Texas Butter Chicken (Printer-Friendly)
Golden chicken breasts glazed with butter and honey, accented by garlic, paprika, and fresh parsley.
# What You’ll Need:
→ Poultry
01 -
2 boneless, skinless chicken breasts
→ Fats and Oils
02 -
2 tablespoons olive oil
03 -
3 tablespoons unsalted butter, softened
→ Sweeteners
04 -
2 tablespoons honey
→ Spices and Seasonings
05 -
1 teaspoon garlic powder
06 -
1/2 teaspoon paprika (optional)
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon black pepper
→ Garnish
09 -
1 tablespoon chopped fresh parsley
# Steps to Follow:
01 -
Pat the 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 in the skillet and cook undisturbed for 5 to 6 minutes until the underside develops a golden brown crust.
03 -
Flip the chicken breasts and cook for an additional 5 to 6 minutes. Use a meat thermometer to ensure the internal temperature reaches 165°F for safe doneness. The meat should be firm yet juicy.
04 -
In a small bowl, combine the softened butter and honey. Mix until smooth and creamy. Reduce skillet heat to low to prevent sauce burning.
05 -
Pour the butter and honey mixture over the cooked chicken in the skillet. Baste continuously with a spoon for 1 to 2 minutes, allowing the sauce to melt into the meat and develop a glossy coating.
06 -
Remove the skillet from heat. Garnish with chopped fresh parsley and serve immediately to preserve optimal flavor and temperature.
# Helpful Hints:
01 -
Patting the chicken dry before seasoning ensures a crisp, golden crust without steaming.
02 -
Toast paprika lightly in the pan before cooking to enhance its smoky flavor and reduce bitterness.
03 -
Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently in a skillet to maintain sauce consistency.