Chicken with Honey and Beer Sauce

As you may have noticed, Culinary Colleen has undergone a little facelift. Huge thanks to Yellow & Savvy for my new design!

Honey Beer Chicken

So, this chicken. It’s sad how many food magazines I’ve read, yet how few recipes I’ve actually made from them. I’m trying to change that. This recipe for Chicken with Honey and Beer Sauce from a recent issue of Cooking Light piqued my interest because it uses ingredients I almost always have on hand.

Not only was this recipe pantry-friendly, it was easy as searing some chicken breasts and making a quick pan sauce. I took the advice of some of the recipe reviews and pounded out the chicken breasts a little so they cooked evenly. I also made double the sauce so I would have enough to spoon over the chicken rather than just glaze it. My last minute addition of fresh orange juice brightened up the flavors and went well with the fruity saison beer I used in the sauce.

Honey Beer Chicken

The sauce was a great balance of salty and sweet, and I was happy to have the extra of it! I served my chicken sliced over blanched green beans and quinoa, though the recipe is so versatile that it would be excellent with almost any side dish.

Chicken with Honey and Beer Sauce

Yield: 2 servings

Chicken with Honey and Beer Sauce

Adapted from Cooking Light


  • 2 tablespoons olive oil
  • 2 (6-ounce) skinless, boneless chicken breat halves, pounded slightly if very thick
  • Salt and pepper, to taste
  • 3 tablespoons thinly sliced shallots
  • 1/2 cup beer (I used a saison, but a good wheat beer would work as well)
  • 2 tablespoons soy sauce
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon honey
  • Juice of half an orange
  • 2 tablespoons flat-leaf parsley, chopped


  • Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper and add to the pan. Sauté for roughly 6 minutes per side, or until cooked through, turning down the heat if the chicken is browning too quickly. When cooked through, remove the chicken and cover with foil.
  • Add the shallots to the pan and cook until softened, about one minute. Whisk together the beer, soy sauce, mustard, honey, and orange juice and add to the pan. Bring the sauce to a boil, scraping the pan to loosen the browned bits from the chicken. Cook until the sauce is reduced and glaze-like. Return the chicken to the pan and coat with the sauce. Sprinkle with the parsley to serve.

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