Juicy honey garlic chicken thighs and crispy roast potatoes are seared and baked in the most FLAVORFUL honey garlic sauce in this no-fuss one skillet dinner!
I’m a one skillet dinner’s biggest.freaking.fan, guys. But you probably already knew that because of dinner wins like this caramelized onion chicken wild rice. Or this peanut satay chicken stir-fry.
P.S. Today’s winner winner one-pot-chicken-dinner takes the current crushing prize. These chicken thighs win the whole kit and kaboodle.
HANDS DOWN.
Oh, and a quick word about my brand spankin’ new cast iron. First thing I made with it was this chicken and it’s definitely one of my favorite birthday presents from my smart little sister.
Also, my whole family/boyfriend are apparently smart? 95% of the birthday presents I received were kitchen goodies.
The best kinda birthday haul, no question about it.
But this chicken! And all those glorious little roast potatoes! You’re never going to want to eat anything else for dinner ever again.
Prep for this honey garlic chicken is as follows >>>
- Pan-sear the chicken thighs until a luscious golden-brown and throw some onions and a mess of little potato cubes into the skillet to get all roasty-toasty.
- Sauce. Honey garlic sauce gets made right in the same pan and it is to.die.for. Throw your chicken and potatoes back in the pan and nestle em in ALL THE SAUCE. Ensure that every inch is covered.
Into the oven with everything for a little while and your job is basically done. Besides demolishing said skillet which we all know is the most crucial job.
The chicken seriously bakes up SO ridiculously moist and tender in the honey garlic sauce and meanwhile the potatoes get crispy and golden to the MAX.
I could eat this for dinner every day tbh, guys.
With extra-extra-EXTRA drenchings of sauce please and thank you. >
Watch this chicken made step-by-step on Google Web stories!
Skillet Honey Garlic Chicken Thighs with Roast Potatoes
Ingredients
- 4 medium chicken thighs, patted dry (about 1 lb)
- Salt and pepper to taste
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 lb russet potatoes, scrubbed and cut into 1-in cubes (about 4 medium potatoes)
- 4 cloves garlic, minced
- 1/4 cup honey
- 1/4 cup soy sauce
- 1 tablespoon white vinegar
- 2 tablespoons minced fresh parsley
Instructions
- Season chicken on both sides with salt and pepper to taste. Heat 1 tablespoon butter and olive oil in a medium skillet over medium-high heat until melted and hot. Place chicken thighs skin-side down and sear 2-3 minutes on both sides until golden brown. Remove from skillet and set aside.
- Add onion and potatoes to same skillet and saute several minutes until golden-brown. Season with salt and pepper to taste then remove from skillet and set aside.
- Melt remaining 1 tablespoon butter over medium-heat in same skillet, then add garlic to pan and saute 1 minute until garlic is fragrant. Add honey, soy sauce, and vinegar to pan and bring to a simmer, then reduce heat to medium-low and let simmer 5 minutes until slightly thickened.
- Nestle chicken thighs and potato mixture into pan and use a spoon to drizzle some of the sauce over top. Bake chicken at 400F 25-30 minutes or until chicken registers 165F and potatoes are tender. Sprinkle parsley on top. Serve warm and enjoy!
Michelle Jones says
Fantastic! One of the best chicken thigh recipes I’ve found. And the potatoes were to die for. I followed exactly as written and wouldn’t change a thing. Thank you!
Sarah says
Yay! Glad to hear you enjoyed this chicken, Michelle!
Jenny says
Sounds delicious! Could I make this with chicken breasts? if so, what changes would you suggest (cooking time or temp?). thanks!
Sarah says
Hi Jenny! For making this recipe with chicken breasts, the only change you would need to make is reducing the bake time to 15-20 minutes until the chicken temps 165F.
Barbara says
This recipe is so yummy and easy to make. Husband nearly licked the plate! I did not have any potatoes so just omitted those from the recipe. I added a tablespoon of hoisin to the sauce and it was fantastic. Will make this time and time again. Thank you!
Sarah says
Love the sound of hoisin in the sauce! Glad you and your husband enjoyed, Barbara! 🙂
Tony says
Great recipe! I have been making this as a “go-to” staple in our dinner rotation. My wife loves it. It’s so easy to prepare. We have been adding sweet potatoes and maybe a little variation in the sauce. Thanks for sharing!
Sarah says
Love the sound of sweet potatoes in this dish! Thanks for sharing, Tony! 🙂
Susan Dubose says
Crispiest and juiciest chicken ever. So tasty!
Sarah says
Glad to hear you enjoyed, Susan! – thanks for letting me know!
Kristin says
Made this last night and it was very good. My only criticism is that with all the chicken browning and sauteing, this recipe takes a lot longer than 40 min to complete. From beginning to end, this was more of an hour and a half. Final result was great.
Sarah says
Love this! I make it all the time! Put a little siracha in the sauce! Perfection!
Sarah says
Love the sound of sriracha in the sauce! Thanks for sharing, Sarah. 🙂
Long says
I am going to send this recipe to all my friends because this recipe is amazing. Thank you♥️♥️♥️
Sarah says
Wonderful! Thanks for sharing. 🙂
Joanna says
Beyond delicious 😋 . Everyone loved it, even the kids! This dish is company worthy! Perfect blend of flavors. I think it was fairly low fat, too. I only used 1 pat of butter and 1 tablespoon of olive oil. The best chicken ever!
Sarah says
Thanks for sharing your results, Joanna! I’m thrilled to hear this is a keeper recipe for your family!
Ashina Khan says
Could I make this with skinless chicken thighs?
Sarah says
Yes, that would work fine!
Jason says
Thanks for sharing this beautiful recipe! The Images are so helpful. Definately gonna try this.
Josh says
i’ve made variations of this about a 10+ times and it’s always great.
i like to add a little Worcestershire sauce to honey/soy, maybe a little red pepper for spice etc but the biggest variation that my girlfriend and i like is using sweet potatoes instead of russet. the sweetness works well with the sweet sauce and savory dark meat. so good!
Sarah says
We love the sweet potato addition as well! So glad to hear this recipe is a keeper for you and your girlfriend, Josh! 🙂
Kim says
Hi Sarah, this recipe looks amazing, and I cannot wait to try it! I use chicken thighs so much more often than chicken breasts since they have a lot more flavor. I’ll bet this version is so good, coupled with the potatoes. Thanks for sharing! I am going to try your Tuscan salmon as well. 🙂
Deborah says
I’m going to try this all on stove as my deep frying pan im not sure goes into oven. Will leave lid on and simmer till chicken soft hopefully will be good
Sarah says
Hi Deborah. You could also transfer the chicken, potatoes, and sauce to an oven-safe casserole dish if you’re worried about your pan!
Lydia Kiezebrink says
Hey. Planning on making this tonight. I big on eating more veggies. Do you think I could do 1/2 potatoes and half carrots?
Thanks
Sarah says
Yes, that would work just fine!
Dawn says
My family really enjoyed this recipe. It was quick and easy to pull together, and is definitely one that will be enjoyed more throughout the years.
Sarah says
Wonderful to hear, Dawn! Thanks so much for letting me know. 🙂