One Pan Honey Butter Garlic Chicken Rice

One Pan Honey Butter Garlic Chicken Rice

Tender chicken thighs glazed in sweet honey butter sauce with fluffy garlic rice, all cooked together in one skillet for easy cleanup. This Asian fusion-inspired dish combines savory and sweet flavors in a complete meal that's ready in just 45 minutes.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Asian Fusion

Calories: 520

Ingredients Equipment Method Notes

Ingredients

1.5 lbs boneless, skinless chicken thighs
1 cup white rice, uncooked long-grain only, not instant
4 cloves garlic minced finely
3 tablespoons honey
3 tablespoons unsalted butter
2 cups chicken broth low-sodium preferred
2 tablespoons soy sauce
1 tablespoon olive oil
2 tablespoons fresh parsley chopped
Salt to taste
Black pepper to taste
3 slices lemon optional, for garnish

Equipment

Large 12-inch skillet with tight-fitting lid
Mixing spoon
Plate
Fork for fluffing rice
Paper towels

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.

Notes

Use a large 12-inch skillet with a tight-fitting lid for best results. Use long-grain rice only, avoid instant or quick-cooking rice. Don't skip the searing step as it builds flavor and locks in moisture. Pat chicken completely dry before seasoning for better searing. Don't lift the lid during the 18-22 minute simmer time - steam is essential. Let rest covered for 5 minutes after cooking.