Description
A flavorful one‑pan skillet dish featuring juicy seared chicken breasts smothered in a rich, buttery honey‑garlic sauce with a hint of smoked paprika—naturally gluten‑free and easy to prepare.
Ingredients
- 4 boneless, skinless chicken breasts (or thighs) — 4 pieces
- 2 tablespoons olive oil
- ¼ cup unsalted butter, softened
- 2 teaspoons honey
- 1 teaspoon garlic powder (plus extra for seasoning as needed)
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional, or 1 teaspoon if preferred)
- ¼ cup chicken broth (only in original version)—optional
- 1 tablespoon chopped parsley, for garnish
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Instructions
- Pat chicken dry and season both sides with salt, black pepper, garlic powder, and smoked paprika (if using).
- Heat olive oil in a large skillet over medium heat. Add chicken and cook for 5–6 minutes per side until golden brown and fully cooked (internal temperature ~165 °F or 75 °C). Remove chicken and set aside.
- In the same skillet, melt the softened butter over medium‑low heat. Stir in honey, garlic powder, salt, black pepper, and smoked paprika (if using). Cook 1–2 minutes until well combined and warmed through.
- Return the cooked chicken to the skillet, spooning sauce over the top. Simmer 1–2 minutes to let flavors meld.
- Garnish with chopped parsley. Serve hot.
Notes
- Add ½ teaspoon cayenne pepper or red pepper flakes for a spicy version.
- Replace honey with fresh lemon juice for a tangy lemon butter variation.
- Stir in 2 tablespoons heavy cream for a richer, creamier sauce.
- Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat gently in a skillet with a splash of broth or in short bursts in the microwave.
- You can bake instead: preheat oven to 375 °F (190 °C) and cook chicken 20–25 minutes, then add the butter sauce before serving.
- Use boneless, skinless chicken thighs for a juicier result—adjust cooking time as needed.
- Substitute dairy‑free butter for a dairy‑free version; honey can be replaced with maple syrup or brown sugar.
- Add vegetables like bell peppers, mushrooms, or zucchini to the skillet for a one‑pan complete meal.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 95 mg
