One-Pan Honey Garlic Chicken Thighs and Mushrooms — Sear-to-Roast Technique

How to Make One-Pan Honey Garlic Chicken Thighs and Mushrooms — Sear-to-Roast Technique

1. 1

   Step 1: Prep and season

   Preheat the oven to 425°F (218°C) and arrange an oven-safe skillet nearby. Pat the chicken thighs very dry with paper towels and season both sides generously with the salt and pepper mixture; drying the skin is key to a deep sear.

   For this step

   • 4 piecesBone-in, skin-on chicken thighs
   • 1 1/2 tsp (1 tsp salt + 1/2 tsp pepper)Kosher salt and freshly ground black pepper (combined)
   
2. 2

   Step 2: Sear skin-side down

   Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear without moving for 8–10 minutes, until the skin is deeply golden and releases easily from the pan; reduce heat if the pan smokes excessively.

   For this step

   • 1 tbspExtra-virgin olive oil
   
3. 3

   Step 3: Sauté mushrooms and garlic

   Flip the thighs and move them to one side of the skillet. Add the butter, mushrooms and sliced garlic to the empty side and cook for 3–4 minutes, stirring occasionally, until mushrooms begin to brown and garlic is fragrant. Push the mushrooms and garlic under and around the thighs to pick up fond from the sear.

   For this step

   • 8 ozCremini (baby bella) mushrooms, halved or quartered
   • 3 clovesGarlic cloves, thinly sliced
   • 2 tbspUnsalted butter
   
4. 4

   Step 4: Make the honey-garlic glaze

   Pour the chicken broth into the pan to deglaze, scraping up browned bits, then stir in the soy sauce and honey. Simmer gently for 2–3 minutes until the glaze slightly thickens and coats the mushrooms and the underside of the chicken.

   For this step

   • 2 tbspLow-sodium soy sauce
   • 3 tbspHoney
   • 1/3 cupLow-sodium chicken broth
   
5. 5

   Step 5: Roast to finish

   Spoon some glaze over each thigh, sprinkle the thyme leaves over the pan, then transfer the skillet to the hot oven. Roast for 12–15 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).

   For this step

   • 1 tbspFresh thyme leaves (optional)
   
6. 6

   Step 6: Rest and serve

   Remove the skillet from the oven and let the chicken rest 5 minutes so juices redistribute and the glaze thickens. Spoon additional pan sauce over the thighs and mushrooms before serving for a sticky, caramelized finish.

1. Preheat the oven to 425°F (218°C) and arrange an oven-safe skillet nearby. Pat the chicken thighs very dry with paper towels and season both sides generously with the salt and pepper mixture; drying the skin is key to a deep sear.
2. Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear without moving for 8–10 minutes, until the skin is deeply golden and releases easily from the pan; reduce heat if the pan smokes excessively.
3. Flip the thighs and move them to one side of the skillet. Add the butter, mushrooms and sliced garlic to the empty side and cook for 3–4 minutes, stirring occasionally, until mushrooms begin to brown and garlic is fragrant. Push the mushrooms and garlic under and around the thighs to pick up fond from the sear.
4. Pour the chicken broth into the pan to deglaze, scraping up browned bits, then stir in the soy sauce and honey. Simmer gently for 2–3 minutes until the glaze slightly thickens and coats the mushrooms and the underside of the chicken.
5. Spoon some glaze over each thigh, sprinkle the thyme leaves over the pan, then transfer the skillet to the hot oven. Roast for 12–15 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
6. Remove the skillet from the oven and let the chicken rest 5 minutes so juices redistribute and the glaze thickens. Spoon additional pan sauce over the thighs and mushrooms before serving for a sticky, caramelized finish.