One Pan Honey Garlic Glazed Chicken Thighs – Crispy Kosher Weeknight Dinner

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I don’t know about you, but chicken thighs have completely won me over. They’re so much more forgiving than breasts, and they stay juicy even if you cook them a few minutes too long. This one pan honey garlic glazed version has become my go-to weeknight dinner because it delivers maximum flavor with minimal cleanup.

Why Chicken Thighs Work Best for This Glaze

The beauty of this recipe lies in how the skin gets crispy while the meat stays tender. I start by searing the thighs skin-side down in a hot pan, which renders out the fat and creates that golden crust we all love. Then I flip them and add the honey garlic glaze, which caramelizes beautifully as it cooks. The combination of sweet honey and savory garlic creates this sticky coating that clings to every piece.

What makes this version particularly good is the timing. You get the chicken started, then build the glaze right in the same pan using the rendered fat and browned bits. Those little caramelized pieces stuck to the bottom of the pan add incredible depth to the sauce. I use a mix of soy sauce and chicken stock for the savory base, then balance it with honey and fresh garlic.

Building Flavor with Pan Drippings

This dish works perfectly for busy weeknights because everything happens in one pan. I usually serve it with rice or roasted potatoes to soak up that glossy sauce. Some steamed broccoli or green beans on the side rounds out the meal nicely. The leftovers are fantastic too, and the chicken reheats well without drying out.

One Pan Honey Garlic Glazed Chicken Thighs - Crispy Kosher Weeknight Dinner - American recipe
I don't know about you, but chicken thighs have completely won me over. They're so much more forgiving than breasts, and they stay juicy even if you cook them a few minutes too long. This one pan honey garlic glazed version has become my go-to weeknight dinner because it delivers maximum flavor with minimal cleanup. The beauty of this recipe lies in how the skin gets crispy while the meat stays tender. I start by searing the thighs skin-side down in a hot pan, which renders out the fat and creates that golden crust we all love. Then I flip them and add the honey garlic glaze, which caramelizes beautifully as it cooks. The combination of sweet honey and savory garlic creates this sticky coating that clings to every piece. What makes this version particularly good is the timing. You get the chicken started, then build the glaze right in the same pan using the rendered fat and browned bits. Those little caramelized pieces stuck to the bottom of the pan add incredible depth to the sauce. I use a mix of soy sauce and chicken stock for the savory base, then balance it with honey and fresh garlic. This dish works perfectly for busy weeknights because everything happens in one pan. I usually serve it with rice or roasted potatoes to soak up that glossy sauce. Some steamed broccoli or green beans on the side rounds out the meal nicely. The leftovers are fantastic too, and the chicken reheats well without drying out.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Asian-Inspired
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 8 pieces bone-in, skin-on chicken thighs about 3 pounds
  • 2 tablespoons vegetable oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/3 cup honey
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup chicken stock
  • 6 cloves garlic minced
  • 2 teaspoons fresh ginger grated
  • 1 tablespoon rice vinegar
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 2 green onions scallions sliced for garnish
  • 1 teaspoon sesame seeds for garnish

Method
 

  1. Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
  2. Heat the vegetable oil in a large oven-safe skillet or cast iron pan over medium-high heat. When the oil shimmers, place the chicken thighs skin-side down in the pan. Don't move them for 5-6 minutes until the skin is golden brown and crispy.
  3. Flip the chicken thighs and cook for another 3-4 minutes. Remove the chicken to a plate and pour off all but 1 tablespoon of fat from the pan.
  4. In a small bowl, whisk together the cornstarch and water to make a slurry. Set aside.
  5. Add the minced garlic and grated ginger to the pan with the remaining fat. Cook for 30 seconds until fragrant, stirring constantly so it doesn't burn.
  6. Add the honey, soy sauce, chicken stock, and rice vinegar to the pan. Bring to a simmer and cook for 2 minutes, scraping up any browned bits from the bottom of the pan.
  7. Stir in the cornstarch slurry and cook for another minute until the sauce starts to thicken slightly.
  8. Return the chicken thighs to the pan, skin-side up, and spoon some of the glaze over each piece.
  9. Transfer the pan to the preheated oven and bake for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  10. Remove from the oven and let rest for 3-4 minutes. The glaze will continue to thicken as it cools. Garnish with sliced scallions and sesame seeds before serving.

Notes

Make sure your pan is oven-safe before transferring to the oven. Cast iron works perfectly for this recipe. The glaze will seem thin at first but thickens as it cools. Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently in the microwave or oven.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 24g 31%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 165mg 55%
Sodium 680mg 30%
Dietary Fiber 0g
Total Sugars 16g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.
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