One-Pan Honey Butter Garlic Chicken & Rice
A simple, delicious one-pan meal featuring tender chicken thighs, sticky honey garlic sauce, and fluffy rice, perfect for busy weeknights.
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.
Notes
To store leftovers, let the dish cool completely and then transfer it to an airtight container. Keep in the refrigerator for up to 3 days. Reheat in the microwave or on the stove until warmed through.