Honey, butter, garlic and tender chicken come together in a glossy, slightly sweet sauce that clings to each bite. The texture is silky from melted butter and honey, with caramelized edges on the chicken for a little chew and crunch. This recipe is quick, uses simple pantry ingredients, and cooks in one skillet, so it’s perfect for weeknights or when you want comfort without fuss. Serve it over plain rice, steamed vegetables, or a light salad for a full meal in under 30 minutes. For a baked one-pan twist, try the linked one-pan rice version that pairs this sauce with fluffy rice and extra garlic: one-pan honey butter garlic chicken rice.

Why You’ll Love This Honey Butter Chicken

Fast: Ready in about 20–25 minutes from start to finish.
Simple ingredients you likely already have in the kitchen.
Rich, glossy sauce that’s sweet but balanced by garlic and soy.
Versatile: works with thighs or breasts and pairs well with many sides.
One-skillet method keeps cleanup easy.
Great for meal prep—reheats well and keeps flavor.
Kid-friendly flavor that adults also enjoy.
Easily bumped up with herbs or spices for different moods.

What Is Honey Butter Chicken?

Honey Butter Chicken is a simple pan-cooked chicken dish where bite-sized chicken pieces are seared, then finished in a buttery honey-garlic-soy sauce. The result is a savory-sweet coating that caramelizes slightly on the chicken and makes every bite glossy and comforting. The method is skillet-first: sear on medium-high to get color, then reduce heat and add garlic, honey, butter, and soy to create a quick sauce. The vibe is home-style comfort food—great for busy weeknights, casual dinners, or even a simple weekend brunch when you want something a little special without long prep.

Ingredients for Honey Butter Chicken

For the Base

1 lb chicken thighs or breasts, cut into bite-sized pieces
Salt and pepper to taste

For the Sauce

1/4 cup honey
1/4 cup butter (preferably unsalted)
2 cloves garlic, minced
1 teaspoon soy sauce

To Serve

Chopped parsley for garnish (optional)

Note: The directions mention a small pat of butter or oil for cooking the chicken in the pan—use what you already have on hand.

Ingredient Notes (Substitutions, Healthy Swaps)

Chicken: Thighs give more flavor and stay juicier; breasts are leaner. Both work fine—use whichever you prefer.
Honey: Use light or wildflower honey for milder sweetness; maple syrup can be used as an optional swap but will change the flavor.
Butter: Unsalted keeps salt levels easier to control. If you only have salted butter, reduce added salt when seasoning chicken.
Garlic: Fresh minced garlic gives the best aroma. If using pre-minced jar garlic, use about 1 teaspoon.
Soy sauce: Use low-sodium soy if you want to reduce saltiness. For a gluten-free option, use tamari or coconut aminos (this will alter flavor slightly).
Salt and pepper: Add to taste; start light and finish after the sauce simmers.

Optional realistic swaps (keep base recipe intact):

Make it lighter: Use chicken breasts and low-sodium soy; reduce butter to 2 tablespoons for less fat.
Make it richer: Add an extra tablespoon of butter at the end for shine and mouthfeel.
Make it more savory: Add a splash of apple cider vinegar or lemon juice (optional) to brighten the sauce—add only 1 teaspoon and taste.

Step-by-Step Instructions

Step 1 – Prepare and season the chicken

Pat the chicken pieces dry with paper towels. Season evenly with salt and pepper.
Visual cue: Dry chicken browns better. If the pieces steam in the pan, they will not develop color.

Step 2 – Sear the chicken

Heat a large skillet over medium-high heat. Add a small pat of butter or a splash of oil and let it get hot but not smoking. Arrange the chicken in a single layer and cook without moving for about 3–4 minutes on one side, then flip and cook another 3–4 minutes until golden.
Pro cue: Work in one layer and don’t overcrowd the pan. If the chicken steams, do it in two batches.

Step 3 – Lower heat and add garlic

Lower the heat to medium. Push the chicken to the side or remove briefly if the pan is crowded. Add the minced garlic and cook until fragrant, about 30–45 seconds—don’t let it burn.

Step 4 – Make the honey butter sauce

Stir in the honey, 1/4 cup butter, and 1 teaspoon soy sauce. Let the butter melt and the honey loosen into a glossy sauce that coats the pan. Stir to combine and scrape browned bits from the bottom.

Step 5 – Simmer and finish

Return chicken to the pan if you removed it. Simmer for 2–3 minutes, turning chicken in the sauce so every piece gets coated and finishes cooking through.
Pro cue: The sauce should be glossy and slightly thickened but still pourable. If it’s too thin, simmer a bit longer; if too thick, add a teaspoon of water to loosen.

Step 6 – Taste and serve

Taste and adjust seasoning with salt and pepper if needed. Garnish with chopped parsley if desired and serve immediately over rice or with vegetables.

Pro Tips for Success

Dry chicken before cooking to get a golden sear; moisture prevents browning.
Use medium-high heat for browning, then lower to medium for the sauce—this prevents burning the honey.
Don’t overcook small pieces; check one thicker piece for doneness. Chicken is done when no longer pink inside.
If your pan gets crowded, cook in batches. Crowding causes steaming and uneven browning.
Add garlic after reducing heat to avoid bitter, burnt garlic flavor.
If sauce thickens too much while cooling, stir in a teaspoon of water or a splash of soy to loosen.
Use unsalted butter to control salt. If using salted butter, reduce initial chicken seasoning slightly.
For an even glaze, spoon the sauce over the chicken as it simmers to coat every piece.

Flavor Variations

Optional: Spicy Honey Butter — Add 1/4 to 1/2 teaspoon red pepper flakes or a drizzle of sriracha to the sauce for heat.
Optional: Lemon-Honey Butter — Add 1 teaspoon freshly squeezed lemon juice when you finish the sauce for brightness.
Optional: Herbed Butter — Stir in 1 teaspoon chopped thyme or rosemary into the sauce at the end for an herb-forward note.
Optional: Sesame Twist — Finish with a sprinkle of toasted sesame seeds and a few drops of sesame oil for an Asian finish.
Optional: Honey-Garlic Glaze with Soy Boost — Double the garlic to 4 cloves and add an extra 1/2 teaspoon soy sauce for a bolder savory profile.
Optional: Brown Sugar Boost — Add 1 tablespoon brown sugar with the honey for deeper caramel notes.

Serving Suggestions

Serve over steamed white rice, jasmine, or brown rice to soak up the sauce.
Plate with roasted or steamed vegetables like broccoli, green beans, or snap peas for color and balance.
For a low-carb meal, serve over cauliflower rice or a bed of sautéed greens.
Add pickled cucumber slices or a simple cucumber salad to cut through the richness.
Serve as a casual dinner with crusty bread to mop up sauce.
Use leftover honey butter chicken in wraps or over a bed of mixed greens for a quick lunch.

Make-Ahead, Storage & Reheating

Make-ahead: Cut and season the chicken up to a day ahead and keep covered in the fridge. Mince garlic ahead and store in a small airtight container.
Refrigerate: Store cooked honey butter chicken in an airtight container for up to 3–4 days.
Reheating: Reheat gently in a skillet over low to medium heat with a splash of water or a small knob of butter to refresh the sauce and prevent drying. Alternatively, microwave covered in short 30-second bursts, stirring in between.
Texture changes: Cooked chicken may firm up slightly in the fridge. Reheat gently to keep it tender and avoid overcooking.

Storage and Freezing Instructions

Short-term fridge: Keep in an airtight container for up to 3–4 days.
Freezing: You can freeze cooked honey butter chicken, but note the sauce may change texture slightly when thawed. Cool completely, place in a freezer-safe container or bag, and freeze for up to 2 months.
Thawing and reheating: Thaw in the fridge overnight, then reheat gently in a skillet with a splash of water or extra butter to revive the sauce. Avoid reheating from frozen in a very hot pan to prevent toughening the meat.
If you prefer to freeze raw: You can freeze seasoned, cut raw chicken, but do not freeze in sauce—freeze raw pieces in a sealed bag up to 3 months. Thaw before cooking and then follow the recipe.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
Approx. 420 kcal | 30 g | 24 g | 20 g | 0.5 g | 420 mg

Estimates vary by brands and portions.

FAQ About Honey Butter Chicken

Q: My sauce is too thin — what can I do?
A: Simmer a little longer on medium-low to reduce and thicken. Stir constantly near the end to prevent burning.

Q: The sauce burned — can it be saved?
A: If it smells burnt, start fresh. If only slightly browned, remove chicken and deglaze the pan with a teaspoon of water, then add fresh honey and butter to rebuild the sauce.

Q: How do I know when the chicken is done?
A: Cut a larger piece in half to check for no pink center, or use an instant-read thermometer—165°F (74°C) in the thickest part.

Q: Can I use pre-cooked or rotisserie chicken?
A: Optional: You can use cooked chicken—add it to the pan and toss in warmed sauce just to heat through. Do not cook long or it will dry out.

Q: Is this recipe gluten-free?
A: Not as written because of soy sauce. Use tamari or coconut aminos instead to make it gluten-free.

Q: Can I make this spicy?
A: Optional: Add red pepper flakes, cayenne, or sriracha to the sauce to add heat. Start small and taste.

Notes

Let the chicken sit undisturbed while searing to form a good crust—this adds flavor and texture.
If you want a shinier glaze, finish with an extra teaspoon of butter off the heat and stir quickly.
Reserve a tablespoon of sauce to drizzle over the finished dish for a restaurant touch.
For a quick garnish, chopped scallions or toasted sesame seeds work well with the flavors.
Slice chicken uniformly for even cooking and a better plate presentation.

Troubleshooting

Bland flavor: Increase salt slightly or add a tiny splash of soy sauce. A small squeeze of lemon can also brighten the dish.
Overcooked chicken: Check early and remove when internal temp reaches 165°F. Cut pieces evenly to avoid small pieces drying out.
Watery sauce: Simmer longer to reduce and thicken. Increase heat slightly but watch carefully to avoid burning.
Burnt garlic: Add garlic only after reducing heat and cook briefly—garlic burns fast and turns bitter.
Sauce too sweet: Add a pinch of salt or a small squeeze of lemon juice to balance sweetness.
Sauce won’t stick: Make sure the pan has some butter or oil so sauce can emulsify and coat chicken. Don’t add too much water during cooking.

Final Thoughts

This Honey Butter Chicken is a fast, forgiving recipe that delivers big flavor with minimal effort. It’s perfect for nights when you want comfort food that still feels a little special. Use the tips and variations here to make it your own, and enjoy the glossy, sweet-savory sauce with your favorite sides.

Conclusion

If you want another simple method that cooks the chicken and rice together for an easy weeknight meal, check this one-pan take on a similar flavor profile at Honey Butter Chicken | Don’t Go Bacon My Heart.