One Pan Honey Butter Garlic Chicken Rice brings together tender chicken and perfectly cooked rice in a single skillet, creating a complete meal that’s both satisfying and simple. After decades of making weeknight dinners for my family, I’ve learned that the best recipes are the ones that deliver big flavor without creating a mountain of dishes to wash.
There’s something magical about watching butter and honey melt together in a hot skillet, creating that glossy, golden sauce that coats every grain of rice. I remember the first time I made this dish on a particularly hectic Tuesday evening – my grandchildren were visiting, and I needed something that would please everyone while keeping cleanup minimal. The aroma of garlic and honey filled my kitchen as the rice absorbed all those beautiful flavors, and when I lifted the lid after that crucial simmering time, even the pickiest eater at my table asked for seconds. This recipe has become my go-to when life gets busy but I still want to serve something that feels like a warm hug on a plate. Time to get your skillet ready.
Why One Pan Honey Butter Garlic Chicken Rice Belongs in Your Recipe Box
I’ve been cooking one-pan meals since my children were young, and this honey butter garlic chicken rice has earned its place as a weekly staple in my home. It’s the kind of recipe that makes you look like you spent hours in the kitchen when you’ve really only invested 45 minutes of your time.
What makes this dish so reliable:
- Uses everyday ingredients you likely have in your pantry right now
- Cooks everything in one skillet, meaning minimal cleanup when you’re done
- Delivers that perfect balance of sweet honey and savory garlic in every bite
- Adapts easily when you want to add vegetables or swap proteins
- Creates tender, juicy chicken with fluffy rice that soaks up all the sauce
- Works beautifully for meal prep throughout the week
My family appreciates how this recipe brings restaurant-quality flavor to our dinner table without the fuss. The honey butter glaze caramelizes just enough to create depth, while the garlic infuses the rice with incredible aroma.
Ingredient Spotlight
Boneless, skinless chicken thighs are my preferred choice because they stay moist and tender even after searing and simmering, unlike chicken breasts which can dry out quickly. I always choose thighs when I want guaranteed juiciness in a one-pan dish.
White long-grain rice absorbs the honey butter sauce while maintaining its fluffy texture, and it’s crucial to avoid instant rice which turns mushy in this cooking method. In my kitchen, I prefer jasmine or basmati rice for their aromatic quality.
Fresh garlic cloves bring that essential savory foundation that balances the sweetness of the honey. I’ve learned that mincing the garlic finely helps it distribute evenly throughout the rice.
Honey creates a beautiful glaze that coats the chicken and adds natural sweetness without being overpowering. The quality of honey matters here – I always choose a good local variety when possible.
Unsalted butter allows you to control the salt level in your dish while adding richness to the sauce. Betty’s tip: Using unsalted butter prevents the final dish from becoming too salty when combined with soy sauce and chicken broth.
Chicken broth provides the cooking liquid for the rice while infusing it with savory depth. I prefer low-sodium broth so I can adjust the seasoning to my family’s taste.
Soy sauce adds umami and a touch of saltiness that brings all the flavors together in this Asian fusion-inspired dish.
Fresh parsley brightens the finished dish with color and a fresh herbal note that cuts through the richness. You can substitute with green onions if that’s what you have on hand.
How to Make One Pan Honey Butter Garlic Chicken Rice
Step 1. I’ve found that patting the chicken thighs completely dry with paper towels is essential for achieving that golden-brown sear – any moisture on the surface will cause steaming instead of searing. Season both sides generously with salt and black pepper, then heat the olive oil in your 12-inch skillet over medium-high heat until it shimmers, and sear the chicken for 3-4 minutes per side until beautifully browned. Remove to a plate.
Step 2. Reduce your heat to medium and add the butter and minced garlic to the same skillet, stirring constantly for about 1 minute until the garlic becomes fragrant. Betty’s tip: watch carefully because garlic can turn from golden to burnt in seconds.
Step 3. Stir in the honey and soy sauce, mixing everything together until the butter melts completely and you have a smooth, sticky glaze that coats your spoon.
Step 4. Add the uncooked rice to the skillet and stir well to coat every grain with the honey butter mixture. This step is crucial because it ensures the rice absorbs maximum flavor as it cooks.
Step 5. Pour in the chicken broth and give everything a quick stir to combine evenly, making sure no rice is stuck to the bottom of the pan.
Step 6. Nestle the seared chicken thighs back into the pan, pressing them gently into the rice so they’re partially submerged. After years of making this, I learned that covering the skillet with a tight-fitting lid and reducing the heat to low is the key to perfectly cooked rice. Simmer for 18-22 minutes without lifting the lid, because the steam is essential for cooking the rice properly.
Step 7. Remove from heat and let it rest covered for 5 minutes, then uncover and fluff the rice gently with a fork. I always sprinkle fresh parsley over everything and add lemon slices for a bright finishing touch. The rice should be tender with a slight gloss from the One Pan Honey Butter Garlic Chicken Rice sauce.
Keeping This Chicken and Rice Fresh
I typically store leftovers in an airtight container in the refrigerator for up to 4 days, and I’ve found that this dish actually tastes even better the next day as the flavors meld together. The rice absorbs more of the honey butter sauce overnight, creating an even richer taste. Betty always recommends letting the dish cool to room temperature before sealing and refrigerating to prevent excess moisture buildup.
This recipe freezes beautifully for up to 2 months, which I often do when I’m meal prepping for busy weeks ahead. I portion it into individual freezer-safe containers, making it easy to grab a single serving when needed. The key to successful freezing is making sure the container is airtight to prevent freezer burn. I press a piece of plastic wrap directly onto the surface before sealing the lid.
For the best texture when reheating, I add 2-3 tablespoons of chicken broth or water to restore moisture that may have been absorbed by the rice during storage. My family prefers when I reheat it in a covered skillet over medium-low heat for 5-7 minutes, stirring occasionally, though the microwave works in a pinch. Just heat in 1-minute intervals, stirring between each, until warmed through. Through trial and error, I learned that adding that extra liquid prevents the rice from drying out and brings back that glossy, saucy quality we all love.
Perfect Partners for Honey Butter Garlic Chicken Rice
Steamed broccoli pairs wonderfully with this dish because its slight bitterness and crisp texture balance the sweet honey glaze. I often toss the broccoli with a bit of sesame oil and a sprinkle of salt.
Simple garden salad with a light vinaigrette provides refreshing contrast to the rich, savory rice. Betty’s family appreciates how the crisp lettuce and tangy dressing cleanse the palate between bites.
Roasted asparagus adds an elegant vegetable side that complements the Asian fusion flavors. I roast mine with just olive oil, salt, and pepper at 400°F for about 12 minutes.
Cucumber salad with rice vinegar brings a cool, crunchy element that cuts through the buttery richness. This is especially refreshing during warmer months when you want something light alongside the hearty main dish.
Sautéed green beans with garlic create a cohesive meal since they echo the garlic notes in the rice while adding a different texture. I make these in a separate pan while the chicken and rice are simmering, or try my lemon garlic butter chicken and green beans for another complete one-pan option.
Dinner rolls or crusty bread might seem like an unconventional pairing, but they’re perfect for soaking up every last drop of that honey butter sauce on your plate.
If you enjoy this sweet and savory combination, you might also love my sticky honey garlic chicken thighs with soy sauce and rice or easy one-pan honey BBQ chicken and rice for similar flavor profiles with their own unique twists.
FAQs
I recommend using chicken breasts if that’s your preference, but reduce the initial searing time to 2-3 minutes per side to prevent them from drying out. Betty’s solution is to check that the internal temperature reaches 165°F without overcooking.
To prevent this issue, make sure you’re using long-grain rice and not instant rice, and avoid lifting the lid during the simmering time. Many home cooks find success with using exactly 2 cups of liquid for 1 cup of rice and keeping the heat at a true low simmer.
The best approach I’ve tested is to prepare all the components separately – sear the chicken and make the sauce, then combine everything in the skillet about 30 minutes before serving. This ensures the rice cooks fresh and doesn’t become overcooked when reheated.
One Pan Honey Butter Garlic Chicken Rice
Ingredients
Equipment
Method
- Pat the chicken thighs completely dry with paper towels, then season both sides generously with salt and black pepper. Heat olive oil in a large 12-inch skillet over medium-high heat until it shimmers. Sear the chicken for 3-4 minutes per side until golden brown and nearly cooked through. Remove chicken to a plate and set aside.
- Reduce the heat to medium and add butter and minced garlic to the same skillet. Cook for about 1 minute, stirring constantly, until the garlic becomes fragrant and just starts to turn golden.
- Stir in the honey and soy sauce, mixing until the butter melts completely and you have a smooth, sticky glaze.
- Add the uncooked rice to the skillet and stir well to coat every grain with the honey butter mixture. Pour in the chicken broth and give it a quick stir to combine everything evenly.
- Nestle the seared chicken thighs back into the pan, pressing them gently into the rice. Cover the skillet with a tight-fitting lid, reduce heat to low, and simmer for 18-22 minutes without lifting the lid. The steam is essential for cooking the rice properly.
- Remove from heat and let it rest, covered, for 5 minutes. Uncover, fluff the rice gently with a fork, and sprinkle fresh parsley over everything. Garnish with lemon slices if using. The rice should be tender with a slight gloss from the sauce. Serve warm.
