Roadhouse Butter Chicken (Printable Version)
Juicy chicken smothered in buttery garlic goodness, on your table in half an hour.
# What You'll Need:
01 -
4 chicken thighs or breasts, no skin or bones
02 -
4 tablespoons butter, split in half
03 -
4 garlic cloves, finely chopped
04 -
1 cup chicken broth
05 -
2 tablespoons honey
06 -
1 teaspoon paprika
07 -
1 teaspoon dried parsley
08 -
Black pepper and salt, as needed
09 -
Optional: grated Monterey Jack or cheddar cheese for topping
10 -
Optional: onions cooked until sweet and brown, for extra flavor
# Step-by-Step Guide:
01 -
Rub salt, black pepper, and paprika all over the chicken pieces.
02 -
Warm up a big skillet on medium and melt half the butter. Cook chicken until golden and done, roughly 5-6 minutes each side depending on how thick it is. Take out and put aside.
03 -
Drop the other half of butter into the same pan. Toss in chopped garlic and stir for about a minute until it smells good but isn't brown.
04 -
Add broth and stir in honey. Scrape the bottom with your wooden spoon to get all those tasty brown bits mixed in.
05 -
Put chicken back in the pan and drizzle sauce over each piece. Let it bubble without a lid for 5-7 minutes until sauce gets a bit thicker and sticks to the chicken.
06 -
Throw some cheese on top if you're using it, then cover the pan briefly so it melts.
07 -
Sprinkle with dried parsley and top with sweet browned onions if you like before serving.
# Additional Notes:
01 -
Make sure to flatten thick chicken pieces for even cooking time.
02 -
Always brown your chicken first - it makes everything taste way better.
03 -
Try making your own broth or buy the fancy kind for more flavor.
04 -
Don't let the sauce cook down too much - it'll get thicker as it cools anyway.
05 -
Tastes great with creamy mashed potatoes or corn on the cob for a real down-home meal.