Best Honey Garlic Chicken Skillet Recipe 455 Recipes

ONE-PAN HONEY GARLIC CHICKEN RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C)
• Season chicken thighs with salt and pepper.
• Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add chicken, skin-side down, and sear both sides until golden brown. (The skin side will take much longer, in order to properly render the fat and crisp up the skin.)
• Remove chicken thighs and set aside. Pour out any excess fat, but leave some in for the sauce.
• Add garlic, stir until fragrant, then add brown sugar, honey, thyme, and oregano, and stir. Reduce heat to low.
• Return chicken to the skillet. Coat the chicken in the sauce.
• Add green beans to skillet.
• Bake for 25 minutes or until chicken is cooked through.
• Enjoy!

HONEY-GARLIC CHICKEN THIGHS

Steps:

• Season the chicken on both sides with salt and pepper.
• Cover the bottom of a cast iron skillet with olive oil and bring to medium-high heat. Add chicken and brown on one side, 3 to 5 minutes. Flip chicken, and add onion and garlic; continue to cook until chicken is mostly (but not fully) cooked and onion and garlic are soft, 5 to 7 minutes more. Remove chicken to a plate.
• Add honey, soy sauce, onion powder, garlic powder, and onion powder to the skillet. Stir and scrape the bottom of the pan with a wooden spoon to get the garlic and onion to mix with the liquid.
• Put chicken back into the pan, cover, and reduce heat to medium. Cook until no longer pink in the center and juices run clear, about 10 more minutes, turning once halfway through. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).
• Place on a serving tray and drizzle liquid from the pan on top. Sprinkle with chopped cilantro before serving.

HONEY GARLIC CHICKEN

Steps:

• Note: Preparing/cooking the chicken and measuring out the sauce brings you 85% of the way to completion, it goes very fast after that.
• Slice the chicken into 2-3 thinner slices. Pound with a meat tenderizer if needed, the chicken will plump up more when cooked. Aim for ½ inch thick slices. Pat the chicken completely dry.
• Combine all sauce ingredients except for the cornstarch and set aside.
• Season each side of the chicken with salt/pepper. Dredge in flour mixture and tap off excess.
• Heat olive oil in a large pan over medium-high heat. Add 2-3 pieces of chicken, leaving room around each. Sauté for 4-5 minutes per side, until a golden brown crust has developed. Remove and set aside. Repeat with the remaining 3 pieces of chicken.
• Pro Tips: Make slight adjustments to the heat, (up or down), as needed during cooking. Add an additional splash of olive oil if needed throughout cooking. Try to leave the chicken undisturbed as it cooks to get a nice crusty sear.
• Wipe excess oil from the pan but leave the chicken remnants. This is called "fond" and it will give the sauce more flavor.
• Add the sauce mixture (minus the cornstarch) to the skillet. Add the vegetables and heat over medium heat for 4-5 minutes, until the broccoli and peppers are softened.
• Bring to a gentle boil. Combine cornstarch with ¼ cup cold water and stir until well-combined.
• Slowly add the cornstarch mixture to the sauce, stirring continuously, until desired thickness is obtained. You don't have to add it all.
• Reduce heat to low. Add the chicken back and spoon the sauce on top. Let the chicken heat through for about 5 minutes. Serve with rice and garnish with green onions and red pepper flakes!