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Honey Garlic Chicken

Honey garlic chicken made with a skillet sear and oven bake for juicy, skin-on thighs with a glossy caramelized honey-amber glaze. Minced garlic cooks briefly in butter, then the sauce reduces in the pan and gets spooned over before baking.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in skin-on chicken thighs Use thighs with skin for best caramelization.
Honey garlic glaze
  • 0.33 cup honey Choose a honey you like for a well-rounded sweetness.
  • 3 tbsp soy sauce Adds savory depth to the glaze.
  • 6 garlic, minced Freshly minced for strong aroma.
  • 2 tbsp unsalted butter Helps carry flavor and thicken slightly as it cooks.
  • 1 tbsp olive oil Used for searing the chicken skin.
  • 1 tbsp apple cider vinegar Balances sweetness and brightens the sauce.
  • 0.5 tsp red pepper flakes Adjust to heat preference.
  • Salt and pepper to taste Season at the start; add more after baking if needed.
  • Fresh thyme and sesame seeds for garnish Optional garnish, but recommended for color and aroma.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Season and sear
  1. Season the chicken thighs with salt and pepper on both sides.
  2. Heat the olive oil in a large oven-safe skillet over medium-high heat, then sear the chicken skin-side down for 5-6 minutes until deeply golden.
  3. Flip briefly and remove the chicken from the skillet.
Make honey garlic sauce
  1. Add the butter and garlic to the pan and cook for 1 minute until fragrant.
  2. Stir in the honey, soy sauce, apple cider vinegar, and red pepper flakes.
Bake and garnish
  1. Return the chicken skin-side up and spoon the sauce over the top.
  2. Transfer to a 400°F oven and bake for 15-18 minutes until the internal temperature reaches 165°F.
  3. Spoon the pan sauce over the chicken, then garnish with fresh thyme and sesame seeds.

Notes

For extra caramelization, make sure the skillet is hot before searing and don’t move the thighs during the first 5-6 minutes. Refrigerate leftovers in a covered container up to 3 days; reheat gently in a skillet or microwave until hot. Freezing: yes, up to 2 months—reheat from thawed for best texture. Dietary swap: use low-sodium soy sauce if you want to reduce salt without changing the method.