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Honey Garlic Boneless Chicken Thighs

Honey garlic boneless chicken thighs are seared until golden, then glazed with a quick honey-soy pan sauce. This skillet method makes sticky caramelized edges and coats every bite with an amber garlic glaze.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 5 boneless skinless chicken thighs Use 4–6 thighs.
Honey garlic glaze
  • 0.333 cup honey
  • 3 tbsp soy sauce
  • 5 garlic Minced.
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 0.25 tsp red pepper flakes Approximate for 1/4 tsp.
  • 1 salt and pepper To taste.
To serve
  • 1 fresh parsley
  • 1 lemon wedges

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the boneless skinless chicken thighs with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat and sear the chicken 5–6 minutes per side until golden and cooked through to 165F.
  3. Remove the chicken from the skillet and set aside.
Make the honey garlic glaze
  1. Add the unsalted butter and garlic to the pan and cook for 1 minute.
  2. Stir in the honey, soy sauce, apple cider vinegar, and red pepper flakes, then simmer for 2 minutes until slightly thickened.
Glaze and serve
  1. Return the chicken to the skillet and toss to coat, then spoon the sauce over the top for 2 minutes until glazed.
  2. Garnish with fresh parsley and serve with lemon wedges.

Notes

For the best glaze, keep the sauce at a gentle simmer after adding the honey so it thickens without burning. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a skillet over medium heat until warmed through. Freezing is not recommended because the honey sauce can become grainy when thawed. For a lower-sodium option, use low-sodium soy sauce and reduce added salt to taste.