Ingredients:
Four skinless and boneless chicken breasts
Two tablespoons of olive oil
1/4 cup softened unsalted butter
Two teaspoons of honey
One teaspoon of garlic powder
Half a teaspoon each of salt and black pepper
Half a teaspoon of paprika (optional; adds flavor)
1 tablespoon of parsley, chopped (for garnish)
Directions:
Get the chicken ready:
Using a paper towel, pat dry the chicken breasts.
Add salt, black pepper, garlic powder, and, if using, paprika to both sides.
Cook the chicken:
In a large skillet, heat the olive oil over medium heat.
Put the chicken breasts in the skillet and cook until golden brown, about 5 to 6 minutes per side.
To make sure the chicken is cooked through (internal temperature of 165°F or 75°C), flip it over and cook it for a further 5 to 6 minutes on the other side.
Prepare the butter sauce:
In a small bowl, combine the honey and softened butter while the chicken cooks.
Add the butter-honey mixture to the skillet and lower the heat to low when the chicken is cooked through.
For one to two minutes, spoon the chicken with the melted butter sauce, allowing it to coat evenly.
Serve:
Take off the heat and add some chopped parsley as a garnish.
Serve hot with steamed veggies, rice, or mashed potatoes, among other sides.
Ten minutes for preparation, twelve minutes for cooking, and twenty-two minutes for the entire process
Servings: 4; Kcal: around 350 per serving
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