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This One-Pan Honey Garlic Chicken Thighs and Squash recipe is the bee's knees! The chicken thighs are cooked in an incredibly delicious honey garlic sauce glaze and is easy to make. Bonus: this entire recipe is cooked using only one pan, making cleanup a breeze! #chickenthighs #honeygarlic #onepan #dinner #chicken | https://withpeanutbutterontop.com
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One-Pan Honey Garlic Chicken Thighs and Squash

This One-Pan Honey Garlic Chicken Thighs and Squash recipe is the bee's knees! The chicken thighs are cooked in an incredibly delicious honey garlic sauce glaze and is so easy to make. Bonus: this entire recipe is cooked using only one pan, making cleanup a breeze!
Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 385kcal
Author Samantha Buckner

Ingredients

Honey Garlic Sauce:

  • 4 chicken thighs bone in or out, with or without skin
  • 2 tbsp low-sodium soy sauce
  • 1 tsp minced garlic
  • 2 tbsp ketchup
  • 1/4 cup honey
  • 1/2 tsp garlic powder
  • 1/4 tsp ground ginger

Vegetables:

  • 2 medium yellow squash cut lengthwise and then in slices
  • 2 medium zucchini cut lengthwise and then in slices
  • 1/4 tsp garlic powder
  • 1/8 tsp salt or to taste
  • 1/8 tsp black pepper or to taste
  • 1 tbsp butter or coconut oil

Optional Garnishment:

  • Dried chives
  • Sesame seeds

Instructions

  • Season chicken with garlic powder, salt, and pepper. All to taste.
  • Place a large, non-stick skillet over medium-high heat. Once heated, place the thighs (skin side down) into the pan and allow to sear on each side for 3-4 minutes.
  • While the chicken is searing, prepare the sauce by combining remaining ingredients into a mixing bowl.
  • After the chicken has been seared on both sides, remove from pan and place into the bowl with sauce. Reduce the heat to medium. Drain excess oil from pan and wipe clean. Place back onto the stove.
  • Add 1 tablespoon of butter (or oil) to the pan. Once melted, add the sliced squash. Season with the garlic powder, salt and pepper. Cover and allow to cook for 2-3 minutes. You don't want to overcook the squash at this point. It should still be relatively tender.
  • Using tongs, toss the chicken in the sauce to thoroughly coat.
  • Push the squash to one side of the skillet. Add the thighs back to the pan skin-side down. Cover and allow to cook for 2-3 minutes.
  • Flip the thighs, pour any extra sauce over the chicken, and give the squash a good stirring.
  • Cover and allow the chicken to cook until it has completely cooked through. The sauce will thicken a bit.
  • Garnish with dried chives and sesame seeds.

Notes

  • If there is extra sauce - enjoy it with the veggies. It is so yummy!
  • If you're not a fan of squash - substitute with asparagus or broccoli.
  • If you use chicken breasts instead, I would recommend using thinly-sliced chicken breast. Sear on each side for 1-2 minutes, remove from heat and coat with sauce. Add back to pan with sauce toward the end, when the squash is just close to being fork-tender.
  • Baking option: Preheat oven to 400 degrees F. Sear each side of the chicken as you would on the stovetop (as described above). After searing, toss with the sauce in a mixing bowl and place into the oven to bake for approximately 15-20 minutes. Time will be dependent on the size of your thighs. Check at 15 minutes. Internal temperature should reach 165 degrees F. 

Nutrition

Serving: 1serving | Calories: 385kcal | Carbohydrates: 27g | Protein: 21g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 118mg | Sodium: 539mg | Potassium: 796mg | Fiber: 2g | Sugar: 24g | Vitamin A: 615IU | Vitamin C: 34.6mg | Calcium: 39mg | Iron: 1.7mg