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Super Yummy Honey Glazed Chicken

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.

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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.

Chicken thigh pieces sauteeing in an enameled cast iron skillet.

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.

Garlic cooking in a skillet.

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.

Boiling a honey glaze sauce in a large skillet.

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.

Add cornstarch to honey glaze sauce.

I want it to be thick enough that I can scrape the spatula through the glaze and it doesn’t immediately flow back together.

Wooden spoon testing sauce for thickness by running through the middle.

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.

Cooking chicken being stirred into honey 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.

Honey glazed chicken over rice on a blue plate.

Bookmark this honey glazed chicken recipe to make again.

Close up of honey glazed chicken and rice with sesame seeds.

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.
4.41 from 5 votes
Print Pin Rate
Course: main dish
Cuisine: Asian
Diet: Low Lactose
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 379kcal
Author: Michelle

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 cornstarch
  • sesame seeds for garnish

Instructions

  • Heat large skillet over medium high heat. Once hot, add oil.
    1 tablespoon oil
  • Add the chicken chunks, and saute chicken on medium high heat until cooked through, stirring periodically.
    1 1/2 pounds boneless
  • 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.
    2 cloves garlic, 1/3 cup soy sauce, 1/2 cup honey, 1 tablespoon peanut butter, 1 tablespoon lemon juice
  • Keep at a low boil for 7-10 minutes until it starts to thicken.
  • Make cornstarch slurry with 2 teaspoons cold water, and add to sauce while stirring. Cook another 2-3 minutes until thickened enough that a spoon drawn through it leaves a streak.
    1 tablespoon cornstarch
  • Return chicken to the pan and stir to coat.
  • Serve immediately over rice or couscous, topped with sesame seeds.
    sesame seeds for garnish

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.
  • For more tips and tricks, be sure to read the full article above.

Nutrition

Serving: 1serving | Calories: 379kcal | Carbohydrates: 28g | Protein: 35g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Cholesterol: 101mg | Sodium: 883mg | Fiber: 1g | Sugar: 23g

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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Recipe Rating




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  1. Amira says:

    Step 5 says “Make cornstarch slurry”. Usually slurry is made with liquid, water; where’s the liquid here?

    • Michelle says:

      You are right that this is not clear in the recipe’s instructions. It is made with cold water. For 1 tablespoon cornstarch, I use about 2 teaspoons water. I updated the instructions to make that more clear – thank you for alerting me!

  2. Michelle says:

    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.

  3. Sandra says:

    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!

  4. Pat says:

    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.

  5. Michelle says:

    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?

  6. Heather E says:

    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! 🙂

  7. Pat says:

    I'm gonna make this tomorrow night.

  8. Tami says:

    YUMMMM! I needed a dinner idea for tonight. I'm going to try this! Thanks Michelle!

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