Chicken Thighs with Honey

These Chicken Thighs with Honey are sweet, savory and full of flavor. Simmered in broth, they finish tender and juicy with a sticky glaze that's perfect over rice or veggies. Best of all, this one-pan dinner is ready in under 30 minutes.

Perfect for weeknight dinners, meal prep or when you want something special without the fuss, these tender chicken thighs will be loved by the whole family.

These chicken thighs pair well with many sides like our Sautéed Green Beans with Shallots or Honey Roasted Carrots.

Ingredients

These simple ingredients build the base, and you can easily swap a few to make the recipe your own.

See the recipe card below for the exact quantities of each ingredient.

• Low Sodium Soy Sauce: Standard soy sauce works well too.
• Boneless Chicken Thighs: Cook faster than bone-in.
• Vegetable or Chicken Broth: Use whichever broth you prefer.

For this simple weeknight dinner you'll want to have on hand a large enamelled cast iron skillet, tongs, small bowl and whisk. Also, with any meat dish you should use an instant-read thermometer, we love the Thermapen by ThermoWorks.

Variations

• Gluten-Free: Use certified gluten-free soy sauce or Tamari if needed or preferred.
• Chicken Swap: Bone-in thighs or thin chicken breasts also work well with this recipe.
• Maple Syrup: Swap for honey; you may want to cook it a little longer for a thicker glaze.
• Spice It Up: Add hot honey, red pepper flakes or hot sauce.
• Thicker Glaze: Reduce the broth during simmering for a sticky sauce.

How to Make Chicken Thighs with Honey

This recipe comes together with just a few simple steps.

Make homemade honey garlic sauce by whisking in a small bowl and set aside.

In a large skillet heat chicken broth on medium heat. Add boneless thighs once the broth starts to bubble and cook for about 5 minutes per side.

Drizzle all but ¼ cup of the honey sauce and reduce the heat to low. Simmer for about 5-10 minutes or until sauce reaches desired thickness and the chicken is cooked through (note: if you prefer a sticky honey garlic sauce remove about 1 ½ cups broth from the recipe or add extra honey).

Hint: Once the sauce is added, reduce heat to keep a rolling boil, too high and you can burn the honey.

Recipe Tips

• Check Temperature: Cook until the internal temperature reaches 165F.
• Simmer for Glaze: Let the sauce reduce a few extra minutes for a thicker, sticky honey glaze.
• Balance the Flavors: Taste the sauce, add a splash of soy sauce for saltiness or extra honey for sweetness if needed.
• Rest Before Serving: Let the chicken sit for a few minutes so juices redistribute and the glaze sets.

Another quick and comforting side to serve alongside this dish is our Idahoan Mashed Potatoes

More Main Dishes

Storage Instructions

• Refrigerator: Once cooled, place chicken thighs and any sauce in an airtight container for 3-4 days.
• Freezer: Wrap tightly in plastic wrap and foil to prevent freezer burn and they can last up to 3 months.
• Reheating: Thaw in the fridge overnight and reheat on the stove over medium low heat until heated throughout. Add a little stock if needed.

Serving Suggestions

• Simple Sides: Cornbread, Cauliflower Mash, Maple Bacon Brussels Sprouts, Honey Glazed Carrots or our Brussel Sprouts Casserole.

Chicken Thighs with Honey and Soy Sauce Recipe FAQs

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