Easy Spicy Hot Honey Chicken
Hot honey and balsamic make a glossy, slightly sticky pan sauce with just enough heat. One skillet and 25 minutes is all this takes.
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We became obsessed with Mike’s Hot Honey in our house a while back. It started on cheese boards and pizza, and at some point I figured it had to be good on chicken too. It is. This is one of those recipes that came together quickly and immediately went into regular rotation.
The sauce is the thing here. Once the chicken is done, you build it right in the same pan using the browned bits, chicken broth, balsamic vinegar, and a couple of tablespoons of hot honey. It reduces down into something glossy and a little sticky, with just enough heat to be interesting without being overwhelming.
The whole thing is on the table in about 25 minutes, which makes it easy enough for a weeknight dinner but good enough that you could make it for company.
If you’re looking for more meal ideas that truly make life easier, check out this collection of easy dinner recipes.
Why You’ll Love This Recipe
- The pan sauce comes together in minutes using the same skillet you cooked the chicken in.
- Hot honey, balsamic, and chicken broth make a sauce that is sweet, tangy, and lightly spiced all at once.
- Pounding the chicken thin means it cooks quickly and evenly without drying out.
- The whole recipe is ready in about 25 minutes.
- It works just as well for a weeknight dinner as it does when you are cooking for people.
What You’ll Need to Make Spicy Honey Chicken
- 4 boneless skinless chicken breasts
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth
- 2 tablespoons balsamic vinegar
- 2 tablespoons spicy honey (Such as Mike’s Hot Honey)
- Salt and black pepper, to taste
How to Make This Spicy Chicken Recipe
Pound the Chicken
Place the chicken breasts between two sheets of plastic wrap and pound each one to about 1/4-inch thickness. This step matters more than it sounds. Thinner, even chicken cooks faster and more consistently, and it also gives the sauce more surface area to cling to. If you prefer, you can butterfly the breasts or slice them in half horizontally instead.
Season and Sear
Season both sides of the chicken generously with salt and pepper. Melt one tablespoon of butter with the olive oil in a large skillet over medium heat. Add the chicken, being careful not to crowd the pan. Work in batches if you need to. Cook for 3 to 4 minutes per side until cooked through and golden. The chicken is done when it reaches 165 degrees Fahrenheit at its thickest point. Transfer to a plate and keep warm.
Build the Sauce
In the same skillet, add the minced garlic and saute for about 30 seconds. Add the chicken broth and balsamic vinegar and whisk everything together, making sure to scrape up the browned bits from the bottom of the pan. Those bits are where most of the flavor is. Bring the mixture to a boil over medium-high heat and let it reduce by about half, which takes around 4 to 5 minutes.
Finish and Serve
Whisk in the hot honey and remaining tablespoon of butter. Let the sauce continue to boil for another minute or two until it reaches a consistency you are happy with. It should be glossy and slightly thickened. Pour it over the chicken and serve right away.
Make It Your Way
- Swap the chicken breasts for boneless skinless thighs if you prefer. They are a little more forgiving in the pan and stay juicy even if they cook a minute longer than planned.
- Add a pinch of red pepper flakes or chili powder to the raw chicken before searing if you want more heat than the hot honey alone provides.
- Use regular honey if hot honey is not something you keep on hand, and add a small pinch of cayenne to the sauce instead.
- A splash of soy sauce in place of some of the chicken broth adds a slightly different depth to the sauce that works really well with the honey.
What Can I Serve Mike’s Hot Honey Stove Top Chicken With?
- Best Ever Mediterranean Rice is a simple, flavorful base that is really good with the pan sauce spooned over everything.
- Roasted Carrots with Hot Honey and Whipped Ricotta lean into the hot honey theme and make a great side for this meal.
- Totally Amazing Broccoli Cauliflower Salad adds a cool, crunchy contrast to the warm, sticky chicken.
- Plain egg noodles or white rice also work well if you want something simple that lets the sauce be the star.
Frequently Asked Questions
What is Mike’s Hot Honey?
Mike’s Hot Honey is a chili-infused honey that has become a pantry staple in a lot of kitchens. It has a gentle heat that builds slowly rather than hitting you all at once, which makes it great for cooking. You can find it at most grocery stores, on Amazon, or at Costco. Any brand of hot honey will work in this recipe.
Can I make this ahead of time?
The chicken is best made fresh since the sauce can get sticky as it sits. That said, you can pound and season the chicken ahead of time and store it covered in the refrigerator for a few hours before cooking. The sauce comes together so quickly that it is easy to make right before dinner.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a small splash of chicken broth to loosen the sauce. The microwave works in a pinch but the sauce can get a little thick.
Can I use frozen chicken?
Make sure the chicken is fully thawed before cooking. Frozen or partially frozen chicken will not cook evenly, especially when you are working with thinner pieces. Thaw it in the refrigerator overnight for the best results.
Simple Tips
- Do not skip pounding the chicken. Even thickness is what keeps it from being dry on the outside before the inside is done.
- Scrape up all the browned bits when you add the broth. They dissolve into the sauce and add a lot of flavor.
- Watch the sauce carefully once the honey goes in. It can go from reduced to over-reduced quickly, especially if the heat is too high.
- Let the sauce cool slightly before tasting to adjust sweetness or heat. Hot honey flavor shifts a little as it cools.
Final Thoughts
This is one of those recipes that earns its place in regular dinner rotation. The sauce is simple, but it tastes so amazing and honestly is a little bit addictive.
If you have a bottle of Mike’s Hot Honey sitting around and are not sure what else to do with it besides drizzle it on pizza, this is a good place to start.
Easy Spicy Honey Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoons butter divided
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 cup chicken broth
- 2 tablespoons balsamic vinegar
- 2 tablespoons spicy honey Such as Mike’s Hot Honey
- Salt and black pepper to taste
Instructions
- Place the chicken breasts between two sheets of plastic wrap and pound each to 1/4-inch thickness. Alternatively, butterfly or slice horizontally.
- Season both sides with salt and pepper.
- Melt 1 tablespoon of butter with the olive oil in a large skillet over medium heat. Add the chicken without crowding, working in batches if needed. Cook 3 to 4 minutes per side until cooked through to 165 degrees Fahrenheit. Transfer to a plate and keep warm.
- In the same skillet, add the garlic and saute for 30 seconds. Add the chicken broth and balsamic vinegar. Whisk together and scrape up any browned bits from the bottom of the pan.
- Bring to a boil over medium-high heat and reduce by about half, about 4 to 5 minutes.
- Whisk in the hot honey and remaining tablespoon of butter. Boil for 1 to 2 more minutes until the sauce reaches your desired consistency.
- Pour the sauce over the chicken and serve immediately.
I have made this numerous times & need to leave a review.
This is such a wonderful dish. Tastes great, relatively quick and I always have the ingredients in my cupboard. I usually make extra chicken & sauce. The sauce is so good on many things, but it brings steamed broccoli to a new level.😍 We can’t get enough of the sauce.
Will continue to make this often. Have passed the recipe on to my daughter too!