Truffle Honey Chicken with Asparagus
Posted: 12/29/22
Updated: 12/11/24
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Inspired by the truffle honey chicken from The Cheesecake Factory, this incredible entrée is the best possible combination of sweet and savory. Tender, juicy chicken encased in a well-seasoned, crispy breading and topped with the most amazing truffle honey, then served with tender-crisp seasoned asparagus and a bed of fluffy mashed potatoes. Stay in for dinner tonight – you’ll be glad you did!
🍯 What Makes This Recipe So Good
- This simple truffle honey chicken recipe is simply incredible. You may be familiar with this popular entrée from The Cheesecake Factory, but this homemade version is – dare I say it? – even better. The perfect blend of flavors and textures, made faster, fresher, and more budget-friendly than what you’d get at a restaurant. Serve it with roasted asparagus and fluffy mashed potatoes, or mix things up a little with your favorite side dishes of choice.
- If you’ve never had truffle honey before, this chicken dish will make you want to put truffle honey on EVERYTHING. It’s just what it sounds like – sweet, rich honey infused with earthy truffles. It’s AMAZING. Don’t worry, though. You don’t have to make any special grocery store trips or order expensive truffles and infuse the honey yourself. I mean, you can. But truffle honey is typically available at Amazon, Target, Walmart, Whole Foods… almost anywhere you’d ordinarily buy groceries should offer it.
👩🏼🍳 Chef’s Tips
- For really, really crispy chicken, place it on a wire cooling rack to drain the excess oil rather than a plate lined with paper towels. On a plate, the excess oil drains off the chicken and goes… nowhere. The chicken rests in it, which can make the underside of the chicken soggy. If the chicken’s elevated on a wire rack, though, the oil drips off and away from the chicken. The difference? Deliciously crispy breading all the way around.
- If you’d rather not fry your chicken breasts in oil, there are definitely other methods you can try. This method for air fryer chicken and this one for baked crispy chicken both give you ridiculously crispy breaded chicken without pan-frying.
- Truffle honey chicken is really best when it’s fresh. That’s when the breading is the crispiest, the meat is the juiciest, and the seasonings are the boldest. If you think you’ll have leftovers, though, I recommend not covering all the chicken in honey until right before you eat it. Refrigerate any leftover chicken in an airtight container up to 3 days, and reheat it in the air fryer or the oven until warmed through and crispy. Top with truffle honey and enjoy!
Incredible Chicken Recipes You’ll Love
- Chicken Spiedini
- Buffalo Chicken Thighs
- Chicken Rollatini
- Crusted Chicken Romano
- Creamy Marry Me Chicken
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Truffle Honey Chicken with Asparagus
Sweet, savory, tender, and crispy. This Cheesecake Factory copycat recipe is the very best blend of flavors and textures.
servings
Ingredients
For the Chicken
- 4 medium boneless, skinless chicken breasts approximately 6 to 8 ounces each
- 1 cup buttermilk see Notes
- 2 cups all-purpose flour
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- ½ tablespoon paprika
- 1 teaspoon salt more or less to taste
- ½ teaspoon freshly ground black pepper more or less to taste
- neutral cooking oil avocado oil, olive oil, etc.; enough to fill skillet 33%
- 2 tablespoons truffle honey
For the Asparagus
- 1 bunch asparagus approximately ½ to ¾ pound, ends trimmed
- 1 tablespoon olive oil
- salt to taste
- freshly ground black pepper to taste
- ½ teaspoon garlic powder
Equipment
- Cutting board
- Plastic Wrap
- Meat tenderizer or mallet, or rolling pin
- shallow bowl
- large sealable food-safe plastic bag or container with lid
- Plate
- Large skillet with lid
- Deep fry thermometer or wooden spoon with long handle
- Paper towels
- Wire cooling rack
- Tongs
- Internal meat thermometer
- Oven
- large baking sheet
- Aluminum foil
- Large mixing bowl
Instructions
- Place chicken breasts on cutting board and cover with plastic wrap. Using meat tenderizer, mallet, or rolling pin, pound chicken breasts until completely even in thickness and size. Discard plastic wrap and set chicken aside.
- Pour buttermilk into shallow bowl and set aside.
- Add flour, onion powder, garlic powder, paprika, salt, and pepper to plastic bag or container with lid. Seal bag or container and shake until dry ingredients are well-blended.
- Dip one chicken breast into buttermilk, making sure to cover all sides of chicken fully. Let excess buttermilk drip back into bowl, then place chicken breast in bag or container with flour mixture. Seal container and shake well until chicken is fully coated in dry ingredients. Remove chicken from container and set aside. Repeat process with remaining chicken breasts.
- Heat large skillet over medium-high heat. When skillet is warm, add enough oil that skillet is approximately ⅓ full. Heat oil over medium-high heat until oil reaches 350° Fahrenheit according to deep fry thermometer. Note: if not using deep fry thermometer to test temperature, use handle of large wooden spoon. Insert handle into hot oil – oil is ready when it steadily bubbles around handle. Vigorous, violent bubbles mean oil is too hot; no bubbles mean oil is too cold.
- While oil heats up, lay down 2 to 3 layers of paper towels. Place wire cooling rack over paper towels.
- Once oil is hot, add chicken to skillet, working in batches as needed to avoid overcrowding. Fry chicken 2 to 3 minutes, then flip chicken over and fry another 2 to 3 minutes or until breading is golden brown.
- When chicken is browned on both sides, reduce heat under skillet to low. Cover skillet with lid and cook chicken 10 minutes or until chicken reaches internal temperature of 155° Fahrenheit.
- Uncover skillet and increase heat to medium-high. Fry chicken 2 minutes, then flip chicken over and fry another 2 minutes or until breading is extra crispy but not burnt. Transfer fried chicken to wire cooling rack and let chicken rest 5 minutes.
- After 5 minutes, divide chicken into desired portions and drizzle truffle honey over tops of chicken. Serve warm with asparagus and mashed potatoes or other sides of choice.
For the Asparagus
- Preheat oven to 425° Fahrenheit. Line baking sheet with aluminum foil and set aside.
- Add asparagus spears, olive oil, salt, black pepper, and garlic powder to large mixing bowl. Toss until asparagus spears are fully coated in oil and spices, then transfer asparagus to baking sheet and spread out into one even layer. Make sure spears don't touch or overlap.
- Place baking sheet in preheated oven. Bake 10 to 12 minutes or until asparagus spears are tender-crisp.
- Once spears are fully cooked, remove baking sheet from oven. Transfer asparagus to plates with truffle honey chicken and mashed potatoes. Serve warm.
Notes
- Buttermilk: If you don’t have buttermilk, you can use 1 cup whole milk mixed with 1 teaspoon white vinegar or lemon juice.
Nutrition Information
Serving: 1serving chicken with asparagus | Calories: 413kcal | Protein: 39g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 0.02g | Total Carbs: 44g | Fiber: 3g | Sugar: 9g | Net Carbs: 41g | Vitamin C: 5mg | Cholesterol: 101mg | Sodium: 609mg | Potassium: 822mg | Calcium: 82mg | Iron: 4mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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