# One-Pan Honey Garlic Chicken Thighs and Mushrooms — Sear-to-Roast Technique > Crispy-skinned chicken thighs glazed with a honey-garlic soy sauce, roasted together with savory mushrooms for a deeply caramelized, one-pan meal. The sear-to-roast technique locks in flavor and texture—get a sticky, golden glaze and tender mushrooms without extra pans or fuss. Canonical URL: https://www.topshelf.recipes/recipes/one-pan-honey-garlic-chicken-thighs-mushrooms-sear-to-roast ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 21, 2026 Last Updated: September 28, 2026 ## About This Recipe This skillet recipe is built around a simple idea: a long, patient sear followed by a short roast gives you chicken with skin so crisp it snaps, while the meat stays succulent beneath. The honey-garlic glaze is glossy but restrained—soy and chicken broth temper the sweetness so the sauce becomes savory, sticky, and caramelized rather than cloying. Cooking the mushrooms in the same pan lets them soak up browned bits and the sauce, so they finish tender and intensely savory instead of watery. It’s the kind of dish that works for both busy weeknights and an easy dinner party—no juggling pans, just a single oven-safe skillet that goes from stovetop to oven. Because the recipe uses bone-in, skin-on thighs and low-sodium components, you get deep roast flavor without an over-salted finish; the final rest lets the glaze tighten into that restaurant-quality cling. If you like a little herb brightness, fresh thyme is a light lift, but the contrast of sweet honey, sharp garlic, and earthy mushrooms is the real star here. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 35 minutes - Total Time: 50 minutes - Servings: 2 - Difficulty: Medium - Category: Stovetop ## Ingredients ### Prep and season - 4 pieces Bone-in, skin-on chicken thighs - 1 1/2 tsp (1 tsp salt + 1/2 tsp pepper) Kosher salt and freshly ground black pepper (combined) ### Sear skin-side down - 1 tbsp Extra-virgin olive oil ### Sauté mushrooms and garlic - 8 oz Cremini (baby bella) mushrooms, halved or quartered - 3 cloves Garlic cloves, thinly sliced - 2 tbsp Unsalted butter ### Make the honey-garlic glaze - 2 tbsp Low-sodium soy sauce - 3 tbsp Honey - 1/3 cup Low-sodium chicken broth ### Roast to finish - 1 tbsp Fresh thyme leaves (optional) ## Instructions ### 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. ### 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. ### 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. ### 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. ### 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). ### 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. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 860 kcal - Protein: 46.3 g - Carbohydrates: 33 g - Fat: 61.6 g - Saturated Fat: 20.1 g - Fiber: 1.3 g - Sugar: 28.1 g - Added Sugars: 25.9 g - Cholesterol: 242.7 mg - Sodium: 1807.8 mg - Potassium: 1127 mg - Calcium: 73.2 mg - Iron: 3.9 mg - Vitamin D: 0.6 mcg ## Tips ### Pat chicken bone-dry Moisture is the enemy of a good sear—use paper towels to make the skin as dry as possible so it crisps instead of steams. ### Mind the oil temperature Heat the skillet until the oil is shimmering but not smoking; too cool and the skin sticks, too hot and the honey later will scorch. ### Don’t crowd the pan Leave space between thighs and mushrooms so air circulates for browning; tighten the layout only when you move items under the chicken to pick up fond. ### Add honey late Stir the honey into the deglazing liquid rather than putting it on raw skin to prevent burning and to let it concentrate into a glossy glaze. ### Use an instant-read thermometer Check the thickest part of the thigh for 165°F (74°C); because of carryover heat, you can remove at 162°F if you prefer slightly juicier meat. ## Variations and Substitutions ### Boneless thighs shortcut Use boneless, skin-on thighs to shave off searing and roasting time—sear 5–6 minutes skin-side down and roast 8–10 minutes, checking temperature closely. ### Maple-tamari swap For a gluten-free twist and deeper autumn flavor, replace soy sauce with tamari and honey with pure maple syrup; reduce oven time slightly to avoid over-browning. ### Spicy honey-garlic Stir 1–2 teaspoons of Sriracha or gochujang into the glaze for heat and umami, and finish with a squeeze of lime to balance the spice. ### Vegetarian mushroom roast Replace chicken with 1–1.5 lb thick-cut tofu steaks or halved portobellos; sear until golden and roast 8–12 minutes, using vegetable broth instead of chicken. ## Notes ### Storage and Make-Ahead Store leftovers in an airtight container in the refrigerator for up to 3–4 days; the glaze will thicken as it cools. Reheat gently in a 325°F oven uncovered for 10–15 minutes or in a skillet over medium-low heat with a splash of broth to loosen the sauce, reheating until the internal temperature reaches 165°F. You can freeze cooked portions in a freezer-safe container for up to 2 months, but note mushrooms may soften further on thawing. ### Serving Suggestions This chicken is perfect over buttery mashed potatoes, creamy polenta, or a bed of steamed jasmine rice to soak up the glaze; roasted or sautéed greens (like broccolini or spinach) add a bitter counterpoint. For drinks, choose a medium-bodied white such as unoaked Chardonnay or a slightly off-dry Riesling, or a light red like Pinot Noir; a malty amber ale also pairs nicely. Plate by spooning extra pan sauce over the thighs and scatter fresh thyme leaves for fragrance and color. ## Frequently Asked Questions ### Can I use boneless, skinless chicken thighs? Yes, but you’ll lose the crisp skin and some flavor from the bones; reduce sear and roast times and finish with an extra minute under the broiler if you want more color. ### Why did my honey glaze burn or taste bitter? Honey can scorch quickly at high heat; avoid adding it directly to a smoking pan and simmer it briefly with the deglazing liquid so it integrates and thickens gently rather than caramelizing on its own. ### My mushrooms released too much water—how do I prevent that? Use higher heat and don't stir constantly—give mushrooms space to brown and evaporate moisture, and add them to the empty side of the pan after the thighs have crisped so they sear instead of steam. ### Can I make this ahead for entertaining? Yes—sear the thighs and cook the mushrooms through, then cool and refrigerate separately; reheat in a hot oven and finish with a fresh quick glaze to restore shine and stickiness. ### How do I thicken the pan sauce if it’s too thin? Simmer it a few extra minutes on the stovetop to reduce, or whisk a small slurry of 1 teaspoon cornstarch with 1 tablespoon cold water and stir in while simmering until glossy. ## Related Recipes and Guides - [One-Pot Beef Bolognese](https://www.topshelf.recipes/recipes/one-pot-beef-bolognese) - [Stovetop Dutch-Oven Herb-Crusted Beef Roast with Pan Gravy](https://www.topshelf.recipes/recipes/stovetop-dutch-oven-herb-crusted-beef-roast-pan-gravy) - [Dubai Tacos](https://www.topshelf.recipes/recipes/dubai-tacos-stovetop-shawarma-style) - [Italian-Style Pot Roast with Tomatoes Olives and Fresh Herbs](https://www.topshelf.recipes/recipes/italian-style-pot-roast-tomatoes-olives-herbs-stovetop) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Hainanese Chicken Rice](https://www.topshelf.recipes/recipes/hainanese-chicken-rice-stovetop) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)