Dump and Go Creamy Honey Garlic Chicken – Easy, Comforting, and Weeknight-Friendly

This creamy honey garlic chicken is the kind of dinner you can throw together when you’re short on time but still want something cozy and satisfying. The sauce is silky, sweet, garlicky, and just rich enough to feel special. Everything cooks in one pan with minimal effort—no searing or babysitting.

Serve it over rice, mashed potatoes, or pasta, and you’ve got a hearty meal with crowd-pleasing flavors. If you love fast, fuss-free dinners, this will earn a spot in your regular rotation.

Dump and Go Creamy Honey Garlic Chicken - Easy, Comforting, and Weeknight-Friendly

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings 6 servings

Ingredients

  

• 1.5–2 pounds boneless, skinless chicken (breasts or thighs)
• 4–5 cloves garlic, minced (or 1 tablespoon garlic paste)
• 1/3 cup honey (adjust to taste)
• 1/3 cup low-sodium chicken broth
• 1 tablespoon soy sauce (low-sodium preferred)
• 1 tablespoon Dijon mustard (optional but recommended)
• 1 teaspoon apple cider vinegar or lemon juice
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon black pepper
• 1/2 teaspoon kosher salt (plus more to taste)
• 3/4 cup heavy cream (or 1/2 cup cream + 1/4 cup milk)
• 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry, as needed)
• 2 tablespoons unsalted butter (optional, for richness)
• Fresh parsley, chopped, for garnish
• Cooked rice, mashed potatoes, or pasta, for serving

Instructions

 

• Prep the chicken. Pat the chicken dry with paper towels and place it in a wide skillet or baking dish. Keep pieces in a single layer so they cook evenly.
• Whisk the sauce base. In a bowl, combine honey, chicken broth, soy sauce, Dijon, vinegar, onion powder, paprika, pepper, and salt. Add the minced garlic and stir.
• Dump and spread. Pour the sauce over the chicken, flipping once to coat. No need to sear—this is truly dump and go.
• Cook your way. Stovetop: Cover and simmer over medium-low for 12–15 minutes, flipping once, until the chicken reaches 165°F.
• Oven: Bake at 400°F (200°C) for 18–22 minutes, depending on thickness.
• Slow cooker: Cook on Low 3–4 hours or High 1.5–2.5 hours.
• Add the cream. Remove the chicken to a plate. Stir in the heavy cream and butter to the pan juices. If the sauce looks thin, whisk in the cornstarch slurry and simmer 1–2 minutes until glossy and slightly thickened.
• Adjust and return. Taste and adjust salt, pepper, or a splash more vinegar if needed. Return the chicken to the pan and spoon the sauce over the top.
• Serve. Sprinkle with parsley and serve over rice, mash, noodles, or roasted veggies. Spoon plenty of sauce over each portion.

What Makes This Special

This recipe nails the sweet-and-savory balance without being cloying or heavy. You get a creamy finish, a touch of honey, and a big punch of garlic, all in a sauce that clings beautifully to tender chicken.

It’s a dump and go method, so you can whisk the sauce, pour it over, and let the heat do the rest—no complicated steps. It’s also flexible: use chicken breasts or thighs, stovetop or slow cooker, and adjust the sweetness or creaminess to taste. Best of all, it’s a reliable family favorite that tastes like you spent way more time than you did.

What You’ll Need

• 1.5–2 pounds boneless, skinless chicken (breasts or thighs)
• 4–5 cloves garlic, minced (or 1 tablespoon garlic paste)
• 1/3 cup honey (adjust to taste)
• 1/3 cup low-sodium chicken broth
• 1 tablespoon soy sauce (low-sodium preferred)
• 1 tablespoon Dijon mustard (optional but recommended)
• 1 teaspoon apple cider vinegar or lemon juice
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon black pepper
• 1/2 teaspoon kosher salt (plus more to taste)
• 3/4 cup heavy cream (or 1/2 cup cream + 1/4 cup milk)
• 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry, as needed)
• 2 tablespoons unsalted butter (optional, for richness)
• Fresh parsley, chopped, for garnish
• Cooked rice, mashed potatoes, or pasta, for serving

How to Make It

1. Prep the chicken. Pat the chicken dry with paper towels and place it in a wide skillet or baking dish.

   Keep pieces in a single layer so they cook evenly.

2. Whisk the sauce base. In a bowl, combine honey, chicken broth, soy sauce, Dijon, vinegar, onion powder, paprika, pepper, and salt. Add the minced garlic and stir.
3. Dump and spread. Pour the sauce over the chicken, flipping once to coat. No need to sear—this is truly dump and go.
4. Cook your way.
   • Stovetop: Cover and simmer over medium-low for 12–15 minutes, flipping once, until the chicken reaches 165°F.
   • Oven: Bake at 400°F (200°C) for 18–22 minutes, depending on thickness.
   • Slow cooker: Cook on Low 3–4 hours or High 1.5–2.5 hours.
5. Add the cream. Remove the chicken to a plate.

   Stir in the heavy cream and butter to the pan juices. If the sauce looks thin, whisk in the cornstarch slurry and simmer 1–2 minutes until glossy and slightly thickened.

6. Adjust and return. Taste and adjust salt, pepper, or a splash more vinegar if needed. Return the chicken to the pan and spoon the sauce over the top.
7. Serve. Sprinkle with parsley and serve over rice, mash, noodles, or roasted veggies.

   Spoon plenty of sauce over each portion.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Freeze: Freeze chicken and sauce for up to 2 months. Thaw overnight in the fridge.
• Reheat: Warm gently on the stovetop over low heat, adding a splash of broth or milk to loosen the sauce. Avoid boiling to keep the sauce smooth.

Benefits of This Recipe

• Fast prep: No searing or marinating.

  Just whisk, pour, and cook.

• Balanced flavor: Sweet honey, savory garlic, and a creamy finish.
• Flexible: Works with breasts, thighs, or even pork chops.
• Kid-friendly: Familiar, comforting flavors that win over picky eaters.
• Great for meal prep: Sauce keeps the chicken moist through reheating.

Pitfalls to Watch Out For

• Overcooking the chicken: Breast meat dries out fast. Use an instant-read thermometer and pull at 165°F.
• Curdling sauce: Boiling cream can split. Keep the heat moderate when finishing the sauce.
• Too sweet: Honey strength varies.

  Balance with extra Dijon, soy sauce, or a splash more vinegar.

• Watery sauce: If it doesn’t thicken, simmer briefly and use the cornstarch slurry in small amounts.
• Salty swaps: Regular soy and salted broth can push salt levels. Choose low-sodium and season at the end.

Variations You Can Try

• Lemon-herb twist: Add 1 teaspoon lemon zest and finish with fresh thyme.
• Spicy kick: Stir in 1–2 teaspoons sriracha or chili flakes with the sauce base.
• Mushroom cream: Sauté sliced mushrooms first, then proceed with the recipe and add cream.
• Coconut version: Replace cream with full-fat coconut milk and use lime juice instead of vinegar.
• Sheet-pan style: Add broccoli florets or green beans to the pan for the last 10 minutes of baking.
• Gluten-free: Use tamari instead of soy sauce and confirm broth is gluten-free.

FAQ

Can I use frozen chicken?

Yes, but thaw it fully for even cooking and best texture. If cooking from frozen in a slow cooker, extend the time and check for 165°F at the thickest part.

What can I use instead of heavy cream?

Half-and-half works, but the sauce will be thinner—use a little extra cornstarch slurry.

For dairy-free, use full-fat coconut milk and skip the butter.

How do I make it less sweet?

Reduce honey to 1/4 cup and add an extra teaspoon of Dijon or a splash more vinegar. You can also increase garlic for more savory punch.

Will chicken thighs work?

Absolutely. Thighs are juicy and forgiving.

They often need a few extra minutes of cooking compared to breasts.

Can I meal prep this?

Yes. Cook as directed, cool, and portion with rice or veggies. Reheat gently with a splash of broth or milk to keep the sauce silky.

What sides go best with this?

Steamed rice, buttered egg noodles, mashed potatoes, roasted carrots, or a simple green salad.

Anything that catches the sauce is a win.

How do I thicken the sauce without cornstarch?

Simmer uncovered for a few extra minutes to reduce, or whisk in 1–2 teaspoons of flour and cook briefly until smooth.

Can I make it ahead?

Yes. The flavors meld nicely overnight. Reheat gently and add a splash of liquid to loosen the sauce if needed.

Wrapping Up

Dump and Go Creamy Honey Garlic Chicken delivers big comfort with minimal effort.

The sauce is balanced, the method is simple, and the results feel special enough for guests but easy enough for Tuesday night. Keep this recipe handy for when you need a guaranteed win that practically makes itself.