This honey glazed chicken is a winner every time I make it. It’s simple to make in a single skillet, and we rarely have leftovers because people keep going back for more.
You can make this with both boneless skinless chicken thighs or breasts, so it’s flexible. I generally prefer thighs simply because they have a little more flavor and are often cheaper around here.
This recipe uses ingredients I have in my pantry at all times, so I can whip it up quickly without a special shopping trip. And if you don’t have lemon juice, you can make it without.
Serve this over rice or couscous, and pair it with sesame garlic kale for a delicious dinner. This would also pair well with grilled baby bok choy.
How to Make Honey Glazed Chicken
Heat a large skillet – I like my enameled cast iron braising pan. Once it’s completely heated, add just enough oil to coat the bottom of the pan.
Add the chicken after the oil has had a chance to heat. Saute the chicken on medium high heat until it has a nice crust on all sides.
And yes, you can do this with frozen chicken. It’s possible that I thawed my chicken just enough to be able to cut it into bite sized pieces with a very sharp knife, then sauteed it. Just sayin’.
Remove the chicken from the pan, and set it aside for later. Add the minced garlic, and cook until it’s fragrant – about 30 seconds.
Add the soy sauce, honey, peanut butter, and lemon juice into the pan and bring it to a boil. It will look … icky at the start.
Once it’s heated enough for the peanut butter to fully melt, it will look better, I promise.
Keep it at a low boil for seven to ten minutes until it starts to thicken. You want it to reduce by about half or a little more.
Add a little cold water to a bowl, and place the cornstarch in it. Use a fork to stir it until it’s combined.
Add the cornstarch slurry to the glaze, which will help it thicken further. Let this cook for two to three minutes to thicken completely.
I want it to be thick enough that I can scrape the spatula through the glaze and it doesn’t immediately flow back together.
Once the glaze has reached this point, add the chicken to the pan again and stir until the chicken is nicely coated in the glaze.
Serve over brown rice or cous cous (I did one the first night and the other the second), sprinkling the chicken with sesame seeds just before serving.
Bookmark this honey glazed chicken recipe to make again.

Honey Glazed Chicken
This one pot meal takes a simple sauted chicken and provides an absolutely delicious sauce to coat it that is a winner for kids and adults alike.
Ingredients
- 1 tablespoon oil
- 1 1/2 pounds boneless, skinless chicken
- 2 cloves garlic, minced
- 1/3 cup soy sauce
- 1/2 cup honey
- 1 tablespoon peanut butter
- 1 tablespoon lemon juice
- 1 tablespoon corn starch
- sesame seeds for garnish
Instructions
- Heat large skillet over medium high heat. Once hot, add oil.
- Add the chicken chunks, and saute chicken on medium high heat until cooked through, stirring periodically.
- Remove chicken from skillet, and set aside for later. Saute minced garlic until fragrant, then add soy sauce, honey, peanut butter, and lemon juice and bring to boil.
- Keep at a low boil for 7-10 minutes until it starts to thicken.
- Make cornstarch slurry, and add to sauce while stirring. Cook another 2-3 minutes until thickened enough that a spoon drawn through it leaves a streak.
- Return chicken to the pan and stir to coat.
- Serve immediately over rice or couscous, topped with sesame seeds.
Notes
- You can make this with either boneless skinless chicken breast or chicken thighs.
- If you do not have lemon juice, you can skip it.
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Nutrition Information:
Yield: 6 Serving Size: 1 servingAmount Per Serving: Calories: 379Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 101mgSodium: 883mgCarbohydrates: 28gFiber: 1gSugar: 23gProtein: 35g
This site uses an outside source to provide nutrition as a courtesy. If you need exact values, please calculate yourself.
Michelle
Saturday 21st of January 2012
Pat - So glad that Jerry liked it. And I hope you did, too! Those sesame seeds are super easy to forget, aren't they? Ironically, my mom asked me to come over tonight and make this for her, so I had this for dinner tonight... again!
Sandra - No no no! You don't have to pass on these recipes! You can get sun nut butter, which is made from sunflower seeds and tastes very similar. You can also use tahini paste in a pinch. Or - especially in this recipe - leave it out, and it'll be just fine. This is definitely one you can make.
Sandra
Friday 20th of January 2012
So bummed that I have to pass up all these great recipes that have peanut butter. Is there even anything to substitute for that? Another friend posted a super yummy looking dessert but had all kinds of nuts in it. =( I can "read" recipes. This one "tastes" delicious!
Pat
Thursday 19th of January 2012
I made this last night and Jerry loved it, even though I forgot to sprinkle sesame seeds (which I had just bought that day) on it. I did sprinkle chopped green onions on it, though.
Michelle
Thursday 19th of January 2012
Tami - I hope it turned out well for you. I'd love to know your thoughts.
Pat - Ditto to you. Definitely let me know what you thought of it.
Heather - It was so good. Even my mom commented on how much she liked it when she was over on Tuesday, which is not like her. I have no idea if the sugar free honey will work because isn't the point of honey that it IS sugar? How do they do something like this?
Heather E
Tuesday 17th of January 2012
This looks DELISH. And I just found SF honey (weird, I know) at the store so I can't wait to try this and see if it's the same, or different because of the sugar free difference! I was JUST looking for a "sesame" chicken type recipe too! :)