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Honey Garlic Chicken Thighs

Honey garlic chicken thighs with a sticky honey-garlic glaze that turns deeply caramelized and lacquered in the same skillet. Pan-seared chicken thighs are basted until golden and fully cooked, then finished with thyme and sesame.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 5 boneless skinless chicken thighs Use 4–6 thighs for best coverage of the skillet.
  • 1 salt and pepper Season to taste.
Honey garlic glaze
  • 0.33 cup honey
  • 3 tbsp soy sauce
  • 5 garlic cloves Minced.
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 0.25 tsp red pepper flakes Use to taste if you prefer less heat.
Garnish
  • 1 fresh thyme
  • 1 sesame seeds

Equipment

  • 1 cast iron skillet

Method
 

Season and sear
  1. Season the chicken thighs all over with salt and pepper.
  2. Heat the olive oil in a large cast iron skillet over medium-high heat, then sear the chicken for 5-6 minutes per side until golden and cooked through. Remove the chicken to a plate.
Make the honey-garlic glaze
  1. Add the unsalted butter and minced garlic to the same pan and cook for 1 minute until fragrant.
  2. Stir in the honey, soy sauce, apple cider vinegar, and red pepper flakes, then simmer for 2 minutes.
Glaze and finish
  1. Return the chicken thighs to the pan, toss to coat, and spoon the sauce over for 2 minutes until glazed and bubbling.
  2. Garnish with fresh thyme and sesame seeds.

Notes

For the deepest caramelized coating, keep the sauce at a steady simmer while the chicken finishes so it thickens and turns glossy. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat until warmed through. Freezing is not recommended because the glaze can thin after thawing. For a lower-sodium option, use reduced-sodium soy sauce to keep the honey-garlic lacquer balanced.