Golden-seared chicken, a glossy garlic-butter glaze kissed with honey, and dinner on the table in under 30 minutes—this skillet classic nails the sweet-savory balance and leaves you with a sauce worth swooping up with bread (or draping over rice).
Why You’ll Love It
- Fast & foolproof: One pan, everyday ingredients, big flavor.
- Juicy every time: Quick sear + gentle finish keeps chicken tender.
- Balanced glaze: Garlic butter richness brightened by honey and lemon.
- Flexible: Works with thighs or breasts; easy to scale.
Ingredients
Chicken
- 1½–2 lb (680–900 g) boneless, skinless chicken thighs or breasts
- 1½ tsp kosher salt, ½ tsp black pepper
- 1 tsp smoked paprika (or sweet), ½ tsp garlic powder
- 1–2 tbsp olive oil (for searing)
Garlic-Butter-Honey Glaze
- 3 tbsp unsalted butter
- 4–5 garlic cloves, finely minced
- 3 tbsp honey (up to 4 for sweeter)
- 2 tbsp low-sodium chicken broth (or water)
- 1 tbsp fresh lemon juice (plus wedges to serve)
- 1 tsp Dijon mustard (body and balance)
- Pinch chili flakes or ¼ tsp cayenne (optional)
- 1 tbsp chopped parsley (or chives), to finish
To Serve: Steamed rice, mashed potatoes, couscous, or crusty bread
Time & Yield
- Prep: 10 minutes
- Cook: 15–18 minutes
- Total: 25–30 minutes
- Yield: 4 servings
How to Make It
1) Season & Sear
- Pat chicken dry; toss with salt, pepper, paprika, garlic powder.
- Heat a large skillet over medium-high. Add olive oil.
- Sear chicken 3–4 minutes per side until deep golden. (If using thick breasts, sear 3–4 minutes per side, then reduce heat.)
2) Build the Glaze
- Drop heat to medium. Push chicken to edges or transfer to a plate.
- Add butter to the center; once foamy, stir in garlic for 30–45 seconds until fragrant (don’t brown).
- Stir in honey, broth, lemon juice, Dijon, and chili flakes (if using). Scrape up browned bits.
3) Coat & Finish
- Return chicken (and juices) to the pan if removed. Spoon glaze over pieces; simmer 2–4 minutes until the sauce is glossy and lightly thickened and chicken reaches 165°F/74°C.
- Off heat, shower with parsley. Taste; adjust salt/lemon/honey to your ideal sweet-savory balance.
Nutrition (Per Serving, using thighs)
Approx. 360–420 kcal, 18–22 g fat, 12–15 g carbs, 35–40 g protein (varies by cut and honey amount).
Pro Tips
- Even thickness: If using breasts >1 inch thick, butterfly or pound to ¾ inch for even cooking.
- Shiny, not sticky: If the glaze tightens too much, splash in a spoon of broth to loosen.
- Don’t overcook: Pull at temp; carryover heat finishes the job and keeps it juicy.
- Pan choice: Stainless or cast iron = best sear and fond for a richer sauce.
Variations & Twists
- Garlic-Herb: Add 1 tsp each fresh thyme and rosemary with the butter.
- Sweet Heat: Use hot honey and a pinch of cayenne.
- Soy-Lemon: Add 1 tsp low-sodium soy sauce to the glaze for umami depth.
- Orange Butter: Swap lemon for orange juice + zest for a brighter, sweeter profile.
- Crispy Bone-In: Sear bone-in thighs 5–6 minutes skin-side down; flip, then finish covered on medium until done. Glaze at the end.
Serving Ideas
- Spoon over garlic mashed potatoes or buttered rice with green beans or asparagus.
- Tuck into warm pitas with cucumbers and a dollop of Greek yogurt.
- Slice over lemony couscous with roasted carrots and feta.
Make-Ahead & Storage
- Meal prep: Cook, cool, and refrigerate up to 4 days.
- Reheat: Warm gently in a skillet with a splash of water/broth until the glaze loosens and chicken is heated through.
- Freeze: Up to 2 months (thaw overnight; reheat gently).
Why It Works
Browned proteins, butter + garlic aromatics, and a quick pan reduction create layers of flavor fast. Honey and lemon balance richness, while paprika and chili add warmth. It’s the kind of weeknight recipe that eats like a special occasion—minus the effort.