Honey Butter Chicken is a sweet and savory chicken dish. This weeknight meal comes together in no time at all!
Holly’s Recipe Highlights For Honey Butter Chicken
- Flavor: Honey butter chicken is sweet, savory, and buttery with hints of citrus.
- Skill level: While it feels fancy, honey butter chicken is easy to make. It’s made in a single skillet, and the sauce is easy to make—stir and simmer.
- Serving suggestions: This recipe is perfect for adding veggies like sliced mushrooms, pearl onions, or spinach.
Ingredient Tips For Honey Butter Chicken
- Chicken: Thighs are extra juicy and cook quickly. Chicken breast cutlets or boneless chicken breasts are also great options—adjust cooking times as needed.
- Butter: Use salted butter in this recipe.
- Flavor: Honey, orange juice, soy sauce, and Dijon mustard add flavor to this recipe.
Variations
- Swap out the chicken for shrimp or salmon.
- For a spicy kick, use hot honey.
Serving Suggestions
Honey butter chicken is delicious served over white rice, garlic butter rice or another grain or garlic mashed potatoes.
Don’t forget a crisp green salad with a tangy Dijon vinaigrette.
Storing and Reheating Leftovers
- Keep leftover honey butter chicken (with the sauce) in a covered container in the refrigerator for up to 4 days. Reheat portions on low heat on the stovetop or in the microwave. Add a little extra orange juice to loosen the sauce if needed.
- Leftover honey butter chicken tastes delicious in a sandwich, a wrap, or tucked into a pita with a little sauce added.
- Freeze portions in zippered bags for up to 2 months, thaw overnight in the refrigerator, or reheat on low in the crockpot.
More Thoughts on Thighs
Did your family love this Honey Butter Chicken recipe? Leave a comment and rating below!
Honey Butter Chicken
Juicy chicken thighs are simmered in a thick, buttery sauce with honey, orange juice, soy sauce, and Dijon mustard.
Equipment
Ingredients
- 1 pound boneless skinless chicken thighs or chicken breast cutlets
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 5 tablespoons salted butter divided
- 3 cloves garlic minced
- ¼ cup honey
- 1 tablespoon soy sauce
- 1 tablespoon orange juice
- 2 teaspoons Dijon mustard
Instructions
- Season the chicken with salt and pepper.
- Heat oil in a 10-inch skillet over medium-high heat.
- Add the chicken thighs in batches and cook for 4 minutes per side or until cooked through. Transfer to a bowl to keep warm.
- Reduce the heat to medium and add 1 tablespoon of the butter and the garlic. Cook just until fragrant.
- Stir in the remaining butter, honey, soy sauce, orange juice, and Dijon mustard. Simmer uncovered for 3-5 minutes or until slightly thickened.
- Add the chicken with any juices back to the skillet and cook 1 to 2 minutes more or until heated through.
- Serve the sauce over the chicken.
Notes
- For a spicy kick, replace honey with hot honey.
- Refrigerate leftovers for up to 4 days, or freeze for up to 2 months.
Nutrition Information
Calories: 366 | Carbohydrates: 19g | Protein: 23g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 784mg | Potassium: 326mg | Fiber: 0.3g | Sugar: 18g | Vitamin A: 476IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Lunch, Main Course
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It looks delicious and I can’t wait to try it. I’m curious, what is ACV ?
ACV is apple cider vinegar. I hope you enjoy the recipe Cynthia!
Quick and easy and very delicious, my family and I loved it
I am happy to hear that everyone loved the chicken recipe.
This was really good and super easy to make. Highly recommend and we’ll definitely out this dish in a monthly rotation. With some jasmine rice, it was like Hawaiian BBQ carryout.
So glad you loved it!
This was sooooo good! I did substitute ACV for the orange juice as I didn’t have any on hand. But still super delicious. Will be a go to recipe for us
So glad you loved it Tiffani, I’ll have to try it with ACV sometime!
I made this last night and it was SO good. I did not make one change to the recipe and i doubled the recipe for pur family. I served it over rice and had steamed broccoli and roasted Brussel sprouts for sides and a fresh green salad. The sauce was more than enough and so very delicious. Shrimp could be substituted for the thighs or cutlets. I was asked to share the recipe! 5 stars from me!!*****
That sounds delicious, Cheryl! Thank you for sharing.