Ingredients:
- 4 boneless, skinless chicken breasts or thighs
- 4 tablespoons butter, divided
- 4 cloves garlic, minced
- 1 cup chicken broth
- 2 tablespoons honey
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- Salt and cracked black pepper, to taste
Optional Toppings
- Shredded cheddar or Monterey Jack cheese
- Caramelized onions
Instructions:
- Season the Chicken
Pat the chicken dry and season both sides with salt, black pepper, paprika, and dried parsley. - Sear the Chicken
Heat a large skillet over medium heat. Melt 2 tablespoons of butter and add the chicken. Cook for 5–6 minutes per side until golden brown and cooked through. Remove chicken from the skillet and set aside. - Make the Butter Sauce
In the same skillet, melt the remaining 2 tablespoons of butter. Add minced garlic and sauté for about 30 seconds until fragrant. - Build the Sauce
Pour in the chicken broth and honey, stirring to combine. Bring to a gentle simmer and cook for 3–5 minutes, allowing the sauce to slightly reduce. - Return the Chicken
Add the chicken back to the skillet and spoon the sauce over the top. Simmer for 5 minutes until the chicken is coated and the sauce thickens. - Optional Finish
Sprinkle cheese over the chicken and cover the skillet for 2–3 minutes until melted. Add caramelized onions on top if desired. - Serve
Serve hot with mashed potatoes, rice, or buttered noodles, spooning extra sauce over everything.
Serving Tips
- Pair with roasted vegetables or green beans for a complete meal.
- For extra richness, add a splash of heavy cream to the sauce.
- Leftovers reheat well and stay tender.