Honey Glazed Chicken

This Honey Glazed Chicken is juicy, tender, and coated in a sweet and savory honey garlic glaze with a hint of soy sauce. It’s an easy weeknight dinner that’s ready in about 30 minutes and pairs perfectly with rice or vegetables.

Ingredients

For the Chicken

4 boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper

Honey Glaze

⅓ cup honey
2 tablespoons soy sauce
1 tablespoon Dijon mustard
3 cloves garlic, minced
1 tablespoon apple cider vinegar or fresh lemon juice
1 tablespoon butter
1 teaspoon cornstarch
2 tablespoons water

Garnish

Chopped fresh parsley
Sesame seeds (optional)

Instructions

Pat the chicken dry with paper towels and season both sides with garlic powder, onion powder, paprika, salt, and black pepper.
Heat the olive oil in a large skillet over medium-high heat.
Cook the chicken for 5–7 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a plate.
Reduce the heat to medium. In the same skillet, add the honey, soy sauce, Dijon mustard, garlic, apple cider vinegar, and butter. Stir until the butter melts.
Mix the cornstarch with the water to make a slurry, then stir it into the glaze. Simmer for 2–3 minutes, until slightly thickened.
Return the chicken to the skillet and spoon the glaze over the top. Cook for 1–2 minutes, turning once to coat evenly.
Garnish with parsley and sesame seeds, then serve immediately.

Cooking Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Servings: 4

Tips

Chicken thighs stay especially juicy, while chicken breasts provide a leaner option.
Avoid cooking the honey glaze over very high heat, as the honey can burn.
Add a pinch of red pepper flakes or a drizzle of sriracha for a sweet-and-spicy variation.
Serve with steamed rice, mashed potatoes, roasted vegetables, noodles, or a crisp green salad.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently to keep the glaze smooth.