Skillet Honey Garlic Baked Chicken Thighs
Experience the delightful fusion of honey + herbs with our Skillet Honey Garlic Baked Chicken Thighs. In this no-fuss skillet dinner, the sweet and savory garlicky sauce elevates the flavors to new heights, creating a mouthwatering meal that's the ideal dish for weeknight dinners shared with loved ones, offering the perfect balance of flavors.
Servings: 4 servings
Calories: 375kcal
Ingredients
CHICKEN:
- 2 lbs. organic chicken, skin removed (Thigh or breast pieces work great!)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
HONEY GARLIC SAUCE:
- 2 Tbsps Extra virgin olive oil (You can also use sesame oil or avocado oil if desired)
- 4 garlic cloves, minced
- 1 tablespoon minced ginger
- 1 cup raw organic honey
- 1 tablespoon cornstarch + 2 Tbsps warm water
- ½ cup Tamari sauce (You can use soy sauce if desired)
- 1 bunch broccoli or broccolini, cut into florets
- ½ teaspoon red pepper flakes (You can also use chili flakes)
- 1-2 Tbsps sesame seeds
- 2 green onions, chopped (This is optional)
OPTIONAL SIDES:
Instructions
PREP + SEASON CHICKEN:
- In a large bowl, add your freshly cleaned + rinsed chicken thighs along with seasonings: salt, black pepper, smoked paprika, garlic powder, and parsley mixing everything together until chicken is fully coated. Set aside to marinate for 10-15 minutes. NOTE: It's always the best to marinate chicken in the fridge for 1-2 days prior for the best flavor!
SEAR THE CHICKEN:
- In a medium-sized deep skillet, add the olive oil. Once heated, add the minced garlic and ginger, sautéing them for 1-2 minutes or until fragrant. Add in the marinated chicken thighs, searing it for 3-4 minutes or until golden and slightly charred. Turn unto their opposite sides and sear again for another 3-4 minutes. Remove from heat and set aside unto a plate.
TO MAKE THE HONEY GARLIC SAUCE:
- In the same deep skillet, add in the honey, red pepper flakes, and Tamari sauce, stirring everything together until combined. Add in the cornstarch + water mixture (mixing them together until "milk-like" in texture), stirring until combined and the sauce begins to thicken.
- Add in the seared chicken thighs, spooning the sauce atop each chicken to coat them.
BAKE IN OVEN OR COOK OVER STOVETOP:
- OPTION 1: You can bake the chicken thighs in the oven at 375 degrees Fahrenheit in the skillet (ensure that it is oven-safe) for 25-30 minutes or until chicken is cooked through and charred. NOTE: You can spoon the sauce within the skillet atop the chicken thighs every 10 minutes or so to ensure that the sauce becomes "baked on" the chicken. In the last 10 minutes, add the broccoli florets and toss a bit in sauce to bake with chicken.
- OPTION 2: To cook the chicken over the stovetop, simply reduce the heat to a simmer and allow the chicken thighs to cook in the sauce, spooning sauce atop chicken every 10 minutes to ensure that they remain coated. In the last 10 minutes, add the broccoli florets to cook in the sauce with the chicken.
- Remove from heat and garnish with sesame seeds and chopped green onions.
- Serve immediately with a side of basmati rice, brown rice, fried rice, or noodles.
- Bon Appetit!
Notes
- STORAGE: Place any leftovers in a tightly sealed container in the refrigerator for up to 3-4 days. Reheat in the microwave or in the oven when ready to serve.
- VEGGIES: Quickly boil or steam your veggies for a few minutes until "al dente" if you don't want to have a little crunch adding them directly to the skillet. DO NOT COOK UNTIL SOFT! Once cooked, drain, and add to a large bowl of iced cold water immediately to stop the cooking process. Resume with recipe.
- STARCH: If you don't have arrowroot starch, you can simply substitute with all-purpose flour, starch or tapioca flour.
- GLUTEN-FREE OPTION: To make this dish GF-friendly, simply ensure that the soy sauce (Tamari sauce is a great option) and side dish are gluten-free. The best GF-friendly sides include cauliflower rice, wild rice, GF noodles or pasta, or other roasted veggies.
- CHICKEN PIECES: I love using chicken thighs for this recipe, however, you can also do this with chicken tenderloins, breasts, wings, and drumsticks.
Nutrition
Calories: 375kcal | Carbohydrates: 5g | Protein: 53g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 159mg | Sodium: 2383mg | Potassium: 659mg | Fiber: 1g | Sugar: 1g | Vitamin A: 502IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 3mg