What is honey garlic chicken skillet and how do I make it quickly on the stove?

Honey garlic chicken skillet is a one-pan meal of seared chicken tossed in a sweet-savory sauce made from honey, soy sauce, garlic and often ginger. For a quick stovetop version: 1) season and brown 1–1.5 lb boneless chicken (breasts or thighs) in 1–2 tbsp oil, 3–4 minutes per side; 2) remove chicken, sauté 2–3 minced garlic cloves and 1 tsp grated ginger for 30 seconds; 3) add 1/4 cup honey, 1/4 cup soy sauce and 1 tbsp rice vinegar, simmer 2–3 minutes; 4) return chicken, simmer until cooked through and sauce thickens. Serve over rice or vegetables.

How long should I cook chicken in a honey garlic skillet and what internal temperature is safe?

Cook time depends on cut and thickness. For 1-inch boneless breasts: about 6–8 minutes per side over medium-high heat; boneless thighs: 5–7 minutes per side. Use an instant-read thermometer: the safe internal temperature for poultry is 165°F (74°C) measured in the thickest part. After reaching temperature, let the chicken rest 3–5 minutes so juices redistribute; the sauce will also reduce slightly during resting. If sauce needs thickening, simmer briefly with a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).

Can I use garlic powder and powdered ginger instead of fresh in this recipe?

Yes. Swap minced garlic for garlic powder at about 1/4 teaspoon powder per garlic clove, and substitute powdered ginger at roughly 1/8–1/4 teaspoon for 1 teaspoon fresh grated ginger, since dried spices are more concentrated. Add powdered spices to the sauce rather than letting them cook alone in oil to avoid burning and uneven flavor. Taste and adjust—start smaller, then add more if needed, because powdered forms can change the sauce’s aroma and intensity.

What’s the best way to store and reheat honey garlic chicken skillet leftovers?

Cool leftovers to room temperature (no more than 2 hours), then refrigerate in an airtight container for 3–4 days or freeze for up to 3 months. To reheat: stovetop method—simmer gently in a covered skillet over low heat until warmed through, adding a splash of water or chicken stock if sauce is too thick; oven method—350°F (175°C) covered for 10–15 minutes; microwave—cover and heat in 30–60 second intervals, stirring. Reheat slowly to prevent drying the chicken or separating the sauce.

Can I make honey garlic chicken skillet ahead or freeze it for later use?

Yes. For a make-ahead meal, cook chicken until nearly done, cool, and refrigerate up to 24 hours; reheat in the skillet with sauce to finish. To freeze: fully cool, transfer to freezer-safe containers with sauce, and freeze up to 3 months. Thaw overnight in the fridge before reheating. Note: sauces with cornstarch can separate after freezing—reheat gently and whisk or simmer briefly to restore consistency, or add a small cornstarch slurry if needed.

Honey Garlic Chicken Skillet 30 Minute Easy Sticky Soy Glaze

Name: Honey Garlic Chicken Skillet
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian Fusion
Ingredients: 1 pound (about 454 g) boneless, skinless chicken thighs or breasts; 2 medium garlic cloves, minced; 1/2 teaspoon fresh ginger, minced; 4 tablespoons honey; 2 tablespoons soy sauce; about 1 tablespoon oil for cooking; Fresh parsley or green onions for garnish

Ingredients

Scale

1 pound (about 454 g) boneless, skinless chicken thighs or breasts

2 medium garlic cloves, minced

1/2 teaspoon fresh ginger, minced

4 tablespoons honey

2 tablespoons soy sauce

about 1 tablespoon oil for cooking

Fresh parsley or green onions for garnish

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Instructions

1-Step 1: Mix the Honey-Soy Glaze
Combine 4 tablespoons (60 mL) honey and 2 tablespoons (30 mL) soy sauce in a small bowl. Set aside. This simple honey garlic glaze base makes coating easy.

2-Step 2: Sear the Chicken
Heat 1 tablespoon (15 mL) oil in a skillet over medium-high heat. Pat 1 pound chicken dry, season lightly, and sear pieces until the first side browns, about 3 to 4 minutes. Flip, reduce to medium heat, and cook until internal temperature hits 165°F (74°C). Remove and drain on paper towels. Work in batches to avoid crowding for crispier results.

3-Step 3: Sauté Aromatics
Pour off excess oil, leaving a bit. Add 2 minced garlic cloves (and optional 1/2 teaspoon minced ginger). Sauté 30 seconds until fragrant. Quick sauté keeps flavors bright.

4-Step 4: Glaze and Reduce
Return chicken to the pan. Pour in the honey-soy mix. Cook over medium-low heat, stirring and flipping to coat, until sauce thickens to sticky honey soy chicken perfection. Watch closely to avoid burning.

5-Step 5: Serve It Up
Garnish with chopped parsley or green onions. Serve hot over rice or veggies. For family dinners, this honey garlic chicken dinner for family shines.

Last Step:

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Notes

🍗 Pat chicken completely dry before cooking for the best sear and less oil splatter
🌶️ Add red pepper flakes for a spicy kick or lime juice to balance the sweetness
🥢 Finish with toasted sesame seeds or a few drops of sesame oil for extra flavor depth

Author: Brandi Oshea
Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Pan-frying
Cuisine: Asian Fusion
Diet: Non-Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 18 g
Sodium: 700 mg
Fat: 14 g
Saturated Fat: 3 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 0 g
Protein: 28 g
Cholesterol: 85 mg