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5.0 from 99 votes

One Pan Honey Garlic Chicken and Rice

One-Pan Honey Garlic Chicken and Rice is easy to make. It is sweet and savory, with tender chicken and perfectly baked flavorful rice.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 6 bowls
Calories: 496 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 6 chicken thighs bone in or out, with or without skin*
  • salt and pepper to season
  • 2 tablespoons canola oil
Sauce:
  • 2 tablespoons minced garlic 
  • 1/3 cup honey
  • 1/4 cup water
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon minced ginger optional
Rice:
  • 1 tablespoon butter
  • 1 yellow onion diced
  • 1 teaspoon dried thyme optional
  • 1 cup white rice uncooked (I used basmati)
  • Kosher salt and pepper to taste
  • 2 cups chicken broth
Garnish:
  • lemon slices
  • fresh parsley chopped

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees.
Chicken:
  1. Season the chicken on each side with some Kosher salt and black pepper.
  2. Heat the cast iron skillet on high heat; add the canola oil once hot.
  3. 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.
  4. Transfer the chicken to a plate and cover well with foil.
Sauce:
  1. Add the garlic to the cast iron skillet and cook for 1 minute, just until fragrant.
  2. 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.
  3. If you want the sauce thicker, cook on low for longer, stirring occasionally.
  4. Transfer the sauce to a bowl. Set aside.
Rice:
  1. Add butter to the hot cast iron skillet and melt on low-medium heat.
  2. Add the diced onion and cook for about 1 minute until soft.
  3. Add the uncooked rice and dried thyme, stir, and cook for a minute.
  4. Pour in the chicken broth and stir to combine.
  5. Add the meat to the pan on top of the rice, skin side up if using bone-in thighs.
  6. 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.
  7. Serve with lemon slices, fresh parsley, and extra sauce on the chicken.

Nutrition Information

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 (11%) Fiber 0g (0%) Sugar 16g (32%) Vitamin A 145IU (3%) Vitamin C 7.7mg (9%) Calcium 35mg (4%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 6bowls

Amount Per Serving

Calories 496

% 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.