Honey Garlic Chicken Skillet: An Incredible Ultimate Recipe
Introduction
The moment the honey, garlic, and soy hit a hot skillet, the kitchen fills with a glossy, sweet-savory aroma that makes everyone pause. The sauce bubbles and thickens, clinging to tender pieces of chicken that caramelize at the edges—think sticky, shiny, and just a touch charred. Each bite offers a satisfying contrast: a crisp sear outside, juicy meat inside, a rush of sweet honey followed by a warm garlic-ginger bite and the savory umami from soy. Texture, aroma, and flavor come together in an approachable, comforting way that feels both indulgent and homemade.
This dish is perfect for weeknight dinners when you want maximum flavor with minimal fuss. It’s also a winner at casual gatherings—easy to double for a crowd—and works beautifully for meal prep lunches that keep well in the fridge. If you’re craving something cozy for fall or a bright, sticky skillet to brighten a midweek meal, this recipe delivers. For a one-pan spin with similar cozy flavors, try this one-pan garlic parmesan chicken pasta for another comforting option.
Dish Snapshot
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty Level: Easy — great for beginners and busy cooks
Nutrition Highlights
Nutrition estimates are provided per serving (recipe yields approximately 4 servings). Values are approximate and calculated using standard values for the listed ingredients (chicken breast, honey, olive oil, soy sauce). Nutrition data should be used as an estimate; for precise tracking consult USDA FoodData Central or a registered dietitian. General health guidance follows recommendations from reputable sources such as the CDC and Mayo Clinic.
Estimated nutrition per serving:
- Calories: ~325 kcal
- Protein: ~35 g
- Carbohydrates: ~18 g (mostly from honey; sugars)
- Fat: ~11 g
- Fiber: ~0.5 g
- Sodium: ~690 mg (mainly from soy sauce)
Notes:
- Protein is high due to the chicken—good for satiety and muscle maintenance.
- Sodium may be elevated depending on soy sauce type; choose low-sodium soy sauce to reduce sodium (Mayo Clinic and CDC recommend moderating sodium intake).
- Carbohydrates are primarily simple sugars from honey—if you need lower sugar, reduce honey or use a sugar-free substitute (see variations).
Why You’ll Love It
This skillet shines because it hits multiple emotional and practical notes:
- Irresistible Flavor: Sweet honey and savory soy balanced with bright garlic and warming ginger make for an addictive glaze.
- Speed and Simplicity: Ready in about 25 minutes with minimal pans—ideal for busy evenings.
- Comfort & Shareability: Sticky, saucy chicken feels indulgent and is kid-friendly, perfect for family dinners or casual entertaining.
- Versatility: Works with rice, noodles, roasted vegetables, or in wraps—great for feeding different tastes.
How to Make Honey Garlic Chicken Skillet: An Incredible Ultimate Recipe
Ingredients
- 1 lb (450 g) boneless, skinless chicken thighs or breasts
- ¼ cup (60 ml) honey
- 3 tablespoons soy sauce
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground ginger
- Salt and pepper to taste
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish, optional)
Optional ingredients and substitutions:
- Use low-sodium soy sauce to cut sodium.
- Substitute coconut aminos for a soy-free option.
- Swap chicken thighs for breasts for leaner protein, or use tofu for a vegetarian take (see variations).
- Add a splash of rice vinegar or lemon juice for brightness.
- Include red pepper flakes or sriracha for heat.
Step-by-step instructions
- Prepare the chicken: Pat chicken dry and season lightly with salt and pepper. If using breasts, slice into 1-inch strips for even cooking.
- Make the sauce: In a small bowl combine honey, soy sauce, minced garlic, and ground ginger. Stir until combined and set aside.
- Heat the skillet: Warm a large skillet over medium-high heat. Add 1 tablespoon olive oil.
- Sear the chicken: Add chicken pieces in a single layer (work in batches if needed). Cook until golden brown on one side, about 3–4 minutes. Flip and cook another 2–3 minutes until both sides are seared. Remove chicken to a plate.
- Build the sauce in-skillet: Reduce heat to medium, add the remaining 1 tablespoon olive oil if the pan is dry. Pour the honey-soy mixture into the skillet and let it simmer for 1–2 minutes, stirring constantly to combine and slightly reduce.
- Return chicken to skillet: Add the seared chicken back into the pan, spoon the sauce over the pieces, and let everything simmer together for 3–4 minutes, flipping chicken to coat and allow the sauce to thicken and glaze the chicken.
- Check doneness: Ensure chicken reaches an internal temperature of 165°F (74°C) using a meat thermometer (USDA guideline). The sauce should be glossy and thick enough to coat the back of a spoon.
- Finish and serve: Turn off heat, garnish with chopped green onions and sesame seeds. Serve immediately.
Practical tips:
- Avoid overmixing the sauce with the chicken while it’s reducing—stirring too aggressively can thin the glaze.
- If sauce thickens too much, add a splash of water or chicken broth to loosen it.
- For a deeper caramelization, let the chicken sear a little longer before flipping.
- Use a meat thermometer to ensure perfect doneness—no guesswork.
Best Pairings
- Rice: Steamed jasmine or brown rice soaks up the glaze beautifully.
- Noodles: Toss with udon or soba for an Asian-style bowl.
- Vegetables: Serve alongside steamed broccoli, bok choy, or a quick stir-fry.
- Greens: Place the glazed chicken over a crisp salad of mixed greens, cucumber, and shredded carrot for a lighter meal.
- Sandwich or Wrap: Slice the chicken and tuck into wraps with shredded cabbage and a drizzle of extra sauce.
- Drinks: Pairs well with green tea, a crisp lager, or a slightly sweet white wine.
For more seasonal side ideas and no-bake accompaniments that keep meals light in warm weather, browse this collection of 50 easy no-bake recipes.
Keeping it Fresh
Food safety guidance (USDA/CDC):
- Room temperature: Do not leave cooked chicken at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F / 32°C).
- Refrigeration: Store in an airtight container and refrigerate promptly. Cooked honey garlic chicken will keep 3–4 days in the refrigerator.
- Freezer: Freeze in airtight containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat thoroughly to 165°F (74°C) before serving; add a splash of water or broth to refresh the sauce if it has thickened in the fridge.
Chef’s Advice
- Best cut: Thighs are more forgiving and stay juicier; breasts are leaner and work well if sliced thin for faster cooking.
- Sauce texture: For a silkier glaze, stir a teaspoon of cornstarch into 1 tablespoon water and add to the skillet during the last minute of simmering.
- Flavor depth: Toast a few sesame seeds in the pan before garnishing for extra aroma.
- Heat control: Use medium-high heat to sear, then lower to medium to reduce the sauce—this prevents burning the sugars in honey.
- Doneness cues: Besides thermometer checks, look for juices that run clear and meat that’s no longer pink in the center.
Creative Twists
- Spicy Honey Garlic: Add 1–2 teaspoons of Sriracha or red pepper flakes to the sauce for a sweet-heat profile.
- Citrus-Ginger Glaze: Stir in 1 tablespoon fresh orange or lime juice to the sauce to add bright citrus notes.
- Gluten-Free / Paleo: Use coconut aminos instead of soy sauce and serve over cauliflower rice for a paleo-friendly bowl.
- Vegetarian Option: Swap chicken for extra-firm tofu—press, cube, sear until golden, and finish in the honey-garlic glaze for a plant-based version.
- Herb-Sesame Finish: Add fresh cilantro or Thai basil and finish with toasted sesame oil for an aromatic finish.
Recipe Q&A
Q: Can I use chicken breasts instead of thighs?
A: Yes—slice breasts into even pieces to avoid overcooking. Thighs stay juicier, but breasts work well when cooked briefly and checked with a thermometer.
Q: How can I reduce the sugar content?
A: Reduce honey by half or substitute part of the honey with a low-calorie sweetener that tolerates heat, such as allulose or a monk fruit blend. Note texture changes may occur.
Q: Why is my sauce grainy or crystallized?
A: Over-cooking honey at high heat can cause crystallization. Reduce heat and add a splash of water or broth to smooth the glaze.
Q: Can I double the recipe for a crowd?
A: Yes—use a large skillet or cook in batches to ensure proper searing and even cooking.
Q: How long will leftovers keep?
A: Stored in the refrigerator in an airtight container, leftovers are best within 3–4 days. Freeze for longer storage up to 3 months.
Conclusion
I hope this Honey Garlic Chicken Skillet inspires your next cozy weeknight dinner or weekend gathering—it’s fast, forgiving, and hits those craveable sweet-and-savory notes. If you enjoy exploring similar honey-garlic flavors, you might like this detailed take on Honey Garlic Chicken Breast – RecipeTin Eats or try a seafood twist with this quick Honey Garlic Glazed Salmon (20 min. recipe!) – The Chunky Chef. Share your photos and tips after you try it—I love hearing how readers make recipes their own.
Print
Honey Garlic Chicken Skillet
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free Option Available
Description
A quick and delicious honey garlic chicken skillet recipe, perfect for weeknight dinners and casual gatherings.
Ingredients
- 1 lb (450 g) boneless, skinless chicken thighs or breasts
- ¼ cup (60 ml) honey
- 3 tablespoons soy sauce
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground ginger
- Salt and pepper to taste
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish, optional)
Instructions
- Pat chicken dry and season lightly with salt and pepper. If using breasts, slice into 1-inch strips for even cooking.
- In a small bowl combine honey, soy sauce, minced garlic, and ground ginger. Stir until combined and set aside.
- Warm a large skillet over medium-high heat. Add 1 tablespoon olive oil.
- Add chicken pieces in a single layer and cook until golden brown on one side, about 3–4 minutes. Flip and cook another 2–3 minutes until both sides are seared. Remove chicken to a plate.
- Reduce heat to medium, add the remaining 1 tablespoon olive oil if the pan is dry. Pour the honey-soy mixture into the skillet and let it simmer for 1–2 minutes, stirring constantly to combine and slightly reduce.
- Add the seared chicken back into the pan, spoon the sauce over the pieces, and let everything simmer together for 3–4 minutes, flipping chicken to coat and allow the sauce to thicken and glaze the chicken.
- Ensure chicken reaches an internal temperature of 165°F (74°C) using a meat thermometer. The sauce should be glossy and thick enough to coat the back of a spoon.
- Turn off heat, garnish with chopped green onions and sesame seeds. Serve immediately.
Notes
For lower sodium, use low-sodium soy sauce. Can substitute chicken for tofu for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 18g
- Sodium: 690mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 35g
- Cholesterol: 70mg
