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Hot Honey Chicken Skillet

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  • Prep 20 min
  • Total 1 hr 5 min
  • Servings 4
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This skillet dinner is about to become your new weeknight favorite. Pan-seared chicken thighs are glazed with a mixture of honey, Sriracha and garlic and placed on top of a bed of carrots and potatoes, then roasted until everything is tender and flavorful.
By Betty Crocker Kitchens
Updated Nov 9, 2018
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Ingredients

  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground red pepper (cayenne)
  • 4 bone-in skin-on chicken thighs (about 1 1/2 lb total)
  • 2 teaspoons olive oil
  • 8 baby Yukon Gold potatoes, halved (about 3/4 lb)
  • 3 medium carrots, peeled and cut into 1/2-inch slices (1 1/2 cups)
  • 3 tablespoons honey
  • 4 teaspoons Sriracha sauce
  • 2 cloves garlic, finely chopped

Steps

  • 1
    Heat oven to 400°F.
  • 2
    In small bowl, mix 1/2 teaspoon of the salt, the garlic powder, 1/4 teaspoon of the pepper and the ground red pepper. Season chicken with salt mixture.
  • 3
    In 12-inch ovenproof skillet, heat oil over medium heat. Add chicken, skin-side down, and cook 7 to 8 minutes or until golden brown and crispy. Remove skillet from heat, and remove chicken from skillet; drain fat. Add potatoes, carrots, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to skillet; stir to coat.
  • 4
    In small bowl, mix honey and Sriracha. Set aside 2 tablespoons mixture. Add garlic to remaining honey mixture. Place chicken on top of vegetables, and brush tops with honey-garlic mixture.
  • 5
    Place skillet in oven; roast 20 to 25 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken; cover and keep warm. Stir vegetables. Place skillet back in oven 10 to 15 minutes or until vegetables are tender and potatoes are lightly browned. Brush reserved 2 tablespoons honey-Sriracha mixture on chicken, and serve.

Tips from the Betty Crocker Kitchens

  • tip 1
    When measuring honey, spraying a little cooking spray in the measuring cup or spoon will help the honey slide out easily.
  • tip 2
    Baby red potatoes can be substituted for the Yukon Gold potatoes in this recipe.

Nutrition

350 Calories, 12g Total Fat, 27g Protein, 34g Total Carbohydrate, 17g Sugars

Nutrition Facts

Serving Size: 1 Thigh and About 3/4 Cup Vegetables
Calories
350
Calories from Fat
100
Total Fat
12g
18%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
120mg
40%
Sodium
860mg
36%
Potassium
770mg
22%
Total Carbohydrate
34g
11%
Dietary Fiber
3g
13%
Sugars
17g
Protein
27g
% Daily Value*:
Vitamin A
160%
160%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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