Name: Honey Butter Chicken
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 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 light oil); 1 tbsp sliced green onions; 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

I adore this Honey Butter Chicken—it’s sweet, sticky, and bursting with flavor, yet ready in under 30 minutes. The tender, crispy chicken is coated in a luscious honey-butter glaze that hits the perfect balance of sweet and savory.

Why You’ll Love This Recipe

I love how effortless yet restaurant-worthy this dish feels. Juicy, golden-brown chicken bites get a glossy, caramel-like coat that’s both indulgent and comforting. It’s simple to prepare, yet impressive enough for guests or a cozy dinner alike.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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 light oil)
1 tbsp sliced green onions

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

directions

I mix flour, garlic powder, cayenne, onion powder, salt, and black pepper in a bowl. Then I toss in the chicken until it’s coated, shaking off any excess.
I heat butter and oil in a heavy skillet over medium-high heat. I add the chicken pieces in a single layer and cook for 2–3 minutes per side until golden and cooked through. Then I transfer them to a paper towel.
I lower the heat, add the remaining butter, and once it’s melted, I stir in honey, soy sauce, apple cider vinegar, salt, and pepper. I cook until the sauce becomes smooth and caramel-like.
I return the chicken to the pan, tossing it to coat completely. I turn off the heat and let it rest for 5 minutes so the flavors can meld.
I garnish with sliced green onions and serve—rice and sautéed green beans are my favorite pairings.

Servings and timing

Servings: 4 people
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

I often swap chicken breasts for boneless, skinless thighs for extra juiciness.
To boost crispiness, I sometimes use potato flour and a double-fry method.
For extra heat, I sprinkle a bit more cayenne or drizzle with hot honey.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I preheat my oven or skillet to 350 °F (175 °C) and warm for about 10–15 minutes until heated through—adding a pat of butter or a drizzle of honey keeps the chicken juicy. For freezing, I let it cool, freeze for up to 2–3 months, then thaw overnight before reheating.

FAQs

Why isn’t my chicken crispy under the sauce?

I make sure the chicken pieces aren’t crowded in the pan. Leaving space allows each piece to crisp properly before coating.

Can I use chicken thighs instead of breasts?

Absolutely—I often swap in thighs. They’re juicier and pair wonderfully with the sweet sauce.

How do I make the sauce thicker?

I reduce the sauce over low heat until it coats the spoon and reaches a caramel-like consistency before adding the chicken.

Can I prepare this ahead of time?

Yes—I can fry and store the chicken separately, then reheat and toss in sauce just before serving to keep it crisp.

What sides go best with this?

I love serving it over jasmine rice or mashed potatoes, plus green beans or roasted carrots for freshness and color.

Conclusion

I’m confident this Honey Butter Chicken will become a staple in my kitchen—its sweet-savory glaze, crisp exterior, and juicy chicken make for a satisfying, quick dinner. With options for meal prep and variations to suit my taste, it’s both versatile and crave-worthy.