden brown and cooked through. Transfer to a plate and repeat with the remaining chicken.
- Make the glaze: Lower the heat to medium. In the same pan, melt the remaining butter, scraping up any brown bits with a wooden spoon for added flavor. Stir in the honey, apple cider vinegar, and soy sauce. Let the honey butter sauce simmer for 2 to 4 minutes, stirring occasionally, until slightly thickened and glossy. It should have a sweet and savory aroma.
- Toss and coat: Add the cooked chicken back into the skillet. Stir gently to coat every piece in the sticky sauce. Let it simmer for another minute or so to absorb the flavor and help the sauce cling to the chicken.
- Serve and garnish: Serve the chicken over rice or your favorite grain. Sprinkle with sesame seeds and green onions for texture and a fresh finish. Best enjoyed hot, right out of the pan!
Expert Tips & Substitutions
- Make it spicy: Stir in a pinch of red pepper flakes or a squirt of sriracha to turn this into a sweet and spicy chicken recipe.
- Kid-friendly win: Leave the sauce sweet and mild for picky eaters.
- Alternate cuts: Try this recipe with chicken tenders or nuggets for a shortcut version. For an super fast dinner, use rotisserie chicken and simply toss it in the warm sauce and skip searing.
- No vinegar? You can substitute with lemon juice or rice vinegar in a pinch.
Storage & Make Ahead
- Fridge: Store leftover chicken in an airtight container for up to 4 days.
- Freezer: Freeze in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm gently in a skillet or microwave. Add a splash of water to loosen the sauce if needed.
- Doubling: Easily double the recipe for meal prep or a crowd. Just cook chicken in batches.
FAQs
Can I use chicken breasts instead of thighs?
Yes! Chicken breasts work well, just be careful not to overcook them. They may be a bit less juicy but still delicious.
Is this recipe spicy?
Not as written. If you want a kick, add crushed red pepper flakes or hot sauce to the glaze.
Can I make this gluten-free?
Yes. Use a 1:1 gluten-free flour blend and make sure your soy sauce is certified gluten-free (or use tamari).
What sides go well with honey butter chicken?
Rice is a classic, but it’s also great with steamed broccoli, snap peas, or tucked into lettuce cups for something lighter. We also love to keep frozen stir fry veggies on hand to quickly toss in.
How do I make the sauce thicker?
Let it simmer a little longer or stir in a tiny pinch of cornstarch slurry (cornstarch + cold water).
What to serve with honey butter chicken? I like to serve it over rice with Garlic Green Beans, but there are plenty of other great pairings. Try it with a Carrot and Cucumber Salad, Roasted Carrots and Cauliflower, or tender Roasted Zucchini and Squash. We also like to toss in a bag of frozen stir-fry veggies to make it a complete one-pan dinner.
Similar Recipes
Looking for more bite-sized meals with big flavor? These recipes are perfect for anyone who loves dinners you can eat by the forkful or pick up with chopsticks.
- Easy Honey Bourbon Chicken
- Shrimp & Vegetable Stir Fry with Lemon & Ginger
- Beef and Broccolini Stir Fry
- Honey Garlic Salmon Bites
- Garlic Steak Bites and Potatoes
- Sweet and Sour Cauliflower with Pineapple
Enjoyed this Honey Butter Chicken? Leave a quick review and tell us how yours turned out!
Quick and Easy Honey Butter Chicken
Ingredients
- 1 ½ pounds boneless skinless chicken thighs, cut into 1-inch pieces
- ⅓ cup flour
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 tablespoon unsalted butter, softened, divided
- 1 tablespoon olive oil
Glaze
- ⅓ cup honey
- 2 tablespoons apple cider vinegar
- 2 tablespoons soy sauce
- Sliced green onion, for garnish
- Sesame seeds, for garnish
- Steamed rice, for serving
Instructions
- In a medium mixing bowl, whisk together flour with garlic powder, salt, and pepper. Add in chicken and toss to coat evenly.
- In a skillet set over medium-high heat, melt together 1 tablespoon of butter with olive oil. Cook the chicken in two batches, frying each side until it’s golden and crispy. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium. Melt the remaining butter in the pan, then whisk in honey, apple cider vinegar, soy sauce, and a bit of salt and pepper, to taste. Bring the mixture to a gentle simmer, stirring until the sauce thickens. Return the chicken to the pan and toss to coat.
- Serve sauced chicken over steamed rice, garnished with sesame seeds and green onions.
Notes
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
- To reheat, warm gently in a skillet with a splash of water.
- Swap chicken thighs for tenders or breast as needed.
- Add crushed red pepper for a spicy kick.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
