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4 chicken thighs cooked in a cast iron skillet with a honey butter sauce and garnished with fresh herbs and lemon.
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5 from 17 votes

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.
Course Entree
Cuisine American
Diet Gluten Free
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 498kcal
Author Yumna Jawad


  • 10" Cast Iron Skillet



  • Preheat oven to 350˚F.
  • Pat chicken dry with a paper towel, then season all over with salt and pepper.
  • 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.
  • 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.
  • 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.


Calories: 498kcal | Carbohydrates: 20g | Protein: 24g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 164mg | Sodium: 479mg | Potassium: 354mg | Fiber: 1g | Sugar: 18g | Vitamin A: 528IU | Vitamin C: 8mg | Calcium: 27mg | Iron: 1mg