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One-Pan Honey Butter Garlic Chicken & Rice

Sweet and savory one-pan dinner featuring honey garlic glazed chicken thighs cooked on perfectly seasoned rice for a complete meal with minimal cleanup.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 1 cup white rice uncooked, long grain
  • 4 cloves garlic minced
  • 3 tbsp honey
  • 3 tbsp unsalted butter
  • 2 cups chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp olive oil
  • 2 tbsp chopped fresh parsley
  • salt to taste
  • black pepper to taste
  • 3 slices lemon optional for garnish

Equipment

  • Large skillet with lid
  • cutting board
  • knife

Method
 

  1. Pat chicken thighs dry and season both sides generously with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown and nearly cooked through. Remove to a plate and set aside.
  2. Reduce heat to medium and add butter to the same skillet. Once melted and foamy, add minced garlic. Cook for about 1 minute, stirring constantly, until fragrant and just beginning to turn golden.
  3. Stir in honey and soy sauce, mixing well to create a glossy glaze. The mixture will bubble and thicken slightly.
  4. Add uncooked rice and stir to coat every grain with the honey garlic sauce. Let toast for 30 seconds, then pour in chicken broth. Stir briefly to distribute rice evenly across the pan.
  5. Nestle seared chicken thighs back into the pan, pressing gently into the rice. Add any accumulated juices from the plate. Cover with a tight-fitting lid, reduce heat to low, and simmer for 18-22 minutes until rice is tender and liquid is absorbed. Do not lift the lid during cooking.
  6. Remove lid and let rest for 2-3 minutes. Fluff rice gently with a fork. Sprinkle with chopped fresh parsley and garnish with lemon slices if desired. Serve immediately.

Notes

Rice Type: Use long-grain white rice such as jasmine or basmati. Short-grain or instant rice will become mushy. Brown rice requires 2.5 cups broth and 40-45 minutes cooking time. Storage: Refrigerate in airtight container for up to 4 days. Rice will absorb moisture as it sits. Reheating: Reheat on stovetop with splash of broth over medium-low heat for 5-7 minutes. Microwave at 50% power with damp paper towel cover. Substitutions: Chicken breasts cook faster—check at 15 minutes. Bone-in thighs need 30-35 minutes total. Use coconut aminos instead of soy sauce for gluten-free. Tips: Pat chicken dry before seasoning for better searing. Don't skip resting time—it keeps chicken juicy. Watch garlic carefully to prevent burning.