One Pan Chicken Thighs
A simple and satisfying one-pan meal featuring juicy chicken thighs and fresh vegetables, coated in a sweet-savory glaze.
Ingredients
Seasoning for Chicken
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 2 teaspoons paprika
Sauce Ingredients
- 3 tablespoons minced garlic
- 1 teaspoon red pepper flakes
- ½ cup honey
- ¼ cup soy sauce
Main Ingredients
- 2 pounds boneless, skinless chicken thighs You can also use breasts.
- 12 ounces broccoli florets Cut into bite-sized pieces.
- 8 ounces carrot chips
- 1 each red bell pepper Cut into small strips.
Instructions
Preparation
- Season the chicken thighs with garlic salt, black pepper, and paprika, making sure each piece is evenly coated.
Cooking
- In a large oven-safe skillet, sauté minced garlic and red pepper flakes to release their aromas.
- Add honey and soy sauce to the skillet, stirring until well mixed to create a sticky glaze.
- Add the seasoned chicken thighs to the skillet, searing them for a few minutes on each side until golden brown.
- Add broccoli, carrot chips, and red bell pepper strips around the chicken in the skillet.
- Transfer the skillet to a preheated oven and cook until chicken is cooked through and vegetables are tender.
- Gently stir the mixture after removing from the oven and let it rest before serving.
Notes
Serve with rice or quinoa for a complete meal. Leftovers can be stored in an airtight container and will taste even better the next day.