Juicy honey garlic chicken thighs and crispy roast potatoes are seared and baked in a sweet and flavorful honey garlic sauce in this no-fuss one skillet dinner!
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I’m a one skillet dinner’s biggest fan and today’s winner winner one-pot-chicken-dinner takes the current crushing prize. These chicken thighs win the whole kit and kaboodle.
HANDS DOWN. I fully blame the honey garlic sauce.
Friends, this chicken though. And all those glorious little roast potatoes! You’re never going to want to eat anything else for dinner ever again.
This Honey Garlic Chicken Features…
- Moist and juicy chicken thighs
- Tender, golden roast potatoes
- A sweet and sticky honey garlic sauce
Choosing Your Chicken
I recommend using bone-in chicken thighs for this recipe. This cut of chicken is best suited for this dish because it cooks up with perfectly crispy skin and a very juicy texture inside. However, I’m including several additional options below!
- Boneless skinless chicken thighs – these will cook up quite a bit faster than bone-in thighs and you will need to keep an eye on them while they bake to avoid overcooking.
- Boneless skinless chicken breasts – these won’t cook up quite as juicy as thighs but they will still be delicious. Depending on the thickness of your breasts, you may need to adjust the cooking time.
Making the Honey Garlic Chicken
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Chicken thighs
- Unsalted butter
- Olive oil
- Yellow onion
- Russet potatoes
- Garlic
- Honey
- Soy sauce
- White vinegar
- Parsley
Recipe Variations
Try these ideas for a different twist on this chicken.
- Use a different potato – try sweet potatoes, yellow potatoes, or reds.
- Add more veggies – try adding a diced sweet pepper, zucchini, or green beans.
- Make it spicy – add a few dashes of hot sauce or red pepper flakes to the sauce.
Serving Suggestions
This chicken and potatoes pairs very well alongside a big green salad or steamed veggies with crusty warm bread for dipping in that wonderful sauce.
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 during roasting.
Don’t rule out making this one every dang day, y’all. It really is that good and I promise you’ll have zero complaints.
More one-pan chicken dinners to make next!
Save this recipe for later using the ‘save to recipe box’ button. If you make it, please let me know by leaving a comment + star rating below the recipe card. This only takes moments and helps support my website so much!
Skillet Honey Garlic Chicken Thighs with Roast Potatoes
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Ingredients
- 4 medium bone-in chicken thighs, patted dry (about 1 lb)
- Salt and pepper to taste
- 2 tablespoons unsalted butter, divided
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 1 lb russet potatoes, scrubbed and cut into 1-in cubes (about 3-4 medium potatoes)
- 4 medium cloves garlic, minced
- 1/4 cup honey
- 1/4 cup low-sodium soy sauce
- 1 tablespoon white vinegar
- 2 tablespoons minced fresh parsley
Instructions
- Preheat oven to 400F. Season chicken on both sides with salt and pepper to taste. Heat 1 tablespoon butter and olive oil in a 9-inch 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!
Millican Pecan says
So good! My husband and I love these flavors, and to cook together at home is so much better than eating out. This recipe is simple, yet complex. Thank you for sharing!
Patty says
You wouldn’t by chance have a low carb recipe.
Dan says
Great tasting dish! Kids say it’s a redo, bonus. Easy to make too.
Gayland Soublet says
The recipe is delicious! It’s a nice change to the other chicken thigh dishes I make. The perfect amount of sweet, salt and a little zest!
Sarah says
I’m so happy to hear you enjoyed! 😀
Nicole says
I used boneless skinless thighs and it wasn’t greasy at all. This turned about amazing. My luckiest eater even loved it. An instant favorite meal!
Sarah says
So glad to hear that, Nicole! Enjoy! 🙂
Sofie says
What can I substitute for. Vinegar…lime juice ?
Sarah says
Lime juice would be a great substitute!
Sarah says
Can I use a honey miso ginger Asian dressing if I don’t have any honey?
Sarah says
Hey Sarah. I don’t think the sauce would be quite the same, but you can certainly try it! Maple syrup would also work as a sub if you have that on hand.
Mark says
yummy <3
Courtney says
Sarah you really hit it out of the park with this one! Perfect, delicious, an absolute keeper.
Sarah says
So glad to hear that, Courtney! Enjoy! 🙂
G says
Can I use skinless drumsticks for this?
Sarah says
That should work fine! 🙂
G says
Thanks! I’m going to try it today! 🙂
situationist says
Hey ! thank you so much for this lovely dish, can anyone please tell that what we can use instead of chicken in the dish, because my husband is vegan and i want to make him happy with this dish.
Sarah says
You could replace the chicken with tofu or large portabella mushrooms. Otherwise, you could just leave the chicken out entirely and just increase the amount of potatoes.
Elizabeth says
Hi. I love this!! I made it this week and everyone wants it again! Can I cook thighs and breasts together? They are both with bones and with skin, and they are all large pieces. How long would I cook it for if I’m doing both together?
Sarah says
Hi Elizabeth! I would think as long as the thighs and breasts are around the same size, they should cook in around 25-30 minutes. I would recommend temping them around 25 minutes and then adjust your timing depending on what degree they register until the meat registers 165F.
Nicole says
Hi,
I have made this before and it was amazing. I want to make again for a larger group. My cast iron skillet won’t accommodate 12 thighs. Should I do all the initial cooking in my cast iron skillet and then put in a baking dish? or I have a dutch oven as well and could divide the chicken and potatoes between the skillet and dutch oven?
Sarah says
Hi Nicole! Yes, I would recommend searing the chicken, browning the potatoes, and making the sauce in the cast iron and then transfering everything to a larger baking dish for baking. 🙂
Nicole says
thank you!
Robyn says
Made this recipe last night for my family and it was DELICIOUS!
Sarah says
Yay!! I’m so happy to hear that, Robyn! 🙂
Ulyssa says
Hi there… What do you do with the parsley?
Thanks!
Sarah says
Parsley goes on top after it’s baked! 🙂
Olivia says
Hi! My is broken so I’m looking for cast iron recipes only – can I just Cook in the cast iron for this recipe or is the oven needed?! Help! Thank you 🙂
Sarah says
Hi Olivia. If you wanted to adapt this recipe to cook entirely on the stove, you could cut the chicken into very thin width-wise cutlets and cook them directly in the pan as the recipe directs. Same for the potatoes, only you would want to cut these into smaller pieces so they can cook faster directly on the stove.
Samantha says
Can I make this recipe with boneless skinless chicken thighs?
Sarah says
Yes, absolutely! I’ve heard from a lot of readers that used boneless skinless chicken thighs with great results!
Sophie says
Really tasty. My family insisted I make this again, and here are the tweaks I will make: I’ll cook the potatoes a while before adding the onions because the potatoes took a bit longer to cook and the onions pretty much melted away (which has its own charm for me, but not everyone), and I might do the potato cubes at 3/4.” This recipe has a nice Asian vibe, and red pepper flakes plus blistered green beans (or asparagus) would likely be a tasty addition. This took me about 15 minutes of time at the stove before it goes in the oven, so it’s not exactly a quick “engaged” cooking meal, but the one pot clean up is nice!
Sarah says
Thanks for the honest review, Sophie! I’m glad you and your family enjoyed this chicken. 🙂