No Bake Chicken Thighs With Sauce

No need to start the oven with these boneless, skinless chicken thighs (or chicken breast). This chicken was seasoned, browned in a skillet then cooked on top of the stove in the sauce.

Add the oil to a large skillet

over medium heat.

Pepper both sides of the thighs.

Add the chicken to the hot oil in

the skillet, cooking for about

3 minutes on each side.

Meanwhile, in a small bowl whisk together

the honey, soy sauce and 1 cup of

the chicken broth.

Pour the sauce over the chicken.

Continue cooking with a lid about

12 minutes, turning over halfway

through, or until the chicken is 165º.

Whisk the cornstarch and 1/2 cup

of chicken broth together.

Remove the chicken from the skillet

when done and keep warm.

Bring the sauce in the skillet to a simmer.

Whisk the cornstarch mixture into the

sauce in the pan, simmering until it

thickens, about 2-3 minutes,

stirring frequently.

Pour the sauce over the chicken and serve.

No Bake Chicken Thighs With Sauce


  • 8 chicken thighs (or 4 chicken breasts), boneless and skinless 
  • 1-2 Tbsp. Olive oil
  • 1/2 tsp. Pepper or to taste
  • 1 cup chicken broth
  • 3 Tbsp. Honey
  • 1/4 cup low sodium soy sauce
  • 1/2 cup chicken broth
  • 1½ Tbsp. cornstarch


  1. Heat the oil in a large skillet over medium heat.
  2. Pepper both sides of the chicken and add to the hot skillet cooking about 3 minutes on each side.
  3. In a small bowl whisk together the honey, soy sauce and 1 cup of chicken broth.
  4. Pour the sauce over the chicken, cover with a lid and cook about 12 minutes turning over halfway through cooking. Chicken must be at least 165 degrees to be done, try not to cook more then 170 degrees or it will be dry.
  5. In a small bowl whisk together the 1/2 cup chicken broth and cornstarch.
  6. Remove the chicken from the skillet when done and keep warm, leaving the sauce in the skillet.
  7. Bring the sauce to a simmer. Pour the cornstarch mixture into the sauce whisking frequently and cooking until the sauce is thickened, about 2-3 minutes. Pour the sauce over the chicken and serve.


  1. We do have a similar recipe we got from my son. Fast, easy and delicious. Unfortunately, right now I have very little room available for food. Still Thanksgiving Day full.

    • Not a bad problem right? Lol I have a similar problem with my freezer. I need to make all my Christmas cookies and my freezer is full with the side of beef we got earlier this month. Ugh

  2. I’ve mentioned this before but chicken thighs are one of my fave meats to cook with. Love the simplicity but tastiness of the sauce!

    • Thank you me too, I love dark meat. I made turkey with noodles and gravy today. I thought I grabbed the leftover dark meat and not paying any attention added it to the dish. When I went to eat it I realized it was the white meat I grabbed. I don’t like white meat and was so mad at myself. Now to figure out what to do with all the dark meat. Ugh

  3. I want to agree with a comment above … fast food made in your own kitchen! This looks really delicious (and honey and soy sauce are definitely “close family” of chicken)!

      • I don’t blame them – December was my favorite month too Diane … back in the day, when my father was still around, we each got our favorite cookies plus cookies everyone liked. Yay -new cookies almost every day and I got to eat all the broken ones that were waiting for me. 🙂

      • I have strict instructions to make everyone’s favorite cookie every year too. Wouldn’t it be nice if two of them liked the same kind? No, that would make it to easy! 🤣

      • Of course! Same here – my mom’s favorites were shortbread breakers and some fancy-schmancy butter shortbread she made – both very good, the second very rich as to the butter and would melt in your mouth.

    • Me too I can’t stand white meat. Tomorrow I am making chicken legs and veggies on a sheet pan in the oven. Yes occasionally I make a somewhat healthy meal. 😂 Thank you Cheryl❤️

      • If people really stoooed and thought about flavor and not brainwashing – they might say dark meat has more flavor – instead – they have been conditioned to think the white meat is better
        But then most people have to dip it in all kinds of things to get flavor – eh?

      • OMG you sound like me! It drives me nuts how my grandkids and husband have to have ranch dressing, ketchup or BBQ sauce on everything! My husband thinks it’s so healthy because he eats salad every day yet he dumps so much salad dressing on it. What I love about this is it flavors it while cooking so you don’t need any other thing added.

      • yes yes yes
        and regarding the salad dressing – I am not totally against people covering their salad with it (and it helps me eat more of the greens that way) but the canola oil and vegetable oils in most salad dressings are REALLY bad news and very dangerous to health –
        in fact, that is how Mark Sisson ended up making his avocado oil salad dressings – which then really took off over the last five years –
        and so my husband has a few recipes for salad dressings that use avocado oil and lots of others stuff and that way it does not harm health
        and the industrial oils that are in everything these days scar the liver and pull from immune health –
        so I guess I say it is okay to later on the dressing as long as the dressing is filled with life and not industrial oils.

        thanks for the rely and cheers to flavor from good fats!!

Leave a Reply