4.9 from 45 votes
Honey Garlic Chicken Thighs
Honey Garlic Chicken Thighs are the weeknight dinner your family will love! It only takes a handful of ingredients and half an hour to make!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 781 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 5 tablespoons butter divided
- 1 tablespoon olive oil
- 8 bone-in, skin-on chicken thighs (see note)
- salt and pepper
- 5 tablespoons honey
- 3 tablespoons apple cider vinegar
- 2 cloves garlic minced
- fresh parsley chopped, for garnish
Instructions
- Preheat oven to 425 degrees F.
- Place a cast-iron skillet over medium-high heat. Add 1 tablespoon butter and oil to skillet. Heat until butter is melted.
- Pat chicken thighs dry with paper towels and season all over with salt and pepper.
- Sear chicken in hot skillet until golden brown on both sides, about 5 minutes per side. (I start with the skin side down so it finishes facing up.)
- Remove chicken from skillet and place on a baking sheet, skin side up. Keep warm in the oven while you prepare the sauce. (see note)
- To the skillet 4 tablespoons butter, honey, vinegar, and garlic. Whisk and bring sauce to a simmer. Cook for 2-3 minutes until the sauce beings to thicken. Add chicken back to the skillet. Continue cooking until sauce thickens, about 4 to 5 minutes.
- Spoon sauce over chicken and garnish with chopped parsley. Serve warm.
Cup of Yum
Notes
- You can also use bone-out, no skin thighs, or 4 chicken breasts for this recipe. For boneless thighs, you don’t need to cover and cook longer like the bone-in variety. For breasts, cook for 5-6 minutes per side before moving on to the sauce. As long as your chicken is 165 degrees F internally, you’re good to go.
- I like to finish these thighs in the oven since I usually have preheated to roast some potatoes and broccoli to go with our meal. (They take just as long as the chicken so everything finishes together.) If you want to skip the oven, reduce stove heat to medium, and cover the skillet. Cook chicken for another 5 minutes, until cooked through. Then remove the chicken to a plate or baking sheet while you start the sauce.
- You can also use bone-out, no skin thighs, or 4 chicken breasts for this recipe. For boneless thighs, you don’t need to cover and cook longer like the bone-in variety. For breasts, cook for 5-6 minutes per side before moving on to the sauce. As long as your chicken is 165 degrees F internally, you’re good to go.
- I like to finish these thighs in the oven since I usually have preheated to roast some potatoes and broccoli to go with our meal. (They take just as long as the chicken so everything finishes together.) If you want to skip the oven, reduce stove heat to medium, and cover the skillet. Cook chicken for another 5 minutes, until cooked through. Then remove the chicken to a plate or baking sheet while you start the sauce.
Nutrition Information
Serving
2thighs
Calories
781kcal
(39%)
Carbohydrates
12g
(4%)
Protein
47g
(94%)
Fat
60g
(92%)
Saturated Fat
19g
(95%)
Trans Fat
1g
Cholesterol
306mg
(102%)
Sodium
299mg
(12%)
Potassium
609mg
(17%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
488IU
(10%)
Vitamin C
1mg
(1%)
Calcium
28mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 781
% Daily Value*
| Serving | 2thighs | |
| Calories | 781kcal | 39% |
| Carbohydrates | 12g | 4% |
| Protein | 47g | 94% |
| Fat | 60g | 92% |
| Saturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 306mg | 102% |
| Sodium | 299mg | 12% |
| Potassium | 609mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 488IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.