Honey Butter Garlic Chicken (Stovetop)

Okay, so this honey butter garlic chicken? It’s one of those recipes that tastes like you spent hours—but really, it’s done in no time. Sweet, sticky, buttery, and full of garlicky goodness.

The first time I made it, I just wanted something quick with chicken thighs. Threw together honey, butter, and garlic in a pan—and yeah, it smelled amazing. One bite in, and I was hooked.

It gets all caramelized and golden in the skillet. Juicy on the inside, crispy on the outside. And that sauce? You’ll want to pour it over everything.

If you’re craving something bold but easy, this is it. Let’s make dinner extra good tonight.

Why You’ll Love This Recipe

• Sweet and Savory Harmony: The balance between honey and soy gives the sauce both richness and depth, while butter adds silkiness, and garlic rounds it all out with a mild bite.
• Familiar Ingredients, Big Flavor: Everything in this dish comes from basic pantry staples—no need to hunt down unusual sauces or spices.
• Quick but Full-Flavored: There’s no marinating, yet the chicken ends up incredibly flavorful because it cooks directly in the sauce.
• Perfect for Busy Nights: With minimal chopping and a short cook time, this dish fits into tight schedules.
• Scalable for Meal Prep: Double the sauce and make extra chicken—you’ll want leftovers. It reheats beautifully.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: ~45 minutes

Servings:
This recipe serves 4 people as a main dish, especially when served with rice or noodles. If using smaller portions (e.g., in lettuce wraps), it could stretch to 5.

Difficulty Level:
This is an easy recipe. It requires no baking, no deglazing, and no marinating. It’s cooked entirely in one skillet. If you can stir a sauce and sear chicken, you’re all set.

Required Kitchen Tools

Make sure you have these tools ready before you begin:

• Cutting Board & Knife: To trim and portion the chicken.
• Mixing Bowl: For tossing chicken with seasoning and cornstarch.
• Measuring Cups & Spoons: Precise measurements matter, especially for the glaze.
• Large Skillet or Nonstick Pan: A 12-inch skillet works best for even browning and reducing the sauce properly.
• Spatula or Tongs: To flip the chicken and stir the sauce.
• Small Saucepan (optional): If you want to thicken the sauce separately before adding it to the chicken.

Ingredients for the Chicken and Sauce

Here’s everything you need to bring this dish together, along with why each one matters:

For the Chicken:

• 8 Boneless, Skinless Chicken Thighs
  Chicken thighs are forgiving—they stay juicy, even if cooked a minute too long. They also have better flavor and texture for a sticky glaze compared to chicken breasts.
• 2 Tablespoons Cornstarch (Cornflour)
  Tossing the chicken in a light layer of cornstarch helps develop a golden crust when pan-seared. It also helps the sauce stick better to each piece.
• ½ Teaspoon Salt
  Seasons the meat and balances the sweetness from the honey.
• ½ Teaspoon Ground Black Pepper
  Just a touch to add warmth without heat.
• 2 Tablespoons Vegetable Oil
  Used for frying the chicken. A neutral oil like vegetable or canola prevents the butter from burning while searing.

For the Honey Garlic Sauce:

• 1 Tablespoon Unsalted Butter
  Adds depth and richness. Butter smooths out the sharp edges of garlic and soy.
• 4 Cloves Fresh Garlic, Minced or Grated
  Use fresh garlic, not garlic powder. It adds the main punch of flavor and is one of the core elements of this sauce. When sautéed in butter, it mellows and sweetens just a bit.
• ⅓ Cup (110g) Honey
  Brings sweetness and gives the sauce its glossy, sticky texture. Use mild, light-colored honey for the cleanest flavor.
• ⅓ Cup (80ml) Chicken Stock
  Balances the sauce by thinning it just enough and adding umami. Use low-sodium if you’re watching salt levels.
• 1 Tablespoon Rice Vinegar
  Brightens the sauce with mild acidity, preventing it from tasting overly sweet or flat.
• 1 Tablespoon Light Soy Sauce
  Adds umami, a little saltiness, and darker color to the glaze.

For Garnish & Serving (Optional but Recommended):

• 1 Tablespoon Fresh Parsley, Chopped
  A little green goes a long way to brighten this rich dish.
• ½ Teaspoon Chili Flakes
  Optional, but a great way to balance the sweetness with a mild heat.
• Steamed Rice or Noodles
  The glaze clings beautifully to both, making them perfect vehicles to carry the flavor.

Variations for Honey Butter Garlic Chicken

This dish is flexible and can be adjusted to suit your taste or pantry:

• Swap the Protein: Try using boneless skinless chicken breasts, shrimp, or even tofu. Just adjust cooking time—shrimp cook faster, tofu needs to be pressed well.
• Make it Spicier: Add sriracha, gochujang, or a chopped red chili for a kick of heat in the sauce.
• Add Veggies: Stir-fry bell peppers, snap peas, or broccoli before cooking the sauce and mix them in for a one-pan meal.
• Use Brown Sugar Instead of Honey: If you’re out of honey, light brown sugar works in a pinch. Just add a splash more vinegar or lemon juice to balance the sweetness.
• Gluten-Free Option: Use tamari or coconut aminos instead of soy sauce, and ensure your chicken stock is gluten-free.

How to Make Honey Butter Garlic Chicken (Step-by-Step Instructions)

1. Prep the Chicken

Start by trimming any excess fat from the chicken thighs. Pat them dry with paper towels—dry chicken sears better.

Cut each thigh in half if they’re large. Place in a mixing bowl.

Sprinkle with salt, pepper, and cornstarch. Toss until all pieces are evenly coated.

Chef’s Tip: Don’t skip the cornstarch—it’s key for getting the sauce to cling.

2. Sear the Chicken

Heat 2 tablespoons of oil in a large skillet over medium-high heat.

Once the oil is hot, carefully add the chicken in a single layer. Don’t crowd the pan—work in batches if needed.

Cook for 4–5 minutes per side, until golden and cooked through (internal temp should reach 165°F/74°C).

Remove chicken and set aside on a clean plate.

3. Make the Sauce

Lower the heat to medium. In the same skillet, melt 1 tablespoon butter.

Add minced garlic and stir constantly for about 30–45 seconds. Don’t let it brown—it should smell fragrant but not burnt.

Pour in the honey, chicken stock, rice vinegar, and soy sauce. Stir to combine.

Bring to a simmer and cook for 3–5 minutes, until slightly thickened. Stir often.

Optional: If you want a thicker glaze, you can whisk 1 teaspoon of cornstarch into 1 tablespoon of water and stir it in.

4. Combine and Glaze

Return the cooked chicken to the skillet. Toss to coat in the honey butter garlic sauce.

Simmer for another 2–3 minutes, flipping the chicken so it gets well-glazed and sticky.

Turn off heat. Let it sit for 2 minutes to thicken further.

Serving and Decoration

How to Serve Honey Butter Garlic Chicken

This chicken is versatile and works well with:

• Steamed white rice or jasmine rice: Soaks up all the extra sauce.
• Mashed potatoes: The buttery texture complements the glaze perfectly.
• Stir-fried or steamed veggies: Green beans, bok choy, or broccoli go especially well.
• Lettuce wraps: For a lighter take, serve the chicken inside crisp lettuce cups with a sprinkle of sesame seeds.

Before serving, sprinkle fresh chopped parsley and chili flakes for garnish. A squeeze of lemon is optional but balances the richness nicely.

Storing Honey Butter Garlic Chicken

• Refrigerate Leftovers: Store in an airtight container in the fridge for up to 4 days.
• Reheating: Reheat gently in a skillet over low heat or microwave in 30-second bursts. Add a splash of water or stock to loosen the sauce if needed.
• Freezing: While it’s best fresh, you can freeze cooked and cooled chicken in sauce for up to 2 months. Thaw in the fridge overnight before reheating.

Tips and Tricks for Success

• Use chicken thighs for best flavor and tenderness. Breasts work but can dry out faster.
• Don’t skip drying the chicken. Moisture prevents browning and makes the pan splatter more.
• Control the heat when cooking garlic—it burns easily. Medium or medium-low is best when butter and garlic are in the pan.
• Let the sauce simmer just long enough to thicken. Stir often so it doesn’t stick.
• Add the chicken back only after the sauce thickens. This ensures the glaze coats the chicken instead of making it soggy.
• Garnish at the end, not during cooking. Fresh parsley and chili flakes lose color and texture if added too early.

Nutrition

Nutrient	Per Serving (1/4 of recipe)
Calories	390
Protein	27g
Fat	18g
Saturated Fat	5g
Carbohydrates	30g
Sugar	23g
Sodium	510mg
Fiber	0.4g

Note: Nutrition estimates vary depending on exact ingredients and sides served.

Honey Butter Garlic Chicken FAQs

Can I use chicken breasts instead of thighs?

Yes. Slice the breasts in half horizontally or cut into chunks. Adjust cooking time so they don’t dry out—usually 3–4 minutes per side.

Can I make this ahead of time?

Yes. Cook everything, cool completely, and store in the fridge. Reheat in a skillet with a splash of water or stock to loosen the sauce.

What’s the best way to reheat leftovers?

Reheat gently on the stove over low heat, or microwave in 30-second intervals. Add a spoon of water or chicken broth to refresh the sauce.

Is this dish freezer-friendly?

Yes. Once cooled, store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.

Conclusion

Honey Butter Garlic Chicken is a go-to recipe when you want big flavor without a long prep. The balance of sweet, savory, and buttery garlic makes every bite satisfying. Serve it over rice, toss it with noodles, or pair it with greens—it works in so many ways.

This is a reliable weeknight winner that you can dress up or keep simple. Easy to make, easier to love.