This super-easy, flavourful honey butter chicken with a subtle Chinese influence is a weeknight winner. Tender bite-sized chicken pieces are coated in a glossy, garlicky, umami-rich honey butter sauce that’s both comforting and exciting.
Ready in under 30 minutes, this recipe is ideal for busy evenings. I suggest serving it with steamed rice and quickly sautéed greens for a balanced meal.
Ingredients and substitutes
- Plain flour – a light coating helps the sauce cling to the chicken, improving texture and flavour.
- Lemon juice – adds bright acidity to balance the richness. Substitute: apple cider vinegar or rice wine vinegar.
- Honey – if needed, you can use brown sugar with a splash of water for similar sweetness and depth.
Cooking instructions
From start to finish this dish takes about 25 minutes and follows a simple two-step process: brown the chicken, then simmer it in the honey butter sauce.
Coat and brown chicken
Cut chicken breasts into large bite-sized cubes and season with salt and black pepper. Spread plain flour on a plate and thoroughly coat the chicken in two batches, shaking off any excess.
A light flour coating not only helps the sauce stick but also seals in juices so the chicken stays tender.
Preheat a large frying pan over high heat with 1 tablespoon of olive oil (or unsalted butter). Place half of the coated chicken pieces into the pan with space between each piece. Let them sizzle undisturbed for about 2 minutes, then flip and sear the other side for another 2 minutes. The pieces should develop two golden-brown sides.
Remove the seared chicken and set aside, then repeat with the remaining pieces. The chicken does not need to be fully cooked at this stage because it will finish cooking in the sauce.
Simmer in honey butter sauce
Use a clean frying pan (wipe away any burnt flour bits after searing). Add unsalted butter, honey, soy sauce, minced garlic, lemon juice and black pepper. Melt the butter over medium heat and let the mixture come to a gentle bubble—this creates a glossy sauce and releases the garlic aroma.
Cleaning the pan before the sauce prevents any bitter, burnt flour from affecting the flavour.
Add the browned chicken in a single layer and simmer, turning every 30 seconds until the pieces are just cooked through, about 2–3 minutes. The sauce will thicken slightly and coat the chicken in a shiny glaze.
Useful tips & tricks
- Wipe the pan between batches. After searing the first batch, remove any stuck flour or burnt bits with a scrunched paper towel to avoid bitterness in the next batch.
- Check doneness early. After about 1–2 minutes simmering in the sauce, cut a larger piece to check that it’s cooked; remove from heat immediately to avoid overcooking.
- Don’t overcrowd the pan. Give chicken pieces room while browning so they get golden quickly—crowding cools the pan and leads to uneven browning and drier chicken.
FAQs
Serve with steamed rice and a simple sautéed vegetable side like spinach or broccoli for a complete meal.
A simple blend of honey, unsalted butter, garlic, soy sauce, lemon juice and black pepper.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently to avoid drying out the chicken.
Made this recipe? Share your thoughts or any questions in the comments — I’d love to hear how it turned out.
📖 Recipe
Honey Butter Chicken
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Ingredients
- 500 g chicken breast cut into large bite-sized cubes
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup plain flour
- 2 tablespoon olive oil or unsalted butter
Honey butter sauce
- 3 tablespoon unsalted butter
- 2 tablespoon honey
- 1 tablespoon soy sauce
- ½ tablespoon lemon juice ~juice of half a lemon
- ½ tablespoon black pepper
- 3 cloves garlic minced
Instructions
Coat and brown chicken
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Season the chicken with salt and pepper. Coat thoroughly in plain flour in two batches and discard any excess flour.
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Preheat a large pan over high heat with 1 tablespoon of olive oil. Sear half the coated chicken pieces spaced apart until golden, about 2 minutes per side. Remove and repeat with the remaining chicken. The pieces should be browned but do not need to be completely cooked through.
Coat with honey butter sauce
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Wipe the pan clean, then add the butter, honey, soy sauce, garlic, lemon juice and black pepper. Melt over medium-low heat until bubbly and fragrant.
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Add the browned chicken in a single layer and simmer, turning every 30 seconds, until just cooked through, about 2–3 minutes. Remove from heat and serve immediately.
Notes
Nutrition
| Carbohydrates: 26 g
| Protein: 29 g
| Fat: 24 g