Servings
4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- ¼ cup unsalted butter, softened
- 2 teaspoons honey
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional for added flavor)
- ¼ cup chicken broth
- 1 tablespoon chopped parsley (for garnish)
Instructions
1. Prepare the Chicken:
Begin by laying the boneless, skinless chicken breasts on a clean cutting board. Use a paper towel to pat each piece completely dry — this step removes excess surface moisture and encourages a flavorful sear when the chicken hits the hot skillet. Once dry, season both sides of every breast generously with salt, black pepper, garlic powder, and paprika if you choose to include it. Take a moment to rub the seasoning into the meat so the flavors penetrate rather than just sit on the surface.
2. Heat the Skillet:
Place a large, heavy-bottomed skillet over medium heat on your stovetop. Allow it to warm for a minute or two until you can feel the heat radiating from the surface. Pour in the olive oil and let it shimmer — this indicates that the oil is hot enough to sear the chicken without sticking.
3. Sear the Chicken:
Carefully add the seasoned chicken breasts to the hot skillet in a single layer. Avoid overcrowding the pan; if your skillet isn’t large enough, cook the breasts in batches. Let the chicken cook undisturbed for about 5 to 6 minutes. During this time, the exterior will develop a deep, golden-brown color that locks in moisture. Use tongs to gently lift an edge and peek — only flip once that rich color has formed. Turn the breasts and cook the second side for another 5 to 6 minutes. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer, meaning the chicken is cooked through and safe to eat. Transfer the cooked chicken to a plate and tent loosely with foil.
4. Mix the Butter Sauce:
While the chicken is resting, prepare the buttery glaze that defines the dish. In a small bowl, combine the softened unsalted butter with honey, stirring until the mixture is smooth and homogenous — the honey adds a delicate, natural sweetness that balances the savory elements of the chicken and spices.
5. Build the Sauce in the Skillet:
Reduce the heat under your skillet to low. Pour in the chicken broth and use a wooden spoon or spatula to scrape up any browned bits left on the bottom — these caramelized remnants carry deep flavor. Once the broth is gently simmering, add the butter-honey mixture into the pan. As the butter melts, it will combine with the broth and aromatic bits, creating a silky, slightly thickened sauce. Gently tilt the skillet and use a spoon to baste the sauce over itself — this encourages even texture and harmonizes the flavors.
6. Return the Chicken to the Sauce:
Nestle the seared chicken breasts back into the pan, spooning the sauce over the tops to thoroughly coat each piece. Let the chicken warm in the sauce for 1 to 2 minutes; this allows the meat to re-absorb some of the juices and become even more succulent. As the sauce lightly bubbles, its glossy sheen will deepen, and the honey notes will mellow into the savory base created by the seasoned chicken and broth.
7. Garnish and Serve:
Once the chicken is heated through and smothered in that rich, silky sauce, remove the skillet from heat. Sprinkle the chopped parsley over the top for a fresh, herbaceous finish that brightens the dish visually and on the palate. Serve the butter chicken immediately, pairing it with creamy mashed potatoes, steamed rice, or roasted vegetables to take full advantage of the sauce’s richness.