Honey Butter Chicken

This honey butter chicken is sweet, sticky, loaded with flavour and SO easy to make!

As one of my most loved and most popular recipes, I had to include this in my Debut Cookbook ‘Comfy’!

Preparing the Chicken

Honey. Butter. Chicken. Yes, it really is as good as it sounds. Plus it requires minimal ingredients!

What cut of chicken to use?

Today we’re going to be using diced boneless skinless chicken thigh. Reason being you can build up a nice crust on chicken thigh without it drying out. In reality though you can use other cuts of chicken, and I’ve added more on that in the recipe card notes section 🙂

Dredging through flour

You’ll want to coat your chicken in seasoned flour before frying. This not only helps build up a crunchy crust to the chicken, but it also absorbs the sauce to wrap around the chicken. Just make sure you shake it off before frying or it’ll make the sauce go sludgy.

Process shots: add flour to bowl (photo 1), mix in salt, pepper, onion & garlic powder (photo 2), add chicken (photo 3), coat chicken (photo 4), add to oil & butter in pan (photo 5), fry until golden and crunchy (photo 6).

Honey Butter Sauce

Here’s where things get fun 😛 Let’s take a quick look at what you’ll need:

• Honey – Make sure you’re using runny honey so it blends into the sauce easier.
• Butter – I recommend using unsalted butter, just so you’ve got more control over the saltiness of the sauce. Also just make sure you measure the butter correctly or you’ll end up with way too much!
• Apple Cider Vinegar – This cuts through the rich/sweet flavours of the sauce.
• Soy Sauce – Deepens the flavour and adds a savoury tone to the sauce.

Sauce Consistency

It’ll be fairly thin at first, so you’ll need to gently simmer it until it’s got a runny caramel consistency. As you do this the sauce will caramelize and the butter will brown slightly. At first the sauce will taste fairly sharp from the vinegar, but this mellows out as it cooks down, to the point where you don’t even notice it.

When it comes to stirring in the chicken, don’t leave it sat in the sauce for too long or the flour will turn mushy. The flour helps absorb the sauce in the first instance, but if it’s left sitting around the flour will loosen and fall off the chicken.

Process shots: melt butter into pan (photo 1), mix in honey, vinegar, soy sauce and s&p (photo 2), simmer and stir until thickened (photo 3), stir in chicken (photo 4).

Serving Honey Butter Chicken

My favourite way to serve this is with Mustard Mash and Garlic Green Beans. The mustard helps cut through the sweetness, whilst the garlic from the green beans goes beautifully with both the honey and butter. Alternatively for an easy option this does pair well with rice!

For the spicy salmon version of this recipe check out my Cajun Honey Butter Pork Tenderloin and Hot Honey Butter Salmon!

For more similar recipes check out these beauties:

Easy Chicken Recipes

• Garlic Butter Chicken
• Honey Garlic Chicken
• Honey Mustard Chicken
• Honey Sriracha Chicken

Alrighty, let’s tuck into the full recipe for this honey butter chicken shall we?!

How to make Honey Butter Chicken (Full Recipe & Video)

Honey Butter Chicken

This honey butter chicken is sweet, sticky, loaded with flavour and SO easy to make!

5 from 21 votes

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Servings (click & slide): 4

Course: Dinner / Main Course

Cuisine: Universal

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Calories per serving: 450kcal

Author: Chris Collins

Cost per serving: £2.50 / $3

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Equipment:

• Large Pan & Tongs
• Wooden Spoon
• Sharp Knife & Chopping Board
• Medium Sized Mixing Bowl

Ingredients (check list):

Chicken

• ▢ 1.3lb / 600g boneless skinless Chicken Thigh, diced into large bite sized chunks (see notes)
• ▢ 1/3 cup / 50g Flour
• ▢ 1 tsp Salt
• ▢ 1/2 tsp EACH: Onion Powder, Garlic Powder, Black Pepper
• ▢ 1 tbsp EACH: Unsalted Butter, Olive Oil

Honey Butter Sauce

• ▢ 1/3 cup / 110g Honey
• ▢ 5 tbsp / 75g / 2.6oz Unsalted Butter, diced into tbsp chunks (see notes)
• ▢ 2 tbsp Apple Cider Vinegar
• ▢ 1 tbsp Soy Sauce
• ▢ Salt & Black Pepper, to taste

Instructions:

• In a medium-sized mixing bowl combine flour with 1 tsp salt and 1/2 tsp onion powder, garlic powder & black pepper. Add in diced chicken and combine until fully coated.
• Add 1 tbsp butter and olive oil to a large pan over medium-high heat. Once the butter has melted, stir it to combine with the oil then add in and space out the chicken. Leave to fry until crispy and deep golden on one side, then flip the pieces and cook the other side until crisp/lightly charred, with the centre piping hot. Remove from pan and turn heat down to medium.
• Melt the remaining 5 tbsp butter into the pan then stir in honey, apple cider vinegar, soy sauce and a good pinch of salt and pepper (to taste). Keep stirring over a gentle simmer until the sauce thickens to a thin caramel consistency. Check for seasoning and adjust accordingly.
• Stir in chicken until it's fully coated then serve up and enjoy!

Quick 1 min demo!

Notes:

a) Chicken - You can make this with different cuts of chicken. Here's what I recommend:

• Whole Chicken Breast - Butterfly two large chicken breasts right through to make 4 even sized breasts. Follow recipe as stated, just fry both sides until golden and cooked through the centre then remove.
• Diced Chicken Breast - Follow recipe as stated, they'll just cook quicker than diced thigh.
• Whole Chicken Thigh - You can use boneless/skinless thighs, I recommend just pounding them until even thickness if you can. Follow recipe as stated. Bone in/skin on thighs can be used, just fry them skin side down first to render down the fat, then flip and lower the heat slightly until cooked right through the centre.

b) Butter - I like using unsalted butter because you get so much more control over how salty it ends up. If you've only got salted just go easy when you season to taste. Important to measure correctly (i.e not heaping tbsps) otherwise you'll end up with too much butter.

c) Serving - I love serving this with Mustard Mash and Green Beans. Also goes nicely with rice.

d) Calories - per serving with no sides.

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Nutrition:

Nutrition Facts

Honey Butter Chicken

Amount Per Serving

Calories 450 Calories from Fat 197

% Daily Value*

Fat 21.85g34%

Saturated Fat 9.438g47%

Trans Fat 0.033g

Polyunsaturated Fat 2.43g

Monounsaturated Fat 8.338g

Cholesterol 161mg54%

Sodium 791mg33%

Potassium 416mg12%

Carbohydrates 32.23g11%

Fiber 0.5g2%

Sugar 23.82g26%

Protein 31.14g62%

Vitamin A 392IU8%

Vitamin C 0.2mg0%

Calcium 27mg3%

Iron 2.11mg12%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

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Looking for more?You'll find plenty more delicious comfort food like this in my Debut Cookbook 'Comfy'

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