One Pan Honey Garlic Chicken and Rice
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
6 bowls
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Calories
496 kcal
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Course
Main Course
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Cuisine
American
One Pan Honey Garlic Chicken and Rice
Description
This recipe starts by seasoning chicken thighs and browning them in a hot cast iron skillet to develop a golden crust. The honey garlic sauce is cooked separately in the same skillet from garlic, honey, water, rice wine vinegar, soy sauce, and optional minced ginger, reduced to a thickened glaze. Butter, diced onion, dried thyme, uncooked white rice, and seasonings are added to the skillet, and the browned chicken thighs are placed on top. Chicken broth is poured over everything, and the pan is baked at 350°F until the rice is cooked through and the chicken is tender.
The result is juicy chicken in a glossy honey garlic glaze, with rice cooked to a tender consistency infused with sweet, tangy, and savory flavors from the sauce and broth. Onion and thyme add aromatics, while lemon slices and chopped parsley garnish brighten the dish at serving. This one-pan preparation minimizes cleanup and offers a balanced main course.
Ingredients
- 6 chicken thighs bone in or out, with or without skin*
- salt to season
- black pepper to season
- 2 tablespoons canola oil
Sauce:
- 2 tablespoons garlic minced
- 1/3 cup honey
- 1/4 cup water
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoon ginger optional, minced
Rice:
- 1 tablespoon butter
- 1 yellow onion diced
- 1 teaspoon thyme optional, dried
- 1 cup white rice uncooked (I used basmati)
- salt kosher salt, to taste
- black pepper kosher salt, to taste
- 2 cups chicken broth
Garnish:
- lemon slices
- parsley chopped, fresh
Instructions
- Preheat oven to 350 degrees.
Chicken:
- Season the chicken on each side with some Kosher salt and black pepper.
- Heat the cast iron skillet on high heat; add the canola oil once hot.
- When the oil starts to simmer slightly, add the chicken (skin side down if you are using the skin-on chicken thighs) and cook until browned, 4-5 minutes on each side.
- Transfer the chicken to a plate and cover well with foil.
Sauce:
- Add the garlic to the cast iron skillet and cook for 1 minute, just until fragrant.
- Add the honey, water, vinegar, ginger, if using, and soy sauce. Cook on medium heat until the sauce reduces and thickens slightly (about 5-8 minutes). Stir occasionally.
- If you want the sauce thicker, cook on low for longer, stirring occasionally.
- Transfer the sauce to a bowl. Set aside.
Rice:
- Add butter to the hot cast iron skillet and melt on low-medium heat.
- Add the diced onion and cook for about 1 minute until soft.
- Add the uncooked rice and dried thyme, stir, and cook for a minute.
- Pour in the chicken broth and stir to combine.
- Add the meat to the pan on top of the rice, skin side up if using bone-in thighs.
- Cover with foil and bake for 45-50 minutes. When 5 minutes are left, uncover the pan, brush the chicken with the sauce, and broil for 5 minutes.
- Serve with lemon slices, fresh parsley, and extra sauce on the chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6bowls
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 496kcal | 25% |
| Carbohydrates | 44g | 15% |
| Protein | 22g | 44% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 115mg | 38% |
| Sodium | 729mg | 30% |
| Potassium | 389mg | 8% |
| Fiber | 0g | 0% |
| Sugar | 16g | 32% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 7.7mg | 9% |
| Calcium | 35mg | 4% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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