Chicken with Honey-Beer Sauce

Oh goodness is this the best chicken dish ever. Seriously. Chicken is no longer boring thanks to Chicken with Honey-Beer Sauce. I mean I thought this dish would be good, but I had no idea it would be that good. Bonus…it’s low enough in calories so you can add some sides for a complete meal.

Chicken with Honey-Beer Sauce by So, How's It Taste? www.sohowsittaste.com

So, how’s it taste?

Obviously I loved it. I loved it so so much. There’s not very many ingredients, but when they come together look out! It starts with cooking the chicken and the removing it to make the sauce. The cooked “bits” left in the pan add so much flavor to the sauce. Shallots are cooked until tender, then add beer, soy sauce, whole-grain Dijon mustard, and honey. See, just a few ingredients, but oh my do they work wonders in a skillet. You can taste each ingredient, but they somehow make this new flavor that is just outstanding. I can’t say enough good things about it.

A great idea for any leftover chicken, is to chop it up and serve it over a green salad. That is, if you have any leftovers. ;)

Chicken with Honey-Beer Sauce

Cooking Light, September 2012
makes 4 servings
per serving: 245 calories, 4.5g fat, 7.8g carbs, 0.2g fiber, 40g protein

Ingredients:

2 tsp. canola oil
4 (6 oz.) skinless, boneless chicken breast halves
1/4 tsp. freshly ground black pepper
1/8 tsp. salt
3 tbsp. thinly sliced shallots
1/2 cup beer
2 tbsp. lower-sodium soy sauce
1 tbsp. whole-grain Dijon mustard
1 tbsp. honey
2 tbsp. fresh flat-leaf parsley leaves

Directions:

1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with pepper and salt. Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken from pan; keep warm. Add shallots to pan; cook 1 minute or until translucent. Combine beer and next 3 ingredients (through honey) in a small bowl; stir with a whisk. Add beer mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until liquid is reduced to 1/2 cup. Return chicken to pan; turn to coat with sauce. Sprinkle evenly with parsley.

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52 Responses to “Chicken with Honey-Beer Sauce”

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    alexandra @ sweet betweens [blog] — September 14, 2012 at 9:20 am

    definitely adding this to the to-make list. looks delicious, and can’t hurt that you loved it so much, too! :)

    • Leah replied: — September 14th, 2012 @ 10:19 am

      I seriously went nuts over it. Already thinking about making it again!

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    Eileen Finley — September 14, 2012 at 11:09 am

    Making this tonight – yum!! Thank you!

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    Sues — September 14, 2012 at 1:17 pm

    Yum! Any dish with beer is OK by me, but add in honey and I’m SO THERE!

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    Attilia — September 17, 2012 at 2:52 pm

    What kind of beer do you use?

    • Leah replied: — September 17th, 2012 @ 2:54 pm

      Any kind of beer you like to drink would work here. I used Michelob Ultra, which some say is watered-down, but I had it on hand and it gave a really nice flavor to this dish. I’d steer away from really distinct, heavy beers like Guinness though.

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    RACHEL — September 19, 2012 at 9:42 am

    Tried this recipe last night and it was delish! Thanks Leah!

    • Leah replied: — September 19th, 2012 @ 4:20 pm

      Yay! So glad you enjoyed it. I couldn’t believe how tasty it was, but beer is like bacon…makes everything better, lol!

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    Valerie — September 20, 2012 at 8:28 pm

    Made it tonight for dinner, turned out great! :) We think it’s missin a little somethin… maybe some cajun seasoning before you sautee the chicken. We’ll definitely be cooking this again though. Thanks you!!

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    lana — October 3, 2012 at 5:36 pm

    After i return the chicken back to the pan and coat it with the sauce, do i need to cook it longer with the sauce or is it basically done, just turn it off heat?
    Really want to make it!

    • Leah replied: — October 3rd, 2012 @ 5:40 pm

      It’s basically done. The chicken is completely cooked in the first step, so you’re just putting it all together at the end. Enjoy!

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    Casey — October 10, 2012 at 7:16 pm

    I made this for dinner tonight and it was AMAZING!!! for the first time EVER my meal came out like the picture!!!!! I did not have Shallots on hand so I used onion and it was still great! My husband even commented on how great it tasted! Thank you so much for sharing it is Def. a keeper in our house now! Glad I found you from Pintrest!

    • Leah replied: — October 10th, 2012 @ 7:31 pm

      So glad it was a success for you! Thanks for commenting!

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    Julia | JuliasAlbum.com — October 10, 2012 at 11:57 pm

    This looks delicious, I’d love to try this recipe. Found it through most favorited photos on FoodGawker.

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    Fay — October 17, 2012 at 10:17 am

    I just made this last night and it was amazing!!

    • Leah replied: — October 17th, 2012 @ 10:21 am

      Great! I think I’m going to have to make it again soon!

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    Amanda — October 20, 2012 at 8:29 pm

    Made this tonight and the flavor was incredible! So quick and easy! We will definitely be making again. I used a locally brewed amber lager and it had tons of flavor!

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    Janet — October 22, 2012 at 10:27 am

    I am so NOT a fan of onions! Do I need to use the shallot??

    • Leah replied: — October 22nd, 2012 @ 10:37 am

      The shallots definitely contribute to the wonderful flavors in this dish, but if you don’t like them, I’d leave them out. You’ll still get nice flavors from the beer, honey, soy sauce, and mustard. Keep me posted on how it turns out!

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    Matt — November 5, 2012 at 9:31 am

    This recipe is a winner. Totally. I used some Sam Adams New World something something (it was a Tripel Belgian style) along with the rest of the ingredients. Turned out great!

    • Leah replied: — November 5th, 2012 @ 9:37 am

      Thanks, Matt! Glad you enjoyed it!

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    Molly — November 15, 2012 at 6:13 pm

    Just made this tonight, and it’s awesome! I know you recommended not to use Guinness, but I had an open pint bottle of it that had gone flat, so I had to redeem it somehow lol. Delicious! Thanks for the recipe! (Found it via Pinterest.)

    • Leah replied: — November 16th, 2012 @ 10:28 am

      Hi Molly! Good to know it works great with Guinness. I guess I shouldn’t judge all the heavy beers, lol!

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    Mary — November 17, 2012 at 8:05 am

    Have you ever tried it in a crock pot?

    • Leah replied: — November 18th, 2012 @ 5:37 pm

      Hi Mary! No I haven’t yet. It’s so quick and easy in the skillet.

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    AB — January 2, 2013 at 6:32 pm

    Didn’t have honey so used maple strop. Amazing!!!

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    Jen — January 8, 2013 at 11:04 am

    I’m so glad I found you via Pinterest…I made this last night and it was delicious!!! I used white onion because I didn’t have shallots, agave because I was out of honey, and an amber na beer…the recipe was easy and the chicken was super moist – I will be making this again SOON!! Thank you for the recipe :)

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    Shannon — January 21, 2013 at 9:11 pm

    We really liked this and will probably make it again. It took longer to cook the chicken because we had big chicken breasts. So I used an instant read digital thermometer until they got to the right temp and then whisked them off the heat and made the sauce. We used a stronger German beer and it really stood out but it wasn’t a dark, bitter beer. Medium amber. I cannot stand the taste of beer straight but I like to cook with it and it tasted very good in this recipe!

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    Faye — February 17, 2013 at 7:06 am

    When is everyone adding the honey? Thanks!

    • Leah replied: — February 18th, 2013 @ 12:36 pm

      The honey is added where it reads “combine beer and next three ingredients (through honey).”

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    Rachelle — March 11, 2013 at 12:03 pm

    Can I bake the chicken in a baking dish & make the sauce after (kind of like what you would do w/a roast & gravy)? I’m not crazy about cooking chicken in a skillet unless I’m cubing it for something.

    • Leah replied: — March 12th, 2013 @ 7:15 am

      I’ve never made it that way, but you could certainly try!

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    Megan — March 27, 2013 at 12:26 pm

    What vegatable do you suggest serving this with? I know you can say “ANY!” but do you think there is one that would taste best?

    • Leah replied: — March 27th, 2013 @ 1:43 pm

      Really it is just whatever you like. This dish is such the star of the show, I’d probably choose something easy with not a lot of competing flavor combinations.

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    Amy Jennings — April 15, 2013 at 6:24 pm

    Do you think I could cook this slowly in the crock pot?

    • Leah Short replied: — April 15th, 2013 @ 7:05 pm

      I’ve never made it that way, but you could certainly try!

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    Madison — July 4, 2013 at 3:11 pm

    This was so good! I love it when I find a new recipe to add to my weekly dinner choices. The boyfriend was a huge fan as well, and ate the leftovers before I was even able to put them in the fridge!

    Thank you :)

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    Steve — August 4, 2013 at 12:11 pm

    I have 4 different kinds of honey in my cupboard and I read a review saying double the sauce.. So I
    – doubled the honey by adding 4 half tablespoons of each
    – Used L’Acienne in stead of Dijon mustard &
    – Used (fried) plantain as vegetable & IT WAS THE BEST 15 MINUTE MEAL I’VE EVER HAD!!!

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    Winifred — September 22, 2013 at 5:44 am

    Sounds really good and as soon as I can get to the store to get the chicken, I want to try this. Are shallots like green onions?

    • Leah Short replied: — September 22nd, 2013 @ 1:14 pm

      Nope, they look like smaller onions and have a much milder flavor.

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    Andrea — October 10, 2013 at 2:07 pm

    Would spicy mustard change the flavor in a bad way?

    • Leah Short replied: — October 10th, 2013 @ 3:20 pm

      Probably not, but I’ve never made it with spicy mustard.

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    Rachel — February 5, 2014 at 1:52 pm

    I have made this several times now and just love it. I find that the sauce is best when you use a dark stout and add garlic and red pepper flakes to kick it up. I usually double the sauce, too since it’s sooo good. Thanks for a great blog and great recipe!

    • Leah Short replied: — February 5th, 2014 @ 2:00 pm

      Thanks, Rachel!

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    Ivan — April 3, 2014 at 8:51 am

    I make this about every other week using Fat Tire Ranger IPA – which adds a touch of bitterness to the honey sweet. It’s a brilliant recipe, thank you so much!

    I’m making it tomorrow for a friend who’s asking what wine to pair with – I’m thinking a grassy white or a sparkling champagne, but do you have any suggestions? (I’ll likely stick to the beer myself).

    • Leah Short replied: — April 3rd, 2014 @ 10:30 am

      So happy you’re enjoying it so much! Honestly, I don’t play by the rules with wine. I drink what I like no matter what I’m eating, but that grassy white does sound like a good pairing!

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    Jess strickland — May 1, 2014 at 11:16 am

    I try so hard to find recipes I think my husband will like. He’s a meat and potatoes kind of guy and won’t go near anything too fancy or too complex, but when I ran this recipe by him, he said it sounded good so I’m really excited to be making this tonight!!! Thanks for such a good looking and easy recipe!

    • Leah Short replied: — May 1st, 2014 @ 1:08 pm

      Oh I hope he likes it! I mean it’s beer and chicken, lol! :) Enjoy!

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    Jess strickland — May 1, 2014 at 5:15 pm

    Just wanted to update, that I made this tonight and it was WONDERFUL! Definitely keeping the recipe in my rotation. All I had was thinly sliced yellow onion on hand but I still think it was good that way. I’ll double on sauce next time too, because it was sooo good! Thanks again!

    • Leah Short replied: — May 6th, 2014 @ 9:15 am

      Yay! That sauce is quite addicting. Glad it turned out!

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    Molley@A Mother Life — June 2, 2014 at 8:08 pm

    I found this on a lonely search for inspiration and made it this evening. Total 100% success! The kids loved it. But then again they love any food with booze in it. Wonder what that is? Hmm.

    • Leah Short replied: — June 3rd, 2014 @ 8:00 am

      Hmm, wonder what that is, ha ha! Glad you enjoyed it!

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