Easy Brown Butter Glazed Chicken
Create a restaurant-quality meal in under 30 minutes! This glazed chicken recipe features perfectly juicy chicken breasts in a sticky, savory brown butter glaze. The secret nutty flavor from the brown butter makes it an unforgettable weeknight dinner.
Equipment
- Large skillet
- Instant-Read Meat Thermometer
Ingredients
- 3 medium chicken breasts, about 1 1/2 lbs
- Salt and black pepper to taste
- 1/4 cup all-purpose flour or cornstarch for gluten-free
- 4 Tbsp butter divided
- 4 cloves garlic, minced
- 1.5 Tbsp apple cider vinegar
- 1 Tbsp soy sauce
- 1/3 cup honey or maple syrup
- Fresh chives, chopped for garnish
Instructions
Prepare and Sear the Chicken
- Lay the chicken breasts on a cutting board and use a sharp knife to score a shallow diamond pattern across the top of each, cutting about one-third of the way through. This helps it cook evenly and holds more glaze.
- Season both sides of the chicken generously with salt and pepper. Lightly dredge each breast in flour, pressing it into the scored grooves and shaking off any excess.
- Place a large skillet over medium heat. Melt 3 tablespoons of the butter until shimmering. Carefully place the chicken scored-side down and cook for 5-6 minutes, until a deep golden-brown crust forms. Flip and cook for another 4 minutes.
Create the Brown Butter Glaze and Finish
- Add the last tablespoon of butter to the pan. Let it melt and cook, swirling the pan for 60-90 seconds until it foams and you see golden-brown specks (this is brown butter). Immediately add the minced garlic and sauté for 30 seconds until fragrant.
- Pour in the honey, soy sauce, and apple cider vinegar. Bring the sauce to a simmer for 2-3 minutes, continuously spooning the glaze over the chicken as it thickens. Cook until the chicken's internal temperature reaches 165°F (74°C).
- Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing. Garnish with fresh chives and serve immediately.
Notes
Gluten-Free Option: To make this recipe gluten-free, simply substitute the all-purpose flour with an equal amount of cornstarch or a 1-to-1 gluten-free flour blend. Secret to Juicy Chicken: Do not overcook! Use an instant-read meat thermometer to ensure the thickest part of the chicken reaches an internal temperature of exactly 165°F (74°C). Resting the chicken for 5 minutes before slicing is crucial for retaining juices. Glaze Consistency: If your glaze is too thin, let it simmer for another minute or two to reduce. If it becomes too thick, whisk in a tablespoon of water or chicken broth until it reaches the desired consistency. Flavor Variations: Add 1 teaspoon of grated ginger or orange zest for a zesty kick. For a spicy version, add a pinch of red pepper flakes or a teaspoon of sriracha to the glaze. Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water to prevent the chicken from drying out. Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 420kcalCarbohydrates: 32gProtein: 52gFat: 18gSaturated Fat: 8gCholesterol: 155mgSodium: 450mgPotassium: 480mgFiber: 1gSugar: 28gVitamin A: 120IUVitamin C: 1mgCalcium: 30mgIron: 1.5mg
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