Honey Garlic Chicken Easy 1 Pan Recipe
Honey garlic chicken is my go-to for a simple yet satisfying meal. Its 1-pan affair is in tune with busy schedules and those with a no-frills approach to cooking as it’s a fairly “set it and forget it” kind of recipe. Tender braised chicken which first gets seared to keep in all the moisture and develop a crispy skin, gets coated in a flavorful sauce reinforced by homemade stock that’s just been bubbling away all day. The finished product is a 1-pan chicken dish that has amazing depth and flavor done the proper way without the need of opening any pre-packaged boxes or tins.
To be quite frank, this is a dish that was born on the fly and it made so many bellies happy that it’s stayed in my repertoire ever since. Around the same time last year, I had surprise guests that were coming over and I had the most boring staples in the fridge, one of them being a whole chicken and homemade stock in the fridge. I’m always left with the more “boring” items since I can’t ever seem to make groceries last as I tear through them as if I were a voracious Tasmanian devil as soon as they get home. Needless to say, I go to the market often, which is a great thing for me because I enjoy it so much but I guess speaks volumes about my grocery shopping addiction. I knew that at least 2 of them disliked anything spicy so I knew my 1 pan kimchi braised chicken was out of the question but I knew that the chicken and stock could be the beginning of something great. If you aren’t in the habit of making your own chicken stock, you’re missing out one some amazing flavors!
I pretty much threw this and that into a pan while I leisurely visited with my guests and set it over low and slow and lo and behold, supper was created. I credit this success to some star ingredients, primarily my homemade chicken stock and to my solid, sturdy cast iron skillet that can withstand heat, time and weight. I’ve since tweaked and played around with it and today, bring you juicy succulent chicken braised in a sweet, sticky and savory sauce. And the sauce it creates? Heaven on potatoes, pasta, rice….
From personal experience I can assure you that with just a few staple ingredients, this dish is possible, even on a rushed weekday night. The entire meal comes together and on your plate in less than an hour with no need to marinate or soak the chicken separately. If you must, you can substitute with tinned chicken stock. If you don’t have the time to check in on this, you can also throw it all into a crock pot. It flavors itself as it absorbs the sauce that it cooks in with warm aromatics that will make your home smell like you’ve been slaving over the stove for hours but you know you didn’t. That can be our little secret.
- Chicken: 2 quarters and 2 breasts, skin on/bone-in, at room temperature
- 2 crushed garlic cloves
- Oil, kosher salt, freshly cracked black pepper
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 tb unsalted butter
- 1 tb unbleached flour
- 1 tb soy sauce
- 1 tb honey
- 1 c warm chicken stock
- Freshly chopped flat leaf parsley
- Rinse and pat each chicken piece dry. Carefully peel back the skin and stuff each piece with crushed garlic. 2 cloves should be distributed evenly.
- Oil, salt and pepper the chicken.
- In a skillet glazed with oil, lay each piece skin side down. Take care not to over crowd the pan and only flip once when it becomes golden brown.
- Brown the other side as well. The purpose is not to cook the chicken here but to develop a golden crust. Take each piece out and set it aside.
- In the chicken drippings, toss around the chopped garlic and onions. Salt and pepper. Take out and set aside.
- Melt the butter and slowly sprinkle in the flour. Mix well to prevent lumps. Cook out the raw flour taste for a couple minutes then tip in the soy and honey.
- Slowly pour in the chicken stock. Mix, mix, mix.
- When the sauce begins to thicken slightly, return everything back to the pan and transfer it to the oven set at 350. Braise for 30-45 minutes or until the internal temperature reads 170.
Your Squishy Monster ^.~