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

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

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

Method
 

  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.
  5. Oven: Bake at 400°F (200°C) for 18–22 minutes, depending on thickness.
  6. Slow cooker: Cook on Low 3–4 hours or High 1.5–2.5 hours.
  7. 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.
  8. 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.
  9. Serve. Sprinkle with parsley and serve over rice, mash, noodles, or roasted veggies. Spoon plenty of sauce over each portion.