Name: Honey Butter Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 lb chicken breast, cut into bite-sized pieces (Swap chicken thighs for richer flavor.); 1/2 cup honey (Use mild-flavored honey for subtler sweetness.); 1/4 cup unsalted butter (Gives control of salt.); 1 tsp garlic powder; 1/2 tsp paprika (Optional; adjust based on spice tolerance.); Salt and pepper to taste; Cooked rice or vegetables (Serve over rice or alongside vegetables.)

I still remember the first time I made this honey butter chicken — it came together in under 20 minutes, smelled like a bakery-meets-diner in my kitchen, and immediately became a weeknight favorite. This dish pairs juicy bite-sized chicken with a glossy honey-butter glaze that’s sweet, savory, and kid-approved, making it a fast, comforting meal any night of the week. If you like buttery chicken recipes, try this quick twist on classic flavors; it’s a great bridge between simple home cooking and something that feels special. For a heartier, spiced cousin, you might also enjoy this cowboy butter chicken recipe which uses bold savory seasonings.

Why you’ll love this dish

This recipe is the definition of easy comfort food: minimal ingredients, straightforward technique, and a crowd-pleasing finish. It’s perfect for busy weeknights, casual dinners with kids, or when you want something that tastes indulgent without hours in the kitchen. Because the sauce is basically honey and butter with a touch of garlic and paprika, you get big flavor from pantry staples.

“Simple, sticky, and utterly addictive — I swapped rice for roasted sweet potatoes and had seconds before my family even asked.” — a home cook’s quick review

This dish is budget-friendly (chicken breast is widely available and stores well), adaptable (swap proteins or sweeteners), and fast — total active time is about 10–15 minutes once the chicken is prepped. If you enjoy one-pan chicken dinners, you might also like this other take on buttered chicken that leans into slow-cooker convenience with bolder flavors.

Step-by-step overview

Start by cutting the chicken into even, bite-sized pieces so everything cooks at the same rate. Melt the butter in a large skillet, brown the chicken seasoned with salt, pepper and a little paprika, then finish the pan by stirring in honey and garlic powder until the sauce becomes sticky and coats each piece. Serve immediately over rice or with steamed vegetables for a complete meal.

What you’ll need

1 lb chicken breast, cut into bite-sized pieces
1/2 cup honey (use mild-flavored honey for a subtler sweetness)
1/4 cup butter (unsalted gives you control of salt)
1 tsp garlic powder
1/2 tsp paprika
Salt and pepper to taste
Cooked rice or vegetables, for serving

Notes and substitutions:

Swap chicken thighs for slightly richer flavor and extra tenderness.
Use maple syrup or agave if you want a different sweet profile (maple adds warm notes).
Add a squeeze of lemon at the end to brighten the glaze.

Step-by-step instructions

Heat a large skillet over medium heat and add the butter. Let it melt and foam slightly.
Add the bite-sized chicken pieces in a single layer. Season with salt, pepper, and paprika.
Cook the chicken, stirring occasionally, until browned and cooked through — about 5–7 minutes depending on piece size.
Reduce the heat to low and sprinkle in the garlic powder. Pour in the honey and stir quickly to combine.
Cook for another 2–3 minutes, stirring constantly, until the sauce thickens and becomes glossy, coating the chicken.
Taste and adjust seasoning. Serve the honey butter chicken over warm rice or alongside your favorite vegetables.

Best ways to enjoy it

Pair this honey butter chicken with steamed jasmine or basmati rice to soak up the glaze, or serve it over mashed potatoes for a more indulgent plate. For lighter options, plate it next to roasted broccoli, snap peas, or a crisp green salad with a squeeze of lemon. For a weeknight bowl, add pickled red onions and sliced cucumber for contrast and texture — the acidity cuts through the sweetness and keeps each bite balanced. If you’re exploring crockpot-style dinners for busy days, this flavor profile also pairs well with slow-simmered comfort dishes like a crockpot butter chicken inspiration.

Storage and reheating tips

Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days.
Freezer: Freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Gently rewarm in a skillet over low heat with a splash of water or broth to loosen the glaze; microwave in short bursts, stirring in between.
Food safety: Always cool leftovers to room temperature briefly (no more than two hours at room temp) before refrigerating to avoid bacterial growth.

Pro chef tips

Cut the chicken into similar-sized pieces so everything cooks evenly.
Don’t crowd the pan — if pieces are too close, they steam instead of brown. Work in batches if needed.
Use clarified butter (ghee) for a higher smoke point if you’re cooking on a slightly higher heat.
If the sauce gets too thick, whisk in a teaspoon of water or lemon juice to loosen it and brighten the flavor.
Finish with a sprinkle of flaky sea salt or toasted sesame seeds for texture and contrast.

Creative twists

Spicy honey butter: Stir in 1 tsp sriracha or a pinch of cayenne to the honey before glazing.
Sesame-honey butter: Add a splash of soy sauce and finish with toasted sesame seeds and scallions for an Asian-inspired glaze.
Gluten-free & paleo-friendly: Use coconut aminos or tamari in place of soy and swap honey with maple for paleo (note: maple changes the flavor).
Vegetarian swap: Replace chicken with firm tofu or cauliflower florets; roast or pan-sear first to develop color before adding the honey-butter glaze.

Common questions

Q: How long does this recipe take from start to finish?

A: From prepping the chicken to plating, plan on about 20–25 minutes. Active cooking is roughly 10–12 minutes.

Q: Can I use frozen chicken?

A: It’s best to fully thaw chicken before cutting and cooking. Frozen pieces release water and won’t brown properly, which changes texture and glaze adhesion.

Q: Is this safe for kids?

A: Yes — the flavors are mild and sweet. Reduce or omit added paprika if young children are sensitive to spices. Always ensure chicken reaches an internal temperature of 165°F (74°C).

Q: Can I make the sauce ahead of time?

A: You can make the honey-butter sauce ahead and refrigerate for up to 2 days. Warm gently before tossing with freshly cooked chicken; do not boil the sauce as honey can darken and lose nuance.

Q: My glaze is too runny — what should I do?

A: Simmer a bit longer on low while stirring until it thickens. Alternatively, remove chicken and cook the sauce alone to concentrate, then return chicken to coat.

Conclusion

Honey butter chicken is proof that a few pantry ingredients and a hot skillet can deliver a dish that feels both comforting and special. If you want to explore a fried take with a honey-butter finish, check out this playful version at Honey Butter Fried Chicken for inspiration. For another home-cooked honey-butter style dish with a different preparation, see this flavorful Honey Butter Chicken | Don’t Go Bacon My Heart recipe.