One Pan Honey Garlic Chicken and Rice

Sweet, savory, garlicky, and made entirely in one pan!

WHY YOU’LL LOVE THIS RECIPE

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TIPS & SUBSTITUTIONS

Don’t skip the sear.

Browning the chicken first creates a flavorful crust and leaves browned bits behind that season the rice as it cooks.

Use long-grain white rice.

Jasmine or standard long-grain white rice works especially well. Avoid instant or quick cooking rice because the liquid ratios and cooking times are different.

Chicken breasts.

Boneless, skinless chicken breasts can be substituted for the thighs. If they’re especially thick, slice them horizontally or pound them to an even thickness so they cook at roughly the same rate as the rice.

No sesame oil?

Leave it out. It adds a nice toasted flavor but isn’t essential to the recipe.

FAQ

• Can I use chicken breasts instead of thighs?

  Yes. Boneless, skinless chicken breasts work well, but try to use smaller breasts or cut larger ones into thinner pieces. Chicken breasts are leaner than thighs and can dry out more easily, so check their internal temperature rather than cooking them longer than necessary.

• What kind of rice should I use?

  Long-grain white rice or jasmine rice works best. Brown rice requires significantly more liquid and a longer cooking time, so it isn’t recommended as a direct substitution.

• Can I make this ahead of time?

  Yes. Prepare the recipe as directed, cool it, and store in an airtight container in the refrigerator. For the best texture, reheat gently with a small splash of chicken broth or water to keep the rice from drying out.

• Can I freeze honey garlic chicken and rice?

  Yes. Let everything cool completely, then portion the chicken and rice into freezer safe containers. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

• What can I serve with honey garlic chicken and rice?

  Because the rice is already included, simple vegetables work best. Try roasted broccoli, green beans, sautéed zucchini, snap peas, or a crisp cucumber salad.

Ingredients

For the Chicken

• 1 ½ pounds boneless, skinless chicken thighs

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• ½ teaspoon smoked paprika

• 1 tablespoon olive oil

For the Honey Garlic Sauce

• 1/3 cup honey

• ¼ cup low sodium soy sauce

• 4 cloves garlic, minced

• 1 tablespoon apple cider vinegar

• 1 teaspoon sesame oil

• ½ teaspoon crushed red pepper flakes, optional

For the Rice

• 1 tablespoon unsalted butter

• 1 small yellow onion, finely diced

• 1 ½ cups long-grain white rice

• 2 ¼ cups low sodium chicken broth

For Serving

• 2 green onions, thinly sliced

• Sesame seeds, optional

Instructions

1. Season the chicken

   Pat the chicken thighs dry with paper towels. Season both sides with salt, black pepper, and smoked paprika.

   In a small bowl, whisk together honey, soy sauce, garlic, apple cider vinegar, sesame oil, and red pepper flakes. Set aside.

2. Sear the chicken

   Heat olive oil in a large, deep skillet with a tight-fitting lid over medium-high heat.

   Add the chicken thighs and cook for 3-4 minutes per side, until nicely browned. The chicken does not need to be cooked through at this point.

   Transfer the chicken to a plate and set aside.

3. Toast the rice

   Reduce the heat to medium. Add the butter and diced onion to the same skillet.

   Cook for 2-3 minutes, stirring occasionally, until the onion begins to soften.

   Add the rice and cook for another 1-2 minutes, stirring frequently, until the rice is lightly toasted and coated in the butter.

4. Add the liquid

   Pour in the chicken broth and about half of the honey garlic sauce.

   Stir well, scraping up any browned bits from the bottom of the skillet.

   Bring the mixture to a gentle simmer.

5. Cook the chicken and rice

   Nestle the chicken thighs into the rice.

   Reduce the heat to low and cover the skillet with a tight-fitting lid. Cook for 18-22 minutes, or until the rice is tender and has absorbed the liquid.

   The chicken should reach an internal temperature of at least 165°F in the thickest portion.

6. Glaze the chicken

   Once the rice is cooked, spoon or brush the remaining honey garlic sauce over the chicken.

7. Serve

   Remove the skillet from the heat and let rest for about 5 minutes.

   Fluff the rice around the chicken with a fork, then sprinkle with sliced green onions and sesame seeds.

   Serve warm with extra sauce spooned over the top.

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NUTRITION FACTS

Calories 620kcal
Protein 37g
Carbs 82g
Fat 17g
Fiber 2g
Sugar 25g

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