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One Pan Honey Butter Chicken with Sweet Corn

One pan honey butter chicken cooks in a 12-inch skillet with sweet corn, garlic, and a honey-butter sauce. The chicken is seared until browned, then simmered until tender and cooked through.
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Prep Time 10 minutes
Cook Time 22 minutes
resting 3 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken thighs boneless, skinless
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp paprika
  • 1 tbsp vegetable oil
  • 3 tbsp unsalted butter
  • 4 cups sweet corn kernels fresh or frozen and thawed
  • 2 cloves garlic minced
  • 0.33 cup chicken broth
  • 3 tbsp honey

Equipment

  • 1 12-inch skillet

Method
 

  1. Pat the chicken dry.
  2. Season the chicken all over with the salt, pepper, and paprika.
  3. Heat the oil in a 12-inch skillet over medium-high heat, then sear the chicken for 4–5 minutes per side, until browned; transfer it to a plate.
  4. Reduce the heat to medium and melt the butter in the skillet.
  5. Cook the corn for 4–5 minutes, stirring occasionally, until hot and tender.
  6. Stir in the garlic and cook for 30 seconds.
  7. Add the broth and honey and bring the mixture to a simmer for 1–2 minutes.
  8. Return the chicken and any accumulated juices to the skillet, cover, and simmer for 5–8 minutes, until the thickest part of each thigh reaches 165°F.
  9. Remove the skillet from the heat and let the chicken rest, covered, for 3 minutes before serving with the corn and sauce.

Notes

For juicy chicken, check that the thickest part of each thigh reaches 165°F. Refrigerate leftovers for up to 3 days; freezing is possible, though the corn may soften after thawing. For a dairy-free option, use plant-based butter in place of the unsalted butter.