One-Pan Honey Garlic Chicken Recipe
Why use five pans when one does the job? This honey garlic chicken keeps things simple, delicious, and—most importantly—saves you from dishwashing misery. Juicy chicken, a sticky-sweet glaze, and garlic-packed flavor come together in a meal that tastes like effort but takes barely any. No complicated techniques, no weird ingredients, just golden-brown chicken swimming in a rich, caramelized sauce. Serve it over rice, stuff it in tacos, or just eat it straight from the pan like a rebel. Either way, it’s dangerously good. Warning: You may “accidentally” lick the plate.
One-Pan Honey Garlic Chicken Recipe
Why use five pans when one does the job? This honey garlic chicken keeps things simple, delicious, and—most importantly—saves you from dishwashing misery. Juicy chicken, a sticky-sweet glaze, and garlic-packed flavor come together in a meal that tastes like effort but takes barely any. No complicated techniques, no weird ingredients, just golden-brown chicken swimming in a rich, caramelized sauce. Serve it over rice, stuff it in tacos, or just eat it straight from the pan like a rebel. Either way, it’s dangerously good. Warning: You may "accidentally" lick the plate.
Ingredients
- 4 boneless skinless chicken thighs
- ¼ cup honey
- 3 tbsp soy sauce
- 4 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp sesame oil
- ½ tsp black pepper
- ½ tsp salt
- ½ tsp red pepper flakes optional
- 1 tbsp cornstarch for thickening
- ¼ cup water
- 1 tbsp rice vinegar
- 1 tsp ginger grated
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken thighs with salt, pepper, and red pepper flakes, then place them in the pan.
- Sear each side for about 5 minutes until golden brown. Remove from the pan and set aside.
- Reduce heat to medium and add garlic, cooking for 30 seconds until fragrant.
- Whisk together honey, soy sauce, sesame oil, rice vinegar, and ginger in a bowl.
- Pour the sauce into the pan and let it simmer for a minute.
- Mix cornstarch with water, then stir it into the sauce to thicken.
- Return the chicken to the pan and coat it in the sticky, glossy sauce.
- Simmer for 5–7 minutes until the chicken is cooked through.
- Serve immediately, preferably over rice, because carbs make everything better.
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
Vitamins & Minerals
- Vitamin B6: 20% DV
- Iron: 15% DV
- Phosphorus: 18% DV
- Magnesium: 12% DV
- Potassium: 10% DV
Tips for Maximum Flavor
- For extra caramelization, let the sauce bubble for a minute before adding the chicken back in.
- Swap chicken thighs for chicken breasts if you must, but don’t blame me when they’re drier.
- Garnish with sesame seeds and chopped green onions for a fancy touch (or to impress someone).
- This sauce works on shrimp, tofu, or even roasted vegetables—go wild.
