Texas Butter Chicken Skillet (Printable Version)
Golden seared chicken with a smooth butter-honey glaze brightened by parsley and spices for a quick, comforting meal.
# Ingredients:
→ Protein
01 -
450 grams boneless, skinless chicken breasts
→ Oils and Fats
02 -
30 milliliters olive oil
03 -
56 grams unsalted butter, softened
→ Sweeteners
04 -
30 milliliters honey
→ Spices and Herbs
05 -
1 teaspoon garlic powder
06 -
1 teaspoon salt
07 -
0.5 teaspoon ground black pepper
08 -
1 teaspoon paprika (optional)
09 -
15 grams fresh chopped parsley for garnish
# Steps:
01 -
Pat chicken breasts dry and 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 and cook undisturbed for 5 to 6 minutes until the underside forms a golden brown crust.
03 -
Flip chicken breasts and continue cooking for another 5 to 6 minutes until the internal temperature reaches 74°C (165°F) and the meat is firm yet juicy.
04 -
In a small bowl, combine softened butter and honey, mixing until smooth and slightly creamy. Reduce heat to low to prevent burning.
05 -
Pour the butter and honey mixture over the cooked chicken breasts in the skillet. Continuously baste the chicken with the sauce for 1 to 2 minutes to create a glossy coating.
06 -
Remove skillet from heat. Sprinkle chopped parsley over the chicken and serve immediately while hot.
# Notes:
01 -
Patting chicken dry before cooking ensures the best golden crust without steaming the meat.
02 -
To maximize flavor, flip the chicken only once during cooking.
03 -
Lightly toasting paprika in the pan before cooking enhances its smoky aroma.
04 -
Store leftovers in an airtight container refrigerated for up to four days. Reheat gently in a skillet with a splash of water to maintain sauce creaminess.
05 -
Substitute ghee for butter for a nuttier flavor or maple syrup for a vegan sweetener.