There's something about a one-pan dinner that just hits right after a long day on the trail. You come home, you're tired, you want something that's quick, satisfying, and doesn't leave a mountain of dishes. This honey garlic chicken skillet is exactly that. It's become my go-to when I need a win in the kitchen.
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I remember making this for the first time at a campsite, using whatever I had in the cooler. The combination of sweet honey and savory garlic, with just a hint of soy sauce, was an instant hit. Now it's a staple in my house, and I'm excited to share it with you. It's simple enough for a weeknight but impressive enough for company.
Why You'll Love This Recipe
About the Ingredients
1.5 lbs (680g) boneless, skinless chicken thighs, cut into bite-sized pieces
Chicken thighs are more forgiving and flavorful than breasts. You can use breasts, but reduce cooking time to avoid drying out.
1/2 cup (120ml) honey
Use a good quality honey for the best flavor. If you're out, maple syrup works as a substitute.
4 cloves garlic, minced
Fresh garlic is key. If you only have garlic powder, use 1 teaspoon, but fresh is better.
1/4 cup (60ml) low-sodium soy sauce
Low-sodium lets you control the salt. Tamari or coconut aminos are great gluten-free swaps.
2 tablespoons (30ml) olive oil
For searing the chicken. Avocado oil works too and has a higher smoke point.
1 tablespoon (8g) cornstarch
This thickens the sauce. You can skip it, but the sauce will be thinner.
2 tablespoons (30ml) water
To mix with the cornstarch for a slurry.
1/4 teaspoon red pepper flakes (optional)
Adds a touch of heat. Omit for a milder version.
Sesame seeds and chopped green onions for garnish
Optional but adds color and texture.
Tips & Tricks
Don't overcrowd the pan
Sear the chicken in batches to get a nice golden crust. If the pan is too full, the chicken steams instead of browning.
Control the heat
When adding the honey-soy sauce mixture, keep the heat medium. High heat can burn the honey and make it bitter.
Thicken properly
Mix cornstarch with cold water before adding to the pan. This prevents lumps. Let the sauce simmer for a minute to reach the right consistency.
Pro Tips
Step-by-Step Instructions
1. Prep the Chicken
Pat the chicken thighs dry with paper towels. Cut into bite-sized pieces. Season lightly with salt and pepper if desired.
2. Make the Sauce
In a small bowl, whisk together honey, soy sauce, minced garlic, and red pepper flakes (if using). Set aside.
3. Coat and Sear
Heat olive oil in a large skillet over medium-high heat (375°F/190°C). Add the chicken pieces in a single layer, working in batches if needed. Sear for 4-5 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Remove chicken and set aside.
4. Simmer the Sauce
Reduce heat to medium (325°F/163°C). Pour the sauce into the skillet. Stir and scrape up any browned bits. Let it bubble for 2-3 minutes until slightly thickened.
5. Thicken the Sauce
In a small bowl, mix cornstarch and water to make a slurry. Slowly pour into the sauce while stirring. Continue to cook for 1-2 minutes until the sauce coats the back of a spoon.
6. Combine and Glaze
Return the chicken to the skillet. Toss to coat evenly with the sauce. Cook for another 2 minutes until the chicken is heated through and the sauce is sticky and glossy.
7. Garnish and Serve
Remove from heat. Sprinkle with sesame seeds and green onions. Serve hot over rice, quinoa, or with steamed veggies.
Delicious Variations
Spicy Honey Garlic Chicken
Add 1-2 tablespoons of sriracha to the sauce for a kick.
Low-Carb Version
Serve over cauliflower rice or zucchini noodles instead of regular rice.
Add Veggies
Toss in broccoli, bell peppers, or snap peas during the last few minutes of cooking.
How to Store Honey Garlic Chicken Skillet
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
Reheating
Reheat in a skillet over medium heat, adding a splash of water to loosen the sauce, or microwave in 30-second bursts.
Frequently Asked Questions
Q: Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but they cook faster and can dry out. Reduce the cooking time and consider pounding them to an even thickness.
Q: How do I make the sauce thicker?
Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering sauce. Cook for a minute until it thickens.
Q: Is this recipe gluten-free?
Use tamari or coconut aminos instead of soy sauce to make it gluten-free. The rest of the ingredients are naturally gluten-free.
Q: Can I make this in advance?
Yes, you can prepare the sauce and marinate the chicken ahead of time. Store them separately in the fridge, then cook when ready.
I hope you enjoy this honey garlic chicken as much as I do. It's a perfect weeknight meal that's both easy and delicious. Get out there and explore.
Honey Garlic Chicken Skillet
Sweet, sticky honey garlic chicken ready in 30 minutes. A one-pan dinner that's perfect for busy weeknights.
🧂 Ingredients
- 1.5 lbs (680g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup (120ml) honey
- 4 cloves garlic, minced
- 1/4 cup (60ml) low-sodium soy sauce
- 2 tablespoons (30ml) olive oil
- 1 tablespoon (8g) cornstarch
- 2 tablespoons (30ml) water
- 1/4 teaspoon red pepper flakes (optional)
- Sesame seeds and chopped green onions for garnish
📋 Instructions
- 1Prep the Chicken — Pat the chicken thighs dry with paper towels. Cut into bite-sized pieces. Season lightly with salt and pepper if desired.
- 2Make the Sauce — In a small bowl, whisk together honey, soy sauce, minced garlic, and red pepper flakes (if using). Set aside.
- 3Coat and Sear — Heat olive oil in a large skillet over medium-high heat (375°F/190°C). Add the chicken pieces in a single layer, working in batches if needed. Sear for 4-5 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Remove chicken and set aside.
- 4Simmer the Sauce — Reduce heat to medium (325°F/163°C). Pour the sauce into the skillet. Stir and scrape up any browned bits. Let it bubble for 2-3 minutes until slightly thickened.
- 5Thicken the Sauce — In a small bowl, mix cornstarch and water to make a slurry. Slowly pour into the sauce while stirring. Continue to cook for 1-2 minutes until the sauce coats the back of a spoon.
- 6Combine and Glaze — Return the chicken to the skillet. Toss to coat evenly with the sauce. Cook for another 2 minutes until the chicken is heated through and the sauce is sticky and glossy.
- 7Garnish and Serve — Remove from heat. Sprinkle with sesame seeds and green onions. Serve hot over rice, quinoa, or with steamed veggies.
Liam writes about outdoor adventure and gear, focusing on budget-friendly options and safety. He tests equipment in real conditions and shares honest assessments for hikers and campers.
