Honey Butter Chicken Recipe tastes like crispy fried chicken met its sweet, salty, buttery soulmate, and they decided to live in your skillet forever. It works for busy weeknights, picky kids, date nights, and anyone who wants big flavor in under 40 minutes from start to finish. I tested this version so many times that my neighbors started “checking in” at dinner time with suspiciously empty hands.
Why Honey Butter Chicken Recipe Is Worth It
This honey butter chicken recipe hits that perfect sweet-savory balance with a little heat if you want it. The chicken turns juicy inside with a golden crust outside, and the glossy honey butter sauce clings to every bite.
You cook everything in one skillet, so cleanup stays simple and weeknight friendly. The recipe uses basic pantry ingredients, but the result tastes like takeout-level comfort food.
My whole family licked their plates clean and asked for more sauce, so I knew this Honey Butter Chicken Recipe needed a permanent spot in our dinner rotation. ★★★★★
Ingredients You Need
Chicken
- 1.5 pounds boneless skinless chicken thighs, trimmed and cut into bite-size pieces
- Thighs stay juicy and forgiving, even if you cook them a minute too long.
- Optional swap: boneless skinless chicken breasts, cut into 1-inch pieces
- Reduce cook time slightly so the chicken stays tender.
Seasoned coating
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- Cornstarch helps the coating crisp and hold the sauce.
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika or sweet paprika
- 1 teaspoon ground black pepper
- 1 teaspoon chili powder or cayenne to taste
- Use less if cooking for kids or spice-sensitive friends.
Honey butter sauce
- 6 tablespoons unsalted butter
- Use a good-quality butter; European-style butter gives richer flavor.
- 1/3 cup honey
- Any mild honey works; clover or wildflower honey keep the flavor balanced.
- 2 tablespoons soy sauce or tamari
- Tamari keeps the recipe gluten free if you also swap the flour.
- 1 tablespoon apple cider vinegar or rice vinegar
- This cuts the sweetness and keeps the sauce bright.
- 2 cloves garlic, minced or grated
- 1/2 teaspoon crushed red pepper flakes, optional
- Pinch of salt, to taste
For cooking and garnish
- 3–4 tablespoons neutral oil, such as avocado oil or canola oil
- 2 green onions, thinly sliced
- Toasted sesame seeds, optional
- Lime wedges, optional, for squeezing over the top
Pantry shortcuts and brand notes
- Use pre-minced garlic from a jar when time runs short; just drain extra liquid.
- Use a squeeze bottle of honey for quick measuring and less sticky cleanup.
- Any mainstream soy sauce brand works; low-sodium soy sauce gives you more control over salt.
Equipment list
- Large nonstick or cast iron skillet
- Medium mixing bowl for the coating
- Small saucepan for the honey butter sauce, or use the same skillet after cooking chicken
- Tongs or a spatula
- Paper towels and a plate or wire rack for resting the cooked chicken
Quick Tips & substitutions
- Pat the chicken very dry with paper towels so the coating sticks and crisps.
- Cut chicken pieces roughly the same size so they cook evenly.
- Use thighs for maximum juiciness; use breasts if you prefer leaner meat and shorten cook time.
- Swap all-purpose flour with a 1:1 gluten free flour blend and cornstarch for a gluten free version.
- Use tamari or coconut aminos instead of soy sauce if you avoid gluten or soy.
- Skip red pepper flakes and chili powder for a mild honey butter chicken recipe that kids love.
- Add a teaspoon of hot sauce or sriracha to the honey butter sauce for a spicy version.
- Do not crowd the skillet; cook chicken in batches so the pieces crisp instead of steaming.
- Keep cooked chicken on a wire rack instead of a plate so the bottom stays crisp.
- Toss chicken in the sauce right before serving so the coating stays crisp under the glaze.
How to Make Honey Butter Chicken
Step 1: Season and coat the chicken
Place the chicken pieces in a bowl and blot them dry with paper towels. In a separate bowl, whisk together flour, cornstarch, salt, garlic powder, onion powder, paprika, black pepper, and chili powder. Add the chicken to the flour mixture and toss until every piece looks evenly coated, pressing the coating onto the chicken so it clings.
Step 2: Pan fry the chicken
Heat 2 tablespoons of oil in a large skillet over medium to medium-high heat. When the oil shimmers, add half the chicken pieces in a single layer and leave a little space between them. Cook 3 to 4 minutes per side until the coating turns deep golden and the chicken cooks through. Transfer the chicken to a plate or wire rack, add another tablespoon of oil if needed, and repeat with the remaining chicken.
Step 3: Make the honey butter sauce
Turn the heat down to medium-low and wipe out any burned bits from the skillet, but keep the flavorful browned bits. Add butter to the skillet and stir until it melts and foams slightly. Stir in honey, soy sauce or tamari, vinegar, garlic, and red pepper flakes, and simmer 1 to 2 minutes until the sauce thickens slightly and smells fragrant. Taste and adjust with a pinch of salt, extra honey, or a splash more vinegar as needed.
Step 4: Coat the chicken
Add all the cooked chicken back into the skillet with the honey butter sauce. Toss with tongs until every piece glistens and the sauce coats the chicken evenly. Let the chicken sit in the sauce for 1 to 2 minutes over low heat so the coating absorbs flavor while it stays crisp.
Step 5: Garnish and serve
Turn off the heat and sprinkle sliced green onions and sesame seeds over the chicken. Squeeze a little lime juice over the top if you like a tangy finish. Serve the honey butter chicken recipe hot while the coating stays crisp and the sauce tastes glossy and warm.
Recipe Variations
- Gluten free: Use a 1:1 gluten free flour blend and cornstarch, and choose tamari instead of soy sauce.
- Low carb: Skip the flour coating and pan sear seasoned chicken pieces in oil, then toss in the honey butter sauce with a sugar free honey-style sweetener.
- Dairy free: Use a vegan butter substitute or refined coconut oil in place of butter.
- Extra spicy: Add more red pepper flakes and a spoonful of hot sauce to the honey butter sauce.
- Extra crispy: Double coat the chicken by dipping it in a little beaten egg, then in the flour mixture again before cooking.
- Baked version: Toss seasoned chicken in oil, bake at 425°F on a parchment-lined sheet until cooked, then toss in warm honey butter sauce.
Ways to Serve Honey Butter Chicken
- Spoon over steamed jasmine rice or brown rice with a side of broccoli.
- Serve in lettuce cups with shredded cabbage and carrot for a lighter meal.
- Pile into warm tortillas with crunchy slaw for honey butter chicken tacos.
- Pair with mashed potatoes and roasted green beans for comfort food vibes.
- Serve over noodles or ramen with extra sauce and green onions.
Storage Success
Cool leftover honey butter chicken to room temperature, then store it in an airtight container in the fridge for up to 3 days. Reheat it in a skillet over medium heat with a splash of water or extra honey and butter so the sauce loosens and the coating revives. You can freeze cooled chicken for up to 2 months, then thaw in the fridge and reheat on the stovetop. If the sauce thickens too much after chilling, thin it with a bit of water or chicken broth while you warm it.
Honey Butter Chicken Recipe
Ingredients
Instructions
- Season the chicken pieces with salt, black pepper, garlic powder, and paprika. Toss to coat evenly.
- Place the beaten eggs in one shallow bowl. In another bowl, whisk together the flour, cornstarch, and baking powder.
- Dip each piece of chicken into the egg, then dredge in the flour mixture, pressing lightly so the coating adheres well. Shake off any excess.
- Heat the vegetable oil in a large skillet over medium-high heat until hot and shimmering.
- Fry the coated chicken in batches, being careful not to overcrowd the pan. Cook 4–6 minutes per side, or until golden brown, crispy, and cooked through.
- Transfer fried chicken to a plate lined with paper towels to drain excess oil.
- In a large clean skillet over medium heat, melt the butter.
- Add minced garlic and cook for 30–60 seconds until fragrant, stirring constantly to avoid burning.
- Stir in the honey, soy sauce, rice vinegar (if using), and red pepper flakes. Simmer for 1–2 minutes until slightly thickened and glossy.
- Add the fried chicken pieces to the skillet with the honey butter sauce. Toss gently until all pieces are well coated.
- Cook for an additional 1–2 minutes, stirring, to let the sauce cling to the chicken.
- Remove from heat and garnish with chopped parsley or green onion if desired. Serve hot over cooked rice or with your favorite sides.
Notes
Approximate per serving (1/4 of recipe, without rice): 520 calories; fat 26 g; saturated fat 9 g; carbohydrates 45 g; fiber 0 g; sugars 19 g; protein 26 g; sodium 780 mg. Values will vary based on specific ingredients, brands, and portion size.