Description
Butter chicken brings together tender chicken in a silky tomato cream sauce that tastes like something from a restaurant kitchen, and you can have it ready in about 30 minutes using ingredients already in your pantry.
Ingredients
Scale
Protein:
- 4 boneless, skinless chicken breasts or thighs
Base and Flavor:
- 4 tablespoons butter, divided
- 4 cloves garlic, minced
- 1 cup chicken broth
- 2 tablespoons honey
Seasonings:
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- salt, to taste
- cracked black pepper, to taste
Optional Toppings:
- shredded cheddar or Monterey Jack cheese
- caramelized onions
Instructions
- Pat your 4 boneless, skinless chicken breasts or thighs dry, then season each piece generously on both sides with salt, cracked black pepper, and 1 teaspoon paprika total, letting them sit at room temperature for 5 minutes.
- Heat a large skillet over medium heat and melt 2 tablespoons of your butter in it, then place your chicken in the pan and cook for 5 to 6 minutes on each side until the surface turns golden brown.
- Transfer your cooked chicken to a clean plate and set it aside temporarily.
- Add the remaining 2 tablespoons of butter to your skillet and cook 4 minced garlic cloves over medium heat for 30 seconds to 1 minute until the aroma becomes noticeable.
- Pour 1 cup of chicken broth into your pan and stir in 2 tablespoons of honey, using a wooden spoon to scrape up all the browned bits stuck to the bottom so they blend into your sauce.
- Place your chicken back into the skillet and spoon the sauce over each piece, then let everything simmer uncovered at medium heat for 5 to 7 minutes until your sauce reduces and coats the back of a spoon.
- If you’re adding cheese, sprinkle your shredded cheddar or Monterey Jack over the chicken once the sauce thickens, cover the skillet, and let it sit for 1 to 2 minutes until melted.
- Finish your dish by sprinkling 1 teaspoon of dried parsley over the top and adding caramelized onions if you have them on hand, then serve immediately from the skillet.
Notes
- Don’t skip scraping up those golden brown bits from the bottom of the pan, as they add deep flavor to your sauce that store-bought broth alone can’t give.
- Thighs hold up better than breasts if your chicken tends to dry out, since they stay juicier during cooking even with the sauce simmering away.
- Let your seasoned chicken sit for a few minutes before cooking so the salt has time to penetrate the meat and season it throughout, not just on the surface.
- For a lighter version, use half the butter and swap the honey for a touch of maple syrup or skip it entirely, letting the chicken broth and caramelized pan drippings do the seasoning work.
- Prep Time: 5 minutes
- Cook Time: 18-22 minutes
- Category: Sautéed Chicken
- Method: Sautéing
- Cuisine: Indian-American
Nutrition
- Serving Size: 4
- Calories: 290 kcal
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 28 g
- Cholesterol: 85 mg