You get contrast in every bite—crisp edges, juicy center, and a sauce that runs just enough to coat rice or soak into roasted or mashed potatoes. It’s fast (about 20 minutes), uses pantry staples, and doesn’t ask for a marinade or an oven—just heat, space in the pan, and a minute of patience for that deep golden crust.

Ingredients

Chicken

• 1.3 lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces
  (Thighs: 1¼–1½ in / 3–4 cm; Breasts: 1 in / 2.5 cm)

• 1/3 cup all-purpose flour (50 g)

• 1 tsp kosher salt

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1/2 tsp black pepper

• 1 tbsp unsalted butter

• 1 tbsp olive oil

Honey-Butter Glaze

• 1/3 cup honey (110 g)

• 5 tbsp unsalted butter, cut into pieces (75 g)

• 2 tbsp apple cider vinegar

• 1 tbsp soy sauce

• Pinch kosher salt and black pepper, to taste

Optional (for flavor & garnish)

• 1/2–1 tsp red pepper flakes or hot honey

• 2 tbsp thinly sliced scallions or chopped chives

• 1 tsp toasted sesame seeds or crushed roasted peanuts/cashews

• Fine zest of 1/2 lemon or lime

Instructions

1. Prep the chicken
   Trim and pat dry.

   • Thighs: cut into 1¼–1½ in (3–4 cm) pieces.

   • Breasts: cut into 1 in (2.5 cm) cubes.

2. Seasoned flour
   In a bowl, whisk the flour, salt, onion powder, garlic powder, and black pepper.

3. Coat
   Add chicken and toss until lightly coated; shake off excess.
   Pro tip: Let the coated chicken sit 5 minutes so the flour hydrates and clings better.

4. Sear
   Heat a large skillet over medium-high. Add 1 tbsp butter + 1 tbsp olive oil until shimmering. Spread chicken in a single layer (work in batches if needed).

   • Thighs: Sear 3–4 minutes first side until deep golden; flip and cook 2–3 minutes more.

   • Breasts: Sear 2½–3 minutes first side; flip and cook 1½–2½ minutes more.
     Pieces should have crisp edges and reach 165°F / 74°C internally. Transfer chicken to a plate; reduce heat to medium.

5. Make the glaze
   In the same skillet, melt the remaining 5 tbsp butter. Stir in honey, apple cider vinegar, soy sauce, and a pinch of salt & pepper. Simmer 1–2 minutes, stirring, until glossy and the thickness of thin caramel.

6. Coat & finish
   Return chicken (plus any juices) to the pan; toss to lacquer. Taste and adjust seasoning. Add red pepper flakes or hot honey if you want gentle heat.

7. Serve
   Plate immediately. Garnish with scallions, sesame seeds or crushed nuts, and citrus zest. Great with jasmine rice, mashed potatoes, or charred green beans.

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 12–14 minutes
Total: ~22–24 minutes

Don’t lose it—pin the image below and keep this honey butter chicken in your rotation.

Notes & Swaps

• Thighs vs. breasts: Breasts work—cut into 1-inch cubes and reduce sear time by ~1 minute per side to avoid drying.

• Extra crispy option: After tossing in seasoned flour, let chicken sit 5 minutes so the flour hydrates and clings better.

• Heat lovers: Add 1/2–1 tsp red pepper flakes or a drizzle of hot honey to the glaze.

• Gluten-free: Swap flour for fine rice flour or cornstarch (cornstarch crisps beautifully).

Honey Butter Chicken Video

This Mediterranean-inspired skillet meal is one of those recipes that looks like you fussed—but comes together in under 30 minutes. Juicy seared chicken bites are tossed with cherry tomatoes, Kalamata olives, a splash of white wine, and finished with a bright, zesty gremolata made with garlic and parsley. And if you’re serving guests (or just want to treat yourself), spoon some creamy burrata on top. It softens over the warm dish, soaking up all those incredible pan juices. It’s casual, colorful, and guaranteed to impress.

Ingredients

For the chicken:

• 3 large boneless, skinless chicken breasts

• 1 tbsp all-purpose flour

• ¼ cup fresh, roughly chopped oregano (or 1½ tsp dried)

• Handful of basil leaves

• 1 Tbsp extra virgin olive oil

• 1 Sliced garlic clove

• Salt and freshly ground black pepper, to taste

• 1 mild red chili, thinly sliced (or a pinch of red pepper flakes)

• ¾ cup dry white wine

• 16 cherry tomatoes

• 16 Kalamata olives, pitted and halved

For the gremolata:

• 1 clove garlic, grated

• 1 small handful flat-leaf parsley, finely chopped

• Zest of ½ lemon + Juice of 1 lemon (optional but highly recommended)

• Pinch of salt

Optional for serving:

• 1–2 burrata balls, torn into chunks

Instructions

1. Prep the chicken
Slice the chicken into bite-sized pieces. Season with salt and pepper, then toss with oregano and flour to lightly coat. Lay them out on a plate or tray so they don’t clump together.

2. Make the gremolata
In a small bowl, combine the grated garlic clove, finely chopped parsley, lemon zest (if using), and a pinch of salt. Mix well and set aside. This will be stirred in at the very end for a burst of freshness.

3. Sear the chicken
Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken in a single layer. Cook for about 5–6 minutes, turning to brown on all sides. Do this in two batches if your pan is crowded.

4. Add aromatics
Push the cooked chicken to one side of the pan. In the empty space, add the sliced chili and the remaining sliced garlic (2 cloves). Let it sizzle for 30–45 seconds until fragrant, stirring gently.

5. Deglaze and simmer
Pour in the white wine and scrape up any golden bits from the pan. Let it bubble for a minute, then add the cherry tomatoes and olives. Stir everything together and let it simmer for 2–3 more minutes, just until the tomatoes soften and begin to burst.

6. Finish with gremolata
Turn off the heat. Stir in the gremolata and handful of basil leaves and gently mix to coat everything in that garlicky, herby brightness. Let the pan rest for 2–3 minutes before serving.

7. Plate it up
Spoon the chicken and sauce into shallow bowls. If you’re adding burrata, tear and nestle it on top just before serving. The contrast of creamy cheese with warm herbs and wine-kissed tomatoes is unbeatable.

This is one of those recipes you’ll forget the name of—but crave next week. Save it to Pinterest now, thank yourself later.

Mediterranean Chicken Video Recipe:

Tips & Tricks for the Best Mediterranean Chicken

• Don’t skip the gremolata. It might look simple, but that fresh mix of lemon, garlic, and parsley ties the whole dish together. Stir it in off-heat so the flavor stays bright and punchy.

• Use fresh oregano if you can. It adds a softer, more fragrant flavor than dried. If using dried, crush it between your fingers to wake it up.

• Sear in batches if needed. If your pan’s too crowded, the chicken will steam instead of brown. Golden bits = flavor, so give it room to breathe.

• Deglaze while it’s hot. Once you pour in the wine, scrape the bottom of the pan to lift all those caramelized bits — they’re basically built-in sauce magic.

• Go for quality olives. Kalamata olives in brine (not canned) make a huge difference. Halve them to spread that salty kick evenly.

• Let it rest before serving. Just a couple of minutes in the pan off the heat lets all the flavors settle and keeps the chicken juicy.

• Pair it smart. Crusty bread, lemon couscous, or a light green salad are perfect sides. This dish carries enough flavor on its own — keep everything else simple.

• Burrata tip: Want that perfect Instagram moment? Place the burrata on the plate just before serving, while everything’s still warm. It’ll melt slightly but keep its creamy core.