Honey Garlic Chicken

Sear and refrigerate the chicken up to 1 day ahead, covered. Make the sauce fresh on the day of serving and simmer the chicken in it for 4–5 minutes to warm through and allow the flavors to meld.

Yes—boneless skinless thighs work beautifully and stay juicier. They'll take 2–3 minutes longer per side to sear and may need an extra 2 minutes simmering in the sauce to reach 165°F.

Crowding the pan or moving the chicken too early during searing, which prevents browning and causes steam instead of a crust. Use a large skillet and give each breast plenty of space; sear without moving for the first 3 minutes.

Sear the chicken in a skillet first as directed, then transfer to a slow cooker with all sauce ingredients (skip the cornstarch slurry). Cook on low for 3–4 hours; whisk in the slurry 15 minutes before serving to thicken.

Steamed jasmine or basmati rice, or egg noodles, are perfect for soaking up the glaze. Add a simple green vegetable like steamed green beans or stir-fried broccoli for balance.

Refrigerate chicken and sauce together in an airtight container up to 3 days. Reheat gently in a 325°F oven for 10–12 minutes covered with foil, or in a skillet over low heat, stirring gently to prevent the chicken from drying out.