why make this recipe
One-Pan Honey Butter Garlic Chicken & Rice is a delightful dish that combines savory and sweet flavors in a simple one-pan meal. It’s perfect for busy weeknights when you want something tasty without too much fuss. This recipe uses minimal dishes, making cleanup a breeze, and the chicken and rice cook together, allowing the flavors to meld beautifully.
how to make One-Pan Honey Butter Garlic Chicken & Rice
Ingredients:
- 1.5 lbs boneless skinless chicken thighs
- 1 cup white rice (uncooked)
- 4 cloves garlic, minced
- 3 tablespoons honey
- 3 tablespoons unsalted butter
- 2 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley
- salt, to taste
- black pepper, to taste
- 3 slices lemon (optional, for garnish)
Directions:
- Season the chicken thighs with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Sear the chicken on both sides until golden and nearly cooked through. Remove and set aside.
- In the same skillet, reduce heat to medium and add butter and garlic. Cook until the garlic is fragrant and just beginning to brown.
- Stir in the honey and soy sauce to create a sticky glaze.
- Add the uncooked rice and stir to coat with the sauce. Pour in the chicken broth and mix briefly.
- Nestle the chicken thighs back into the pan. Cover and reduce heat to low. Simmer for 18–22 minutes, or until the rice is tender and liquid is absorbed.
- Uncover, fluff the rice, and sprinkle with chopped parsley. Garnish with lemon slices if desired. Serve warm.
how to serve One-Pan Honey Butter Garlic Chicken & Rice
Serve this dish warm straight from the pan. You can place a few chicken thighs on a plate with a generous scoop of the buttery rice on the side. The lemon slices make a nice garnish and add a fresh touch. Pair it with a simple green salad or steamed vegetables for a complete meal.
how to store One-Pan Honey Butter Garlic Chicken & Rice
To store leftovers, place them in an airtight container and refrigerate. This dish can be kept in the fridge for up to 3 days. To reheat, warm it in a skillet over low heat or in the microwave until heated through.
tips to make One-Pan Honey Butter Garlic Chicken & Rice
- Make sure to sear the chicken until golden for better flavor.
- Stir the rice frequently while cooking to prevent sticking.
- Adjust the honey to your liking; add more for a sweeter taste or less for a savory dish.
- Fresh herbs like thyme or cilantro can also be added for extra flavor.
variation (if any)
You can easily customize this dish by adding vegetables like peas, carrots, or bell peppers. Simply add them with the rice and broth to cook along with the chicken and rice. For a spicy kick, try adding a pinch of red pepper flakes.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use boneless skinless chicken breasts. They may cook faster, so check for doneness a few minutes earlier.
2. Is there a way to make this dish healthier?
You can replace white rice with brown rice or quinoa for more fiber. You can also use less honey or swap it out for a natural sweetener.
3. Can I make this dish in advance?
Yes, you can prepare everything and store it in the fridge before cooking. Just follow the cooking steps when you’re ready to eat.
One-Pan Honey Butter Garlic Chicken & Rice
Ingredients
Main Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 1 cup white rice (uncooked)
- 4 cloves garlic, minced
- 3 tablespoons honey
- 3 tablespoons unsalted butter
- 2 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley
- salt, to taste
- black pepper, to taste
- 3 slices lemon (optional, for garnish)
Instructions
Preparation
- Season the chicken thighs with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Sear the chicken on both sides until golden and nearly cooked through. Remove and set aside.
- In the same skillet, reduce heat to medium and add butter and garlic. Cook until the garlic is fragrant and just beginning to brown.
- Stir in the honey and soy sauce to create a sticky glaze.
- Add the uncooked rice and stir to coat with the sauce. Pour in the chicken broth and mix briefly.
- Nestle the chicken thighs back into the pan. Cover and reduce heat to low. Simmer for 18–22 minutes, or until the rice is tender and liquid is absorbed.
- Uncover, fluff the rice, and sprinkle with chopped parsley. Garnish with lemon slices if desired.