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The secret to any good chicken recipe is that elusive blend of spices and ingredients that seasons the meat to perfection.
In this honey butter chicken the chicken pieces are tossed in a spiced flour mixture before being sautéd. Then it’s mixed with a rich sauce of honey and butter that makes this dish a stand-out dinner. No doubt it will make many an appearance at the table after the first time you make it. I know it has at my house!
This magic spice blend is mix of black pepper, onion powder, garlic powder, and paprika. The seasoning provides the perfect backdrop for the other flavors in the sauce.
Once the chicken is done, remove it from the pan and then work on the sauce. It’s a simple one, but it brings out the spices and gives a silky sweet base for the chicken.
Then simply pop the chicken back in the pan and toss to coat each piece.
Serve this over rice and sprinkle with some green onion for a quick and tasty chicken dinner with minimal fuss and maximum flavor.
Honey Butter Chicken
For the chicken:
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1 lb chicken breast, cubed
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
For the sauce:
- 1/3 cup honey
- 5 tablespoons unsalted butter, cubed
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce
- 1/4 red pepper flakes
- salt & black pepper to taste
- 1 green onion, chopped
Preparation
- Combine flour, salt, pepper, onion powder, garlic powder, and paprika in a large bowl. Add chicken cubes to flour mixture and toss to fully coat each piece.
- Add oil and butter to large skillet and heat over medium high heat. Add chicken and fry until cooked inside and crispy on the outside, about 5-7 minutes on each side.
- Remove chicken from pan and add honey, butter, apple cider vinegar, soy sauce, red pepper flakes, salt, and pepper to pan. Reduce heat to medium-low and simmer for 5-9 minutes or until thickened.
- Add chicken to sauce and stir. Serve this over rice or noodles and garnish with green onion.
Recipe adapted from Don’t Go Bacon My Heart.
