Golden-seared chicken smothered in a buttery, savory-sweet skillet sauce. It’s Southern comfort, weeknight-easy!
📋 Ingredients
Protein
- 4 boneless, skinless chicken breasts or thighs
Aromatics
- 4 cloves garlic, minced
- Caramelized onions (optional, for topping)
Sauce
- 4 tablespoons butter, divided
- 1 cup chicken broth
- 2 tablespoons honey
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- Salt and cracked black pepper, to taste
Garnish
- Shredded cheddar or Monterey Jack cheese (optional)
👩🍳 Instructions
1. Season the Chicken
Pat chicken dry and season both sides with salt, pepper, and paprika. Let sit while you prep the pan.
2. Sear to Perfection
Heat 2 tablespoons of butter in a large skillet over medium heat. Add chicken and sear for 5–6 minutes per side, or until golden and fully cooked through. Transfer to a plate and cover loosely.
3. Build the Sauce
In the same skillet, melt the remaining 2 tablespoons of butter. Add minced garlic and cook for about 1 minute, stirring frequently—don’t let it brown.
4. Deglaze & Flavor
Pour in the chicken broth and stir in honey. Scrape up all the delicious browned bits from the bottom—that’s where the flavor lives!
5. Simmer & Coat
Return chicken to the skillet. Spoon the sauce generously over each piece. Simmer uncovered for 5–7 minutes, allowing the sauce to reduce and thicken.
6. (Optional) Add Cheese
If desired, sprinkle with shredded cheese, cover the skillet briefly, and let it melt into the sauce.
7. Garnish & Serve
Top with dried parsley and caramelized onions, if using. Serve hot with mashed potatoes, rice, or crusty bread to soak up every drop.
⏱ Timing
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
🍽 Serves: 4
🔥 Calories: ~410 kcal per serving
One skillet, full flavor—this is butter chicken, Texas-style. 🤠🍗 Perfect for a weeknight treat or weekend indulgence.
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