Ingredients
Method
Preparation
- Pat the chicken dry with paper towels and season both sides generously with salt, pepper, and paprika.
- Heat a large skillet over medium heat and add 2 tablespoons of butter. Allow it to melt and foam.
- Once the pan is hot, add the chicken. Cook for about 5–6 minutes per side until it’s browned and cooked through, reaching an internal temperature of 165°F (74°C). Transfer the chicken to a plate and set aside.
Sauce Preparation
- Reduce the heat slightly, then add the remaining 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and sauté for 30–60 seconds until fragrant, being careful not to burn it.
- Pour in the chicken stock and stir in the honey, scraping up the browned bits from the pan’s bottom. Let it simmer for 2–4 minutes to reduce slightly.
Final Assembly
- Return the chicken to the pan, spooning the sauce over each piece. Cook uncovered for another 5–7 minutes, allowing the sauce to thicken and create a glossy finish.
- If you’re adding cheese, sprinkle it over the chicken and cover the pan briefly (30–60 seconds) until melted.
- For an extra special touch, finish with a sprinkle of dried parsley and top with caramelized onions, if using. Serve immediately!
Nutrition
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Gently reheat in a skillet over low heat, adding a splash of chicken stock to keep it moist. Can freeze leftovers for up to 2 months.