---
title: "One Pan Honey Garlic Chicken Thighs Ready in 25 Minutes"
description: "Make one pan honey garlic chicken thighs easy dinner in just 25 minutes. Sticky, savory, and simple with barely any cleanup required."
url: https://dailyrecipesworld.com/healthy-recipes/one-pan-honey-garlic-chicken-thighs-easy-dinner/
type: recipe
category: "Healthy Recipes"
published: 2026-07-19
updated: 2026-07-20
author: Amelia
image: https://dailyrecipesworld.com/uploads/2026/07/one-pan-honey-garlic-chicken-thighs-ready-in-25-minutes-1093.jpg
---

# One Pan Honey Garlic Chicken Thighs Ready in 25 Minutes

These one pan honey garlic chicken thighs come together in just 25 minutes with a sticky, savory sauce that tastes like you spent way more time in the kitchen. One skillet, simple ingredients, and barely any cleanup make this an easy weeknight win.

- **Prep time:** 5 mins
- **Cook time:** 20 mins
- **Serves:** 4 servings
- **Energy:** 390 kcal

## Ingredients

- 4 bone-in skin-on chicken thighs
- 3 tablespoons honey
- 4 cloves garlic, minced
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 teaspoon fresh parsley, chopped, for garnish

## Method

1. **Preheat and Prep.** Preheat your oven to 400 F (200 C). Pat the chicken thighs completely dry with paper towels and season both sides with salt, pepper, and smoked paprika.
2. **Sear the Chicken.** Heat olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear without moving them for about 5 minutes until the skin is deep golden and crispy. Flip and sear the other side for 2 minutes.
3. **Make the Sauce.** While the chicken sears, stir together the honey, soy sauce, minced garlic, and apple cider vinegar in a small bowl until combined.
4. **Add the Sauce and Bake.** Pour the honey garlic sauce over and around the chicken thighs in the skillet. Transfer the skillet to the preheated oven and bake for 13 to 15 minutes, or until the internal temperature reaches 165 F.
5. **Rest and Serve.** Remove the skillet from the oven and let the chicken rest for 3 minutes. Spoon the pan sauce over the top, garnish with chopped parsley, and serve immediately.

## Frequently asked questions

### Can I use chicken breasts instead of thighs?

You can, though breasts dry out faster so keep a closer eye on them. I would pound them to an even thickness, sear both sides, and check the internal temperature at the 15-minute mark in the oven rather than waiting the full time.

### How do I know when the chicken is fully cooked?

A meat thermometer inserted into the thickest part should read 165 F. The juices should also run clear when you pierce the thigh near the bone. If you are cooking bone-in pieces, always check near the bone since that area takes longest.

### My sauce is too thin. What do I do?

Just put the pan back on the stovetop over medium heat for two or three minutes after removing the chicken. Stir and let it reduce until it coats a spoon. It usually sorts itself out quickly.

### Can I make this dairy free?

It already is. There is no butter or cream in this recipe, which is one of the reasons it is a solid weeknight option for households with mixed dietary needs.