Honey Butter Garlic Chicken

"With plenty of garlic, the right amount of honey and just buttery enough, this chicken recipe is an easy weeknight meal that’s easy to love, and very fast to make, just 15 minutes from sauté pan to table. It’s basically thin slices of chicken coated in flour, skillet-seared in butter and coated in a sweet-and-sour garlic butter sauce. What’s not to love!? And let me tell you, this chicken recipe is awesome. Just a few, easy ingredients and you’ll be amazed how so few ingredients can transform into such a tasty sauce and how delicious that humble chicken breast can be. This is a back pocket quick dinner idea with pantry staples for those busy week days, but nevertheless a true flavor bomb! A weeknight dinner that will please your entire family. Serve with a salad, or a bowl of rice. It’s also versatile enough to serve with pasta or fried noodles."
-- @anna_s_table
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  • Recipe Card
Prep time 5mins
Cook time 15mins
Serves or Makes: 4

Recipe Card


  • 600 gram (1.3 lb) chicken breasts, boneless and skinless
  • 1/2 cup flour
  • 50 gram (3 tbsp) unsalted butter
  • 3 tbsp olive oil
  • 6 garlic cloves, minced
  • 4 tbsp honey
  • 2 tbsp soy sauce
  • 3 tbsp lemon juice
  • 250 milliliter (1 cup) chicken stock
  • salt + pepper
  • 1 teaspoon chili flakes
  • 1 tbsp chopped parsley


  • Step 1

    Cut the chicken horizontally into thin slices. Season with salt and pepper on both sides. Place the flour in a shallow dish. Dredge the chicken pieces in the flour.

  • Step 2

    Heat 1/3 of butter and olive oil in a large skillet set over medium-low until the butter has melted. Cook the chicken in batches, add 1/2 of the chicken pieces and cook until golden brown, about 2-3 minutes per side, until cooked through. Place on a plate and set aside. Add 1 tablespoon of butter and finish cooking the 2nd batch of chicken. Place on a plate and set aside.

  • Step 3

    Add 1 tbsp of butter, add garlic and sauté until soft and fragrant, about 1 minute. Stir in the soy sauce, honey and lemon juice. Add chicken stock and the remaining butter. Simmer until reduced by half, about 4 minutes. Reduce heat to low, season with salt, pepper and chili flakes. Add chopped parsley. Return chicken to skillet, turn over to coat both sides of chicken with sauce. Cook for 1 minute or until chicken is heated through. Serve immediately with rice, fried noodles or alongside your favorite salad.

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