Hot Honey Chicken

chicken and lemon in a skillet with a drizzle of honey

This easy, one-pan meal features lemony, pan-seared chicken drizzled with fiery hot honey. And the hot honey is homemade, so it's rich and fabulous, and you completely control the heat.

Course Main Course

Cuisine American

Diet Gluten Free

Keyword hot honey, spicy chicken recipe

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 475kcal

Author Robin Miller

Ingredients

1 cup honey of choice I used Basic Honey Gallberry Honey
6 to 8 dried chilies such as chile de Arbol, or 1 1/2 tablespoons crushed red pepper flakes, or more/less to taste
1-2 teaspoons apple cider vinegar
1 pound boneless skinless chicken breasts
1 tablespoon lemon pepper seasoning
2 tablespoons butter
1 tablespoon olive oil

Instructions

To make the hot honey, in a small saucepan, combine the honey and chilies (or crushed red pepper flakes, or a combination). Set the pan over medium-low heat and bring to a simmer. Simmer for 2 minutes.
Remove the pan from the heat and let stand for 15 minutes to infuse the honey with the chilies. Taste test with a spoon and, if you want hotter honey, infuse it longer. If it's too hot, add more honey.
Strain the mixture through a fine sieve and transfer to a clean jar or sealable container. Stir in 1 teaspoon of the apple cider vinegar. If desired, stir in the second teaspoon of apple cider vinegar.
To make the chicken, season both sides of the chicken with the lemon pepper seasoning. Heat the butter and oil together in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides and cooked through (165 degrees).
Drizzle the hot honey over the chicken and serve.
Store leftover hot honey a cool, dark place for up to 3 months. If you use fresh chili peppers, refrigerate and use within 1 week. If your honey crystallizes, place the jar in hot water until the crystallization is gone.

Nutrition