Description
A quick and easy one-pan meal featuring juicy chicken thighs and crisp-tender vegetables coated in a sweet and savory honey garlic sauce. Ready in under 30 minutes, it’s perfect for busy weeknights.
Ingredients
Scale
- 1.5 lbs (680g) boneless, skinless chicken thighs
- 1/3 cup (115g) honey
- 3 tablespoons (45ml) low-sodium soy sauce (or tamari/coconut aminos for gluten-free)
- 5 cloves garlic, minced
- 2 tablespoons (30ml) olive oil, divided
- 2 cups (about 200g) broccoli florets
- 2 medium bell peppers (any color), sliced into strips
- 2 medium carrots, sliced into thin rounds or half-moons
- Salt and black pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon sesame seeds (for garnish)
- 2 green onions, sliced (for garnish)
Instructions
- Prep your ingredients first. Mince the garlic, chop the broccoli into florets, slice the bell peppers into strips, and cut the carrots into thin rounds. Pat the chicken thighs dry with paper towels and season lightly with salt and pepper on both sides.
- Make the honey garlic sauce. In a small bowl, whisk together the honey, soy sauce, minced garlic, and red pepper flakes (if using). Set aside.
- Heat your skillet over medium-high heat. Add 1 tablespoon of olive oil and let it get shimmering, about 2 minutes.
- Sear the chicken thighs. Place them in the skillet in a single layer. Cook undisturbed for 4-5 minutes until the bottom is deep golden brown. Flip with tongs and cook another 3-4 minutes on the other side until cooked through (internal temp of 165°F). Transfer the chicken to a plate and set aside.
- Cook the veggies in the same pan. Add the remaining 1 tablespoon of olive oil. Toss in the broccoli, bell peppers, and carrots. Cook for 4-5 minutes, stirring occasionally, until crisp-tender and slightly charred.
- Add the sauce and chicken back to the pan. Pour the honey garlic sauce over the veggies. Return the chicken thighs to the skillet, nestling them in among the veggies. Let everything simmer together for 2-3 minutes, spooning the sauce over the chicken as it bubbles. The sauce will reduce and get sticky and glossy.
- Finish and garnish. Sprinkle sesame seeds and sliced green onions over the top. Let it rest for 2 minutes before serving.
Notes
For a thicker sauce, let it simmer alone for 1-2 minutes after removing chicken and veggies. If sauce burns, reduce heat to medium. For extra caramelization, broil for 2 minutes at the end if using the oven-baked method.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (without r
- Calories: 385
- Sugar: 20
- Sodium: 680
- Fat: 18
- Saturated Fat: 4
- Carbohydrates: 28
- Fiber: 5
- Protein: 32
Keywords: honey garlic chicken, one pan meal, 30 minute dinner, easy weeknight dinner, chicken and veggies, honey garlic sauce