Pan-Seared Chicken Thighs with Honey-Garlic Glaze and Sesame Spinach

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Juicy pan-seared chicken thighs glazed with a sweet honey-garlic sauce served atop sautéed sesame spinach, creating a harmonious balance of savory and sweet flavors. This Asian-inspired chicken recipe, ready in about 35 minutes, pairs boneless skin-on chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (about 1.5 lbs) boneless skin-on chicken thighs
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp fresh ginger, grated
• 6 cups baby spinach leaves
• 1 tbsp toasted sesame oil
• 1 tbsp sesame seeds
• 1/4 tsp (optional) red pepper flakes

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Instructions

1. Step 1: Pat dry 4 boneless skin-on chicken thighs and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Step 2: Place the chicken thighs skin-side down in the skillet and sear for 6-7 minutes without moving, until skin is golden brown and crisp. Flip and cook the other side for 5 minutes until cooked through and internal temperature reaches 165°F.
3. Step 3: Remove chicken from skillet and set aside on a plate, covering loosely with foil to keep warm.
4. Step 4: Reduce heat to medium-low and add 4 minced garlic cloves, 3 tbsp honey, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp grated fresh ginger to the skillet. Stir and cook for 2-3 minutes until the sauce thickens slightly and becomes glossy.
5. Step 5: Return the chicken thighs to the skillet, spooning the honey-garlic glaze over them. Cook for 1-2 minutes, turning chicken to coat evenly and warm through.
6. Step 6: While glazing chicken, heat a separate large pan over medium heat. Add 1 tbsp toasted sesame oil and swirl to coat.
7. Step 7: Add 6 cups baby spinach leaves and sauté for 2-3 minutes until wilted but still vibrant green. Stir in 1 tbsp sesame seeds and 1/4 tsp red pepper flakes, cooking for another 30 seconds.
8. Step 8: Plate the sautéed spinach and top with the glazed chicken thighs, spooning extra glaze from the pan over the top before serving.