Ingredients
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1/4 cup unsalted butter
2 teaspoons honey
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and black pepper to taste
1/4 cup chicken broth
Fresh parsley for garnish
Instructions
- In a bowl, mix together the butter, honey, garlic powder, smoked paprika, salt, and pepper until well combined.
- Heat olive oil in a cast iron skillet over medium heat.
- Cook the chicken breasts for 5–6 minutes on each side, or until golden and fully cooked (internal temperature should reach 165°F). Remove the chicken from the skillet.
- Pour the chicken broth into the same skillet and deglaze by scraping up any browned bits.
- Stir in the butter mixture and cook until smooth and slightly thickened.
- Return the chicken to the skillet, coating it well with the sauce. Simmer for 2–3 more minutes.
- Garnish with freshly chopped parsley and serve hot.
Notes
- Add red pepper flakes or cayenne for a spicy version.
- Use boneless skinless chicken thighs for a juicier result.
- Stir in a splash of heavy cream for a richer, creamier sauce.
- Top with Parmesan cheese for a cheesy twist.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of broth if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 340
- Sugar: 3g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 95mg
