Name: Honey Glazed Chicken Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 6 bone-in, skin-on chicken thighs; Salt and black pepper to taste; 1 teaspoon paprika; 1/2 teaspoon garlic powder; 2 tablespoons olive oil; 1/3 cup honey; 3 tablespoons soy sauce; 3 cloves garlic, minced; 1 tablespoon apple cider vinegar; 0.5 teaspoon dried thyme; 1 tablespoon butter; Fresh parsley, chopped (for garnish)

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Juicy pan-seared chicken thighs coated in a sweet and savory honey garlic glaze make this Honey Glazed Chicken Skillet one of my favorite one-pan dinners. I love how the crispy skin locks in flavor while the sticky glaze adds the perfect balance of sweetness and richness. It’s simple enough for a weeknight meal but impressive enough for guests.

Honey Glazed Chicken Skillet

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

6 bone-in, skin-on chicken thighs

Salt and black pepper to taste

1 teaspoon paprika

½ teaspoon garlic powder

2 tablespoons olive oil

⅓ cup honey

3 tablespoons soy sauce

3 cloves garlic, minced

1 tablespoon apple cider vinegar

½ teaspoon dried thyme

1 tablespoon butter

Fresh parsley, chopped (for garnish)

Directions

I start by patting the chicken thighs dry with paper towels, which helps the skin crisp up nicely. I season both sides generously with salt, black pepper, paprika, and garlic powder.

I heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, I place the chicken thighs skin-side down and let them cook undisturbed for about 6 to 8 minutes, until the skin becomes golden brown and crispy. I flip them and cook for another 5 to 7 minutes, until they are nearly cooked through.

While the chicken cooks, I whisk together the honey, soy sauce, minced garlic, apple cider vinegar, and dried thyme in a small bowl.

I reduce the heat to medium-low and pour the honey mixture into the skillet around the chicken. I add the butter and let everything simmer for 4 to 6 minutes. I spoon the glaze over the chicken occasionally as it thickens. I make sure the internal temperature reaches 165°F (74°C) so the chicken is fully cooked.

I remove the skillet from the heat and let the chicken rest for 5 minutes. Before serving, I spoon extra glaze over the top and sprinkle freshly chopped parsley for a fresh finish.

Servings and timing

I prepare this dish in about 30 minutes total.

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

This recipe makes 6 servings.

Each serving contains approximately 410 kcal, making it a satisfying and protein-rich main course.

Variations

I sometimes switch up the flavor profile depending on what I’m craving. I add a pinch of red pepper flakes if I want a little heat. For a citrus twist, I squeeze in fresh lemon juice at the end. When I want a deeper flavor, I substitute part of the honey with maple syrup.

I also enjoy adding vegetables directly to the skillet. I tuck in green beans, carrots, or asparagus during the final simmer so they soak up the glaze while cooking.

Storage/Reheating

I store leftover chicken in an airtight container in the refrigerator for up to 4 days. The glaze thickens as it cools, but it loosens up beautifully when reheated.

I reheat the chicken gently in a skillet over medium-low heat, adding a small splash of water to help thin the sauce if needed. I can also reheat it in the microwave in short intervals, spooning extra glaze over the top to keep it moist.

For longer storage, I freeze the cooled chicken in a freezer-safe container for up to 2 months. I thaw it overnight in the refrigerator before reheating.

FAQs

How do I know when the chicken is fully cooked?

I use a meat thermometer to check that the internal temperature reaches 165°F (74°C). This ensures the chicken is safe to eat and still juicy.

Can I use boneless, skinless chicken thighs?

I can use boneless, skinless thighs, but I reduce the cooking time slightly since they cook faster. I keep an eye on the internal temperature to avoid overcooking.

Can I make this recipe with chicken breasts?

I can substitute chicken breasts, though I find they are leaner and may not be as juicy. I make sure not to overcook them and rely on a thermometer for accuracy.

What can I serve with honey glazed chicken?

I like serving this dish with rice, mashed potatoes, or roasted vegetables. The extra glaze tastes wonderful spooned over grains or sides.

Can I prepare the glaze in advance?

I can whisk the glaze ingredients together ahead of time and store them in the refrigerator for up to 2 days. When I’m ready to cook, I simply pour it into the skillet and continue with the recipe.

Conclusion

This Honey Glazed Chicken Skillet is one of those dependable meals I return to again and again. I love how the crispy chicken pairs with the sticky honey garlic glaze, creating a comforting yet flavorful dish. With simple ingredients and one pan, I can create a satisfying dinner that feels both easy and special.

📖 Recipe:

Honey Glazed Chicken Skillet

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Author: Cheryl
Total Time: 30 minutes
Yield: 6 servings
Diet: Halal

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Description

Juicy pan-seared chicken thighs with crispy skin, coated in a sweet and savory honey garlic glaze, all cooked in one skillet for an easy and flavorful dinner.

Instructions

Pat the chicken thighs dry with paper towels. Season both sides with salt, black pepper, paprika, and garlic powder.
Heat olive oil in a large skillet over medium-high heat. Place the chicken skin-side down and cook undisturbed for 6–8 minutes until golden brown and crispy. Flip and cook for another 5–7 minutes until nearly cooked through.
In a small bowl, whisk together honey, soy sauce, minced garlic, apple cider vinegar, and dried thyme.
Reduce heat to medium-low. Pour the honey mixture into the skillet around the chicken. Add butter and simmer for 4–6 minutes, spooning glaze over the chicken as it thickens.
Cook until the internal temperature reaches 165°F (74°C).
Remove from heat and let rest for 5 minutes. Spoon extra glaze over the top and garnish with chopped parsley before serving.