Learning to Cook for Three: Part 3, Honey-Glazed Chicken Thighs

You are looking at a post with minimal pictures today. But, it also comes with minimal work, sooooo hopefully that’s ok? I asked for a prep-ahead book last year for my birthday, and made a few recipes at the time to prep for the Fudgelet. I have now returned to it since dinner has been mostly cooked by K. Sometimes he makes one of his recipes, but often I have been trying to make food during the day to have at night in various forms. My slow cooker has been getting a lot more use, as has been the freezer and repurposing meals. This is a chance to add to the LtCf3 series, even though some of the learning is me and not K. Of course, he gets to learn, too. In fact, I have some recipes he has made that I need to share eventually. Time has been hard lately!


This recipe is really easy and only takes a short amount of prep time. And, even though the recipe calls for thighs, I see no reason why it wouldn’t work for chicken breasts, too. In fact, I might like it better because it would have less fat (thighs have plenty).

I did change the recipe a bit because they called for the thighs to be on the bone, and we prefer our meat boneless. So, I couldn’t bake it as described. Oh, and in case you are curious, the authors state that this is a meal you definitely want to freeze. It helps the sauce caramelize a bit better. Having made this multiple times now, I can say that this is true. The first time I forgot about the “keeping it frozen” step and did not like it as much as the second time.

Directions for Honey-Glazed Chicken Thighs

Makes 3 entrees, Adapted from Fix, Freeze, Feast

  • 4.5-5 pounds chicken thighs (or breasts), boneless, skinless, and cut into bite-sized pieces
  • 1.5 cups honey
  • 1.5 sticks butter (3/4 cup)
  • 1/2 cup mustard
  • 1 Tablespoon curry powder
  • Salt
  • Pepper

Combine all ingredients except for the chicken in a medium saucepan. Cook over medium heat, stirring until smooth (a few minutes). Let the sauce cool. Meanwhile, divide the chicken into three large freezer bags. Divide the sauce evenly into the three bags, then freeze.

When ready to eat, thaw one bag of chicken in the refrigerator for just a couple hours…enough that you can remove it from the bag, but it should still be mostly frozen. Preheat the oven to 350 degrees and bake in a baking dish for about 45-60 minutes, until cooked through.



3 thoughts on “Learning to Cook for Three: Part 3, Honey-Glazed Chicken Thighs

    • I think it can be harder with chicken breasts sometimes because they can dry out quickly if you aren’t careful. 🙂 They both have their pros and cons for sure! Thanks for stopping by!

  1. Pingback: Slow Cooker Beef, Carrots, and Farro | fudgingahead

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