Why You’ll Love Honey Glazed Chicken Skillet Recipe

It’s an all‑in‑one skillet meal — protein, veggies, and starch all cooked together (less cleanup!).
The honey butter glaze gives it a sweet, savory, and slightly sticky finish that’s irresistible.
It’s flexible — you can swap in other vegetables or use chicken breast if you prefer.
It comes together quickly — about 35 minutes from start to finish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken thighs, boneless, skinless
Salt
Black pepper
Italian seasoning
Butter (with olive oil & sea salt)
Honey
Sweet potatoes, peeled and cubed
Brussels sprouts, halved
Minced garlic

Directions

Preheat your oven to 375 °F (190–200 °C).
Season the chicken thighs with about half of the salt, pepper, and Italian seasoning.
In a large oven‑safe skillet over medium–high heat, melt half the butter and stir in part of the honey until bubbly. Add the chicken and sear on both sides (3–5 minutes per side) until golden. Remove chicken and set aside.
Add the remaining butter and honey to the skillet and stir. Add the sweet potatoes, Brussels sprouts, and garlic. Season with the remaining salt, pepper, and seasoning, and cook about 5 minutes, stirring so the veggies get coated.
Place the seared chicken thighs on top of the vegetables in the skillet. Transfer the skillet to the preheated oven and bake for about 15 minutes, or until the chicken is cooked through (internal temperature ~165 °F / 74 °C) and the vegetables are tender.
Let the dish rest a few minutes before serving.

Servings and timing

Servings: 4 people
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Variations

Use chicken breast instead of thighs — flatten to even thickness and ensure doneness.
Swap vegetables — use green beans, broccoli, cauliflower, or regular potatoes instead of Brussels sprouts and sweet potatoes.
Add mustard or herbs — a bit of whole grain mustard or extra fresh herbs (thyme, rosemary) can deepen flavor.
Make it spicy — stir in a pinch of red pepper flakes or cayenne to the glaze.
Use bone‑in or skin‑on pieces — adjust cooking time accordingly, ensuring the meat is fully cooked.

Storage/Reheating

Storage: Place leftovers in an airtight container. Refrigerate for up to 3–4 days.
Reheating: Warm in a 350 °F (175 °C) oven for 10–15 minutes, or reheat gently on the stovetop in a skillet with a splash of water or broth to avoid drying out the chicken.

FAQs

What kind of skillet should I use?

An oven‑safe skillet (such as cast iron or ovenproof stainless steel) is ideal so you can sear on the stovetop then transfer to the oven without switching pans.

Can I use chicken breast instead of thighs?

Yes — use boneless, skinless chicken breast. Pound it to an even thickness so it cooks evenly, and check that it reaches 165 °F (74 °C) internally.

Can I make this gluten‑free?

Yes — this recipe is naturally gluten‑free, as long as your seasonings and honey are certified gluten‑free.

Can I freeze leftovers?

You can freeze leftover chicken and vegetables in a freezer‑safe container for up to 2–3 months. Thaw overnight in the refrigerator before reheating.

What if I don’t have Brussels sprouts?

You can substitute with green beans, broccoli florets, cauliflower, asparagus, or another sturdy vegetable.

Can I skip the sweet potatoes?

Yes — you can omit them or replace them with regular potatoes or another root vegetable.

How do I prevent the honey from burning?

Keep the heat moderate and stir the honey into melted butter quickly. Avoid letting it sit at very high heat before adding ingredients.

How do I know when the chicken is done?

Use a meat thermometer — the internal temperature should reach 165 °F (74 °C). The juices should run clear.

Can I make this in advance?

You can prep and partially cook the vegetables ahead of time, then assemble and bake when ready to eat.

What can I serve alongside this dish?

Because it’s a complete meal, it pairs nicely with a light side like a simple green salad or steamed greens if you want more freshness.

Conclusion

This Honey Glazed Chicken Skillet is a crowd‑pleasing, fuss‑free dinner that brings together sweet, savory, and hearty components in one pan. Its versatility, ease, and flavorful glaze make it a go-to recipe for busy nights or when you want something comforting without a lot of effort. Try customizing it with your favorite veggies or tweaks — it’s sure to become a staple in your rotation.

Honey Glazed Chicken Skillet

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This Honey Glazed Chicken Skillet is a quick and flavorful one-pan dish featuring tender chicken breasts coated in a sticky, sweet, and savory honey glaze. Perfect for a busy weeknight dinner!

Author: Emily
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: Dinner
Method: Skillet
Cuisine: Asian-Inspired
Diet: Low Lactose

Instructions

Season the chicken breasts with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5–6 minutes per side, or until golden brown and cooked through. Remove from skillet and set aside.
In the same skillet, reduce heat to medium and add soy sauce, honey, apple cider vinegar, garlic powder, and red pepper flakes. Stir to combine.
In a small bowl, whisk together cornstarch and water to create a slurry. Pour the slurry into the skillet and stir until the sauce thickens, about 1–2 minutes.
Return the chicken to the skillet and coat it in the glaze. Cook for another 1–2 minutes, until heated through and well coated.
Garnish with chopped green onions if desired and serve immediately.

Notes

You can substitute chicken thighs for breasts if preferred.
Adjust the amount of red pepper flakes to control the spiciness.
This dish pairs well with rice or steamed vegetables.

Nutrition

Serving Size: 1 chicken breast with glaze
Calories: 285
Sugar: 12g
Sodium: 630mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 0g
Protein: 33g
Cholesterol: 85mg