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Glossy honey garlic chicken thighs in a skillet topped with green onions for an easy weeknight dinner

Easy Honey Garlic Chicken Ready in 30 Minutes

Boneless chicken thighs seared golden, then simmered in a sticky honey garlic sauce, all in one skillet. Dinner is ready in 30 minutes.
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Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 4 About 2 thighs with sauce
Course: Main Course
Cuisine: Asian-inspired
Calories: 483
Ingredients Equipment Method Notes

Ingredients
  

For the chicken:
  • 2 pounds boneless skinless chicken thighs (about 8 thighs), trimmed
  • 1/4 teaspoon Diamond Crystal kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons cornstarch
  • 2 tablespoons olive oil
For the sauce:
  • 1/3 cup honey about 113 grams
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1/4 cup water
  • 5 large garlic cloves minced (about 2 tablespoons)
To finish:
  • 1 tablespoon unsalted butter
  • 2 tablespoons sliced green onions

Equipment

  • 12-inch skillet
  • Instant-read thermometer
  • Kitchen tongs
  • Small mixing bowl and whisk
  • Kitchen shears

Method
 

  1. Let the thighs sit on the counter for 10 minutes. Trim large fat pieces with kitchen shears, then pat each thigh very dry with paper towels.
  2. Mince the garlic. Whisk the honey, soy sauce, rice vinegar, and water until smooth, and set the bowl by the stove.
  3. Sprinkle the thighs with the salt, pepper, and paprika, then toss them in the cornstarch. Each thigh should look dusty and dry.
  4. Heat the olive oil in the skillet over medium-high heat for 2 minutes, until the oil shimmers and a pinch of cornstarch sizzles.
  5. Lay the thighs in the pan, smoother side down, and cook 5 to 6 minutes without moving them, until the underside is deep golden and lifts away easily. Cook in two batches if they touch.
  6. Flip the thighs and cook 4 more minutes, until golden on both sides and about 150°F in the thickest part. Move them to a plate.
  7. Turn the heat to medium-low, wait 1 minute, then stir in the garlic for 30 seconds, until it smells sweet and looks pale gold.
  8. Pour in the sauce and scrape up the browned bits. Simmer 2 minutes, until the bubbles turn large and slow.
  9. Return the thighs and plate juices to the pan. Simmer 4 to 5 minutes, turning twice, until the sauce coats a spoon with a clean line and the thickest thigh reads 165°F to 175°F.
  10. Take the pan off the heat, stir in the butter until melted, and top with the green onions. Rest 1 minute, until the sauce is glossy and clings to the chicken.

Notes

Chicken is safe at 165°F, and thighs turn silkiest near 175°F.
Use low-sodium soy sauce. Regular soy sauce makes the finished glaze too salty.
Storage: refrigerate 3 to 4 days in an airtight container, or freeze up to 3 months.