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One-Pan Honey Butter Garlic Chicken & Rice

A delightful dish that combines savory chicken with a sweet and buttery sauce, all cooked in one pan for easy cleanup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main 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)

Method
 

Preparation
  1. Season the chicken thighs with salt and pepper.
  2. In a large skillet, heat the olive oil over medium-high heat.
  3. Sear the chicken on both sides until golden brown and nearly cooked through, about 5-7 minutes. Remove from skillet and set aside.
Cooking
  1. In the same skillet, reduce the heat to medium. Add the butter and minced garlic, cooking until fragrant and just starting to brown, about 1 minute.
  2. Stir in the honey and soy sauce to create a sticky glaze.
  3. Add the uncooked rice and stir to coat it with the sauce.
  4. Pour in the chicken broth and mix briefly ensuring the rice is evenly distributed.
  5. Nestle the chicken thighs back into the pan, cover with a lid, and reduce heat to low. Simmer for 18-22 minutes, until rice is tender and liquid is absorbed.
Finishing Touches
  1. Once done, uncover the skillet and fluff the rice with a fork.
  2. Sprinkle with chopped parsley and garnish with lemon slices if desired. Serve warm and enjoy!

Notes

Leftovers can be stored in an airtight container in the fridge for up to three days. For freezing, cool completely and store in a freezer-safe container for up to three months. Thaw overnight in the fridge before reheating.