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.
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.
- 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
- 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.
- 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 serving
Amount 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.