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One-pan honey garlic chicken with roasted vegetables in a large cast iron skillet, golden caramelized chicken thighs glistening with sticky glaze, surrounded by vibrant broccoli, red bell peppers, ...
Sarah Mitchell

One-Pan Honey Garlic Chicken and Vegetables

This one-pan honey garlic chicken is one of those magical weeknight dinners where everything comes together in a single skillet and tastes like you spent hours in the kitchen. The chicken gets beautifully golden and caramelized while the vegetables roast alongside, soaking up all that sticky honey garlic goodness.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken thighs (about 1.5 lbs)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
Vegetables
  • 2 cups broccoli florets
  • 1 large red bell pepper, diced
  • 1 medium zucchini, sliced into half-moons
  • 1 cup snap peas
Honey Garlic Sauce
  • 1/3 cup honey
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 4 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
Garnish
  • 1 tablespoon sesame seeds
  • 2 green onions, sliced

Equipment

  • Large oven-safe skillet (12-inch)
  • Small mixing bowl
  • Whisk
  • Meat thermometer
  • Cutting board and knife

Method
 

  1. Whisk together honey, soy sauce, rice vinegar, minced garlic, and sesame oil in a small bowl. Set aside.
  2. Season chicken thighs on both sides with salt, pepper, and garlic powder.
  3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
  4. Sear chicken thighs for 4-5 minutes per side until golden brown. Remove and set aside.
  5. Add broccoli, bell pepper, zucchini, and snap peas to the same skillet. Sauté for 2 minutes.
  6. Pour honey garlic sauce over the vegetables and stir to coat. Nestle chicken back into the skillet on top of the vegetables.
  7. Drizzle cornstarch slurry over everything and let the sauce thicken for 1-2 minutes.
  8. Cover and cook on medium heat for 8-10 minutes until chicken reaches 165°F (74°C) internally.
  9. Garnish with sesame seeds and sliced green onions. Serve immediately over rice.

Notes

Don't move the chicken while searing — let it develop that golden crust for 4-5 minutes before flipping. If the sauce gets too thick, add a splash of water. The cornstarch slurry is key for that restaurant-style sticky glaze.