If your dinner routine could use a little rescue mission (same), this Honey Glazed Chicken is about to become your new best friend. It’s juicy, flavorful, sticky in the best way, and somehow feels way fancier than it actually is. Plus, it’s all made in one skillet, which means less dishes – and honestly, that’s half the battle at my house.
Whether you’re trying to beat the dinner rush or just want something that feels a little special without a ton of effort, this Honey Glazed Chicken totally delivers. Let’s make it!
Grab these other chicken thigh recipes and make them tomorrow! start with Smothered Chicken Casserole, then do the Braised Chicken Thighs, or do my BBQ Chicken Thighs in a Crockpot. We have chicken recipes for days.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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These chicken thighs get pan-seared until golden and crispy, then coated in a sweet, savory, slightly spicy honey garlic sauce made from simple pantry staples. It’s the kind of dinner that looks impressive but secretly comes together in about 30 minutes, which is about the exact window I have between getting home from soccer practice and full-blown hangry family meltdown. It’s the perfect weeknight dinner!
Double the recipe
I usually double the recipe because the leftovers are so good for lunches or another night when I just can’t even with the stove. A quick reheat, a scoop of rice, and boom – dinner (again). And bonus: my whole family actually eats it without needing bribery or negotiations over “just two more bites.”
Why you’ll love this recipe
- It’s fast, easy, and made with pantry staples you probably already have.
- One skillet, zero stress, and a whole lot of flavor.
- The sauce is sticky, sweet, savory, and completely irresistible.
- It’s family-approved and perfect for busy weeknights.
- Doubles like a champ for leftovers you’ll actually want to eat.
For a citrusy twist on a sticky-sweet glaze, try my Honey Lime Chicken next time – it’s just as easy and packed with bright flavor.
What to serve with Chicken
- Rice. White rice, brown rice, or even fried rice. Perfect for soaking up that sticky glaze. You could also do pasta or mashed potatoes. Need help making rice? Try this recipe from Spice Cravings for Instant Pot Brown Rice.
- Steamed broccoli. Fast, easy, and balances out the sweet and savory chicken.
- A side of sweet potato wedges is perfect for mopping up that sticky glaze.
- Roasted veggies. Toss whatever’s hanging out in the fridge with olive oil and roast it up. Check out my Oven Roasted Veggies Recipe!
- Noodles. Toss some cooked noodles with a little sesame oil and soy sauce for a super quick side.
- Salad. A simple green salad with a tangy vinaigrette keeps things fresh and light.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Recipe Ingredient Notes
The full list of ingredients and amounts is found in the printable recipe card below.
- Bone-in Chicken thighs. Bone-in, skin-on is the way to go for the juiciest, most flavorful chicken. Boneless thighs or boneless skinless chicken breasts will work too, just keep an eye on the cook time so they don’t dry out.
- Soy sauce. Gives that deep, savory flavor we all love. I usually use regular, but low-sodium works great if you’re watching salt.
- Honey. Sweet, sticky, and perfect for getting that gorgeous caramelized glaze. If you’re out of honey, maple syrup can totally pinch hit..
- Rice wine vinegar. Balances out the sweetness and keeps things from being too heavy. Apple cider vinegar or plain white vinegar will do if that’s what you’ve got.
- Garlic & ginger. Fresh is best for that punchy flavor, but hey, garlic paste and ginger paste are awesome on busy nights. No shame in shortcuts.
- Sesame oil. Adds a rich, nutty flavor that makes the glaze taste like you did something fancy (without actually doing anything fancy). A little goes a long way.
- Red chili flakes. Just a pinch gives it a little kick. Add more if your family can handle it, or leave it out if you’re cooking for spice-sensitive folks.
- Green onions & sesame seeds. Totally optional, but they make the dish look extra pretty and add a little crunch. I sometimes use everything bagel seasoning too because, why not?
How to Make Honey Glazed Chicken Step-by-Step
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Mince the garlic cloves, grate the ginger. Measure out all ingredients.
Cook the chicken
Pat the chicken dry and season with salt and pepper. Heat olive oil in a large skillet over medium heat. Place the chicken thighs skin side down, and cook for 8 to 10 minutes until golden and crispy. Flip, cover, and cook another 5 to 7 minutes, until the chicken is done.
Chicken Temperature: Chicken is cooked when the internal temperature reaches 165°F when tested with a digital meat thermometer (affiliate link) in the thickest part.
Make the sauce
While the chicken cooks, whisk together the sauce ingredients. You’ll use soy sauce, honey, vinegar, minced garlic, ginger, sesame oil, and chili flakes in a small bowl. Set aside.
Deglaze the pan.
Once the chicken is cooked, transfer it to a plate and drain excess grease. Lower the heat, pour in the sauce, and scrape up the browned bits. Simmer for about 3 minutes until slightly thickened.
Coat & serve.
Return the chicken to the pan, spoon the sauce over the top, and remove from heat. Garnish with green onions and sesame seeds. Serve warm and enjoy!
Troubleshooting Guide
Sauce too thin?
Let it simmer a few more minutes. The glaze thickens up as it cooks (and even more as it cools).
Chicken not browning?
Crank up the heat a little and don’t move it around too much. Let it sit and do its thing.
Glaze burning?
If the sauce starts getting too dark too fast, lower the heat and add a splash of water to loosen it up.
Chicken not cooked through?
Pop a lid on the skillet for a few minutes. That’ll trap the heat and cook it through without drying it out.
Kylee’s Notes
Ingredient Swap Ideas
- Chicken thighs: Boneless thighs or chicken breasts work too, just adjust the cook time so they don’t dry out.
- Soy sauce: Coconut aminos or tamari are great if you need a gluten-free option.
- Honey: Maple syrup or even brown sugar can pinch hit if you’re out.
- Rice wine vinegar: Apple cider vinegar, white vinegar, or even a squeeze of lemon juice will do the job.
- Fresh garlic & ginger: Garlic powder and ground ginger work in a hurry — just use about ½ teaspoon of each.
- Sesame oil: You can skip it if you don’t have any, or toss in a little extra olive oil.
How to store leftovers
Refrigerate: Store in an airtight container for up to 3 days.
Reheat gently in a skillet over low heat with a splash of water to loosen the sauce. You can also microwave in 30-second bursts until warmed through.
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Honey Glazed Chicken
Ingredients
Optional (for garnish)
- Green onions
- Toasted sesame seeds or everything bagel seasoning
Directions
Cook the chicken
- Pat the 6 chicken thighs dry with paper towels and season with salt and pepper.
- In a large pan over medium heat, heat 2 teaspoons olive oil.
- Place the chicken, skin side down, in the skillet and cook for 8-10 minutes, until the skin is golden and crispy.
- Flip the chicken, cover the pan with a lid, and cook for an additional 5-7 minutes, or until fully cooked (165°F internal temperature).
Make the glaze
- While the chicken is cooking, whisk together ¼ cup soy sauce, ¼ cup honey, 2 tablespoons rice wine vinegar, 2 cloves garlic, 1 teaspoon ginger, 1 teaspoon sesame oil, and ½ teaspoon red chili flakes in a small bowl. Set aside.
- Once the chicken is cooked, remove it from the pan and set it aside.
- Drain any excess grease from the pan, then lower the heat to low.
- Add the sauce to the pan, scraping up any browned bits from the bottom of the pan.
- Simmer for about 3 minutes, until the sauce thickens slightly and becomes syrupy.
Coat & serve
- Return the chicken to the pan, spooning the sauce generously over the top.
- Remove from heat and garnish with sliced Green onions and Toasted sesame seeds or everything bagel seasoningGreen onions, Toasted sesame seeds or everything bagel seasoning
- Serve warm and enjoy!
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Notes
- For extra crispy skin, press the chicken down slightly while searing.
- Want a thicker glaze? Let it simmer a bit longer or stir in a cornstarch slurry (½ teaspoon cornstarch mixed with 1 teaspoon water).
- Meal prep tip: Make the sauce ahead of time and store it in the fridge for up to a week.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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