Craving comfort food? This one-pot honey garlic chicken and rice is sweet, savory, and incredibly easy to make. Juicy chicken thighs, fluffy jasmine rice, and a sticky honey garlic glaze come together for the ultimate weeknight dinner.
There’s just something magical about meals that come together in one pot. They’re comforting, flavorful, and don’t leave you with a mountain of dishes afterward. And let me tell you, this one-pot honey garlic chicken and rice might just become your new favorite.
Think of tender chicken thighs nestled in fluffy jasmine rice, all coated with a glossy honey garlic glaze that balances sweet, savory, and a little touch of spice. It’s the kind of dish that makes your kitchen smell heavenly while it simmers away.
I love making one-pot meals for busy nights because they deliver big on flavor without needing lots of pots and pans. If you’ve tried my chicken pulao recipe or my comforting one pot chicken and rice, you know how much I enjoy layering simple ingredients into something truly delicious. This one falls right in that comfort zone.
So grab a skillet or Dutch oven, and let’s make some kitchen magic together.
Table of contents
Main Ingredients for One-Pot Honey Garlic Chicken and Rice
The best part of this dish is how the ingredients complement one another to create bold, balanced flavors. Here’s what you’ll need for this one-pot honey garlic chicken and rice:
- Chicken thighs: Bone-in and skin-on give you juicy meat and that golden, crispy skin we all love.
- Salt and black pepper: Simple seasonings that bring out the natural flavor.
- Butter: A rich base for sautéing and infusing flavor into both the chicken and rice.
- Fried rice seasoning: Adds depth and a subtle umami kick.
- Smoked paprika: Brings warmth and a hint of smokiness to the dish.
- Jasmine rice: Long-grain jasmine rice cooks fluffy and fragrant, making it the perfect companion to the savory honey garlic sauce, much like what I use in my one-pot chicken and dirty rice.
- Water & chicken base: Using Better Than Bouillon Roasted Chicken Base ensures a deeply flavorful broth.
- Honey: The star of the glaze, creating sweetness that balances with savory soy sauce.
- Soy sauce: Brings salty umami notes that make the dish addicting.
- Apple cider vinegar: Cuts through the richness with a tangy brightness.
- Garlic: Use jarred minced garlic for convenience, but fresh works beautifully too.
- Onions: Red onion for flavor and green onion for freshness.
- Red pepper flakes: A little optional heat to keep things lively.
- Sesame seeds & extra green onions: The finishing touch for garnish and texture.
When these come together in one pot, the result is a family-style dish that’s hearty and satisfying.
Additional Ingredients and Substitutions
Cooking at home should be flexible, so here are a few ideas if you want to tweak this one-pot honey garlic chicken and rice:
- Rice swap: No jasmine rice? Basmati or even long-grain white rice will work, though you may need to adjust cooking times.
- Chicken options: Boneless thighs or chicken breasts can be used, though you’ll lose some of the richness from bone-in meat. Just shorten the cook time so they don’t dry out.
- Soy sauce alternatives: Coconut aminos or tamari are great if you want a gluten-free or lower-sodium option.
- Vinegar swap: Don’t have apple cider vinegar? Rice vinegar or white wine vinegar make good substitutes.
- Vegetable additions: Bell peppers, peas, or carrots would blend in beautifully with the rice for extra nutrition and color.
- Spice level: Love it spicy? Add more red pepper flakes or even a squeeze of sriracha.
With these small adjustments, you can tailor the dish to your family’s preferences.
Expert Tips for the Best One-Pot Honey Garlic Chicken and Rice
Making a great one-pot honey garlic chicken and rice isn’t complicated, but there are a few tricks that’ll make the process smooth and the results mouthwatering.
- Sear the chicken well
Don’t rush the searing step. Getting that skin golden brown locks in flavor and helps render out fat that flavors the rice later. - Rinse your rice
Washing the jasmine rice before cooking removes extra starch. This keeps it from becoming sticky and helps you achieve light, fluffy grains. - Layer your seasonings
Season the chicken first, then add more flavor with onions, garlic, and fried rice seasoning. This creates depth instead of a one-note flavor. - Balance the glaze
Taste your honey-soy-vinegar glaze before adding it to the dish. Too sweet? Add a little more vinegar. Too tangy? A drizzle of honey fixes it. - Mind the liquid-to-rice ratio
For jasmine rice, the ratio is usually 1 cup rice to 1 ¾ cups liquid. Stick close to that for the best texture. If you swap rice types, adjust accordingly. - Cook low and slow
Once you add the rice and liquid, keep the heat on low. High heat risks burning the bottom before the rice is cooked through. - Rest before serving
Let the pot sit for 5 minutes after cooking. This allows the steam to redistribute, making the rice fluffier. - Garnish generously
Don’t skip the sesame seeds and green onions. They add freshness, crunch, and a restaurant-style finish.
If you love quick family-style dinners, my one pan chicken and rice dinner is another easy favorite that follows the same principles of flavor layering.
Cooking one-pot meals is as much about technique as it is about ingredients. With these tips, your dish will turn out flavorful every time.
Step-by-Step Instructions
- Season the chicken
Pat chicken thighs dry. Sprinkle with salt, pepper, smoked paprika, and fried rice seasoning. - Sear the chicken
Heat 2 tablespoons butter in a large skillet or Dutch oven. Place chicken skin-side down and sear until golden, about 5 minutes per side. Remove and set aside. - Sauté the aromatics
Melt the remaining butter. Add red onion, garlic, and red pepper flakes. Cook for 2 minutes until fragrant. - Toast the rice
Stir in rinsed jasmine rice. Toast for 1–2 minutes so it absorbs flavor. - Add liquid
Pour in water and chicken base. Stir well. - Nestle the chicken
Place chicken thighs back in, skin side up. Cover, reduce heat to low, and simmer for 20 minutes. - Make the glaze
Whisk honey, soy sauce, and apple cider vinegar together. Pour over chicken and rice. Add green onion pieces. - Finish and serve
Simmer uncovered for 3–5 minutes to let the glaze thicken slightly. Garnish with chopped green onions and sesame seeds.
Additional Guide: Variations and Techniques
The beauty of one-pot honey garlic chicken and rice is that you can easily change it up while keeping the heart of the dish intact.
- Crispy oven finish: After cooking, pop the skillet under the broiler for a couple of minutes. This crisps up the chicken skin and caramelizes the glaze beautifully.
- Slow cooker method: Sear the chicken first, then transfer everything to a slow cooker. Cook on low for 4–5 hours. Add the glaze near the end. Or, if you’re short on time, you might enjoy trying my instant pot chicken legs, which deliver tender, flavorful chicken with minimal effort.
- Veggie-loaded version: Stir in peas, corn, or broccoli during the last 10 minutes of cooking for a balanced meal in one pot. If you like a little kick, my buffalo chicken and rice casserole is another family-style dish that balances comfort with bold flavors.
- Asian-inspired twist: Add a splash of sesame oil or ginger to the glaze for extra flavor.
Small tweaks like these keep the recipe fresh and versatile for different occasions.
FAQs About One-Pot Honey Garlic Chicken and Rice
Yes, but reduce the cooking time to avoid overcooking. Boneless thighs or breasts will cook faster.
You can, but the rice may lose some texture. If freezing, do so without the glaze and add it fresh when reheating.
Absolutely! Just reduce or omit the red pepper flakes for little ones who prefer mild flavors.
Conclusion
There you have it, my friend—a hearty, flavorful one-pot honey garlic chicken and rice that’s perfect for busy nights or cozy weekends. It’s one of those recipes that checks all the boxes: simple ingredients, minimal cleanup, and layers of flavor that make it feel like a treat.
Cooking like this always reminds me that comfort food doesn’t have to be complicated. It’s about gathering simple things—chicken, rice, honey, garlic—and turning them into something that brings people together around the table.
I hope this recipe finds its way into your weekly rotation. If you try it, I’d love to hear how it went. Did you add veggies? Spice it up? Make it your own? Drop a comment and let’s chat about it! And if you’re looking for the perfect side dish, my creamy garlic sauce baby potatoes pair beautifully with this recipe.
One-Pot Honey Garlic Chicken and Rice
Equipment
- Large oven-safe skillet or Dutch oven
- Wooden Spoon
Ingredients
Chicken
- 6 bone-in skin-on chicken thighs
- Salt & pepper to taste
- 4 tbsp salted butter divided
- 1 tbsp fried rice seasoning
- 1 tsp smoked paprika
Rice
- 1 cup long grain jasmine rice uncooked
- 1 ¾ cups water
- 1 tbsp Better Than Bouillon Roasted Chicken Base
Honey Garlic Sauce
- 1/3 cup honey
- 3 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 tbsp minced garlic jarred or fresh
- 1/4 red onion diced
- 3 stalks green onions cut into thirds
- 1/2 tsp red pepper flakes optional, for heat
Garnish
- chopped green onions for garnish
- toasted sesame seeds for garnish
Instructions
- Season chicken thighs with salt, pepper, smoked paprika, and fried rice seasoning.
- Melt 2 tbsp butter in a large skillet or Dutch oven over medium-high heat. Sear chicken thighs, skin side down, until golden brown. Flip and cook for another 2–3 minutes. Remove and set aside.
- In the same pan, melt remaining butter. Add diced red onion and sauté until soft and fragrant.
- Add minced garlic, soy sauce, honey, apple cider vinegar, red pepper flakes, and green onions. Stir until combined and fragrant.
- Add rice, water, and chicken base. Stir well, making sure the rice is coated and evenly distributed.
- Return seared chicken thighs to the skillet, nestling them into the rice mixture.
- Cover and reduce heat to low. Simmer for 25–30 minutes, until rice is tender and chicken is cooked through.
- Let rest for 5 minutes, then fluff rice gently. Garnish with chopped green onions and toasted sesame seeds before serving.