Unforgettable Browned Butter Honey Garlic Chicken: A Recipe That Delivers Maximum Flavor
Welcome to a recipe that promises to transform your weeknight dinners from ordinary to extraordinary: Browned Butter Honey Garlic Chicken. This dish features succulent chicken thighs or breasts, expertly cooked in a rich, nutty browned butter sauce infused with the irresistible flavors of honey, garlic, and a hint of zesty lemon juice. It’s a masterclass in achieving maximum flavor with incredibly simple ingredients, making it a staple you’ll want to revisit again and again.
This deliciously simple recipe has been requested tirelessly by our readers, building on the phenomenal success of our beloved Browned Butter Honey Garlic Salmon. That original creation, born from a flash of inspiration at 4 AM back in 2015, quickly became a sensation. The unique combination of browned butter with honey and garlic created a flavor profile that was both comforting and sophisticated, leaving everyone craving more.
The Evolution of a Favorite Flavor Combo: From Salmon to Chicken
Since its initial debut, that unique browned butter and honey garlic combination has taken the internet by storm, dominating Pinterest, YouTube, and countless recipe websites. Its popularity quickly led to an adaptation for seafood lovers: our equally adored Browned Butter Honey Garlic Shrimp recipe, created soon after the salmon to satisfy eager readers.
Yet, amidst all this excitement, one question echoed repeatedly from those who weren’t fans of seafood: “WHAT ABOUT CHICKEN?!” Oh, the pleas for a chicken version were relentless! While we did offer a delightful Easy Honey Garlic Chicken, the insistent demand was specifically for the rich, nutty notes of browned butter. Especially after this viral video on Facebook showcasing the sauce, the desire for a browned butter honey garlic chicken became undeniable. And now, it’s finally here, ready to become your next obsession. Just wait until you get a look at that sauce!
The Irresistible Browned Butter Sauce for Chicken
The heart of this extraordinary dish lies in its exquisite sauce, brimming with the distinctive nutty and mouthwatering aromas and tastes of browned butter. The process begins with carefully browning the butter until it develops a rich, amber hue and an intoxicating fragrance. Next, sweet honey is introduced, melting seamlessly into the browned butter, releasing an even more incredible aroma that fills your kitchen. But the true magic happens when fresh garlic is added, sautéing until it becomes fragrant and its pungent notes mellow into a warm, inviting essence within the butter. This trinity of flavors — browned butter, honey, and garlic — creates a foundation for a truly unforgettable sauce, perfectly balanced between savory, sweet, and nutty.
To round out the meal, especially if serving for lunch, consider adding some vibrant broccoli florets directly into the pan before broiling the chicken. This allows them to absorb the incredible pan juices and develop a lovely charred edge. For a crisper bite, use raw florets, which will soften slightly but retain a pleasant crunch. If you prefer your broccoli more tender, a quick steam beforehand will achieve your desired texture before adding them to the pan for that final flavor infusion.
How To Make Browned Butter Honey Garlic Chicken: Step-by-Step
This recipe is designed for flexibility, allowing you to choose your preferred cut of chicken: thighs or breasts, bone-in or boneless, skin-on or skin-off. While I personally adore bone-in thighs for their unparalleled juiciness and flavor contribution, I understand many prefer the leaner option of chicken breasts. Whichever you choose, the results will be delicious when following these key steps.
- Preparation is Key: Begin by gathering all your ingredients. This is a quick-moving recipe, so having everything prepped and within reach will ensure a smooth cooking process and perfectly infused flavors. Also, make sure your oven rack is positioned about 8 inches from the broiling element to prevent burning and allow for even charring.
- Searing for Flavor: While you could technically add raw chicken directly to the sauce, I highly recommend searing the chicken first. This crucial step develops a beautiful golden-brown crust and locks in moisture, adding a depth of flavor to both the chicken and the pan drippings that will form the base of your sauce. It’s a small extra step that yields significant flavor dividends.
Making the Perfect Browned Butter Sauce: Tips and Tricks
While the name “browned butter” might sound intimidating, it’s surprisingly simple and incredibly rewarding. It’s a fundamental technique that adds immense depth to this dish.
- Heat Control is Key: Start with medium-high heat. If your stove runs particularly hot, medium heat will suffice. The goal is a controlled browning, not burning.
- Watch It Closely: After your butter melts, stay by the pan. It will bubble, then foam. As the foam subsides, you’ll notice the butter solids at the bottom of the pan turning golden brown and releasing a distinct, nutty aroma. Stir occasionally and swirl the pan to ensure even browning. Once you achieve that beautiful dark golden hue and those delicious charred bits appear, you need to act quickly.
- Infusing Flavors: Immediately add your honey, allowing it to melt completely into the hot browned butter. This creates a wonderfully fragrant base. Then, introduce the minced garlic, sautéing it for about a minute until it becomes aromatic. This step is where the magical infusion of flavors truly takes hold.
- The Zesty Finish: Carefully add the lemon juice. Be mindful as the butter may spit slightly. Stir everything together to combine all the savory, sweet, and tangy notes.
- Basting for Ultimate Flavor: Once the chicken is returned to the pan, continuous basting with the rich sauce is crucial. This ensures every part of the chicken is coated, allowing it to soak up as much of that incredible flavor as possible.
- Broiling for Perfection: When it’s time to broil, set a timer for 3 minutes and keep a close eye on your chicken. Broilers can vary greatly, and you want a nice char, not a burnt mess.
- Oven Method Alternative: If you prefer to finish your chicken in the oven rather than entirely on the stovetop, the recipe below includes a detailed oven method to ensure perfectly cooked, juicy chicken every time.
This Browned Butter Honey Garlic Chicken is more than just a meal; it’s an experience. Its rich, complex flavors make it taste like a dish from a fine restaurant, yet it’s simple enough for any home cook. Serve it with your favorite sides like fluffy rice, creamy mashed potatoes, steamed green beans, or a fresh garden salad to complete this truly unforgettable dinner.
Looking for more amazing browned butter recipes? Check out these other reader favorites:
- Browned Butter Honey Garlic Salmon
- Browned Butter Honey Garlic Shrimp
- Garlic-Parmesan Browned Butter Mashed Potatoes
- Juicy Boneless Chicken Thighs
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Browned Butter Honey Garlic Chicken
Karina
10 minutes
30 minutes
40 minutes
6
people
ADAPTED FROM THIS BROWNED BUTTER HONEY GARLIC SALMON RECIPE AND THIS HONEY GARLIC CHICKEN RECIPE
Ingredients
-
6
chicken thighs
or 4 large chicken breast fillets pounded thin, bone in or out | skin on or off -
1
pinch
salt
to taste -
1
pinch
pepper
to taste -
6
tablespoons
butter
divided -
1/4
cup
honey -
1
tablespoon
garlic
minced or 4 cloves garlic, minced -
2
tablespoons
lemon juice
fresh squeezed or juice of half a lemon -
2-4
tablespoons
chicken broth
optional -
3
cups
broccoli florets
raw or steamed, optional -
4
lemon wedges
to serve -
2
tablespoons
fresh parsley
chopped
Instructions
-
Arrange your oven shelf approximately 8 inches away from the heat element. Preheat your oven to broil (or grill, as it’s known in Australia) on medium heat.
-
Pat the chicken thoroughly dry with paper towels to ensure a crispy sear, then season generously with salt and pepper. Melt one tablespoon of butter in an oven-proof pan or cast iron skillet over medium-high heat.
-
Sear the chicken thighs, skin side down first, until the skin is beautifully golden and crispy (this usually takes about 5 minutes). Flip the chicken and sear the other side until it’s also golden and crisp (another 5 minutes). Carefully drain most of the excess oil from the pan, leaving approximately 2 tablespoons of the flavorful pan juices. Transfer the seared chicken to a warm plate and set it aside.
FOR THE SAUCE:
-
Melt the remaining butter in the same pan or skillet where the chicken was seared, over medium heat. Use a spatula to scrape up any flavorful browned bits left in the pan from the chicken. Stir the butter and swirl the pan occasionally for about 3 minutes, or until the foam subsides, the butter changes to a rich golden-brown color, and you detect a delightful nutty fragrance. This is browned butter perfection!
-
Pour in the honey and allow it to fully dissolve into the browned butter while mixing it through. Next, add the minced garlic and sauté for about 1 minute until it becomes wonderfully fragrant. Finally, add the lemon juice, stirring well to combine all these incredible flavors into a cohesive, irresistible sauce.
AFTER MAKING THE SAUCE:
-
Carefully add the seared chicken back into the browned butter and honey garlic mixture in the pan. Cook with the skin side up for 5 minutes in the sauce, making sure to occasionally baste the tops or skin of the chicken with the delicious pan juices. Reduce the heat, cover the skillet with a lid, and continue cooking until the chicken is thoroughly cooked through. Turn the chicken every 5 minutes or so to ensure even cooking. Season with a little extra salt and pepper to your taste, if desired. If the sauce becomes too thick for your liking, you can add 2-3 tablespoons of chicken broth to adjust its consistency (this is entirely optional).
-
Transfer the skillet to your preheated oven to broil (or grill) for an additional 2-3 minutes, or until the tops of the chicken are beautifully charred and caramelized. If you are serving with broccoli, simply move the chicken to one side of the pan and arrange your broccoli florets on the other side. Season the broccoli with salt, pepper, a pinch of garlic powder, and a drizzle of olive oil. For tender-charred broccoli, it’s best to steam them first. For a crisp-charred texture, use raw florets.
-
ALTERNATIVELY FOR OVEN BAKED CHICKEN: Preheat your oven to 400°F (200°C). Sear the chicken in an oven-proof skillet or pan, starting skin side down for 3 minutes. Flip and sear for another 3 minutes until nicely browned. Transfer the chicken to a plate. While the chicken rests, prepare the sauce following the recipe directions above. Once the sauce is ready, add the seared chicken back into the sauce in the pan. Transfer the entire skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is completely cooked through and no longer pink inside. For a final touch, change the oven setting to broil (or grill) and cook for a few minutes until the tops are nicely charred and crispy.
-
To serve this exquisite dish, arrange lemon wedges around the chicken, garnish with fresh chopped parsley, and generously drizzle with the flavorful pan juices. It pairs wonderfully with steamed vegetables, over fluffy rice or noodles, or alongside a refreshing salad!
Notes
Sear boneless chicken thigh fillets or breast fillets on both sides until golden and cooked through. Transfer chicken to a warm plate; set aside.
Make the sauce following recipe directions.
Add the chicken back into the browned butter/honey mixture in the pan and cook for 5-7 minutes in the sauce, while basting the tops with the pan juices. Flip and continue cooking in the sauce until cooked RIGHT through. Season with a little extra salt and pepper, to your taste, if desired.
Nutrition
Calories:
288
kcal
|
Carbohydrates:
17
g
|
Protein:
21
g
|
Fat:
16
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.5
g
|
Cholesterol:
127
mg
|
Sodium:
223
mg
|
Potassium:
440
mg
|
Fiber:
2
g
|
Sugar:
13
g
|
Vitamin A:
773
IU
|
Vitamin C:
51
mg
|
Calcium:
43
mg
|
Iron:
1
mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this? Leave a comment below!