The short answer: this honey garlic chicken recipe sears or bakes thighs or breasts, then coats them in a sticky honey-garlic glaze, in about 30 minutes, cooked to 165°F.
- Key numbers: 1½ pounds chicken · ⅓ cup honey · ⅓ cup soy sauce · 4 garlic cloves · 165°F · feeds 4
- Top moves: brown the chicken first, simmer glaze to glossy, thicken with slurry only if needed, thermometer check
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Prep time: 20 minCook time: 12 minTotal time: 34 minServings: 4 servingsTotal includes 2 min of resting, chilling or rising.
Amounts and methods for this honey garlic chicken recipe were checked November 6, 2026. The sections below cover ingredients, skillet and baked paths, glaze tips, sides, storage and planning.
Honey garlic chicken ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless chicken thighs or breasts | About 1½ pounds | Thighs stay juicier |
| Salt and black pepper | To taste | Season before searing |
| Neutral oil | 1 tablespoon | For the skillet |
| Honey | ⅓ cup | |
| Low-sodium soy sauce | ⅓ cup | |
| Garlic | 4 cloves, minced | Fresh tastes brighter |
| Rice vinegar or apple cider vinegar | 1 tablespoon | Balances sweetness |
| Chicken broth or water | 2 tablespoons | Loosens the glaze |
| Cornstarch | 1 teaspoon | Optional, for extra sticky sauce |
| Cold water | 1 tablespoon | For the slurry |
| Sesame seeds and green onions | Optional | For serving |
| Red pepper flakes | Pinch | Optional heat |
Serves 4.
How to make skillet honey garlic chicken
- Prep the chicken. Pat dry. If using breasts, pound to an even ¾-inch thickness. Season both sides with salt and pepper.
- Mix the glaze. Whisk honey, soy sauce, garlic, vinegar and broth in a measuring cup.
- Sear. Heat oil in a large skillet over medium-high heat. Cook chicken 4 to 5 minutes per side until deep golden. Transfer to a plate; it does not need to be fully done yet.
- Simmer the glaze. Lower heat to medium. Pour the honey-garlic mixture into the pan and scrape up browned bits. Simmer 2 to 3 minutes until slightly thick and glossy.
- Optional slurry. Stir cornstarch into cold water, then whisk into the bubbling sauce 30 to 60 seconds for a stickier coat.
- Coat and finish. Return chicken to the pan, turning to coat. Simmer 2 to 4 minutes until the thickest part reaches 165°F, the safe minimum for poultry.
- Serve. Rest 2 minutes. Sprinkle sesame seeds and green onions if you like.
Wash hands, boards and tools that touched raw chicken in hot, soapy water before you plate dinner.
Baked honey garlic chicken (hands-off path)
- Heat the oven to 400°F. Line a sheet pan with foil for easier cleanup.
- Season and oil the chicken. Arrange in a single layer.
- Bake 18 to 22 minutes for boneless pieces, until nearly 165°F.
- Reduce the glaze on the stove while the chicken bakes, following the simmer (and optional slurry) steps above.
- Glaze and finish. Brush or toss chicken in the sauce. Return to the oven 3 to 5 minutes until sticky and fully at 165°F.
Bone-in thighs need more time; start checking at 30 minutes and always confirm temperature near the bone without touching it.
Pan sauce tips that keep honey garlic chicken sticky, not scorched
| Problem | Likely cause | Fix |
|---|---|---|
| Sauce tastes scorched | Honey burned on high heat | Lower to medium; add a splash of broth |
| Sauce too thin | Not reduced long enough | Simmer longer or use the cornstarch slurry |
| Sauce too salty | Full-sodium soy, reduced hard | Use low-sodium soy; add honey or water |
| Sauce too sweet | Extra honey, no acid | Add vinegar or a squeeze of lemon |
| Chicken dry | Breasts past 165°F | Even thickness and a quick thermometer check |
| Glaze will not stick | Chicken wet or sauce watery | Pat chicken dry; reduce sauce first |
Money-saving tip: a squeeze bottle of honey and a bottle of soy sauce cover many sticky dinners, including this glaze and related plates like orange chicken.
Another takeout-style sticky bowl: sesame chicken.
If your household wants more thigh ideas beyond this glaze, browse chicken thigh recipes for another night.
Honey garlic chicken substitutions
| If you need | Swap | What changes |
|---|---|---|
| Soy-free | Coconut aminos in place of soy sauce | Slightly sweeter, so use a little less honey |
| Gluten-free | Tamari labeled gluten-free | Check the label on the broth too |
| Less sugar | Reduce the honey to ¼ cup | The glaze is thinner and less sticky |
| Different sweetener | Maple syrup for honey | Milder, slightly more caramel flavor |
| No fresh garlic | 1 teaspoon garlic powder | Less bright; add toward the end |
Whatever swap you use, cook the chicken to an internal temperature of 165°F and let the glaze thicken in the pan. If you like this flavor profile, try our baked chicken thighs for a hands-off dinner or teriyaki chicken for a similar sweet-savory sauce.
What to serve with honey garlic chicken
Keep sides simple so the glaze can drip onto starch:
- Cooked rice or noodles
- Mashed potatoes
- Garlic green beans or steamed broccoli
- Garlic bread if you want something to swipe the pan
For a full weeknight table, add a quick salad and browse more chicken dinner ideas and easy dinner ideas. Honey garlic chicken also fits a relaxed Sunday dinner when you want sticky and familiar without a long braise.
Storing, reheating and freezing
Refrigerate leftovers within 2 hours. USDA guidance says cooked leftovers keep 3 to 4 days in the refrigerator and should be reheated to 165°F. Reheat gently in a covered skillet with a splash of water or broth so the glaze loosens, or warm in a 350°F oven until steaming hot.
For freezing, FoodSafety.gov's cold food storage charts list cooked poultry at about 2 to 3 months for best quality. Freeze chicken with sauce, thaw in the refrigerator and reheat to 165°F. It sits comfortably beside other freezer meals if you double the batch.
Plan the shopping and save the recipe
Honey garlic chicken uses pantry staples once honey, soy and garlic are on hand. Put it on the plan so you are not hunting for thighs at 5 p.m. Craving lemon and garlic in a lighter skillet? See our lemon chicken recipe.
- Meal Planner & Grocery List, $3.99. A weekly menu, aisle-sorted grocery list and pantry inventory so chicken, honey and soy are already home.
- Family Recipe Binder, $6.99. Keep your preferred honey-to-soy ratio and thigh-or-breast notes with your other family dinners.
Browse more kitchen printables in the printables shop. Pair a sticky-chicken night with meal planning on a budget or cheap meal ideas when grocery prices climb.
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Frequently asked questions
What is honey garlic chicken? Honey garlic chicken is chicken thighs or breasts coated in a sticky glaze of honey, garlic, soy sauce and often a splash of vinegar or broth. You can sear it in a skillet and finish the glaze in the pan, or bake the chicken and reduce the sauce on the stove. It is a weeknight staple because the sauce uses pantry ingredients.
How do you make honey garlic chicken? Season chicken, sear or bake until nearly done, then simmer honey, garlic, soy sauce and a little vinegar or broth until glossy. Coat the chicken in the glaze and cook until it reaches 165°F inside. Thicken with a cornstarch slurry if you want a stickier coating. Rest a minute before serving so the glaze sets.
What temperature should honey garlic chicken be cooked to? Cook to 165°F in the thickest part, the safe minimum internal temperature for poultry on FoodSafety.gov. Use an instant-read thermometer. Dark meat thighs can look slightly pink near the bone even when safe, so trust the thermometer.
Should I use chicken thighs or breasts? Boneless thighs stay juicy and handle a hot glaze well. Breasts work if you pound them to even thickness and pull them at 165°F so they do not dry out. Bone-in pieces need longer oven time; check temperature near the bone without touching it.
Can I bake honey garlic chicken instead of using a skillet? Yes, you can bake honey garlic chicken instead of using a skillet. Bake seasoned chicken at 400°F until nearly 165°F, warm the honey-garlic sauce in a saucepan until it thickens, then brush or toss the chicken in the glaze and return to the oven 3 to 5 minutes. Baking is hands-off; the skillet path gives deeper browning.
How do I thicken the honey garlic sauce? Simmer to reduce, or whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir it into the bubbling sauce for 30 to 60 seconds. Do not add dry cornstarch straight to hot liquid or it clumps. Taste for salt after thickening because soy sauce concentrates.
Is honey garlic chicken too sweet? Honey garlic chicken does not have to be too sweet. Start with equal parts honey and soy, then adjust. A pinch of red pepper flakes also cuts sweetness. Our pan sauce tips table below covers common glaze problems.
What do you serve with honey garlic chicken? Steamed cooked rice, mashed potatoes, roasted broccoli or garlic green beans all work. Keep sides simple so the sticky glaze can drip onto starch. Browse chicken dinner ideas for rotation nights.
Can I make honey garlic chicken ahead of time? Mix the sauce up to 3 days ahead and refrigerate. Cook chicken fresh when you can; leftovers reheat, but the glaze can tighten in the fridge. Add a splash of water or broth when reheating so the coating loosens.
How long do leftovers last? Cooked honey garlic chicken leftovers last about 3 to 4 days in the refrigerator. USDA guidance says cooked leftovers keep about 3 to 4 days in the refrigerator and should be reheated to 165°F. Store chicken and extra sauce together in an airtight container.
Can you freeze honey garlic chicken? Yes, you can freeze honey garlic chicken. Cool quickly, freeze in sauce for best quality within about 2 to 3 months per FoodSafety.gov cold storage charts, thaw in the refrigerator and reheat to 165°F. It fits a sticky-protein slot beside other freezer meals.
How do I plan honey garlic chicken into a week of dinners? The Meal Planner & Grocery List ($3.99) from HomeBase Paper Co. has a weekly menu and an aisle-sorted shopping list, so chicken, honey, garlic and soy sauce land on one trip. Pencil it on a busy night because the skillet path is ready in about 30 minutes.
Where can I save my family's honey garlic chicken recipe? The Family Recipe Binder ($6.99) from HomeBase Paper Co. has fillable recipe pages and dividers, so your honey-to-soy ratio and thigh-or-breast notes stay with your other weeknight dinners. It prints at home on US Letter paper.
Can I make honey garlic chicken soy-free or gluten-free? Yes, you can make honey garlic chicken soy-free by using coconut aminos in place of soy sauce, or gluten-free by using tamari labeled gluten-free. Coconut aminos is sweeter, so use a little less honey, and check the broth label for gluten.
How do I make honey garlic chicken less sweet? To make honey garlic chicken less sweet, reduce the honey from ⅓ cup to ¼ cup and add the vinegar called for in the recipe. The glaze will be a little thinner, so simmer it for another minute or add the cornstarch slurry.
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Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov
- FoodSafety.gov: Cold food storage charts foodsafety.gov