Hot Honey Garlic Butter Chicken

Pat the chicken breasts dry with paper towels; season both sides generously with salt and black pepper.

Heat a large skillet over medium‑high heat and add 1 tbsp olive oil.

When the oil shimmers, add the chicken breasts and sear 4‑5 minutes per side, until golden brown and cooked through (internal temperature 165°F/165°F). Transfer the chicken to a plate and tent with foil to keep warm.

Reduce the heat to medium and add the butter to the same skillet; let it melt, scraping up any browned bits from the bottom.

Stir in the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.

Add the honey, soy sauce, and red pepper flakes to the pan; whisk to combine and let the mixture simmer for 2‑3 minutes, allowing it to thicken slightly.

Return the cooked chicken to the skillet, spooning the sauce over each piece. Cook for an additional 2 minutes, turning the chicken once, so the glaze coats the meat evenly.

If the sauce becomes too thick, thin it with a splash of water or extra chicken broth, stirring until glossy.

Remove the skillet from heat. Sprinkle the chopped parsley over the chicken for a fresh finish.

Serve the hot honey garlic butter chicken immediately, paired with steamed rice, quinoa, or roasted vegetables.