Honey Garlic Butter Chicken Thighs: Sticky, Juicy, and Full of Flavor

Why You’ll Love This Chicken Dish

Honey Garlic Butter Chicken Thighs are pan-seared until golden and juicy, then glazed in a buttery garlic sauce sweetened with honey and kissed with soy sauce. The result? Caramelized edges. Tender meat. Flavor in every single bite.

This dish is budget-friendly, beginner-approved, and family-loved—ready in under 30 minutes and perfect with rice, noodles, or roasted veggies.

What Makes It So Good?

• A sticky-sweet glaze that coats every bite
• Juicy bone-in or boneless chicken thighs
• Just a few pantry staples—nothing fancy
• One-pan wonder—easy cleanup
• Ready in 30 minutes or less

It’s the kind of recipe you’ll memorize and make on repeat.

Ingredients With Measurements

Serves 4

• 6 boneless, skinless chicken thighs
• Salt and black pepper, to taste
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter

For the Honey Garlic Sauce:

• ¼ cup honey
• 2 tablespoons soy sauce
• 4 cloves garlic, minced
• 1 tablespoon fresh lemon juice or rice vinegar
• ½ teaspoon red pepper flakes (optional for heat)
• 1 tablespoon water + 1 teaspoon cornstarch (optional, for thickening)

Garnish:

• Fresh parsley or green onions, chopped
• Sesame seeds (optional)

How to Make It: Step-by-Step

Step 1: Season and Sear the Chicken

Pat the chicken thighs dry. Season with salt, pepper, and garlic powder on both sides.

Heat olive oil in a large skillet over medium-high heat. Add chicken and sear 5–6 minutes per side, until golden and cooked through (165°F internal temp). Remove and set aside.

Step 2: Make the Honey Garlic Butter Sauce

In the same pan, reduce heat to medium. Melt butter and add minced garlic. Sauté for 1 minute.

Stir in honey, soy sauce, lemon juice, and red pepper flakes (if using). Let it bubble for 1–2 minutes. If you’d like a thicker sauce, add the cornstarch slurry and simmer until glossy.

Step 3: Glaze the Chicken

Return the chicken to the skillet. Spoon sauce over each piece. Simmer for 2–3 minutes until the sauce coats the chicken and thickens slightly.

Step 4: Garnish and Serve

Sprinkle with parsley, green onions, or sesame seeds. Serve hot with your favorite sides.

Serving Suggestions

This sweet-savory chicken goes great with:

• Steamed jasmine or basmati rice
• Garlic noodles or lo mein
• Roasted or stir-fried vegetables
• Mashed potatoes or cauliflower mash
• A simple cucumber salad or kimchi for contrast

It’s also perfect for lettuce wraps or tacos!

Tips for the Juiciest Chicken Thighs

• Pat dry before searing for a good crust
• Don’t move them around too much—let them brown
• Use a meat thermometer for perfect doneness
• Add the chicken back at the end to keep it juicy
• Double the sauce for spooning over rice

Flavor Variations to Try

Spice it up or tone it down:

• Spicy Gochujang Honey Chicken: Add 1 tsp gochujang to the sauce
• Lemon Herb: Add fresh thyme and more lemon
• Asian-Inspired: Stir in ginger and sesame oil
• Sticky Chili Lime: Use lime juice and add chili paste
• BBQ Twist: Swap soy sauce for BBQ sauce

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FAQs

1. Can I use bone-in chicken thighs?

Yes! Bone-in, skin-on thighs work great. Sear skin-side down first and cook a little longer (about 7–8 minutes per side). Finish in the oven at 375°F if needed.

2. Can I make this ahead of time?

Yes, but it’s best served fresh. You can cook the chicken and make the sauce separately, then reheat and combine just before serving. Store in the fridge for up to 3 days.

3. Is this dish gluten-free?

It can be! Use tamari or coconut aminos instead of soy sauce, and check that all other ingredients (especially cornstarch) are gluten-free.

4. Can I make this with chicken breasts?

Yes, but slice them thin or pound to even thickness. Breasts cook faster and can dry out, so reduce searing time to 3–4 minutes per side.

5. How do I thicken the sauce?

Use a cornstarch slurry (1 tbsp water + 1 tsp cornstarch) added at the end. Simmer until the sauce is thick and glossy, about 2–3 minutes.

6. What’s the best pan to use?

A large nonstick or cast iron skillet works best for even browning. Avoid overcrowding—work in batches if needed.

7. Can I bake this instead?

Yes! Sear the chicken first, then pour sauce over and bake at 375°F for 20–25 minutes. Baste once or twice with the sauce during baking.

8. What vegetables pair well with this dish?

Try broccoli, snow peas, carrots, bok choy, or green beans. Sauté or roast them with garlic and a splash of soy sauce for harmony.

9. How do I store and reheat leftovers?

Store in an airtight container for up to 3 days. Reheat in a skillet with a splash of water or microwave in short intervals to avoid drying out.

10. Is this dish freezer-friendly?

Yes. Freeze the cooked chicken and sauce together for up to 2 months. Thaw overnight in the fridge and reheat on the stove.