Honey Lime Sriracha Pan-Fried Chicken Breast Recipe
Servings 4 servings
Calories
Ingredients
- 4 boneless skin-on chicken breasts
- 2 tsp sea or kosher salt
- 1 tsp black pepper
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1 lime cut into 4 wedges
- 2 Tbsp chopped parsley for garnish
- For the sauce:
- 5 garlic cloves minced
- 2 Tbsp honey
- 1 Tbsp sriracha sauce mild, or 2 Tbsp for medium and 3 Tbsp for hot
- Juice of one lime
- 1 Tbsp dark soy sauce
Instructions
- Heat olive oil and butter in a large (12") cast iron pan. When butter turns dark brown, place chicken breasts skin side down on the pan and sear over high heat for 2 minutes. Flip and sear for another 2 minutes. Pour the sauce all over the chicken breasts. Lower heat to low, cover the pan with a lid and simmer for 15-20 minutes, brushing the sauce over chicken tops every 5 minutes or so.
- Once the chicken breasts have cooked through - juices run clear and internal temperatures has reached 160F, remove chicken breasts from the pan and let them rest for 5 minutes.
- Serve with lime wedges, chopped parsley and the pan sauce which should be poured over sliced chicken breasts.