why make this recipe
One-Pan Honey Butter Garlic Chicken & Rice is a fantastic dish that is both simple to prepare and incredibly delicious. This recipe allows you to create a complete meal in just one pan, making cleanup a breeze. The combination of tender chicken thighs, sticky honey garlic sauce, and fluffy rice brings together great flavors that your family will love. Plus, it’s perfect for busy weeknights when you want to serve something hearty without spending too much time in the kitchen.
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
- To taste: salt
- To taste: black pepper
- 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 right from the skillet. You can add more fresh parsley for a pop of color and flavor on top. This recipe goes well with a side salad or steamed vegetables to create a balanced meal.
how to store One-Pan Honey Butter Garlic Chicken & Rice
To store leftovers, let the dish cool completely and then transfer it to an airtight container. You can keep it in the refrigerator for up to 3 days. When you’re ready to eat, just reheat in the microwave or on the stove over low heat until warmed through.
tips to make One-Pan Honey Butter Garlic Chicken & Rice
- Make sure to season the chicken well to enhance its flavor.
- Opt for medium-grain rice for a fluffy texture.
- If you like a bit of spice, consider adding red pepper flakes or a dash of hot sauce to the garlic butter mixture.
variation
You can add vegetables like peas, carrots, or bell peppers into the skillet with the rice for extra nutrients and flavor. If you prefer, you can also swap chicken thighs for chicken breasts.
FAQs
Can I use brown rice instead of white rice?
Yes, but you will need more liquid and a longer cooking time. Adjust the amount of chicken broth and simmer until the rice is fully cooked.
Is it possible to use frozen chicken?
Yes, you can use frozen chicken thighs. Just ensure they are completely cooked through before serving. You may need to increase the cooking time.
Can I add more garlic?
Absolutely! If you love garlic, feel free to add more cloves for a stronger flavor.
One-Pan Honey Butter Garlic Chicken & Rice
Ingredients
Main Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 1 cup white rice (uncooked) Opt for medium-grain for a fluffy texture.
- 4 cloves garlic, minced Feel free to add more for a stronger flavor.
- 3 tablespoons honey
- 3 tablespoons unsalted butter
- 2 cups chicken broth More liquid and longer cooking time needed if using brown rice.
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley For garnish.
- to taste salt Season well for enhanced flavor.
- to taste black pepper Season well for enhanced flavor.
- 3 slices lemon (optional, for garnish) Adds a fresh flavor.
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.
Cooking
- 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.