Honey Garlic Chicken und Veggie Skillet is more than a recipe, it’s a comforting hug in a pan. Growing up in Tuscany, I was used to rustic dishes that brought the whole family together around the table. Now living in the U.S., I’ve brought that same warm tradition to my gluten-free kitchen. This one-skillet wonder is quick, wholesome, and full of fall flair, crispy chicken thighs glazed in sticky honey garlic sauce, nestled between tender veggies that soak up every drop of flavor.
It’s become a favorite on GoldenGlutenFree.com because it’s simple enough for weeknights and cozy enough for weekends. Whether you’re prepping ahead or diving in after a long day, this dish feels like home. It’s also naturally gluten-free, without sacrificing any of the flavor.
Just like my Turkey Meatballs with Cranberry Glaze or my fall favorite Mini Pumpkin Fritters, this recipe is built to nourish and delight.
Honey Garlic Chicken und Veggie Skillet
Equipment
- mixing bowl
- oven-safe skillet or cast iron pan
- cutting board
- chef’s knife
- tongs or spatula
- oven
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tbsp honey
- 3 cloves garlic, minced
- 1 tbsp apple cider vinegar
- 2 tbsp tamari or coconut aminos
- 1 tbsp olive oil (for marinade)
- 1 tsp paprika
- to taste salt and black pepper
- 1 medium red onion, sliced
- 2 cups Brussels sprouts, halved
- 1 cup baby carrots, halved lengthwise
- 1 red bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 2 tbsp olive oil (for vegetables)
- to garnish fresh thyme or rosemary (optional)
Instructions
- In a large bowl, whisk together honey, garlic, apple cider vinegar, tamari, olive oil, paprika, salt, and pepper. Add chicken thighs and coat thoroughly. Marinate for at least 30 minutes or overnight.
- Chop all vegetables and toss with olive oil, salt, pepper, and optional smoked paprika for extra warmth.
- Preheat an oven-safe skillet over medium heat. Sear chicken thighs skin-side down for 5–6 minutes until golden. Flip and cook another 3 minutes.
- Arrange veggies around the chicken in the skillet. Pour any leftover marinade over everything. Roast in a 400°F oven for 20–25 minutes, or until chicken reaches 165°F internally and veggies are tender.
- Garnish with fresh herbs and serve warm. Pair with rice, pilaf, or soup for a complete meal.
Notes
Nutrition
Ingredients for Honey Garlic Chicken und Veggie Skillet
Here’s everything you’ll need for this comforting dish. The ingredients are simple and pantry-friendly, and you can always swap the veggies based on what’s in season or in your fridge.
Chicken & Marinade
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons honey
- 3 garlic cloves, minced
- 1 tablespoon apple cider vinegar
- 2 tablespoons tamari (or coconut aminos for soy-free)
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and black pepper to taste
Vegetables
- 1 medium red onion, sliced
- 2 cups Brussels sprouts, halved
- 1 cup baby carrots, halved lengthwise
- 1 red bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 2 tablespoons olive oil
- Fresh thyme or rosemary for garnish (optional)
Pair this dish with Butternut Squash Soup Shooters for a cozy autumn dinner spread.
Step by Step Instructions
Creating this skillet dish is as easy as marinate, sear, and roast. Here’s how to make it:
Step 1: Marinate the Chicken
In a large bowl, whisk together honey, garlic, apple cider vinegar, tamari, olive oil, paprika, salt, and pepper. Add the chicken thighs and coat them thoroughly. Let them marinate for at least 30 minutes, or overnight for deeper flavor.
Step 2: Prepare the Veggies
While the chicken marinates, chop all the vegetables and toss them in olive oil, salt, and pepper. You can also add a pinch of smoked paprika for warmth.
Step 3: Sear the Chicken
Preheat a large oven-safe skillet over medium heat. Add a drizzle of oil and sear the chicken thighs skin-side down for about 5–6 minutes, until the skin is golden and crisp. Flip and cook for another 3 minutes.
Step 4: Add Veggies & Roast
Nestle the veggies around the chicken in the skillet. Pour any remaining marinade over the top. Transfer the skillet to a 400°F oven and roast for 20–25 minutes, until the chicken reaches 165°F internally and veggies are tender.
Step 5: Finish & Serve
Garnish with fresh herbs and serve hot. This dish is incredible alongside a scoop of fluffy Gluten-Free Rice or Grain-Free Pilaf.
Tips for the Perfect Honey Garlic Chicken und Veggie Skillet
Here are some helpful hints to make sure your skillet turns out just right:
- Use a cast iron or oven-safe stainless skillet to move from stovetop to oven easily.
- Marinate longer if you can, overnight in the fridge creates amazing depth of flavor.
- Pat chicken dry before searing to ensure crispy skin.
- Don’t overcrowd the pan. Spread veggies evenly so they roast instead of steam.
- Baste with pan juices during the last 5 minutes of roasting for extra shine and flavor.
Feeling inspired? Try this method with other proteins too. Gluten-Free Chicken Tenders make a great kid-friendly version.
Variations and Add Ons
This recipe is flexible enough to adapt to dietary needs or spice preferences.
Gluten-Free Assurance
This dish is already gluten-free when made with tamari or coconut aminos. Avoid soy sauce unless labeled gluten-free.
Make It Dairy-Free
This recipe contains no dairy, making it ideal for those avoiding lactose or casein.
Add a Streusel Crunch
Want something creative? Add a savory almond streusel:
- ¼ cup almond flour
- 1 tablespoon nutritional yeast
- 1 tablespoon olive oil
- Pinch of salt and thyme
Mix and sprinkle over veggies before roasting for added texture.
Spice It Up
Love heat? Stir a teaspoon of chili garlic sauce into the marinade. Or toss in a few crushed red pepper flakes before roasting.
You can also serve this alongside Pumpkin Hummus with Gluten-Free Pita Chips for a beautiful fall dinner spread.
Storage and Meal Prep Tips
One of the best things about this dish is how well it stores. It’s just as tasty reheated the next day!
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze fully cooked portions for up to 2 months. Thaw overnight before reheating.
- Reheat: Warm in the oven at 350°F until heated through, or microwave in 60-second bursts.
This recipe also works perfectly for lunch prep. Portion into containers with a scoop of Cottage Cheese Mac and Cheese or quinoa for a satisfying grab-and-go option.
FAQ
What can I substitute for chicken thighs?
You can use chicken breasts or drumsticks, just adjust cook time. Breasts will cook faster; check for doneness at 18 minutes.
Can I make this vegetarian?
Yes! Replace chicken with tofu slabs or roasted chickpeas. Increase veggie volume and add mushrooms for a “meaty” feel.
Is this dish spicy?
Not as written. It’s more sweet and savory, but feel free to add heat with sriracha or red pepper flakes.
Can I use frozen vegetables?
Fresh is best for roasting, but if using frozen, pat dry thoroughly before adding to avoid sogginess.
Conclusion
There’s something incredibly satisfying about cooking a complete meal in one skillet, and this Honey Garlic Chicken und Veggie Skillet delivers every time. It’s flavorful, nourishing, and deeply comforting, just what fall calls for. Whether you’re hosting guests or feeding your family, it’s a crowd-pleaser that checks all the boxes.
Inspired by the dishes I grew up with and refined for gluten-free living, this recipe brings together ease and elegance in every bite. And the best part? You can make it your own.
Craving more wholesome, cozy dinners? Try our Mini Turkey and Cheese Pinwheels or warm up with Coconut Whipped Cream-topped Pumpkin Pie.