Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work beautifully, but they cook faster and can dry out more easily. Reduce the cooking time by about 5-10 minutes depending on thickness, and check frequently with a meat thermometer for doneness at 165°F.

How can I make this dish less sweet?

Easy fix! Simply reduce the honey to 2-3 tablespoons and increase the soy sauce by 1-2 tablespoons. You can also add an extra splash of rice vinegar to balance the flavors with more acidity.

Can I make this ahead for meal prep?

This is a meal prepper's dream! The flavors actually improve overnight, making it perfect for make-ahead lunches or dinners. Store in individual containers with rice and vegetables for complete meals ready to go.

My sauce isn't thickening - what am I doing wrong?

Make sure your cooking liquid is hot and bubbling when you add the cornstarch slurry. Stir continuously after adding it, and give it a few minutes to work its magic. If it's still not thickening, you can make another small batch of slurry and add it gradually.

Honey Garlic Chicken Recipe

Name: Honey Garlic Chicken Recipe
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: Asian-inspired
Ingredients: 3 pounds boneless, skinless chicken thighs (anywhere from 2.5 to 3.5 pounds will work); 1 tablespoon granulated garlic; 2 teaspoons dried oregano leaves; 1 tablespoon kosher salt (or sea salt); 1 teaspoon black pepper; 1 tablespoon oil (avocado or olive oil, for searing); 2 tablespoons butter; 5 large cloves garlic (finely minced, about a heaping tablespoon); 1/2 cup low sodium soy sauce; 1/3 cup honey (plus more if you like it sweeter); 2 tablespoons tomato paste; 1 tablespoon sriracha (or chili oil, or your favorite hot sauce); 1 tablespoon rice vinegar; 1 tablespoon cornstarch (mixed after cooking); 1 tablespoon water; Green onion (for garnishing); Sesame seeds (for garnishing)

This mouthwatering Honey Garlic Chicken is the weeknight dinner solution you’ve been dreaming about! Tender chicken thighs simmered in a rich, sticky sauce that perfectly balances sweet honey with savory garlic and a hint of spice. The chicken becomes incredibly tender whether you choose the stovetop, slow cooker, or Instant Pot method, making this versatile recipe perfect for any schedule.

Why You’ll Love This Recipe

Irresistible Flavor Combo: The marriage of honey and garlic creates that perfect sweet-savory balance that makes you want to lick your plate clean. It’s that good!
Multi-Method Cooking: Choose your own adventure! Make it on the stovetop for a quick dinner, in the slow cooker for a hands-off approach, or in the Instant Pot when you’re short on time.
Crowd-Pleaser: Even picky eaters love this dish. The sauce isn’t too spicy, but has enough flavor to satisfy adventurous palates too.
Restaurant-Quality at Home: This dish rivals any takeout you might order, but you control exactly what goes into it – and you’ll save money too!

Ingredients You’ll Need

Chicken thighs: Boneless, skinless thighs are the star here – they stay juicy and tender throughout cooking and absorb flavors beautifully.
Garlic: Both granulated and fresh garlic create layers of flavor. The fresh garlic caramelizes slightly in the butter for deep flavor complexity.
Dried oregano: Adds a subtle herbal note that complements the savory elements.
Salt and pepper: Seasons the chicken perfectly and enhances all the other flavors.
Butter: Creates a rich base for the sauce and helps the garlic become aromatic without burning.
Soy sauce: Provides that umami foundation that makes the sauce so craveable. Low-sodium works best so you can control the salt level.
Honey: The star sweetener that creates that sticky, glossy sauce everyone loves.
Tomato paste: Adds richness, color, and a touch of acidity to balance the sweetness.
Sriracha or hot sauce: Provides just enough heat to cut through the sweetness without overwhelming the dish.
Rice vinegar: That touch of acidity that brightens everything up and balances the flavors.
Cornstarch: Transforms the sauce from thin to gloriously thick and clingy.
Green onions and sesame seeds: Not just pretty garnishes – they add fresh flavor and a delightful texture contrast.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Make It Your Own

Heat Level Adjustments: Like it spicier? Double the sriracha. Prefer it milder? Cut back or eliminate it entirely.
Protein Swap: This sauce works beautifully with chicken breasts (reduce cooking time slightly), pork tenderloin, or even firm tofu for a vegetarian version.
Veggie Boost: Add broccoli, bell peppers, or snap peas in the last few minutes of cooking for a complete one-pan meal.
Pineapple Twist: Add some pineapple chunks for a tropical sweet-tart dimension that works wonderfully with the honey garlic flavors.

How to Make Honey Garlic Chicken

Step 1: Prepare and Season the Chicken

Pat those chicken thighs dry with paper towels – this is crucial for good browning! Mix the granulated garlic, oregano, salt, and pepper, then rub this seasoning mix thoroughly all over the chicken. Let it sit for about 25 minutes if you have time – this mini-marinade makes a world of difference.

Step 2: Sear the Chicken

Heat oil in a large skillet until it’s really hot, then add chicken thighs in batches, being careful not to crowd the pan. Let them sear undisturbed for about 2 minutes per side until beautifully browned. Transfer to a plate and continue until all pieces are seared.

Step 3: Make the Sauce

In the same pan (all those browned bits are flavor gold!), add butter and minced garlic, stirring until fragrant. Pour in soy sauce and scrape up all those delicious browned bits from the bottom of the pan. Add honey, tomato paste, sriracha, and rice vinegar, stirring until well combined.

Step 4: Cook the Chicken

For stovetop: Return the chicken to the pan, cover, and simmer on medium-low for about 20 minutes until chicken reaches 160°F.

For slow cooker: Transfer the seared chicken and sauce to the slow cooker. Cook on HIGH for 1-2 hours or LOW for 3-4 hours.

For Instant Pot: Return chicken to the pot with the sauce. Seal and cook on Manual for 10 minutes, followed by a 10-minute natural release.

Step 5: Thicken the Sauce

Mix cornstarch with cold water to make a slurry. Add this to the hot sauce, stirring until it thickens to a gloriously sticky consistency that coats the back of a spoon.

Step 6: Garnish and Serve

Transfer the chicken to a serving dish, pour that amazing sauce over the top, and sprinkle with sliced green onions and sesame seeds.

Pro Tips for Making the Recipe

Don’t Skip the Sear: Those few minutes of browning create incredible depth of flavor you can’t get otherwise.
Sauce Consistency: If your sauce is too thin, add a bit more cornstarch slurry. Too thick? A splash of chicken broth or water will fix it.
Check for Doneness: Chicken thighs are forgiving, but they’re best at 175°F when they become meltingly tender.
Taste and Adjust: Before serving, taste the sauce and adjust the flavors – add more honey for sweetness, sriracha for heat, or a splash of vinegar for brightness.

How to Serve

This Honey Garlic Chicken pairs perfectly with several sides:

Perfect Pairings

Steamed rice or cauliflower rice to soak up that incredible sauce
Roasted broccoli or Brussels sprouts
A simple cucumber salad for freshness and contrast

Presentation Ideas

Serve family-style on a large platter with the sauce poured over the top and garnishes sprinkled generously. Alternatively, arrange individual portions over rice with extra sauce drizzled on top.

Make Ahead and Storage

Storing Leftovers

This chicken actually gets better after a day in the refrigerator as the flavors continue to develop. Store in an airtight container for up to 3 days.

Freezing

Freeze in a freezer-safe container for up to 3 months. The sauce might separate slightly when thawed, but a good stir while reheating will bring it back together.

Reheating

Reheat gently in a covered skillet over medium-low heat, adding a splash of water or chicken broth if needed to loosen the sauce. Microwave on 70% power, covered, stirring occasionally until heated through.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work beautifully, but they cook faster and can dry out more easily. Reduce the cooking time by about 5-10 minutes depending on thickness, and check frequently with a meat thermometer for doneness at 165°F.
How can I make this dish less sweet?

Easy fix! Simply reduce the honey to 2-3 tablespoons and increase the soy sauce by 1-2 tablespoons. You can also add an extra splash of rice vinegar to balance the flavors with more acidity.
Can I make this ahead for meal prep?

This is a meal prepper’s dream! The flavors actually improve overnight, making it perfect for make-ahead lunches or dinners. Store in individual containers with rice and vegetables for complete meals ready to go.
My sauce isn’t thickening – what am I doing wrong?

Make sure your cooking liquid is hot and bubbling when you add the cornstarch slurry. Stir continuously after adding it, and give it a few minutes to work its magic. If it’s still not thickening, you can make another small batch of slurry and add it gradually.

Final Thoughts

This Honey Garlic Chicken recipe is the perfect example of how a handful of simple ingredients can transform into something extraordinarily delicious. Whether you’re cooking for a weeknight family dinner or meal prepping for busy days ahead, this versatile dish delivers maximum flavor with minimal effort. The sticky-sweet sauce with that perfect hint of garlic is guaranteed to become a regular request in your household. Trust me – once you try it, you’ll understand why this has become one of my most-made recipes!

Honey Garlic Chicken Recipe

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Author: Lisa
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Yield: 8 servings 1x
Category: Main-course
Method: Slow Cooking
Cuisine: Asian-inspired

Print Recipe

Description

This Honey Garlic Chicken is a deeply flavorful dish where tender chicken thighs are coated in a sweet and savory honey garlic sauce with a hint of spice. Perfectly seared, slow-cooked, or pressure-cooked, this dish is versatile and pairs beautifully with rice and vegetables. Garnished with sesame seeds and green onion, it’s a crowd-pleaser for family dinners or gatherings.

Instructions

Dry the Chicken
Lay the chicken thighs out on paper towels to pat them dry. This ensures a nice sear when cooking, as dry chicken browns better than wet.
Season the Chicken
Prepare a spice mixture by combining granulated garlic, oregano leaves, kosher salt, and black pepper. Sprinkle this mixture over the chicken thighs, coating all sides evenly. Rub the spices into the meat with your hands, and let the chicken rest at room temperature for 25 minutes if time permits. This short marination ensures great flavor.
Sear the Chicken
Heat a 12-inch skillet over high heat. Once hot, add oil and swirl to coat. Add 2-3 chicken thighs to the skillet, avoiding crowding, and sear for about 2 minutes per side until browned. Remove the chicken and set it aside on a plate. Repeat for the remaining thighs.
Prepare the Sauce
Reduce the skillet heat to medium and melt the butter. Add minced garlic and stir for 30 seconds until fragrant. Deglaze the pan by adding soy sauce, then add honey, tomato paste, sriracha, and rice vinegar. Stir well to combine and cook for another 2-3 minutes, scraping up the browned bits at the bottom of the skillet.
Cook the Chicken – Stove Top Method
Return the chicken to the skillet, cover with a lid, and lower the heat to medium-low. Let it cook for 20 minutes or until the internal temperature hits 160°F. If the liquid reduces too much, add water a few tablespoons at a time. In the last few minutes, prepare a cornstarch slurry (1 tablespoon cornstarch and 1 tablespoon water), then add it to thicken the sauce. Stir well and cook until the sauce thickens. Garnish with green onion and sesame seeds before serving.
Cook the Chicken – Slow Cooker Method
Transfer seared chicken to a slow cooker and pour the prepared sauce over it. Coat the chicken evenly. Cook on HIGH for 1-2 hours or on LOW for 3-4 hours. In the last 30 minutes, add the cornstarch slurry and let the liquid bubble and thicken. Garnish as desired.
Cook the Chicken – Instant Pot Method
After seasoning and searing the chicken using the instant pot sauté function, prepare the sauce directly in the pot. Add the seared chicken back to the pot, seal, and cook on manual for 10 minutes. After cooking, allow the pressure to release naturally for 10 minutes before manually venting. Add the cornstarch slurry, heat on sauté mode, and stir until the sauce thickens. Garnish and serve.
Serve
Serve the chicken whole or shredded, along with rice or cauliflower rice and your favorite roasted vegetables. Drizzle the thickened sauce generously over the chicken and sides.

Notes

Kosher Salt Substitution: If you’re using table salt instead of kosher salt, reduce the amount to 2 teaspoons to avoid oversalting.
Thickening Sauce Alternate Method: If you’re using the slow cooker, you can transfer the sauce to a pan on the stove for faster thickening by cooking over medium-high heat with the cornstarch slurry.
Side Pairings: This dish pairs beautifully with white rice, brown rice, or cauliflower rice for a low-carb option. Roasted broccoli or brussel sprouts are excellent vegetable sides.