Hot Honey Buffalo Chicken Skillet with Creamy Yogurt Drizzle

This Hot Honey Buffalo Chicken Skillet is weeknight comfort food with a gourmet twist. Boneless chicken thighs are seared until deeply golden and crisp-edged, then tossed in a glossy glaze that balances the tang of buffalo hot sauce, the warmth of chili flakes, and the sticky sweetness of honey. A bed of garlicky sautéed greens soaks up every drop of that glaze, while a cool, tangy garlic-yogurt drizzle tames the heat and adds a creamy finish that ties the whole dish together. Best of all, this entire meal comes together in one skillet in about 35 minutes, making it perfect for busy weeknights without sacrificing bold flavor. It's naturally gluten-free when you choose a certified gluten-free hot sauce and tamari, so anyone managing celiac disease or gluten sensitivity can enjoy it without worry. Serve it on its own for a low-carb dinner, or spoon it over rice or gluten-free grains to soak up the extra sauce.</long_description> <parameter name="meta_description">Crispy hot honey buffalo chicken thighs over sautéed greens with a cooling yogurt drizzle. A bold, gluten-free one-skillet dinner ready in 35 minutes.

Ingredients

• 1.5 lbBoneless skinless chicken thighs, trimmed
• 1 tspsalt
• 0.5 tspblack pepper
• 1 tspgarlic powder
• 2 tbspGluten-free cornstarch, for dredging, ensures crispy sear
• 2 tbspolive oil, divided
• 0.33 cupGluten-free hot sauce, such as certified GF Frank's RedHot
• 3 tbsphoney
• 2 tbspunsalted butter
• 0.5 tspcrushed red pepper flakes, adjust to taste
• 4 clovesgarlic, minced, divided
• 6 cupbaby spinach or kale, roughly chopped if using kale
• 0.5 cupplain Greek yogurt, use certified gluten-free brand
• 1 tbsplemon juice, freshly squeezed
• 2 tbspFresh chives or parsley, chopped, for garnish

Method

1. Pat the chicken thighs dry and season both sides with salt, black pepper, and garlic powder. Place in a mixing bowl and toss with cornstarch until evenly coated.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken thighs in a single layer and sear for 5-6 minutes per side until deeply golden and cooked through to 165°F internally. 12:00
3. While the chicken cooks, whisk together the hot sauce, honey, melted butter, and red pepper flakes in a small bowl to make the hot honey buffalo glaze.
4. Transfer the seared chicken to a plate and tent with foil to rest.
5. In the same skillet, add the remaining olive oil and half the minced garlic. Sauté for 30 seconds until fragrant, then add the spinach or kale and cook until wilted, about 3 minutes. 3:00
6. Push the greens to one side of the skillet, return the chicken to the pan, and pour the hot honey buffalo glaze over everything. Simmer for 2-3 minutes, spooning the glaze over the chicken, until it thickens slightly and coats the chicken. 3:00
7. Meanwhile, stir together the Greek yogurt, remaining minced garlic, and lemon juice in a small bowl with a pinch of salt to make the cooling drizzle.
8. Plate the glazed chicken over the sautéed greens, drizzle generously with the garlic yogurt sauce, and garnish with chopped chives or parsley before serving.