This Honey Butter Garlic Chicken is loaded with sweet, spicy, and savory flavors. Make it in under 30 minutes using a few simple ingredients (gluten-free).
About This Recipe
Honey Butter Garlic Chicken is an easy and quick recipe where tender chicken thighs are coated with a sticky, sweet, and savory sauce.
With the sweetness of honey, the powerful flavor of garlic, and the richness of butter, the flavors of this dish are spot in.
Make this gluten-free dish in under 30 minutes using simple ingredients and serve it with steamed rice, jasmine rice, fried rice, or noodles for a comforting meal.
It has become a family favorite recipe for weeknights in our home since it is so easy to pull together in no time.
You can double or triple the recipe too.
Chicken – Use boneless and skinless chicken thighs, boneless skinless chicken breasts, or chicken tenders for this recipe. Thighs are my preferred choice as they turn out really juicy.
Garlic – Fresh garlic is highly recommended. Garlic powder won’t give you the same taste.
Honey gives it a sticky texture and a hint of sweet taste.
Apple Cider Vinegar adds the perfect amount of acidity. You can replace it with lemon juice too.
Others – You will also need extra virgin olive oil, salt, ground black pepper, butter, and fresh parsley.
Fresh parsley can be replaced with green onions.
You can also add some regular soy sauce or low-sodium soy sauce to this recipe.
If you want some gravy, then stir 4 tablespoon of cornstarch in ½ cup of water and add this slurry to the pan. Cook for 3-4 minutes until the gravy thickens. Replace water with chicken broth for added flavor.
How To Make Honey Butter Garlic Chicken
Rinse 1 pound (500 g) of boneless skinless chicken thighs and pat them dry using paper towels.
Cut them into even bite-sized pieces using a sharp knife.
In a small bowl, whisk together 3 tablespoon honey, 3 tablespoon melted and cooled butter (salted or unsalted), 2 teaspoon minced garlic, 1 teaspoon salt, ½ teaspoon black pepper powder, and 2 tablespoon apple cider vinegar.
Heat 2 tablespoon extra virgin olive oil in a large cast-iron skillet over medium-high heat.
Add chicken pieces to the hot skillet and cook for about 5 minutes per side, or until golden brown and cooked through.
Reduce the heat to low.
Add the honey butter mixture to the skillet and stir until the chicken is coated with the sauce.
Cook for 3-4 minutes until the sauce is thickened, stirring frequently.
Garnish with chopped parsley and serve hot.
There are many ways that you can change up this recipe to suit your taste. Here are a few ideas:
Add some spice by adding a pinch of cayenne pepper or hot sauce to the honey butter sauce.
For a more savory dish, add some chopped rosemary or thyme to the sauce.
Make it extra creamy by adding a dollop of sour cream or Greek yogurt to the sauce.
For a crunchy texture, add some chopped nuts or bread crumbs to the recipe.
Make it wholesome by adding veggies like broccoli florets, mushrooms, green beans, asparagus, zucchini, or bell peppers.
This dish goes great with rice, quinoa, cauliflower rice, noodles, mashed potatoes, or even a simple salad.
You can fill it inside lettuce leaves and make chicken lettuce wraps.
For a complete meal, you could also add some steamed vegetables on the side.
Honey Butter Garlic Chicken can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in a pan or microwave until nice and hot.
You can also freeze this dish for up to 3 months. Just thaw it in the fridge overnight before reheating.
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Honey Butter Garlic Chicken Recipe
- 1 pound boneless skinless chicken thighs (500 g, cut into even bite sized pieces)
- 3 tablespoon honey
- 3 tablespoon melted and cooled butter (salted and unsalted)
- 2 teaspoon minced garlic
- 1 teaspoon salt
- ½ teaspoon black pepper powder
- 2 tablespoon apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chopped parsley
- In a small bowl, whisk together honey, butter, garlic, salt, black pepper powder, and apple cider vinegar.
- Heat olive oil in a large cast-iron skillet over medium-high heat.
- Add chicken pieces to the skillet and cook for about 5 minutes per side, or until golden brown and cooked through.
- Reduce the heat to low.
- Add the honey butter mixture to the skillet and stir until the chicken is coated with the sauce.
- Cook for 3-4 minutes until the sauce is thickened, stirring frequently.
- Garnish with chopped parsley and serve hot.