Easy Dinner – FoodWatcher

Honey Garlic Chicken Thighs

These honey garlic chicken thighs are full of sticky, sweet, and savory flavor! You can whip up this recipe in…

These honey garlic chicken thighs are full of sticky, sweet, and savory flavor! You can whip up this recipe in just 30 minutes, making it easy for busy weeknights or entertaining.

What’s for dinner? is often the refrain around here. Even though Alex and I are cookbook authors and recipe experts, there are still nights where we’re stumped. So here’s a new recipe we created to go from 0 to dinner in just 30 minutes: honey garlic chicken thighs!

The sweet savory flavor of this honey garlic sauce is pretty irresistible, pairing honey with soy sauce, rice vinegar, garlic, and fresh ginger. Toss it with chicken cooked using our simple pan fried chicken thighs method, and you might be tempted to lick the plate (we were!). Alex and I love serving it with rice and sauteed broccoli for a quick meal.

Featured reader comment

“The chicken is soooo tasty. The sauce really brings things to another level: the taste is fantastic! We’d definitely make this one again!” -Tanvee

Why chicken thighs vs breast

Why does everyone love chicken thighs? Two reasons:

Many chefs and experts say chicken thighs are the best cut of chicken. They’re fattier than chicken breasts, giving them a more intense, rich flavor than white meat.
Chicken thighs are also very economical, making them a great option for an inexpensive dinner.
That said, you can use the honey garlic sauce below with pan seared chicken breast as well.

Honey Garlic Chicken Thighs on a platter with serving fork placed on marble surface

Ingredient notes for honey garlic chicken thighs

Here are a few ingredient notes and substitutions for this recipe:

Boneless skinless chicken thighs: This recipe uses skinless boneless chicken thighs. To substitute bone-in chicken thighs, cook a few more minutes when baking until the temperature is reached.
Olive oil and seasonings: Olive oil is our top choice for sautéing chicken thighs at high heat, and we’ve
Cornstarch: Cornstarch gives a shiny, thick body to the sauce. As a substitute, try arrowroot powder.
Soy sauce (or tamari): We typically use regular soy sauce or tamari for the most full flavor, not low sodium. Tamari works for gluten-free diets.
Honey: Honey brings a nuanced sweetness. We recommend using it if at all possible (though maple syrup works in a pinch).
Rice vinegar: Rice vinegar is a vinegar made with fermented rice that’s often used in Asian cuisine; it has a lightly sweet, tangy flavor.
Garlic and garlic powder: For a flavor packed sauce, use both fresh garlic (not jarred) and garlic powder.
Ginger root: Ginger root adds a zippy flavor to the sauce. It adds a depth that makes it worth the purchase, and we don’t recommend any substitutes!

Storing leftovers

This honey garlic chicken thighs recipe stores refrigerated up to 4 days. Reheat gently on the stovetop before serving.

Ways to serve this recipe

These honey garlic chicken thighs turn into an easy dinner idea paired with a few side dishes. To make it a quick and simple meal, we like to pair it with a pasta or grain and a sauteed veggie or salad. Here are a few options:

Rice: White rice or brown rice are perfect for soaking up the sauce, or try coconut rice for extra flavor.
Noodles: Soba noodles would be a great choice.
Broccoli: Try steamed broccoli, boiled broccoli, or or roasted broccoli with a sprinkle of sesame seeds.
Green beans: Try garlic green beans.
Quick salads: Go for arugula salad, watercress salad or romaine salad.

Dietary notes

This honey garlic chicken thighs recipe is gluten-free (with tamari) and dairy-free.

Frequently asked questions

Can I use chicken breasts instead of thighs?

Chicken breasts will work, but keep in mind they tend to cook faster than thighs. Adjust the cooking time to prevent them from drying out. Use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C). Follow the instructions at Pan Seared Chicken Breast.

My sauce is too thick/thin. What can I do?

If your sauce is too thick, add a tablespoon of water at a time until it reaches the desired consistency. If it’s too thin, simmer it for a few more minutes to allow it to reduce and thicken.

Honey Garlic Chicken Thighs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Sonja Overhiser
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4

Save Recipe

Print Recipe

Description

These honey garlic chicken thighs are full of sticky, sweet, and savory flavor! You can whip up this recipe in just 30 minutes, making it easy for busy weeknights or entertaining.

Ingredients

For the chicken

8 boneless, skinless chicken thighs, about 2 pounds
1 ¼ teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon smoked paprika
3 tablespoons olive oil

For the sauce

1 tablespoon cornstarch
⅓ cup water
2 tablespoons regular soy sauce
1 tablespoon rice vinegar
1 tablespoon olive oil
¼ cup honey
¼ teaspoon garlic powder
¼ teaspoon paprika
3 garlic cloves, grated
½ teaspoon fresh grated ginger

Cook Mode Prevent your screen from going dark

Instructions

Remove any excess fat on the chicken thighs and place them on a cutting board. Stir together the salt, garlic powder, onion powder, paprika, and smoked paprika. Sprinkle the seasoning mix on all sides of the chicken thighs.
Add the olive oil to a large skillet and heat it over medium-high heat. Place the chicken thighs smooth side down and cook until golden brown, about 6 to 8 minutes. Flip and cook the other side until cooked through, about 6 more minutes, until the internal temperature measures 165°F on a food thermometer when inserted at the thickest point.
Meanwhile, in a medium bowl whisk together the cornstarch and water. Then whisk in the soy sauce, rice vinegar, oil, honey, garlic powder, grated ginger and grated garlic. Pour it into a small skillet, bring to a simmer, and cook until the sauce thickens, about 2 to 3 minutes.
When the chicken is done, allow it to rest for 5 minutes. Drain the fat from the skilletand toss the chicken with sauce. Serve immediately. Leftovers store refrigerated for up to 3 days.

Category: Dinner
Method: Stovetop
Cuisine: Chicken
Diet: Gluten Free

Chicken Paillard

It’s surprisingly simple to make chicken paillard at home that tastes like it’s straight out of a French bistro! It…

It’s surprisingly simple to make chicken paillard at home that tastes like it’s straight out of a French bistro! It comes out tender and bathed in a tangy, savory pan sauce—the perfect dish for easy weeknight dinners or impressing friends. Everyone always wants seconds in our house!

Why we love this recipe

If you’re looking for a recipe that says, “I know what I’m doing in the kitchen” but is actually simple to put together, two words: chicken paillard. This classic French recipe is elegantly simple and one of the top recipes we pull out to impress friends and family.

We first had the dish at a French restaurant near out house, and it was so absolutely flavor packed, we had to try our own spin on the recipe. Here’s our version, where tender cutlets are bathed in a tangy, savory sauce that will have you want to lick your plate clean! Serve with an arugula salad and it’s got a sophistication that works for guests but is the perfect easy dinner idea.

Featured reader comment

“My oh my the flavor here is so good! The chicken was juicy yet firm, I really like your method of butterflying before cooking in the pan. And then the sauce! I could drink this sauce out of a cup, ha! Incredible flavor and easy to make.” -Tanvee

What is chicken paillard?

Chicken paillard is a classic French dish starring a boneless, skinless chicken breast that has been pounded to a thin, even thickness. In fact, “paillard” means “scallop” in French, which refers to the chicken’s flattened shape—not a sauce. The pounding technique allows for quick cooking, resulting in a beautifully browned cutlet with tender, juicy interior. It’s not uncommon on French bistro menus or in New York City restaurants.

Ingredients in chicken paillard

Like any good French recipe, chicken paillard is all about quality of ingredients. Here’s what you’ll need to know to make this recipe shine:

Chicken breast: Buy organic chicken if at all possible. Look for boneless skinless chicken breasts, or cutlets if possible.
Butter: The French way of cooking chicken is in butter! We like salted butter to season the dish. If desired, you can substitute olive oil
Garlic: Fresh garlic is key for the flavor; do not use jarred garlic as it often has a bitter or acidic flavor.
Shallot: Shallots bring a subtle onion flavor. Substitute yellow onion in a pinch!
Apple cider vinegar: Just a hint of ACV adds a tang to the sauce.
Stone ground mustard: The star here is stone ground mustard, which adds a savory flavor and nice look to the sauce. Use Dijon mustard in a pinch.
White wine or chicken stock: For a sophisticated flair, cooking with white wine adds a vibrancy to the sauce. And, you can drink glasses from the bottle while you cook!).

How to butterfly chicken breast

The most important part of chicken paillard is the “paillard” part: forming the chicken into thin cutlets so they cook evenly. Traditionally chicken paillard is pounded so that it comes out tender. Here’s what to do to butterfly a chicken breast and pound it before cooking:

Step 1 Slice the chicken breast in half.

Step 1: Place your hand over the top of the chicken breast. Use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book.

Step 2: Unfold the chicken breast, then cut along the fold to separate the two halves (each half is a cutlet).

Step 3 Pound to an event thickness with a heavy pan or mallet.

Step 3: Cover the chicken with plastic wrap and lightly pound the chicken with a mallet or heavy pan to make it an even 1/4-inch thickness.

Ways to serve chicken paillard

Chicken paillard is often served with an arugula salad, since it adds a nice fresh counterpoint to the savory chicken. Here are some of our favorite simple ways to serve it:

Try salads like arugula salad, apple salad, classy frisee salad or refreshing endive salad with orange
Go for green vegetables like roasted asparagus, sauteed broccolini, or sauteed broccoli
Add potatoes like mashed potatoes, roasted potatoes or French potato salad

Storing leftovers

Leftover chicken paillard stores well: store leftovers refrigerated for up to 3 days. Reheat gently on the stovetop before serving.

More favorite chicken dinners

This chicken paillard recipe is another star in our favorite chicken dinner ideas lineup! A few more we recommend trying:

These easy chicken thighs are full of flavor and simple to whip up
Try fan favorite skillets like Tarragon Chicken, Tuscan Chicken and Chicken Piccata
Make simple Grilled Chicken, Pan Seared Chicken or Baked Chicken Breast
Go for Homemade Chicken Nuggets or a Chicken Caesar Wrap

Baked Chicken Thighs

Chicken Caesar Wrap

Tarragon Chicken

30 Easy Chicken Dinner Ideas

Dietary notes

This chicken paillard recipe is gluten-free. For dairy-free, use olive oil or vegan butter.

Frequently asked questions

How do I know when the chicken paillard is cooked?

The chicken is cooked when it reaches an internal temperature of 165°F. You can also check if it’s cooked through by making a small cut in the thickest part of the chicken and ensuring it’s no longer pink.

Can I change the sauce in this chicken paillard recipe?

Absolutely! A simple pan sauce with lemon, butter, and herbs is a classic pairing. You can also get creative with other sauces, such as a creamy mushroom sauce or a tomato-based sauce.

Can I make chicken paillard ahead of time?

It’s best to cook chicken paillard just before serving for optimal texture and flavor. However, you can pound the chicken breasts ahead of time and store them in the refrigerator until ready to cook. Leftovers store refrigerated up to 3 days.