I make this honey garlic chicken on busy weeknights when I want something fast, comforting, and saucy without a lot of fuss. The chicken finishes with a glossy, sweet-savory glaze you can spoon over rice or steamed veggies. If you’re collecting dependable weeknight mains, I also round up my favorite meal-ready options in this handy list of easy chicken dinners that pair well with the same sides.
What makes this recipe special
This honey garlic chicken hits a sweet-salty balance with minimal ingredients and effort. Browning the chicken first builds flavor; the quick pan sauce uses pantry staples (honey, soy, garlic) and comes together in minutes. It’s also forgiving: thighs stay juicy if slightly overcooked, and breasts can be used for a leaner option.
“Simple ingredients, restaurant-style glaze — the whole family asked for seconds.” — a quick review from a regular weeknight tester
Reasons to try it:
- Ready in about 30 minutes from start to finish.
- Uses common pantry items and only one skillet.
- Kid-friendly sweetness with room to add heat or acidity.
- Easy to scale up for meal prep or a small crowd.
How this recipe comes together
Overview: Pat and sear the chicken until well browned. Whisk the honey, soy sauce, garlic, and optional ginger into a quick pan sauce. Simmer the sauce briefly, thicken if needed with a cornstarch slurry, then return the chicken to glaze and heat through. Finish with green onions for brightness.
This short roadmap helps you scan the process before you begin cooking.
What you’ll need
- 4 boneless chicken thighs or 2 large boneless chicken breasts (about 1.25–1.5 lb total)
- 1/3 to 1/2 cup honey (adjust for preferred sweetness)
- 3–4 cloves garlic, minced
- 1/4 cup soy sauce (use low-sodium to control salt)
- 1–2 tbsp olive oil (or neutral oil like canola)
- 1 tsp fresh grated ginger (optional, for warmth and depth)
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for a thicker glaze)
- Salt and freshly ground black pepper
- 2–3 green onions, thinly sliced (optional garnish)
Substitution notes:
- Use tamari or coconut aminos to make the sauce gluten-free.
- Swap maple syrup or agave for honey if needed—flavor will change slightly.
- If you prefer citrus brightness, stir in 1 tsp lemon or rice vinegar at the end.
Step-by-step instructions
- Pat the chicken dry and season both sides with salt and pepper.
- Heat a large skillet over medium-high heat. Add the oil and heat until shimmering.
- Add the chicken, presentation-side down. Cook undisturbed 6–8 minutes per side for thighs. For breasts, cook 6–9 minutes per side depending on thickness. Brown the chicken well.
- Use an instant-read thermometer to check doneness; the chicken is safe at 165°F (74°C). Remove the chicken to a plate and tent loosely with foil.
- In a small bowl, whisk together the honey, soy sauce, minced garlic, and grated ginger if using. Taste and adjust the balance of soy or honey to preference.
- Pour the honey-garlic mixture into the still-hot skillet. Bring to a gentle simmer over medium heat and cook 2–3 minutes to meld flavors.
- If you want a thicker glaze, stir the cornstarch slurry into the sauce and simmer another 30–60 seconds until glossy and slightly thickened.
- Return the cooked chicken to the pan. Spoon the sauce over each piece and cook 1–2 minutes until coated and heated through.
- Transfer to a serving plate, spoon any extra sauce over the chicken, and garnish with sliced green onions. Serve immediately.
Keep steps short and decisive. Use the thermometer for reliable results, especially with breasts.
Serving suggestions
- Spoon the saucy chicken over steamed jasmine or brown rice to catch the glaze.
- Serve with garlic-sauteed green beans, roasted broccoli, or a quick cucumber salad to cut the sweetness.
- For a low-carb plate, pair with cauliflower rice and stir-fried bok choy.
- Add a squeeze of lime or a sprinkle of toasted sesame seeds to finish.
For more complementary mains and ideas to build a full menu, try browsing other chicken dishes from the same collection.
Storage and reheating tips
- Refrigerate leftovers within two hours in an airtight container. Keep refrigerated up to 3–4 days.
- To reheat, warm gently in a skillet over low-medium heat until the internal temperature reaches 165°F (74°C). Add a splash of water or broth if the sauce has thickened too much.
- Freeze cooked chicken in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Do not refreeze thawed chicken more than once for safety and quality.
Food safety note: Always use a thermometer and store promptly to avoid bacterial growth.
Pro chef tips
- Dry the chicken well before searing. Moisture prevents a good brown crust.
- Don’t overcrowd the pan. Work in batches if needed to keep the skillet hot.
- Brown the chicken longer than you think—color equals flavor.
- If your sauce tastes too salty, add a splash more honey or a teaspoon of water to balance it.
- For a glossy finish, remove the pan from heat before adding the cornstarch slurry and stir briskly; residual heat will thicken it without clumping.
Creative twists
- Spicy: Add 1 tsp sriracha or a pinch of red pepper flakes to the sauce.
- Citrus-honey: Stir in 1 tbsp orange juice and 1 tsp zest for bright notes.
- Sesame-ginger: Use sesame oil (1 tsp) and top with toasted sesame seeds.
- Katsu-style: Bread chicken cutlets with panko, pan-fry, then toss lightly in the honey-garlic sauce for a crunchy contrast.
- Vegetarian swap: Glaze roasted tofu or tempeh with the same sauce; reduce cooking time and handle gently to avoid breaking.
Helpful answers (FAQs)
Q: How long does this take from start to finish?
A: About 25–35 minutes total: 10–18 minutes to sear the chicken depending on cut, and 5–10 minutes to make the sauce and finish.
Q: Can I use chicken breasts instead of thighs?
A: Yes. Breasts cook a little faster and dry out more easily—use an instant-read thermometer and remove at 165°F (74°C). Pound thick breasts to even thickness for consistent cooking.
Q: How do I make the sauce thicker without cornstarch?
A: Reduce the sauce by simmering longer until it concentrates and becomes syrupy. Use medium-low heat and watch closely to prevent burning.
Q: Is this gluten-free?
A: Not if you use regular soy sauce. Use tamari or coconut aminos to make it gluten-free.
Q: Can I make this ahead?
A: You can cook the chicken and sauce separately and refrigerate up to 24 hours. Reheat together gently and add a splash of water if the sauce has stiffened.
Q: How do I prevent the garlic from burning?
A: Mince garlic finely and add it to the sauce off-heat or to the pan after you’ve removed the chicken—not when the pan is screaming hot—so it softens without scorching.
Q: What can I do if my sauce is too sweet?
A: Add a splash of rice vinegar, lemon juice, or more soy sauce to rebalance sweetness and add acidity.
Final thoughts
This honey garlic chicken is a dependable, quick recipe that delivers big flavor with minimal fuss. Try it once, tweak the sweetness or heat to your taste, and leave a comment to share your favorite pairing.
Honey Garlic Chicken
Ingredients
Method
- Pat the chicken dry and season both sides with salt and pepper.
- Heat a large skillet over medium-high heat. Add the oil and heat until shimmering.
- Add the chicken, presentation-side down. Cook undisturbed 6–8 minutes per side for thighs, or 6–9 minutes per side for breasts. Brown the chicken well.
- Use an instant-read thermometer to check doneness; the chicken is safe at 165°F (74°C). Remove the chicken to a plate and tent loosely with foil.
- In a small bowl, whisk together the honey, soy sauce, minced garlic, and grated ginger if using. Taste and adjust the balance of soy or honey to preference.
- Pour the honey-garlic mixture into the still-hot skillet. Bring to a gentle simmer over medium heat and cook 2–3 minutes to meld flavors.
- If you want a thicker glaze, stir the cornstarch slurry into the sauce and simmer another 30–60 seconds until glossy and slightly thickened.
- Return the cooked chicken to the pan. Spoon the sauce over each piece and cook 1–2 minutes until coated and heated through.
- Transfer to a serving plate, spoon any extra sauce over the chicken, and garnish with sliced green onions. Serve immediately.