Chicken with beer recipes can be quite easy to come by, but some of those recipes are either too plain or too complicated to make. My goal with this one is to share 23 delicious chicken with beer recipes you can easily make at home. Chicken With Beer Recipes is filled with chicken breasts, beer, and beer jelly. Crazy stuff, but I did it.
Chicken with Honey-Beer Sauce
Opt for an inexpensive, full-flavored domestic beer, like Blue Moon wheat ale.
Gallery
Recipe Summary
Yield:
Serves 4 (serving size: 1 breast half and 2 tablespoons sauce)
Ingredients
Ingredient Checklist
- 2 teaspoons canola oil
- 4 (6-ounce) skinless, boneless chicken breast halves
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon salt
- 3 tablespoons thinly sliced shallots
- ½ cup beer
- 2 tablespoons lower-sodium soy sauce
- 1 tablespoon whole-grain Dijon mustard
- 1 tablespoon honey
- 2 tablespoons fresh flat-leaf parsley leaves
Directions
Instructions Checklist
- Step 1Heat 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.
Honey Beer Sauce Chicken Thighs
Seasoned to perfection with garlic, paprika and dried herbs, these juicy Honey Beer Sauce Chicken Thighs are coated in a sweet and savory beer sauce packed with flavorful ingredients like honey, mustard and soy sauce.
JUICY SKILLET BEER SAUCE CHICKEN THIGHS
Okay, I’m not gonna lie. Some nights I get groans when I’m asked, what’s for dinner, and the answer is chicken… for the billionth time. 😊
But this chicken isn’t like all that other chicken. This chicken is special. It’s a little drunk. 🥴
No, for real, it’s awesome. This is a dish that just doesn’t get old! The chicken is always juicy, and the flavor is out of this world. The delicious aroma fills the house, and by the time it’s ready, we’re all super stoked to make a plate.
THE BEER SAUCE FOR THIS CHICKEN IS SO GOOD!
The reason this meal is pretty amazing is because of the sweet and salty sauce. It’s a perfectly balanced, lick-your-fingers blend of honey, soy sauce, whole grain mustard, garlic and shallots, all tied together with a little bit of beer. The sauce just clings to every bite of our perfectly seasoned chicken thighs.
RECIPE INGREDIENTS
Now that you know this recipe is mouthwatering-good, I guarantee you’ll get hungry just looking at the list of ingredients. 😉
- Olive Oil: For cooking the chicken. I recommend a lighter olive oil as they tend to take the heat better than extra-virgin.
- Chicken: This recipe uses 7 to 8 boneless, skinless chicken thighs.
- Herbs & Spices: You’ll need half a teaspoon each of dried oregano, dried thyme, garlic powder and smoked or sweet paprika.
- Salt & Pepper: To taste.
- Shallots: Peel and thinly slice two shallots.
- Garlic: You’ll need one clove of garlic, minced or pressed.
- Beer: For this recipe, I use half a cup of beer. This is a great use for an unfinished beer, since it doesn’t matter if it’s flat.
- Soy Sauce: A couple of tablespoons of low-sodium soy sauce give a great depth of flavor to the chicken.
- Whole Grain Mustard: Grainy mustard is such an underused ingredient! I love it on just about everything, and in this sauce it really complements the beer.
- Honey: You’ll need just one tablespoon of your favorite honey.
- Parsley: Chopped fresh, for garnish.
HOW TO COOK CHICKEN THIGHS IN A SKILLET
Cooking boneless, skinless thighs is so easy! I cook them all the time, and doing so in a skillet is a cinch. They turn out juicy and tender every time!
- Prep Chicken: Heat your olive oil in a 12-inch skillet set over medium heat. In the meantime, season the chicken thighs well with oregano, thyme, garlic powder, paprika, salt and pepper.
- Cook First Side of Chicken: Add the chicken thighs to the heated skillet and cook for 5 minutes, or until golden brown.
- Cook Second Side: Flip the chicken over and continue to cook for 6 to 8 more minutes, or until done. The internal temperature of the chicken should register at 165˚F.
- Reserve Chicken & Sauté Aromatics: Remove the cooked thighs from the skillet and set aside. Return the skillet to the burner, and turn the heat up to medium-high. Add the shallots to the skillet and cook for 1 minute. Stir in the garlic and cook for 20 seconds more.
- Whisk in Liquids: Whisk or stir in the beer, soy sauce, mustard and honey; bring the sauce mixture to a boil, while scraping up all the browned bits from the bottom of the skillet.
- Reduce Sauce & Coat Chicken: Continue to cook the sauce for 3 minutes, or until it is reduced. Then return the chicken thighs to the skillet, and coat them with the sauce. Remove from the heat and serve.
TIPS FOR THE BEST HONEY BEER SAUCE CHICKEN THIGHS
If you’d like a little extra instruction on this recipe, read on! I’ve compiled my best tips and tricks for cooking delicious chicken thighs.
- Try Them Broiled: If you’d like, you can cook these thighs in the oven instead. I recommend using the broiler for the juiciest results! Place the thighs in an ovenproof skillet, such as a cast-iron skillet, and broil on high for 5 minutes per side, or until done. Then pull the skillet out (carefully! It’s hot!) and continue to make the sauce on the stovetop. Easy! You can even place the finished dish back under the broiler for a minute to get a little browning on that sticky glaze.
- Cook Times Are Flexible: Chicken breast meat is finicky, and can go from perfectly done to overdone very quickly. On the other hand, thighs are much more moist and forgiving, so if you need an extra minute to get to the stove and flip them or turn them off, that’s okay! Just make sure they’ve reached the correct internal temperature for safety, and you’re good. Use an Instant Read Meat Thermometer to check for doneness.
- Sauce Ingredients Are Flexible: This sauce can be assembled in a lot of different ways! Maybe you don’t have any honey on hand, but you do have brown sugar or maple syrup. Go for it! No grainy mustard? That’s okay! You can use yellow mustard, or dijon. Feel free to be flexible and try subbing ingredients that are similar; you might just make your new favorite sauce!
WHAT SIDES GO WITH CHICKEN THIGHS?
With chicken, beer, mustard and honey all mixing and mingling in this dish, what kind of sides should you serve? Don’t worry, I’ve got you covered!
- A Cheesy Casserole: Beer and cheese are a match made in heaven, so I recommend a hearty, cheesy dish like homemade macaroni or my Cheesy Zucchini and Squash Casserole.
- Snap Peas: A side of Roasted Sugar Snap Peas adds a note of freshness and works well with the savory sauce.
- Brussels Sprouts: These yummy veggies are so hearty and satisfying! Try my Slow Cooker Parmesan Brussels Sprouts for a side dish you’ll make again and again.
HOW TO STORE CHICKEN LEFTOVERS
- Leftover cooked chicken should be wrapped tightly and refrigerated as soon as two hours after cooking. You can also store it in airtight containers and keep refrigerated for 3 to 4 days.
ENJOY!
BEER BRAISED CHICKEN RECIPE
Taste testers are worth their weight in gold around our home. Taste testers that will also write about what they tasted, even more better! This super easy Beer Braised Chicken Recipe was prepared for my resident taste testers, and Randy, the head taste tester, is here to share all about it. Take it away, Randy!
This Beer Braised Chicken Recipe couldn’t be easier and is perfect for any weeknight meal. It can be prepared and cooked in a little over 30 minutes.
Dinnertime is not only a time of fellowship, but nourishment, and call me crazy, but I want it to taste good. With current food costs so durn much, I want to make the most of it, but sometimes it feels like you have to be a lottery winner to pay the grocery bill. With the sticker shock at the meat counter, it’s tempting to just bypass it altogether and try to figure out something else for dinner. But, there is no substitute for preparing real food from scratch for flavor and nutrition and budget friendliness.
This Beer Braised Chicken checks all the boxes. The flavor is fantastic and it’s as easy as can be. You might have enjoyed beer-can chicken before. That’s the one where a whole chicken is roasted on top of a beer can on the grill or in the oven. Beer Braised Chicken is the same general flavor profile but there are a couple advantages. First of all you can choose which chicken parts to cook instead of having to cook the whole thing. Secondly, beer roasted chicken is never dry. Yes, flavorful and juicy. And no, surprisingly it does NOT have a strong beer flavor. This roasted chicken is well-seasoned and not dry. Really good. Really easy. A real winner.
Speaking of costs, chicken thighs are perfect for this recipe. Thighs in my humble opinion are the tastiest parts of the bird and thankfully they’re usually the least expensive parts too. Often our local market often has thighs or leg quarters on sale for a fraction of what boneless breasts of tenderloins cost. And while we’re on the topic of chicken, I am a big believer that the most tender and juicy chickens are the smaller ones. It seems like every time I go the market the birds available for purchase are getting bigger and bigger, and we find that they just don’t taste all that good and the texture is usually tough too. So we always try to find the smaller of the offerings.
This Beer Braised Chicken Recipe is one to try real soon. It’ll will be done in no time and disappear just as quick. Enjoy!