Butter Chicken Skillet Recipe – Cozy, buttery weeknight magic

Introduction

The kitchen smelled like warm butter and honey as the pan hissed this afternoon, and I thought: this is comfort on a plate. Right away I reached for the skillet and made my simple Butter Chicken Skillet, and it took me back to slow Sunday afternoons. This always takes me back to Sunday dinners. If you like creamy dinners with minimal fuss, try my twist on a creamy dish like this creamy butter chicken recipe for more ideas.

Why You’ll Love This

• Fast weeknight meal that feels fancy without effort.
• Kid-approved: sweet honey and mild spices.
• Budget-friendly with pantry staples.
• Meal-prep friendly — keeps well for lunches.
• Hands-off sauce that glazes the chicken perfectly; try a bolder version like a cowboy butter chicken if you want more heat.

Quick Recipe Snapshot

• Servings: 4
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Skill level: Easy
• Taste: savory + buttery with a touch of sweet

Warm confidence: You can do this in one skillet and have dinner on the table in about half an hour.

Ingredients You’ll Need

• 4 boneless, skinless chicken breasts (or thighs)
• 4 tbsp butter, divided
• 4 cloves garlic, minced
• 1 cup chicken broth
• 2 tbsp honey
• 1 tsp paprika
• 1 tsp dried parsley
• Salt and cracked black pepper, to taste
• Optional: shredded cheddar or Monterey Jack cheese, for topping
• Optional: caramelized onions, for extra richness

Chef notes:

• Fresh garlic = bigger flavor.
• Unsalted butter helps control salt.
• Thicker chicken (thighs) stay juicier.
• Use low-sodium broth to adjust seasoning.

How to Make It

1. First, pat the chicken dry and season both sides with paprika, salt, and cracked black pepper. You should smell the paprika immediately.
2. Then, heat a large skillet over medium heat and melt 2 tbsp of butter until it foams and smells nutty. You want a steady sizzle.
3. Next, add the chicken and sear until each side is golden with crisp edges, about 4–6 minutes per side depending on thickness; edges should be deep golden and internal temp 165°F. Remove the chicken and set aside.
4. Meanwhile, add the remaining 2 tbsp butter and the minced garlic to the hot skillet; cook 30–45 seconds until fragrant and slightly golden.
5. Then pour in the chicken broth and stir in the honey, scraping up browned bits; simmer until the sauce reduces and thickens to a glossy glaze, about 3–5 minutes. You’ll see the sauce cling to the spoon.
6. Next, return the chicken to the skillet and spoon the glaze over each piece, cooking 1–2 minutes more so the flavors marry.
7. Optionally, sprinkle shredded cheese over the chicken and cover briefly until it melts into a gooey top.
8. Finally, serve hot with caramelized onions if using, and consider spooning the pan sauce over buttered noodles for a satisfying plate — I often pair it with buttered noodles.

Kitchen Tips (From My Kitchen)

1. Time-saver: Pound thicker breasts slightly for even, faster cooking.
2. Common mistake + fix: If sauce tastes thin, simmer a few minutes longer; it will thicken and concentrate.
3. Simple variation: Add smoked paprika or a pinch of cayenne for warmth.

Serving Ideas

• Weeknight dinner: Serve with rice and steamed greens for a quick, balanced plate.
• Cozy brunch: Slice and lay over toasted sourdough with melted cheese.
• Casual gathering: Halve breasts and pass with rolls for build-your-own sliders.
• Holiday side: Add roasted root vegetables and a sprinkle of parsley for color.
  Optional garnish: chopped parsley, extra cracked pepper, or caramelized onions.

Storing & Leftovers

• Fridge: Keep in an airtight container for up to 3 days.
• Freezer: Freeze cooked chicken and sauce in a freezer-safe container for up to 2 months.
• Reheat: Gently warm in a skillet over low heat with a splash of broth to protect texture.
  Leftover idea: Chop and toss into a warm grain bowl or a sandwich with crisp lettuce.

FAQs

Q: Can I make this ahead?
A: Yes, make the chicken and sauce a day ahead; reheat gently and finish with fresh butter for shine.

Q: What can I substitute for honey?
A: Use maple syrup or a teaspoon of brown sugar; both give similar sweet balance.

Q: How do I know it’s done?
A: The chicken is done when it reaches 165°F and the juices run clear; look for golden edges and a firm, springy texture.

Q: Can I freeze the dish?
A: Yes, the cooked chicken and sauce freeze well; thaw in the fridge overnight before reheating.

Final Thoughts

I love how simple ingredients combine into something that tastes like a hug. Try this once, and then tweak the honey and paprika to suit your family. I hope this becomes one of your go-to weeknight recipes — my Butter Chicken Skillet.

Conclusion

For a lemony skillet take on buttery chicken, I like this Skillet Garlic Lemon Butter Chicken Recipe – Little Spice Jar for inspiration. Also, if you prefer a single-pan roast with bright notes, check out One Skillet Lemon Butter Chicken – The Toasted Pine Nut.

Butter Chicken Skillet

A creamy and buttery chicken dish that is perfect for quick weeknight dinners, easy to make in just one skillet.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Indian

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 pieces boneless, skinless chicken breasts (or thighs) Thighs stay juicier.
• 4 tablespoons butter, divided Unsalted butter helps control salt.
• 4 cloves garlic, minced Fresh garlic = bigger flavor.
• 1 cup chicken broth Use low-sodium broth to adjust seasoning.
• 2 tablespoons honey Can substitute with maple syrup or brown sugar.
• 1 teaspoon paprika Add smoked paprika for variation.
• 1 teaspoon dried parsley
• to taste Salt and cracked black pepper Adjust to preference.

Optional Toppings

• to taste shredded cheddar or Monterey Jack cheese For topping.
• to taste caramelized onions For extra richness.

Method

 

Preparation

1. Pat the chicken dry and season both sides with paprika, salt, and cracked black pepper.
2. Heat a large skillet over medium heat and melt 2 tablespoons of butter until it foams and smells nutty.

Cooking

1. Add the chicken and sear until each side is golden with crisp edges, about 4-6 minutes per side. The internal temperature should reach 165°F. Remove the chicken and set aside.
2. Add the remaining 2 tablespoons of butter and the minced garlic to the skillet; cook for 30-45 seconds until fragrant and slightly golden.
3. Pour in the chicken broth and stir in the honey, scraping up browned bits; simmer until the sauce reduces and thickens to a glossy glaze, about 3-5 minutes.
4. Return the chicken to the skillet, spoon the glaze over each piece, and cook for 1-2 minutes to marry the flavors.
5. Optionally, sprinkle cheese over the chicken and cover briefly until melted.

Serving

1. Serve hot, optionally topped with caramelized onions and consider spooning the pan sauce over buttered noodles.

Notes

Pound thicker chicken breasts for even cooking. If the sauce tastes thin, simmer longer to thicken. For a warm taste, consider adding a pinch of cayenne.