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–+ servings

Butter Chicken Skillet

A quick and easy skillet recipe featuring juicy chicken in a creamy honeyed sauce complemented by cherry tomatoes and kalamata olives, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless skinless chicken breasts or thighs Thighs stay juicier; breasts are leaner.
  • 4 tablespoons butter Use a neutral oil for a dairy-free version.
  • 4 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 2 tablespoons honey
  • 1 teaspoon paprika
  • to taste Salt and cracked black pepper
  • 1 cup caramelized onions Store-bought caramelized onions work in a pinch.
  • 1 cup shredded cheddar or Monterey Jack cheese Optional; add for a melty finish.
  • 2 tablespoons dried parsley Or 2 tablespoons finely chopped fresh parsley.
  • 1 teaspoon cayenne pepper or hot sauce Start small and add to taste.
  • 1/2 cup heavy cream For a lighter option, use half-and-half but sauce will be less rich.
  • 1 cup cherry tomatoes, halved
  • 1 cup kalamata olives, pitted and halved If unavailable, green olives or capers can be used.

Method
 

Preparation
  1. Pat the chicken dry and season both sides with salt, cracked black pepper, and paprika.
  2. Heat a large skillet over medium-high heat and add the butter. When it foams and smells nutty, add the chicken.
  3. Sear the chicken until golden brown on the first side, about 3–4 minutes. Flip and sear the other side until golden, another 3–4 minutes.
  4. Transfer the chicken to a plate and let it rest while you build the sauce.
  5. Lower the heat to medium. Add the minced garlic to the same skillet and sauté for about 1 minute until fragrant.
  6. Pour in the chicken broth and honey, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
  7. Return the chicken to the skillet, reduce the heat to medium-low, and let it simmer in the broth-honey mixture for about 5 minutes.
  8. Stir in the heavy cream and caramelized onions. If using cheese, add it now and stir until the sauce is smooth and slightly thickened.
  9. Fold in the halved cherry tomatoes and kalamata olives. Sprinkle in the cayenne pepper or add a splash of hot sauce.
  10. Garnish with dried or fresh parsley and serve hot over rice, mashed potatoes, or buttered pasta.

Nutrition

Serving: 1Calories: 500kcalCarbohydrates: 30gProtein: 40gFat: 25gSaturated Fat: 15gSodium: 800mgFiber: 3gSugar: 12g

Notes

For a perfect presentation, slice the chicken on a diagonal and fan it over a bed of rice, spoon sauce and vegetables over the top, and finish with parsley. Store in an airtight container for 3–4 days in the fridge or freeze for up to 3 months.

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