Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1/2 cup honey
- 1/4 cup soy sauce
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/4 teaspoon ground ginger
- 2 tablespoons chopped fresh parsley, for garnish
- Cooked rice or quinoa, for serving
Instructions:
- Prepare the Chicken:
Start by seasoning the chicken breasts with salt and pepper on both sides. Make sure to evenly coat the chicken to enhance its flavor. - Cook the Chicken:
Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot, add the chicken breasts to the skillet. Cook for 6-7 minutes on each side, or until the chicken is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Once cooked, remove the chicken from the skillet and set it aside on a plate. - Make the Honey Garlic Butter Sauce:
In the same skillet, reduce the heat to medium and add the butter. Once the butter has melted, add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.Next, add the honey, soy sauce, lemon juice, apple cider vinegar, crushed red pepper flakes (if using), and ground ginger to the skillet. Stir well to combine all the ingredients. Bring the sauce to a simmer and let it cook for 2-3 minutes, or until it thickens slightly. - Combine Chicken and Sauce:
Return the cooked chicken breasts to the skillet and spoon the honey garlic butter sauce over them. Make sure each piece of chicken is well coated with the sauce. Let the chicken simmer in the sauce for another 2-3 minutes, allowing the flavors to meld together. - Garnish and Serve:
Remove the skillet from the heat and garnish the chicken with chopped fresh parsley. Serve the Honey Garlic Butter Chicken over a bed of cooked rice or quinoa, spooning extra sauce from the skillet over the top.
