One-Pot Honey Garlic Chicken and Rice
This easy one-pot honey garlic chicken and rice combines juicy chicken thighs, fluffy rice, and a sweet-savory honey garlic glaze for the ultimate weeknight comfort meal.
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.
Notes
This one-pot honey garlic chicken and rice is perfect for busy weeknights. For extra flavor, marinate the chicken in the honey garlic sauce for 30 minutes before cooking.
