Description

This one-pan honey garlic chicken dinner is a true weeknight hero. It’s the kind of meal that delivers big on flavor without demanding hours in the kitchen, making it perfect for busy families or anyone looking for a delicious, no-fuss dinner solution. You’ll love how quickly it comes together and how easy the cleanup is, thanks to cooking everything in a single pan. Get ready for tender chicken coated in a sticky, savory-sweet honey garlic sauce that’s universally appealing. This recipe proves that quick meals don’t have to sacrifice taste, offering a satisfying and wholesome option that will quickly become a regular in your dinner rotation.

Ingredients

Scale

1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces

1 tablespoon olive oil

1/2 cup honey

1/4 cup soy sauce (low sodium preferred)

3 cloves garlic, minced

1 tablespoon apple cider vinegar

1 teaspoon fresh ginger, grated (optional)

1/2 teaspoon red pepper flakes (optional, for a touch of heat)

1/4 cup chicken broth

1 tablespoon cornstarch

2 cups broccoli florets

1 red bell pepper, thinly sliced

Salt and freshly ground black pepper to taste

Fresh parsley or green onions, chopped, for garnish

Instructions

1. Prepare the chicken and vegetables: Pat the chicken pieces dry with paper towels. This helps them brown better. In a large bowl, toss the chicken with olive oil, salt, and pepper. Set aside. Wash and chop your broccoli into bite-sized florets and slice your red bell pepper thinly.

2. Whisk together the sauce ingredients: In a medium bowl, whisk together the honey, soy sauce, minced garlic, apple cider vinegar, grated ginger (if using), and red pepper flakes (if using). In a separate small bowl, combine the chicken broth and cornstarch, stirring until the cornstarch is fully dissolved. This is your cornstarch slurry.

3. Sear the chicken: Heat a large, oven-safe skillet (cast iron or stainless steel works best) over medium-high heat. Add the seasoned chicken pieces in a single layer, making sure not to overcrowd the pan. Cook for 3-4 minutes per side, until lightly browned. The chicken doesn’t need to be cooked through at this stage. Remove the chicken from the pan and set it aside.

4. Saute the vegetables: Add the broccoli florets and sliced red bell pepper to the same skillet. Saute for 3-5 minutes, stirring occasionally, until they start to become tender-crisp. You want them to retain a little bite.

5. Combine and simmer the sauce: Pour the honey garlic sauce mixture into the skillet with the vegetables. Bring to a gentle simmer. Once simmering, slowly pour in the cornstarch slurry, stirring constantly. Continue to stir and cook for 1-2 minutes, until the sauce thickens to your desired consistency. It should coat the back of a spoon.

6. Return chicken to the pan and finish cooking: Add the seared chicken pieces back into the skillet, tossing them gently to coat evenly with the thickened sauce and vegetables. Continue to cook for another 5-7 minutes, or until the chicken is fully cooked through and the sauce is bubbling and glossy. The internal temperature of the chicken should reach 165 F (74 C).

7. Garnish and serve: Remove the skillet from the heat. Garnish generously with fresh chopped parsley or green onions. Serve immediately with your favorite side dishes.

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Category: main dish
Method: pan-fried
Cuisine: asian-inspired

Nutrition

Serving Size: 1 serving

Keywords: chicken, honey garlic, one-pan, weeknight, easy, dinner, quick, savory-sweet, broccoli, bell pepper