Easy One-Pan Honey Garlic Chicken Thighs Recipe with Roasted Broccoli for Perfect Weeknight Dinner

“Are you sure this is just chicken and broccoli?” my partner asked, raising an eyebrow as the sweet, garlicky aroma filled the kitchen. Honestly, I had thrown this together on a whim one hectic evening when I was too tired to do anything fancy but still wanted a meal that felt like a little reward. The beauty of this easy one-pan honey garlic chicken thighs recipe with roasted broccoli is that it looks way more impressive than it actually is.

I remember the first time I made it, I was skeptical—honey and garlic together? Would the broccoli get soggy? But as the pan sizzled, that sticky glaze caramelized beautifully on the chicken skin, and the broccoli edges crisped up just right. It turned into this real comforting, cozy dinner that wiped away the chaos of the day. Since then, I’ve made it so many times—sometimes more than three nights a week, if I’m honest—because it’s just that reliable, fuss-free meal that feels like a little win.

There’s something quietly satisfying about using just one pan. Fewer dishes, less cleanup, and the flavors mingle in this almost effortless way. I like pairing this with simple sides, but it’s also hearty enough to stand on its own. Plus, I love how the honey garlic chicken thighs come out tender and juicy, while the roasted broccoli has that perfect bite with a bit of char.

This recipe stuck with me because it’s the kind of meal that feels like a hug on a plate—sweet, savory, and just right. It’s not trying too hard, but it nails all the things you want on a busy weeknight. And honestly, who doesn’t need a recipe like that in their back pocket?

Why You’ll Love This Recipe

This easy one-pan honey garlic chicken thighs with roasted broccoli recipe has earned its place in my rotation for a bunch of reasons. Over countless dinners, it’s proven to be:

• Quick & Easy: Ready in about 35 minutes from start to finish, it’s perfect when time is tight but you still want a home-cooked meal.
• Simple Ingredients: No fancy or hard-to-find stuff needed—just pantry staples like honey, garlic, soy sauce, and fresh broccoli.
• Perfect for Weeknights: This dish feels special enough for guests but is straightforward enough for any hectic weekday dinner.
• Crowd-Pleaser: The sticky, sweet glaze combined with tender chicken and crispy broccoli always gets compliments, even from picky eaters.
• Unbelievably Delicious: That balance between the caramelized honey garlic sauce and the slight bitterness of roasted broccoli keeps you coming back for more.

What sets this honey garlic chicken thighs recipe apart is how the sauce thickens naturally in the pan, coating everything without needing any complicated steps or extra cleanup. I’ve tried versions with flour or cornstarch, but honestly, the slow simmer and careful timing do the trick just fine. Plus, using bone-in, skin-on chicken thighs gives you that crispy skin and juicy meat combo that boneless breasts just can’t compete with.

It’s one of those meals that makes you close your eyes after the first bite and just savor the moment—comfort food without the guilt. If you’re after something that pairs well with simple sides or want to impress your family without stress, you’ll find this recipe hits the spot every time.

What Ingredients You Will Need

This recipe uses straightforward, wholesome ingredients that come together effortlessly to create bold flavors without fuss. Many of these are pantry staples, making it super convenient for a quick dinner.

• Chicken Thighs: 6 bone-in, skin-on chicken thighs (about 2 pounds / 900g). The skin crisps up nicely, and the bone keeps the meat juicy.
• Broccoli: 1 large head of broccoli, cut into florets (about 4 cups / 300g). Fresh is best, but frozen works in a pinch.
• Honey: 3 tablespoons. I prefer local raw honey for its flavor and health benefits.
• Soy Sauce: 1/4 cup (60ml) low-sodium soy sauce to balance the honey’s sweetness with savory depth.
• Garlic: 4 cloves, minced. Fresh garlic is a must for that punchy flavor.
• Olive Oil: 2 tablespoons, preferably extra virgin for roasting and browning.
• Apple Cider Vinegar: 1 tablespoon, adds a subtle tang to cut through the sweetness.
• Ground Black Pepper: 1/2 teaspoon freshly cracked.
• Salt: To taste. I usually add about 1 teaspoon, adjusting as needed based on the soy sauce saltiness.
• Red Pepper Flakes: Optional, a pinch for a gentle heat kick.

Feel free to swap the broccoli with green beans or asparagus if you want a seasonal twist. For a gluten-free option, substitute tamari for soy sauce. If you want to lighten it up, swap honey with maple syrup or a sugar-free alternative. Personally, I like sticking to bone-in thighs for the flavor, but boneless skin-on thighs work well too if you’re short on time.

Equipment Needed

• Large Oven-Safe Skillet or Cast Iron Pan: This is key for the one-pan magic. I use a 12-inch cast iron skillet because it holds heat evenly and crisps the chicken skin beautifully. If you don’t have cast iron, a heavy stainless steel skillet with an oven-safe handle works fine.
• Measuring Spoons & Cups: For accuracy with the sauce ingredients.
• Sharp Knife & Cutting Board: To prep the broccoli and mince garlic efficiently.
• Tongs or Spatula: For turning the chicken thighs without piercing the skin.
• Oven Mitts: Safety first when moving the hot skillet in and out of the oven.

If you don’t have an oven-safe skillet, you can brown the chicken in a regular skillet and then transfer everything to a baking dish for roasting, but you’ll lose some of that one-pan convenience. Keep your cast iron seasoned and dry to avoid rust, and it’ll last you a lifetime for recipes like this and others, like the crispy prosciutto-wrapped asparagus I love making alongside.

Preparation Method

1. Preheat your oven: Set it to 425°F (220°C) and let it get hot while you prep. This high heat helps the chicken skin get super crispy and the broccoli to roast nicely.
2. Prep the broccoli: Cut the broccoli into bite-sized florets and set aside. Tossing them in a little olive oil and salt right before roasting will help them crisp up.
3. Make the honey garlic sauce: In a small bowl, whisk together honey, soy sauce, minced garlic, apple cider vinegar, black pepper, and red pepper flakes (if using). Set aside.
4. Pat chicken thighs dry: Use paper towels to get the skin as dry as possible. This step is crucial for crispy skin—moisture is the enemy here.
5. Heat olive oil in skillet: Place the skillet over medium-high heat and add olive oil. Once shimmering, carefully place the chicken thighs skin-side down. Sear for about 5-7 minutes without moving them, until the skin is golden brown and crisp.
6. Flip the chicken: Turn the thighs over and cook for another 3 minutes on the other side. This seals in the juices.
7. Add broccoli to the pan: Nestle the florets around the chicken, drizzle with a bit of olive oil, and sprinkle with salt.
8. Pour the sauce evenly: Drizzle the honey garlic mixture over the chicken and broccoli.
9. Transfer skillet to oven: Roast everything for 15-20 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the broccoli is tender and slightly charred.
10. Check and baste: Halfway through roasting, spoon some of the sauce over the chicken to keep it sticky and flavorful. Keep an eye so the garlic doesn’t burn.
11. Rest before serving: Let the chicken rest for 5 minutes after taking it out of the oven. This locks in the juices and makes slicing easier.

If you’re new to roasting broccoli, look for those slightly crispy, browned edges as your cue that it’s done right. The sauce should be thick and glossy, coating the chicken with that irresistible honey garlic glaze. If you find the sauce too thin, just simmer it on the stove briefly after removing the chicken to thicken it up.

Cooking Tips & Techniques

Here are some nuggets I’ve picked up from making this recipe over and over:

• Dry skin is the key: Seriously, patting the chicken skin dry before searing makes all the difference. Moisture leads to steaming, not crisping.
• Don’t overcrowd the pan: Give those chicken thighs space to brown properly. Crowding traps moisture, which can make the skin soggy.
• Use medium-high heat for searing: Too hot, and you risk burning the garlic later; too low, and you won’t get that golden crust.
• Watch the garlic: Minced garlic can burn quickly when exposed to high heat. Adding the sauce towards roasting stage helps avoid a bitter taste.
• Let the sauce thicken: If your sauce seems thin after roasting, don’t toss it! Transfer the pan sauce to a small saucepan and simmer gently until it reduces and coats the back of a spoon.
• Multitask smartly: While the chicken is in the oven, you can prep a simple side salad or whip up a dessert like those rose-shaped apple tarts to finish the meal on a sweet note.

One time, I left the chicken too long in the oven and the broccoli was burnt around the edges—lesson learned! Setting a timer and checking a few minutes early can save your dinner. Also, flipping the chicken only once during searing helps build that perfect crust.

Variations & Adaptations

This recipe is pretty flexible, which is great if you want to switch things up or cater to different tastes:

• Spicy Twist: Add more red pepper flakes or a dash of sriracha to the honey garlic sauce for a spicy-sweet combo that wakes up your taste buds.
• Low-Carb/Keto: Skip the honey and replace with a keto-friendly sweetener like monk fruit syrup. The sauce will still caramelize nicely with the soy sauce and garlic.
• Different Veggies: Swap broccoli for Brussels sprouts, green beans, or even cauliflower florets. Roasting time stays similar, just keep an eye on doneness.
• Gluten-Free: Use tamari or coconut aminos instead of soy sauce to avoid gluten.
• Personal Favorite: I’ve tried adding a splash of orange juice to the sauce for a citrusy twist that pairs beautifully with the honey garlic flavors.

If you want a slightly saucier dish, double the sauce ingredients and reserve half to drizzle over after roasting. For a crunchy topping, sprinkle toasted sesame seeds or chopped green onions just before serving.

Serving & Storage Suggestions

This honey garlic chicken shines served hot straight from the oven, but it also tastes great at room temperature for casual lunches or picnics. I like plating it with a side of fluffy rice or some garlic mashed potatoes to soak up all that glaze.

For a balanced meal, toss together a fresh salad or steamed grains. If you’re feeling fancy, a crisp white wine like sauvignon blanc pairs nicely with the sweet-savory flavors.

To store leftovers, transfer the chicken and broccoli to an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet or oven at 350°F (175°C) to keep the skin from getting rubbery—microwaving tends to make it soggy.

The flavors actually deepen after a day, so leftovers can be even better. I sometimes use the cooled chicken chopped into salads or wraps for a quick lunch the next day.

Nutritional Information & Benefits

Each serving of this easy one-pan honey garlic chicken thighs with roasted broccoli offers roughly:

Nutrient	Amount (per serving)
Calories	400-450 kcal
Protein	35g
Fat	25g (mostly from chicken skin and olive oil)
Carbohydrates	12g (from honey and broccoli)
Fiber	4g

Broccoli is packed with vitamins C and K, fiber, and antioxidants, which support immune health and digestion. Chicken thighs provide rich protein and iron, essential for muscle repair and energy. Using olive oil and garlic adds heart-healthy benefits, while the honey gives a natural source of sweetness without refined sugars.

This recipe fits well into a balanced diet and can be adapted for gluten-free or low-carb needs. Just watch out for soy allergies or honey restrictions if you’re cooking for others.

Conclusion

This easy one-pan honey garlic chicken thighs with roasted broccoli recipe is one of those dependable meals that feels like a little celebration on a busy weeknight. It’s got the perfect mix of sweet, savory, and garlicky flavors, with juicy chicken and crisp-tender broccoli all cooked in just one pan.

Feel free to tweak the spice level, swap in your favorite veggies, or double the sauce if you like things saucier. I love how it comes together quickly but tastes like you really cared. It’s a recipe I keep coming back to, especially when I want dinner that’s comforting but not complicated.

If you try it, I’d love to hear how you make it your own—drop a comment below or share your favorite twist. Here’s to simple, satisfying meals that save time and taste fantastic!

Frequently Asked Questions

Can I use boneless chicken thighs instead of bone-in?

Yes, boneless skin-on thighs work well and reduce cooking time slightly, but bone-in offers more flavor and juiciness.

How do I prevent the garlic from burning?

Add minced garlic with the sauce rather than during initial searing, and keep an eye on the pan when roasting to avoid bitterness.

Can I make this recipe in an air fryer?

You can cook the chicken thighs separately in an air fryer, then toss the broccoli in the oven or air fryer to roast. The one-pan convenience won’t be the same, though.

Is this recipe suitable for meal prep?

Absolutely! It stores well in the fridge and reheats nicely. Just reheat gently to keep the chicken skin from getting rubbery.

What can I serve with honey garlic chicken thighs?

Rice, mashed potatoes, quinoa, or a fresh salad all pair beautifully. For something different, try it alongside creamy asparagus risotto for a richer meal.

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