Low Calorie Main Dish Poultry

Chicken with Honey-Beer Sauce

September 14, 2012

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.

You Might Also Like

52 Comments

  • Reply 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! :)

    • Reply Leah September 14, 2012 at 10:19 am

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

  • Reply Eileen Finley September 14, 2012 at 11:09 am

    Making this tonight – yum!! Thank you!

  • Reply 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!

  • Reply Attilia September 17, 2012 at 2:52 pm

    What kind of beer do you use?

    • Reply Leah September 17, 2012 at 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.

  • Reply RACHEL September 19, 2012 at 9:42 am

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

    • Reply Leah September 19, 2012 at 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!

  • Reply 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!!

  • Reply 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!

    • Reply Leah October 3, 2012 at 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!

  • Reply 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!

    • Reply Leah October 10, 2012 at 7:31 pm

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

  • Reply 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.

  • Reply Fay October 17, 2012 at 10:17 am

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

    • Reply Leah October 17, 2012 at 10:21 am

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

  • Reply 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!

  • Reply Janet October 22, 2012 at 10:27 am

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

    • Reply Leah October 22, 2012 at 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!

  • Reply 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!

    • Reply Leah November 5, 2012 at 9:37 am

      Thanks, Matt! Glad you enjoyed it!

  • Reply 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.)

    • Reply Leah November 16, 2012 at 10:28 am

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

  • Reply Mary November 17, 2012 at 8:05 am

    Have you ever tried it in a crock pot?

    • Reply Leah November 18, 2012 at 5:37 pm

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

  • Reply AB January 2, 2013 at 6:32 pm

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

  • Reply 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 :)

  • Reply 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!

  • Reply Faye February 17, 2013 at 7:06 am

    When is everyone adding the honey? Thanks!

    • Reply Leah February 18, 2013 at 12:36 pm

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

  • Reply 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.

    • Reply Leah March 12, 2013 at 7:15 am

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

  • Reply 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?

    • Reply Leah March 27, 2013 at 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.

  • Reply Amy Jennings April 15, 2013 at 6:24 pm

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

    • Reply Leah Short April 15, 2013 at 7:05 pm

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

  • Reply 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 :)

  • Reply 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!!!

  • Reply 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?

    • Reply Leah Short September 22, 2013 at 1:14 pm

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

  • Reply Andrea October 10, 2013 at 2:07 pm

    Would spicy mustard change the flavor in a bad way?

    • Reply Leah Short October 10, 2013 at 3:20 pm

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

  • Reply 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!

    • Reply Leah Short February 5, 2014 at 2:00 pm

      Thanks, Rachel!

  • Reply 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).

    • Reply Leah Short April 3, 2014 at 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!

  • Reply 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!

    • Reply Leah Short May 1, 2014 at 1:08 pm

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

  • Reply 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!

    • Reply Leah Short May 6, 2014 at 9:15 am

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

  • Reply 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.

    • Reply Leah Short June 3, 2014 at 8:00 am

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

    Leave a Reply