Brown Butter Honey Garlic Chicken

This is a pan-seared chicken thigh in a sweet and delicious brown butter honey garlic sauce. This simple chicken supper is so good that even the pickiest eaters agree.

Everyone adores the honey, garlic, and chicken combo. Consider a sticky sweet and savory honey garlic sauce with moist and succulent skillet chicken.

This chicken meal is perfect for the whole family and is a sure way to win supper.

I use honey in a variety of meal recipes. One of our family’s favorites is honey garlic sauce, which tastes incredible on any protein, especially chicken.

Additionally, I enjoy tinkering with brown butter. When ordinary butter is heated to brown butter, it imparts a nutty aroma and more decadent aromas to your chicken meal.

It enhances the flavor of this honey garlic chicken recipe. This meal is undoubtedly one of the most delicate chicken dishes ever, and it is prepared with chicken thighs or breasts.

While I prefer chicken skin, skinless and boneless chicken is always an option.

This brown butter honey garlic chicken recipe has everything I desire in a chicken dish: a juicy chicken, savory and sweet sauce that you want to sop up to the last drop, and a garlicky scent.

The recipe is simple to prepare using cupboard staples and only takes around 20 minutes.

This recipe has a total calorie count of 481 per serving. I offer the following for a nutritious supper and a quick evening dinner.


  • 20 ounces (570 g) 6 (small) organic chicken thighs
  • Salt
  • Black peppercorns, ground
  • 2 tbsp unsalted butter, melted
  • 4 garlic cloves, minced
  • 1 tablespoon parsley, finely chopped
  • Slices of lemon for garnish


  • 4 tbsp honey
  • 1 tbsp. Vinegar de Cidre d’Apple
  • 1/4 teaspoon salt, or to taste 
  • 1/4 teaspoon salt or to taste
  • 3 cayenne pepper dashes


  1. Using salt and freshly ground black pepper, season both sides of the chicken thighs on both sides. Combine all of the sauce’s components in a bowl and whisk thoroughly.
  2. Preheat a skillet (cast-iron is preferable) and sauté the chicken thighs (skin side down). Pan-fry the chicken until the skin is golden brown and the meat is well browned and crispy. 
  3. Remove the chicken fat from the skillet and set it aside. Allow the butter to melt and froth until it acquires a pale brown color. Sauté for 10 seconds before adding the garlic. Reintroduce the chicken to the skillet and then the sauce. Reduce to low heat and reduce the sauce to a thicker consistency, or until the chicken is cooked through and the sauce becomes sticky and golden brown. Flip the chicken a few times. Remove the dish from the heat, and then sprinkle it with parsley and lemon. Serve soon after preparation.
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