Sticky Honey Garlic Chicken (One Pan, 30 Minutes)

Honey garlic chicken is one of those dinners that tastes way fancier than the effort it takes. Juicy chicken thighs seared until golden, then coated in a sticky, glossy sauce made with honey, lots of garlic and soy sauce. Sweet, savory and a little bit tangy, it is the kind of dinner my family asks for again before we have even finished the first one. It cooks in one pan in about 30 minutes, and the sauce is so good you will want extra rice to soak it up.

Quick answer: To make honey garlic chicken, season 6 boneless chicken thighs and sear them in a hot oiled skillet for 5 to 6 minutes per side until golden and cooked to 165°F (74°C). Remove the chicken, lower the heat, and cook 6 minced garlic cloves in butter for 30 seconds. Add ⅓ cup (80 ml) of honey, ¼ cup (60 ml) of soy sauce and 2 tbsp of rice vinegar, simmer for 2 to 3 minutes until thick, then return the chicken and spoon the sauce over it.

It serves 4 and goes perfectly with rice and steamed vegetables.

Why You Will Love Honey Garlic Chicken

• Just a few ingredients. Chicken, honey, garlic, soy sauce and vinegar do all the work.
• It is sticky and glossy. The honey reduces into a thick glaze that clings to the chicken.
• One pan, 30 minutes. Perfect for busy weeknights.
• The chicken stays juicy. Thighs are tender and forgiving.
• It is great for meal prep. It reheats beautifully with rice and veggies.

Ingredients

This serves 4.

For the chicken

• 6 boneless, skinless chicken thighs (about 1½ to 2 lb / 680 to 900g)
• ½ tsp salt, ½ tsp black pepper and ½ tsp garlic powder
• 2 tbsp cornstarch (cornflour), optional, for a crispier coating
• 1 tbsp olive or vegetable oil

For the honey garlic sauce

• 1 tbsp butter
• 6 garlic cloves, finely minced
• ⅓ cup (80 ml) honey
• ¼ cup (60 ml) low sodium soy sauce
• 2 tbsp rice vinegar or apple cider vinegar
• 2 tbsp water
• ½ tsp chili flakes (optional)

To garnish

• Sesame seeds and sliced green onions

A few notes on the ingredients

Chicken thighs: Boneless thighs are my favorite here because they stay tender and caramelize well. Bone in, skin on thighs also work, but bake them instead (see below). Breasts work if sliced into thinner cutlets.

Honey: Any mild honey works. Do not use more than this, or the sauce gets too sweet and burns more easily.

Garlic: Fresh garlic is a must. Six cloves might seem like a lot, but it mellows as it cooks.

Cornstarch: A light dusting gives the chicken a slightly crispy edge that holds the sauce. Skip it if you prefer.

How to Make Honey Garlic Chicken (Step by Step)

Season the chicken. Pat the thighs dry with paper towels. Season with salt, pepper and garlic powder, then lightly dust with cornstarch on both sides.

Mix the sauce. In a small bowl, stir together the honey, soy sauce, vinegar, water and chili flakes.

Sear the chicken. Heat the oil in a large skillet over medium high heat. Add the chicken smooth side down and cook for 5 to 6 minutes without moving it, until deep golden. Flip and cook another 5 to 6 minutes until it reaches 165°F (74°C). Move to a plate.

Cook the garlic. Lower the heat to medium low. Wipe out excess oil if there is a lot. Add the butter and garlic and stir for 30 to 45 seconds until fragrant but not brown.

Simmer the sauce. Pour in the sauce mixture and simmer for 2 to 3 minutes, stirring, until it bubbles and thickens slightly.

Glaze the chicken. Return the chicken and any juices to the pan. Turn the pieces in the sauce and spoon it over the top for 1 to 2 minutes until sticky and glossy.

Serve. Sprinkle with sesame seeds and green onions and serve right away.

Other Ways to Make Honey Garlic Chicken

Baked honey garlic chicken

Place 6 bone in, skin on thighs in a baking dish, skin side up. Pour the sauce (with garlic and melted butter) around them and bake at 400°F (200°C) for 35 to 40 minutes, basting halfway, until the skin is crispy and the chicken reaches 165°F (74°C). Broil for 2 minutes at the end for extra sticky edges.

Slow cooker honey garlic chicken

Add the chicken and sauce to the slow cooker and cook on low for 4 to 5 hours. Remove the chicken, pour the sauce into a pan, thicken it with 1 tbsp cornstarch mixed with 2 tbsp water, and pour it back over the chicken.

Air fryer honey garlic chicken

Coat bite sized pieces of chicken in cornstarch and air fry at 400°F (200°C) for 12 to 15 minutes, shaking halfway. Toss in the simmered sauce. It comes out crispy, like takeout honey chicken.

What to Serve With Honey Garlic Chicken

• Steamed jasmine rice, coconut rice or my quick chicken fried rice
• Steamed or roasted broccoli, green beans or snap peas
• Garlic noodles or lo mein
• A crunchy Asian style cucumber salad

If you like sweet and savory chicken, my sticky teriyaki chicken is another 25 minute favorite.

My Tips for the Best Honey Garlic Chicken

• Dry the chicken well. Dry chicken browns better and gets those golden edges.
• Do not move it too soon. Let the chicken sit until it releases easily from the pan.
• Lower the heat for the garlic. Burnt garlic tastes bitter and can ruin the sauce.
• Watch the honey. Honey burns quickly. Keep the heat at medium low once the sauce goes in.
• Balance with acid. The vinegar keeps the sauce from tasting too sweet. Add a squeeze of lime at the end if you like it tangier.

Common Mistakes

• Cooking on high heat after adding honey. The sauce will burn and turn bitter.
• Crowding the pan. Cook in two batches if needed so the chicken sears instead of steams.
• Using regular soy sauce without tasting. It can make the dish very salty. Low sodium is best.
• Reducing the sauce too much. It thickens more as it cools. Stop when it coats a spoon.

How to Store and Reheat?

Fridge: Store in an airtight container for up to 4 days.

Reheat: Warm in a skillet over medium low heat with a splash of water, or microwave for 1 to 2 minutes.

Freezer: Freeze cooked chicken in its sauce for up to 3 months. Thaw overnight in the fridge before reheating.

Honey Garlic Chicken FAQs

Can I use chicken breasts?

Yes. Slice them in half horizontally into thin cutlets so they cook quickly and stay juicy. Cook for 4 to 5 minutes per side.

How do I thicken honey garlic sauce?

Simmer it a little longer, or stir in 1 tsp of cornstarch mixed with 1 tbsp of cold water and simmer for 1 minute.

Can I make it without soy sauce?

Yes. Use coconut aminos or tamari, or a mix of chicken broth and a pinch of salt.

Is honey garlic chicken healthy?

It is a protein packed meal with simple ingredients. The honey does add sugar, so enjoy it with lots of vegetables and keep portions of sauce moderate.

Can I use bone in chicken thighs?

Yes. Bake them in the oven instead of pan frying for the best results. For more ideas with thighs, see my chicken thigh recipes.

Final Thoughts

This sticky honey garlic chicken is simple, quick and packed with flavor. It is one of those recipes you can make with your eyes closed after the first time. Serve it with rice and a green vegetable, and watch the plates come back empty.