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Crispy Hot Honey Chicken Thigh Skillet

Crispy hot honey chicken thigh skillet with pan-seared, oven-baked chicken and a sweet-spicy hot honey glaze. You get deeply golden, crackling skin plus a sticky drizzle ready in one skillet.
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Prep Time 15 minutes
Cook Time 26 minutes
Total Time 41 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 6 bone-in, skin-on chicken thighs
Olive oil for searing
  • 2 tbsp olive oil
Seasoning
  • 1 salt and pepper, to taste
Hot honey glaze
  • 0.333 cup honey
  • 1 tbsp hot sauce
  • 0.5 tsp red pepper flakes
  • 1 tbsp butter
Garnish
  • 1 fresh parsley, for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear
  1. Season the chicken thighs generously with salt and pepper.
  2. Heat the olive oil in a large oven-safe skillet over medium-high heat and sear the chicken skin-side down for 6–7 minutes, until deeply golden and crispy.
Bake until tender
  1. Flip the chicken and transfer the skillet to a 400°F oven, baking for 15–18 minutes until the chicken reaches an internal temperature of 165°F.
Make the hot honey glaze
  1. While the chicken bakes, whisk together the honey, hot sauce, red pepper flakes, and butter in a small saucepan over low heat until melted and combined, stirring until smooth.
Serve
  1. Remove the chicken from the oven and drizzle generously with the hot honey glaze.
  2. Garnish with fresh parsley and serve warm.

Notes

For maximum crisping, pat the chicken thighs dry before seasoning and sear skin-side down without moving them; excess moisture reduces browning. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 400°F oven until hot to help re-crisp the skin. Freezing is not recommended due to texture changes. For a lower-sugar option, use a reduced-sugar honey substitute in the glaze while keeping the hot sauce and pepper flakes the same.