If you’re looking for a guaranteed quick dinner win, stop scrolling now. My hot honey chicken bites have it all, and there’s no better way to serve chicken on weeknights. Cutting the boneless chicken into bite-size pieces helps it cook in less time than a full-sized breast or thigh. Plus, there’s more surface area for browning, spices, and sauces to cling to.

Why you’ll love it

Key ingredients in hot honey chicken bites

Hot Honey Chicken Bites

Serves 4

1 1/2 pounds boneless, skinless chicken breasts, thighs, or a combination, cut into 1-inch pieces

2 teaspoons paprika

1 1/4 teaspoons kosher salt

1 1/4 teaspoons garlic powder

1/4 teaspoon freshly ground black pepper

4 tablespoons (1/2 stick) unsalted butter, divided

1/4 cup hot honey

2 teaspoons apple cider vinegar

Finely chopped fresh parsley leaves, for garnish (optional)

Red pepper flakes, for garnish (optional)

1. Pat 1 1/2 pounds chopped boneless, skinless chicken breasts dry with paper towels. Stir 2 teaspoons paprika, 1 1/4 teaspoons kosher salt, 1 1/4 teaspoons garlic powder, and 1/4 teaspoon black pepper together in a small bowl until combined. Sprinkle over the chicken and toss to coat.

2. Melt 2 tablespoons of the unsalted butter in a large cast-iron or stainless steel skillet over medium heat. Add half of the chicken in a single layer. Cook until golden-brown and the chicken easily releases from the bottom of the pan, about 4 minutes. Toss and cook until golden-brown on the second side, about 2 minutes more. (Some pieces might not be cooked through.)

3. Transfer the chicken to a plate. Melt 1 tablespoon of the unsalted butter in the skillet and repeat cooking the remaining chicken on its first side.

4. Flip the chicken, then return all of the chicken and any accumulated juices on the plate to the skillet. Add the remaining 1 tablespoon unsalted butter, 1/4 cup hot honey, and 2 teaspoons apple cider vinegar. Cook until the butter melts, the sauce is reduced by half and glossy, and it coats the chicken, 3 to 4 minutes. Remove the skillet from the heat. Garnish with finely chopped fresh parsley and red pepper flakes if desired.

Recipe note: Refrigerate leftovers in an airtight container for up to four days.

(Patty Catalano is a food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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