Description
Succulent chicken pieces coated in a sticky, sweet, and savory honey glaze that caramelizes to perfection. This easy one-pan recipe delivers restaurant-quality results with minimal effort – perfect for busy weeknights or impressive enough for entertaining!
Ingredients
Scale
For the Chicken:
- 1.5 to 2 pounds boneless, skinless chicken thighs or breasts (about 4-6 pieces)
- 1 tablespoon olive oil or vegetable oil
- Salt and black pepper to taste
- Sesame seeds for garnish (optional)
- Sliced green onions for garnish (optional)
For the Honey Glaze:
- 1/3 cup honey
- 1/4 cup soy sauce (or tamari for gluten-free)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon fresh ginger, minced (or 1/2 teaspoon ground ginger)
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1/4 teaspoon black pepper
Instructions
- Prepare the Chicken: Pat chicken pieces completely dry with paper towels – this is crucial for achieving a beautiful golden sear. Season both sides generously with salt and black pepper. If using chicken breasts, you can pound them to even thickness (about 3/4 inch) for uniform cooking, or slice them horizontally into cutlets.
- Make the Glaze: In a small mixing bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, ginger, sesame oil, red pepper flakes (if using), and black pepper until well combined. In a separate small cup, mix cornstarch with the 2 tablespoons of water to create a slurry (this prevents lumps). Add the cornstarch slurry to the honey mixture and whisk vigorously until completely smooth with no lumps. Set aside.
- Preheat Oven: Preheat your oven to 375°F (190°C). This ensures it’s ready when you need it for the second cooking stage.
- Sear the Chicken: Heat the oil in a large oven-safe skillet (cast iron is ideal) over medium-high heat until shimmering but not smoking. Carefully add the chicken pieces in a single layer without crowding – work in batches if necessary. Sear for 3-4 minutes on the first side without moving them, allowing a golden-brown crust to form. Flip and sear the second side for another 3-4 minutes until golden. The chicken doesn’t need to be fully cooked at this stage.
- Add the Glaze: Reduce heat to medium-low. Give the honey glaze one final whisk, then pour it over and around the chicken in the skillet. Use a spoon or pastry brush to coat the chicken pieces thoroughly, ensuring they’re completely covered with glaze. Let the glaze bubble gently for 1-2 minutes, swirling the pan occasionally to prevent sticking.
- Bake to Perfection: Transfer the entire skillet to the preheated oven (remember, the handle will be hot!). Bake for 12-15 minutes for boneless thighs, 10-12 minutes for chicken breasts, or until the internal temperature reaches 165°F when checked with a meat thermometer inserted into the thickest part. The glaze should be thick, glossy, and caramelized around the edges.
- Baste and Thicken: Remove the skillet from the oven using oven mitts (that handle is very hot!). The glaze will have thickened beautifully. Use a spoon to baste the chicken with the glaze from the pan, coating each piece generously. If the glaze seems too thin, place the skillet over medium heat for 1-2 minutes, spooning the glaze over the chicken repeatedly until it reaches your desired consistency.
- Rest and Serve: Let the chicken rest in the skillet for 3-5 minutes. This allows the juices to redistribute and the glaze to set slightly, making it even stickier and more delicious. Transfer chicken to a serving platter or individual plates, drizzle with remaining glaze from the pan, and garnish with sesame seeds and sliced green onions if desired. Serve immediately while hot and glossy!
Notes
- Chicken Thickness Matters: If using chicken breasts, consider pounding them to even thickness or butterflying thick pieces. This ensures even cooking and prevents dry, overcooked edges with raw centers.
- Don’t Skip Patting Dry: Moisture on the chicken surface prevents proper browning. Dry chicken = better sear = better flavor.
- Glaze Consistency: If your glaze is too thin after baking, simmer it on the stovetop for a minute or two. Too thick? Add a tablespoon of water or chicken broth and stir.
- Stovetop-Only Method: If you don’t have an oven-safe skillet, sear the chicken as directed, transfer to a baking dish, pour glaze over, and bake at 375°F for 15-20 minutes.
- Slow Cooker Adaptation: Place chicken in slow cooker, pour glaze over (without the cornstarch slurry initially), cook on LOW for 4-5 hours or HIGH for 2-3 hours. Mix cornstarch with water, stir into the sauce in the last 30 minutes to thicken.
- Crispier Glaze: For extra caramelization, broil for 2-3 minutes at the end, watching carefully to prevent burning.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop & Baking
- Cuisine: Asian-American Fusion
Nutrition
- Serving Size: 1 piece chicken with glaze (approximately 6 oz)
- Calories: 318
- Sugar: 18g
- Sodium: 642mg
- Fat: 11g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 32g
- Cholesterol: 142mg