Texas Butter Chicken Skillet (Printer-Friendly)
Golden seared chicken in a smooth butter-honey sauce with garlic and paprika for rich, comforting flavor.
# What You’ll Need:
→ Protein
01 -
2 boneless, skinless chicken breasts (about 6 oz each)
→ Fat & Oil
02 -
2 tablespoons olive oil
03 -
3 tablespoons unsalted butter, softened
→ Sweetener
04 -
1 tablespoon honey
→ Seasonings
05 -
1 teaspoon garlic powder
06 -
½ teaspoon paprika (optional)
07 -
½ teaspoon salt
08 -
¼ teaspoon black pepper
→ Garnish
09 -
1 tablespoon chopped fresh parsley
# Steps to Make This:
01 -
Pat chicken breasts dry with paper towels. Season both sides evenly with salt, black pepper, garlic powder, and paprika if using.
02 -
Heat olive oil in a large skillet over medium heat. Place chicken breasts carefully into the skillet and cook without moving for 5 to 6 minutes until the underside develops a golden-brown crust.
03 -
Turn chicken breasts over and continue cooking for another 5 to 6 minutes, or until an internal temperature of 165°F (74°C) is reached and the chicken is firm but juicy.
04 -
In a small bowl, blend softened butter and honey until smooth and creamy. Reduce the heat on the stove to low to avoid burning.
05 -
Pour the butter and honey mixture over the cooked chicken in the skillet. Use a spoon to baste the sauce continuously for 1 to 2 minutes, allowing it to glaze the chicken evenly.
06 -
Remove skillet from heat. Sprinkle chopped parsley over the chicken and serve immediately while hot for optimal flavor.
# Additional Notes:
01 -
Patting chicken dry ensures a golden crust without steaming. Flip the chicken only once for tender and even cooking.
02 -
Reheat leftovers gently in a skillet with a splash of water to maintain sauce creaminess and prevent drying.
03 -
Paprika can be lightly toasted in the pan prior to adding chicken to enhance its smoky flavor.