This Honey Butter Chicken Breast recipe is simple and requires only a handful of ingredients you probably have in your pantry. It's a sweet, savory, tender, melt-in-your-mouth chicken recipe that's bursting with flavor. It's a perfect meal for busy weeknights or a weekend when you have friends over for dinner. As well as being so straightforward and mouthwateringly delicious, this recipe is incredibly versatile. You can serve it with a side of veggies, mashed potatoes, rice, or a green salad.
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Ingredients
For the chicken
2chicken breasts
¼cupall-purpose flour
½teaspoonsalt
½teaspoonblack pepper
2tablespoonsolive oil
For the sauce
5tablespoonsbutter
2clovesgarlicthinly sliced
¼teaspoonolive oil
⅓cuphoney
1tablespoonsoy sauce
1tablespoonrice wine vinegar
2teaspoonfresh thyme leaves
Instructions
Prepare the chicken
Lay the chicken breasts flat on the board and use kitchen paper to pat them dry.2 chicken breasts
Keeping the blade flat and parallel to the chopping board, use a large sharp knife to cut sideways through the breast.
Carefully cut through until you have two plump cutlets.
Repeat with the second chicken breast.
If the chicken breast cutlets isn't very even, you can cover it with parchment paper and flatten it slightly with the base of a heavy skillet or smooth meat mallet.
Add the flour to a shallow dish.¼ cup all-purpose flour
Season the chicken cutlets with salt and pepper on both sides, then coat them lightly in the flour.½ teaspoon salt½ teaspoon black pepper
To cook the dish
Place a large skillet over medium-high heat and add the olive oil.2 tablespoons olive oil
Cook chicken cutlets for 3-4 minutes per side until golden brown.
Remove the cutlets to a plate, tent with foil, and set aside.
Place the skillet back over medium-low heat without wiping it out, and add the butter and sliced garlic. Allow the butter to melt.5 tablespoons butter2 cloves garlic
While the butter is melting, pour a small amount of olive oil into your ⅓ cup measure; swirl the oil around the cup and then measure out the honey. Pour the honey into the melted butter.¼ teaspoon olive oil⅓ cup honey
Add the soy sauce, rice wine vinegar, and fresh thyme to the sauce.1 tablespoon soy sauce1 tablespoon rice wine vinegar2 teaspoon fresh thyme leaves
Bubble gently for 2 minutes, then return the chicken to the pan and spoon the sauce over. Cook for 1 minute more.