Honey Garlic Chicken One Pan (30 Minute) | CookOS

Honey Garlic Chicken (Easy 30 Minute One Pan Recipe)

Name: Honey Garlic Chicken One Pan (30 Minute)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 servings
Cuisine: asian inspired
Ingredients: 1 1/2 lbs boneless skinless chicken thighs; Sea salt and black pepper; 2 tablespoons olive oil (avocado oil or ); 1/3 cup honey; 3 tablespoons coconut aminos (or soy sauce, if not paleo); 1 tablespoon tomato paste; 1 tablespoon rice vinegar (or apple cider vinegar); 1 teaspoon sesame oil; 1/2 teaspoon ginger (grated or minced ); 5 cloves garlic (minced); 1 teaspoon arrowroot or tapioca flour; 1 tablespoon water; Sesame seeds; Sliced green onions

Honey garlic chicken is a sticky, sweet-and-savory one-pan dinner that cooks in 30 minutes using chicken thighs, garlic, and a simple honey-coconut aminos glaze. It's naturally gluten-free and paleo-friendly.

🌍Asian inspired 🌍Paleo 🥗Paleo 🥗Gluten-Free 🏷️Honey garlic Honey garlic chicken

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Honey Garlic Chicken (Easy 30 Minute One Pan Recipe)

Total

25 min

Servings

Difficulty

Medium

Est. Cost

$26–$43

Recipe Source

View original recipe

From Paleorunningmomma · by Michele

Ingredients

1 1/2 lbs boneless skinless chicken thighs
Sea salt and black pepper
2 tablespoons olive oil (avocado oil or )
1/3 cup honey
3 tablespoons coconut aminos (or soy sauce, if not paleo)
1 tablespoon tomato paste
1 tablespoon rice vinegar (or apple cider vinegar)
1 teaspoon sesame oil
1/2 teaspoon ginger (grated or minced )
5 cloves garlic (minced)
1 teaspoon arrowroot or tapioca flour
1 tablespoon water
Sesame seeds
Sliced green onions

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Instructions

1
Pat the chicken dry and season with salt and pepper. Heat oil in a large skillet over medium-high heat. Sear the chicken 4–5 minutes per side, until golden. Remove to a plate and set aside.
2
While the chicken cooks, in a small bowl whisk together the honey, aminos, tomato paste, vinegar and sesame oil.
3
Lower the heat to med-low and add the garlic and ginger. Sauté 30 seconds, then stir in the honey mixture and whisk well, until smooth.
4
Let the sauce simmer for 2 minutes, stirring occasionally. While it simmers, whisk together the arrowroot or tapioca with the water, then add 3/4 of it to the sauce and stir. Simmer for 30–60 seconds until glossy and thickened, only adding the remaining slurry if you want the sauce thicker.
5
Return the chicken to skillet, and cook 2-3 minutes, spooning the sauce over the chicken continuously. Remove from heat, and garnish with sliced green onions and sesame seeds, if desired. I love serving this chicken with sautéed broccoli, green beans (our favorite!) or asparagus, over cauliflower rice or white rice. Enjoy!

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Tips & Notes

Pro tips

Don't skip browning the chicken thighs first—it builds flavor and helps the skin crisp before the sauce is added.
Mince the garlic finely and add it after browning to prevent burning; burnt garlic turns bitter and overpowers the dish.
Watch the sauce in the final minutes; it should reduce and thicken into a glaze that coats the chicken. If it's too thin, simmer uncovered longer; if too thick, add a splash of water.
Let the cooked chicken rest in the pan for 2–3 minutes after removing from heat so it absorbs more of the glaze.

Substitutions

Coconut aminos → soy sauce or tamari (same amount; tamari is gluten-free)
Honey → maple syrup or coconut sugar dissolved in a little water (use equal volume)
Rice vinegar → apple cider vinegar or white vinegar (same amount)
Olive oil → avocado oil or ghee (neutral flavor, high smoke point)

Storage & make-ahead

Store cooled chicken and sauce in an airtight container for up to 4 days; reheat gently on the stovetop over medium heat, adding water if the sauce has thickened too much.

Common Questions

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts cook faster and dry out more easily. Reduce cooking time by 5–10 minutes and watch for doneness to avoid overcooking.

What's the best substitute for coconut aminos?

Soy sauce works well and adds similar saltiness and umami; use the same amount. Tamari is another gluten-free option.

How do I know when the chicken is done?

Internal temperature should reach 165°F (74°C) at the thickest part. The sauce should also thicken and caramelize on the surface.

Can I make this ahead or meal prep it?

Yes, store cooled chicken and sauce together in an airtight container for up to 4 days. Reheat gently on the stovetop over medium heat with a splash of water if needed.