Description
This One-Pan Honey Butter Garlic Chicken & Rice is a delicious and easy-to-make meal combining tender chicken thighs with fragrant garlic, sweet honey, and buttery rice cooked all in one skillet. Perfect for a comforting weeknight dinner, it offers a perfect balance of savory, sweet, and aromatic flavors with minimal cleanup.
Ingredients
Scale
Protein
- 1.5 lbs boneless skinless chicken thighs
Grains
- 1 cup white rice (uncooked)
Flavorings and Sauces
- 4 cloves garlic, minced
- 3 tablespoons honey
- 3 tablespoons unsalted butter
- 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)
Liquids
- 2 cups chicken broth
Instructions
- Season Chicken: Pat the chicken thighs dry and season both sides generously with salt and black pepper to enhance flavor.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear until golden brown on both sides and nearly cooked through, about 3-4 minutes per side. Remove chicken and set aside.
- Sauté Garlic in Butter: Reduce heat to medium, add butter to the same skillet, then stir in minced garlic. Cook until fragrant and just starting to brown, about 1-2 minutes, taking care not to burn the garlic.
- Create Honey Soy Glaze: Stir in honey and soy sauce, combining with the butter and garlic to form a sticky, flavorful glaze.
- Add Rice and Broth: Add the uncooked rice to the skillet, stirring well to coat each grain with the sticky sauce. Pour in chicken broth and mix briefly to combine all ingredients evenly.
- Simmer Chicken and Rice: Nestle the seared chicken thighs back into the pan resting on the rice. Cover the skillet, reduce heat to low, and simmer for 18-22 minutes, or until the rice is cooked through and has absorbed all the liquid.
- Finish and Serve: Remove from heat, uncover, and fluff the rice gently with a fork. Sprinkle chopped fresh parsley over the dish and garnish with lemon slices if using. Serve warm for a comforting, flavorful meal.
Notes
- Using chicken thighs keeps the meat moist and tender; chicken breasts can be used but may dry out slightly.
- You can substitute white rice with jasmine or basmati for a different aroma, though cooking time may vary.
- Adjust salt according to the saltiness of your soy sauce to avoid oversalting.
- For a spicier twist, add red pepper flakes when sautéing garlic.
- If you prefer a thicker sauce, remove the lid in the last few minutes and let some liquid evaporate.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
