Browned Butter Honey Chicken
This sticky sweet, savory Browned Butter Honey Chicken recipe has the best nutty, garlicky flavor, crispy skin, and tender, juicy meat, perfect for a weeknight dinner.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 bone-in skin-on chicken thighs
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 1 tablespoon olive oil
- 3 tablespoons salted butter
- ¼ cup honey
- 4 large garlic cloves (grated)
- crushed red pepper (to taste)
- ½ lemon (juiced)
- Fresh parsley (for serving)
Instructions
- 1
Preheat oven to 350˚F.
- 2
Pat chicken dry with a paper towel, then season all over with salt and pepper.
- 3
Heat oil in an oven-safe skillet (preferably cast iron) over medium heat. Sear chicken thighs undisturbed, skin side down, until the skin is golden brown and crispy, 8-10 minutes. Flip and sear again until slightly golden, 3 minutes. Transfer chicken to a plate (it will not be fully cooked at this point) and set aside. Pour off all but 1 tablespoon of rendered chicken fat.
- 4
Melt butter in the same skillet over medium low heat, scraping up any bits with a spatula. Swirl the pan occasionally until butter is foamy, golden brown, and nutty, 3-4 minutes. Add honey, garlic, and chili flakes (if using) cooking until fragrant, 1 minute. Add in the lemon juice and season to taste with salt and pepper.
- 5
Add the chicken back into the browned butter, skin side up. Baste thighs with butter sauce. Transfer to oven and cook until the chicken registers an internal temperature of 165˚F, 5-7 minutes. Top with fresh parsley and serve immediately.