Honey Garlic Chicken and Rice
This one-pan Honey Garlic Chicken and Rice is everything I love in a weeknight dinner. It’s quick to make, flavorful, and the sweet honey mixed with rich garlic makes the chicken so tender and tasty. The rice picks up all the flavor from the sauce, and together it’s a sweet and savory combo that’s comforting and so delicious.
I’m all about one-pan meals because they mean less cleanup and more time to sit down and enjoy dinner with the family. This honey garlic chicken and rice is one of those recipes I keep coming back to, it’s super tasty, comes together fast, and doesn’t mess up the whole kitchen. Plus, it’s easy on the budget, just like my honey garlic chicken wings. If your house is anything like mine, this one will be on repeat.
Table of contents
It’s hard to explain how much flavor you get in every bite, but just imagine honey butter mixed with garlic, a splash of tangy soy sauce, a little ginger, all soaking into seasoned chicken and fluffy rice, that’s pretty much it. I like to keep the skin on the chicken for that crispy and golden edge that adds so much texture. But no matter what, you’ve got to sear the chicken first. That’s the trick that makes it taste phenomenal. I loved this one so much, I ended up making a spin on it with my one pan Italian chicken and rice, full of lemon and herbs, and it’s just as good!
Why you will love this recipe
- Only one pan to wash: I love that I can cook everything in a single skillet. It makes cleanup easy and gives me more time to enjoy dinner with my family.
- Sweet, savory, and so comforting: The mix of honey, soy sauce, garlic, and ginger gives this chicken and rice a balanced flavor. Every bite has a little bit of everything, and it always leaves us satisfied.
- Easy enough for busy nights: This recipe has just a few steps and simple ingredients like butter, olive oil, garlic, and chicken thighs. It’s perfect for nights when I need something quick that still tastes homemade.
- Better than the restaurant: My kids love the sweet honey flavor, and even the rice turns out packed with taste. Honestly, it reminds me of something from a restaurant, only better because I made it at home.
What you will need
Main ingredients:
- Chicken: I prefer to use bone-in chicken thighs with the skin on for the best flavor and juiciest chicken. The skin also gives the chicken a nice crispy coating.
- Canola oil: You can use whatever oil you prefer cooking with.
- Salt: I use regular table salt to enhance the chicken’s flavor.
- Pepper: In all my recipes, I emphasize the use of freshly ground black pepper. Once you try it, you will understand why. The crisp and tingly flavor is incredible.
Honey garlic sauce:
- Garlic: I use freshly minced garlic for the freshest taste without the bitterness. However, you can use the jarred stuff in a hurry.
- Honey: I like alfalfa honey because of its neutral flavor, but you can use whatever kind you like.
- Rice wine vinegar: Also known as just rice vinegar, I prefer this kind of vinegar for this recipe because it is both sweet and savory with a mild taste that is perfect for rice dishes.
- Soy sauce: I recommend low-sodium soy sauce because the regular stuff is too salty.
- Ginger: Freshly minced is what I prefer, but you can use ground ginger too.
- Water: To help combine the other ingredients.
For the rice:
- Rice: I use basmati rice because the grains are long and dry, so they do not get clumped together in this recipe.
- Butter: Unsalted butter is best. If you only have salted butter, omit the salt from this part of the recipe.
- Onion: For this recipe, I prefer yellow onions, minced fresh, for a mild, sweet taste.
- Chicken broth: Organic, low-sodium chicken broth gives the best flavor without additives and extra salt.
- Thyme: Adds a minty floral background with hints of citrus.
- Salt: I prefer kosher salt for this part of the recipe because it is pure and fresh.
- Pepper: Freshly ground for the best flavor.
How to make
Preheat the oven: I always start by setting the oven to 350 degrees F so it’s ready to go by the time everything is prepped.
Brown the chicken: While the oven is heating, I season the chicken and get my skillet hot. I add the oil, and once it starts to shimmer, I place the chicken in the pan skin side down and cook it for about four minutes per side until it’s golden brown. Then I transfer the chicken to a plate, cover it with foil, and set it aside.
Make the sauce: I start by adding the garlic to the same pan and let it cook for about a minute. Then I stir in the soy sauce, ginger, vinegar, water, and honey. I let it simmer for five to eight minutes, stirring now and then, until it thickens just a bit. Once it looks good, I pour the sauce into a bowl and set it aside.
Make the rice: I add the butter to the same hot skillet and let it melt over medium-low heat. Then I toss in the onion and thyme, stirring it around for about a minute until it starts to soften and smell amazing.
Add the liquid: I pour in the broth and give it a good stir to combine everything in the skillet.
Bake the dish: I place the chicken on top of the rice, skin side up, then cover the skillet and bake it for 45 minutes. After that, I uncover it, pour the sauce over the chicken, and let it bake for another five minutes.
Serve the dish: Finally, I spoon a little extra sauce over the chicken and rice, then garnish with fresh parsley and a few lemon slices. It’s ready to enjoy straight from the pan.
Expert tip
Choosing the right honey
Most people don’t realize there are so many kinds of honey out there. It all depends on the flowers the bees collect nectar from, and each one brings a different flavor to the table. I’ve tried quite a few in my cooking, and while clover is the most common, I really like acacia honey because it’s light and slightly fruity. But for this chicken and rice recipe, I always reach for alfalfa honey. It’s mild, fresh, and doesn’t overpower the other ingredients. Buckwheat honey has a deeper, nuttier taste and lots of antioxidants, but it can be a little strong for a dish like this.
More tips to consider:
- If you do not have a cast iron or oven-safe skillet, you can bake it in a casserole dish instead. But then it will be a two-pan meal.
- I always use a meat thermometer to make sure the chicken is fully cooked. It should reach 165 degrees F in the thickest part.
- You can now find boneless chicken thighs with the skin still on, which is great for this recipe. I like using them when I want something easy to serve without the bones. Just remember, boneless meat cooks a bit quicker. I usually start checking it around the 30-minute mark.
- Be sure to use uncooked rice for this recipe. If the rice is already cooked, it turns mushy in the oven.
- For even more flavor, I sometimes marinate the chicken overnight in a mix of lemon, garlic, and honey. It makes the meat really flavorful and tender.
- Searing the chicken is important too. It helps lock in the juices so the chicken stays nice and moist while it bakes.
Recipe variations and add-ins
- Switch the cut: I’ve made this dish with boneless, skinless chicken breasts and it always turns out tender. Drumsticks or wings also work great and add a fun twist.
- Try new meats: This recipe is super flexible and works well with pork, turkey, or even ham. I usually go with about one and a half to two pounds, depending on what’s in the fridge.
- Make it spicy: If we want some heat, I add a pinch of red pepper flakes or a splash of hot sauce.
- Change the flavor: Sometimes I toss in extra herbs like basil, dill, oregano, or turmeric to change things up.
- Veggie boost: To make it more filling, I mix in a cup of broccoli, bell peppers, or cauliflower. A handful of cooked bacon or beans also adds great texture.
- No honey, no problem: If I don’t have honey or want to switch it up, I go with pure maple syrup. I use the same amount and it gives the sauce a rich and sweet flavor.
Serving suggestions
When I serve this honey garlic chicken and rice, I always make sure to have something to scoop up the extra sauce. My Amish dinner rolls are soft, fluffy, and perfect for that. I also like to add a fresh side, like a creamy tomato salad, for something light on the plate. Yum!
While the dish bakes, I’ll put out a quick starter like my homemade dill pickle dip with celery sticks or chips. And if we’re finishing with dessert, I keep it simple with a fresh fruit salad or my creamy instant pot rice pudding for something sweet that doesn’t take much work.
How to store leftovers
- Refrigerate: I store any leftover honey garlic chicken and rice in an airtight container in the fridge. It stays fresh for about three to four days.
- Freezing: If I want to save it longer, I place the cooled leftovers in a heavy-duty freezer bag and press out as much air as I can. Then I put that bag into another one just to be safe, or use a vacuum sealer if I have it on hand. It freezes well for up to four months.
- Defrost: When I’m planning ahead, I thaw the frozen chicken and rice in the fridge overnight so it’s ready to reheat the next day.
- Reheating: I warm it up in the microwave for one to two minutes, or reheat it in the oven at 350 degrees F for about 15 minutes until everything is heated through.
Frequently asked questions
Any chicken can dry out if it cooks too long, so I like to be careful with this one. Since this dish needs a bit more time in the oven than most chicken recipes, I prefer using bone-in, skin-on thighs to help keep the meat juicy. If you decide to use chicken breasts instead, just make sure not to overcook them. I usually start checking the temperature around the 30-minute mark, it should reach 165 degrees F when it’s done.
Because chicken has such a mild flavor, it can be easily overpowered by stronger ingredients. That’s why I like using alfalfa honey, it has a light, neutral taste that blends in without taking over. At the same time, it’s just bold enough to hold its own against the rich garlic. If you don’t have alfalfa honey, clover honey is another great option and easy to find at most stores.
I always sear the chicken before baking, and I really think it makes a big difference. That quick browning adds so much flavor and helps lock in the juices. It also gives the chicken a nice golden crust on the outside, which makes it even more satisfying when you bite into it.
More chicken dinners to try:
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Honey Garlic Chicken and Rice
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
- 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.
Video
Notes
Choosing the right honey
Most people don’t realize there are so many kinds of honey out there. It all depends on the flowers the bees collect nectar from, and each one brings a different flavor to the table. I’ve tried quite a few in my cooking, and while clover is the most common, I really like acacia honey because it’s light and slightly fruity. But for this chicken and rice recipe, I always reach for alfalfa honey. It’s mild, fresh, and doesn’t overpower the other ingredients. Buckwheat honey has a deeper, nuttier taste and lots of antioxidants, but it can be a little strong for a dish like this.More tips to consider:
- If you do not have a cast iron or oven-safe skillet, you can bake it in a casserole dish instead. But then it will be a two-pan meal.
- I always use a meat thermometer to make sure the chicken is fully cooked. It should reach 165 degrees F in the thickest part.
- You can now find boneless chicken thighs with the skin still on, which is great for this recipe. I like using them when I want something easy to serve without the bones. Just remember, boneless meat cooks a bit quicker. I usually start checking it around the 30-minute mark.
- Be sure to use uncooked rice for this recipe. If the rice is already cooked, it turns mushy in the oven.
- For even more flavor, I sometimes marinate the chicken overnight in a mix of lemon, garlic, and honey. It makes the meat really flavorful and tender.
- Searing the chicken is important too. It helps lock in the juices so the chicken stays nice and moist while it bakes.