Honey Glazed Chicken
A simple, sticky honey-glazed chicken that's seared on the stovetop and finished in the oven.
Equipment
- Cast-Iron Skillet
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Tongs or spatula
- Meat Thermometer
Ingredients
- 1/3 cup all-purpose flour
- 1/8 teaspoon kosher salt plus freshly ground black pepper to taste
- 4 boneless skinless chicken breasts or thighs
- 1/4 cup vegetable oil
- 1/2 cup honey
- 1/4 cup orange juice
- 1/4 cup rice vinegar
- 1/4 cup low-sodium soy sauce
- 1 tablespoon cornstarch
- 2 teaspoons sesame oil
- 3 cloves garlic minced
- 1 (1-inch piece) fresh ginger minced
- 1/2 teaspoon crushed red pepper flakes optional
- chopped green onion for garnish (optional)
- sesame seeds for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a shallow bowl, whisk together the all-purpose flour, kosher salt, and freshly ground black pepper.
- Pat the chicken dry and dredge each piece in the flour mixture, shaking off excess.
- In a separate bowl, whisk the honey, orange juice, rice vinegar, soy sauce, cornstarch, sesame oil, minced garlic, minced ginger, and crushed red pepper flakes (if using) until smooth. Set aside.
- Heat the vegetable oil in a large oven-safe skillet over medium heat until shimmering.
- Add the chicken to the hot skillet and sear until golden brown on both sides, 3–4 minutes per side; work in batches if needed to avoid overcrowding.
- Pour the prepared honey sauce over the seared chicken, turning the pieces to coat them evenly in the sauce.
- Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the chicken reaches 165°F (74°C) and is cooked through.
- Remove from the oven, spoon any sauce over the chicken, and sprinkle with chopped green onion and sesame seeds before serving.
Notes
- Nutritional information does not include optional toppings.
- Use a meat thermometer to ensure chicken reaches 165°F.