Skillet Honey Garlic Chicken Thighs
Boneless chicken thighs seared until golden, then glazed in a quick honey-garlic pan sauce. A 30-minute main that uses one skillet and pantry staples.
30 mins
2 servings
Ingredients
- ¾ pound Chicken Thigh (Boneless Skinless)
- 2 cloves of Garlic
- 1 Green Onions And/Or Sesame Seeds
- ½ Cooked Rice Or Steamed Vegetables For Serving
- 1 ½ teaspoons Unsalted Butter
- ½ teaspoon Kosher Salt
- 1 ½ tablespoons Low-Sodium Soy Sauce Or Tamari
- 1 ½ teaspoons Apple Cider Vinegar
- ¼ teaspoon Black Pepper
- ¼ teaspoon Paprika (Smoked)
- 1 tablespoon Olive Oil
- ½ Sesame Seeds
- 2 ¾ tablespoons Honey
Directions
- 1. Pat the chicken dry and season with salt, pepper, and smoked paprika.
- 2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook 5–6 minutes per side until browned and cooked through (165°F). Transfer to a plate.
- 3. Reduce heat to medium. Add the garlic and cook 30 seconds until fragrant.
- 4. Stir in the honey, soy sauce, and vinegar. Simmer 1–2 minutes until slightly thickened, then swirl in the butter.
- 5. Return the chicken and any juices to the skillet. Spoon the glaze over the thighs and cook 1–2 minutes more to coat.
- 6. Garnish with green onions and sesame seeds if using. Serve with rice or vegetables.
