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One Pan Honey Garlic Chicken - Easy, Sticky, and Packed With Flavor

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 to 2 pounds boneless, skinless chicken thighs (or breasts)
  • Salt and black pepper
  • All-purpose flour (optional, for light dredging)
  • Olive oil or neutral oil (such as avocado or canola)
  • Unsalted butter
  • Garlic: 4–6 cloves, minced
  • Honey: 1/3 cup
  • Soy sauce: 1/4 cup (low-sodium preferred)
  • Rice vinegar or apple cider vinegar: 1–2 tablespoons
  • Chicken broth: 1/4 cup
  • Red pepper flakes or a dash of hot sauce (optional)
  • Cornstarch: 1–2 teaspoons (optional, for thicker sauce)
  • Sesame seeds (optional, for garnish)
  • Green onions (optional, for garnish)
  • Lemon or lime (optional, for a squeeze of freshness)

Method
 

  1. Prep the chicken: Pat the chicken dry and cut large pieces into uniform sizes for even cooking. Season both sides with salt and pepper. For extra crust, lightly dredge in flour and shake off the excess.
  2. Heat the pan: Place a large skillet over medium-high heat. Add a tablespoon of oil and a small knob of butter. When it shimmers, it’s ready.
  3. Sear the chicken: Add chicken in a single layer without crowding. Sear 3–5 minutes per side until golden. It doesn’t need to be fully cooked yet. Transfer to a plate and keep warm.
  4. Sauté the garlic: Lower heat to medium. Add another small pat of butter if the pan looks dry. Stir in minced garlic and cook 30–45 seconds until fragrant. Don’t let it brown.
  5. Build the sauce: Pour in honey, soy sauce, vinegar, and chicken broth. Stir and scrape up browned bits from the pan. Add red pepper flakes if using.
  6. Thicken (optional): If you like a stickier glaze, whisk 1–2 teaspoons cornstarch with 1 tablespoon water, then stir into the sauce. Simmer 1–2 minutes until glossy.
  7. Return the chicken: Add the chicken and any juices back to the skillet. Spoon sauce over the top. Simmer 4–6 minutes, flipping once, until the chicken is cooked through (internal temp 165°F/74°C) and the sauce clings.
  8. Finish and garnish: Taste and adjust. Add a squeeze of lemon or lime if you want more brightness. Sprinkle with sesame seeds and sliced green onions.
  9. Serve: Plate with steamed rice, sautéed green beans, broccoli, or a crisp salad. Spoon extra sauce over everything.

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