Skillet Hot Honey Chicken With Hearty Greens Recipe (2024)

I scaled this up and used a sheet pan @ 400 degrees for 35 minutes. It’s actually better this way and far less less smokey. It’s easy to then use juices from the pan to make a sauce.

I find sheet pans the way to go with chicken thighs. 400 degrees for 30-40 mins then add the honey, chile and vinegar a few minutes before you remove from oven. One pan, no fussing, perfect chicken, great sauce! Great recipe!

Twenty-five minutes in a cast iron skillet was perfect for my medium-large thighs. Chicken (and any other meat not from the sea) should be brought to room temp before cooking, which significantly reduces the cook time. In the case of skin-on chicken, giving it an hour or two out of the fridge while the meat absorbs some salt kills two birds with one stone (sorry for that).

This was simple and delicious. In addition to greens, it also works well with rice (or any grain), and cooked veggies. I added it on top of some braised kale with garlic and it was delicious!

Delicious and easy! Made in my large cast iron skillet. Only had spring mix on hand...it was great with the sauce, and the greens wilted slightly with it plus the hot chicken on top. Added a slice of fresh cut lemon which we squeezed over everything upon serving. It really made the all the flavors light up.

Suggested cook time was accurate for me. I did use same technique as for smothered chicken; placed 4 bone-in thighs in #8 cast iron skillet, placed a large saucer over the thighs weighed with a 28 oz can of tomatoes. My stove runs hot so i used a lower burner setting than med. Cooked for 15 min with skin down, flipped the thighs over and cooked for 14 more minutes (29 total). Internal temp was between 170° & 180°F.

I find sheet pans the way to go with chicken thighs. 400 degrees for 30-40 mins then add the honey, chile and vinegar a few minutes before you remove from oven. One pan, no fussing, perfect chicken, great sauce! Great recipe!

I added 3 thin-sliced cloves of garlic with the jalapeños to create a more complex flavor profile with the honey and apple cider vinegar. To bring the greens into the fold, I used dandelion greens and lightly wilted them in the sauce after removing the chicken. Their natural bitterness was perfectly complimented by the tangy, sweet sauce. This recipe is a solid base for experimentation.

I used boneless, skin-on breasts. Put the skillet in a 425 degree oven (joining the potatoes I was roasting) for a few minutes to finish them. Came out perfectly.

I followed one reader's good advice to bake on a sheet pan at 400 for 35 minutes, but then added a final step of finishing them under the broiler for about 4 minutes, to crisp the skin. Fantastic.

Stunning! Doubled the sauce, dressed the greens (frisée) then put the thighs back in the skillet on the heat turning them frequently to carmelize in the sauce... (I’d undercooked them on the 2nd side). Crispy, juicy, delish!

This is my new favorite weeknight chicken! I used more Serrano peppers than recommended because we like heat! It is perfect with baby Kale and I made brown rice or a baguette is great with it too!

This is so easy and delicious! I take the bone out of the thighs and pound them a bit to make them cook more evenly. Served over boiled, cut up new potatoes. 30 min weeknight dinner that felt pretty fancy!

Simply delicious. I doubled the sauce and wilted the greens a bit into it, and added red onion and some croutons to make, almost, a salad. I wish I had more greens (Which is weird, because I normally don’t like wilted greens.) my jalapeño wasn’t hot enough, so I would have added more spice. I looooved it, though. And the couple of pieces of leftover chicken I had the next day were crazy good.

Overall, super tasty. I had a couple of problems with the recipe as written, but adjusted as follows:1) the recipe recommends adding the hot peppers on the flip. For me, the peppers burned quickly. When I removed the thighs, I ran the rendered fat through a sieve to remove the burnt peppers. I wiped the pan and added 1/4c hot sauce, honey and vinegar.2) I added the thighs back to the sauce to heat through for 1-2 min per side, then spooned sauce over thighs and greens as directed. Very good

I used the sheet pan method and kale and it was delicious. I served it with rice.

This was a (not) hot mess. Way too sweet, I would have switched the honey/vinegar ratio to 1/2. Not very hot either—I ended up adding some chili garlic sauce to the drippings. The mustard greens were probably the tastiest thing on my plate. I will not be cooking this again.

Used hot honey instead of chilies. The effort to deliciousness ratio of this dish is insane but be prepared for it to take way longer than 15 minutes to crisp up the skin.

Green wise thighs may take less time

Make sure to have at least 4 thighs

I made 1.5x the recipe and my husband and I couldn’t help but repeat 3x each. Followed others who cooked in oven at 400 for 35 minutes, adding the peppers when there were 5 minutes left. Once out of oven I removed the chicken and stirred in honey and apple cider vinegar straight in roasting pan with chicken fat and jalapeños. Then poured everything over chicken. Ate with greens and rice. Perfection.

Doubled the sauce and would definitely add more peppers next time to up the heat. So easy even I could make. 30 minutes exactly.

So easy and so incredibly tasty. Keeping the chicken at a medium heat in the pan didn't cause grease to fly around the stove (another plus) but left a nicely browned skin. The escarole tossed with the leavings was delicious.

Very tasty and easy to cook. Cleaning up the splattered fat not as easy!

This is a solid recipe. I recommend seasoning the chicken a wee bit more than instructed here, perhaps with seasonings that appropriately align with the honey/vinegar dressing. I found that the dressing was a little too sweet, so I have added extra vinegar to it. Additionally, I finished the chicken/jalapeño mixture at the end with a squeeze of fresh lemon juice., which brightened it a bit.

Love this recipe. Perfect combination of flavors and textures. Used Cranberry Pear Balsamic vinegar because I didn’t have cider vinegar—it was perfect! Did recipe as instructed but tossed greens in the pan in the sauce which wilted them slightly.

1 T instead if 2 if honey; when sauce was done tossed the thighs in the sauce, removed then added the kale to the sauce and sautéed with an extra tablespoon of cider vinegar until wilted.

Thoughts on using actual hot honey in this (in lieu of honey peppers)?

Simple and delicious weeknight meal! I cooked the thighs in the oven, as I had just cleaned the gas burners and didn’t want to spatter them with chicken fat. 400 degrees for 35 minutes was perfect. Then I used the chicken fat juices to make the sauce - came together quickly and effortlessly. The kale drenched in sauce was the biggest hit, my 2 year old ate several helpings! Served alongside brown rice, but could also use a baguette. Will make this again!

I used two whole serranos, seeds and all, but found the sauce to be quite bland. Cooking on the stovetop was a big mess. If I try this recipe again, I'll use the sheet pan method instead.