Butter Chicken Skillet
A fast and flavorful one-pan Butter Chicken Skillet recipe with golden seared chicken breasts and a garlicky honey butter pan sauce, perfect for weeknight dinners or entertaining.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Lean protein that sears quickly and stays tender when finished in sauce.
- 1 tablespoon fresh parsley, chopped Fresh, herbal finish.
- 2 tablespoons olive oil High smoke point oil for a golden sear.
- ¼ cup unsalted butter Creates a silky, restaurant-style pan sauce.
- 2 teaspoons honey Balances savory butter and smoky paprika.
- 1 teaspoon garlic powder Reliable garlic flavor that will not burn.
- 1 teaspoon smoked paprika Gentle smoke depth without pork.
- ½ teaspoon salt Seasons chicken and sauce.
- ½ teaspoon black pepper Mild heat and aroma.
- ¼ cup chicken broth Deglazes browned bits and thins the butter sauce just enough.
Instructions
Preparation
- Lightly pound chicken to an even ½ to ¾ inch thickness. Pat very dry and season both sides with salt, pepper, garlic powder, and smoked paprika.
- Heat olive oil in a large skillet over medium high heat. When shimmering, add chicken and sear for 4 to 5 minutes until deep golden. Flip and cook for 3 to 4 minutes more. Transfer to a plate.
Sauce Preparation
- Reduce heat to medium. Add butter to the skillet and melt, scraping up browned bits for flavor.
- Stir in honey until dissolved.
- Add chicken broth and simmer for 30 to 60 seconds, stirring, until slightly reduced and glossy.
- Return chicken to the skillet and spoon sauce over the tops. Simmer for 2 to 4 minutes, or until the thickest part reaches 165°F.
- Remove from heat and rest for 3 minutes so juices redistribute. Sprinkle with parsley.
- Spoon extra sauce over each piece and serve with mashed potatoes, rice, or green beans.
Notes
Pound chicken to even thickness for uniform cooking. Do not overcrowd the pan to avoid losing browning. Taste the sauce at the end and adjust salt, honey, or lemon to your preference.