Ingredients
Equipment
Method
- Step 1: Grab your boneless, skinless chicken breasts or thighs and season them evenly with salt, cracked black pepper, and paprika.
- Step 2: In a large skillet, melt 2 tablespoons of butter over medium heat. Carefully place your seasoned chicken into the skillet. Sear until golden brown on both sides and cooked through, about 5-6 minutes per side. Remove chicken from the skillet and set aside on a plate.
- Step 3: Without cleaning the skillet, melt the remaining 2 tablespoons of butter into the pan. Add your minced garlic and cook for about 30 seconds to 1 minute, until fragrant. Be careful not to let it brown too much.
- Step 4: Pour in the chicken broth and honey. Using a wooden spoon or spatula, scrape up all the delicious browned bits (fond) from the bottom of the pan to dissolve into the liquid.
- Step 5: Gently return your cooked chicken pieces to the skillet. Spoon the sauce all over the top of the chicken. Let everything simmer together for about 5-7 minutes, allowing the sauce to thicken slightly and flavors to meld.
- Step 6: If opting for a cheesy finish, sprinkle your shredded cheddar or Monterey Jack cheese evenly over the chicken. Pop a lid on the skillet and let it sit for just 1-2 minutes, or until the cheese is perfectly melted and gooey.
- Step 7: Garnish your skillet with dried parsley for a pop of color and a fresh aroma. Serve it up hot, ideally with a side of rice, mashed potatoes, or some warm breadsticks.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for 2-3 months. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if needed. Don't crowd the pan when searing chicken to ensure a golden crust. Always scrape up the browned bits from the bottom of the pan as they add tremendous flavor to the sauce. For extra creaminess, stir in a splash of heavy cream or a spoonful of cream cheese in the last few minutes of simmering.