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Hot Honey Chicken Skillet

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Betty Crocker Kitchens
Updated Nov 9, 2018
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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.

Hot Honey Chicken Skillet

  • Prep Time 20 min
  • Total 1 hr 5 min
  • Servings 4
  • Ingredients 11
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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

Instructions

  • Step 
    1
    Heat oven to 400°F.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

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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