Chicken in Beer Recipe

Chicken in Beer Recipe

Chicken in Beer Recipe

Course: Chicken, Main Course
Picture this: chicken so tender it practically melts in your mouth, infused with the subtle charm of beer notes. This Chicken in Beer recipe is a game-changer for those tired of bland, rigid chicken breasts. It’s a culinary magic trick that turns a simple poultry dish into the star of your table, especially when paired with velvety mashed potatoes.

Historically, beer-infused recipes have roots as far back as the Middle Ages, when ales and brews were a staple in kitchens. Imagine medieval feasts with tankards clinking and hearty dishes sizzling. Fast forward to today, and we’re still embracing the magic of beer in our culinary creations.
Now, let’s talk health. Unlike its bland counterparts, this chicken isn’t just a protein powerhouse; it’s a burst of flavor. The beer doesn’t just add depth; it also brings a touch of B vitamins and antioxidants to the party. Think of it as a flavorful journey for your taste buds and a nutrient boost for your body.
Crafting this masterpiece is a breeze. Score, season, coat, and sauté – each step a stroke in the symphony of flavors. The beer reduction sauce, a concoction of honey, soy sauce, and garlic, thickens into a savory elixir that elevates your chicken to a new level of deliciousness.
In the end, it’s not just a recipe; it’s a nod to history, a celebration of flavor, and a health-conscious choice for a memorable meal. So, gather your ingredients, and let the magic unfold in your kitchen. Cheers to the perfect Chicken in Beer!


  • 2 chicken breasts

  • 1 cup of beer (250 ml – 8.6 fl oz)

  • 2 tbsp flour

  • 2 tbsp butter

  • 2 tbsp honey

  • 100 g (3.5 oz) chopped onion

  • 3 cloves garlic, minced

  • 2 tbsp soy sauce

  • Salt/pepper to taste


  • Using a scoring technique, make shallow cuts in a grid form on chicken breasts. Salt and pepper to taste.
  • Having flour in a flat bowl, coat the chicken breasts on all sides.
  • Saute the breasts in butter until golden brown on all sides.
  • Then pour 1/2 of your beer to the pan and cook over medium heat until all the liquid has evaporated, don’t forget to flip the chicken occasionally.
  • Place each chicken breast to a plate.
  • In the same frying pan, saute the onion until golden brown.
  • While the onions are being prepared, let’s make the sauce. To do this, mix the remaining beer, honey, soy sauce and garlic in a deep bowl. Beer sauce is ready.
  • Return the chicken to the pan with the onions, add the beer sauce and cook until it thickens, for about 5 minutes.
  • Sprinkle any herbs on top of the chicken, in this recipe I use parsley, you can use your favorite herbs.
  • This dish goes great with mashed potatoes, rice or pasta.

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