One Pan Honey Butter Garlic Chicken Rice brings together everything I love about weeknight cooking: bold flavors, simple preparation, and just one skillet to wash. This recipe reminds me of Sunday evenings at Grandma’s farm, where she’d whip up hearty skillets that had everyone coming back for seconds, and nobody minded the wait because the kitchen smelled absolutely heavenly.
Picture golden-brown chicken thighs glazed in a sweet and savory honey butter sauce, nestled into fluffy rice that’s absorbed every bit of that garlicky goodness. The aroma alone will have your family gathering around the stove before you even call them to dinner. I’ve made this countless times on busy weeknights when I need something satisfying but don’t have the energy for complicated recipes or a sink full of dishes. The best part? While the rice simmers away, you can set the table, help with homework, or simply take a breath. Time to get our hands cooking.
What Makes This One Pan Honey Butter Garlic Chicken Rice So Special
I started making one-pan dinners years ago when my three kids were young and evenings felt like a whirlwind. This honey butter garlic chicken rice quickly became a household favorite because it delivers restaurant-quality flavor without the fuss. The combination of sweet honey, rich butter, and savory garlic creates a sauce that’s downright addictive, and cooking everything together means the rice soaks up all those beautiful flavors.
Here’s why this recipe belongs in your weeknight rotation:
- Minimal cleanup required – Everything cooks in one skillet, so you’ll spend less time scrubbing and more time enjoying your evening
- Balanced sweet and savory flavors – The honey butter garlic sauce hits all the right notes without being too sweet or too salty
- Ready in under 45 minutes – From start to finish, including prep time, this complete meal comes together quickly
- Budget-friendly ingredients – Uses pantry staples and affordable chicken thighs that stay tender and juicy
- Family-approved every time – Even picky eaters love the mild, comforting flavors that aren’t too adventurous
- Flexible for dietary needs – Easy to adapt with chicken breasts, brown rice, or dairy-free butter alternatives
Through years of making this dish, I’ve learned that the secret is giving the chicken a good sear before adding it back to the rice. That golden crust locks in moisture and adds depth to the whole pan.
Ingredient Spotlight
Boneless skinless chicken thighs are my first choice for this recipe because they stay incredibly moist during cooking and soak up the honey butter garlic sauce beautifully. I always choose thighs over breasts when I want guaranteed tenderness.
White long-grain rice cooks directly in the pan alongside the chicken, absorbing the savory broth and sweet glaze for maximum flavor in every bite.
Fresh minced garlic adds that essential aromatic punch that fills your kitchen with the most inviting smell. I use four cloves because my family loves robust garlic flavor.
Honey brings natural sweetness that balances the salty soy sauce and creates that gorgeous glaze coating the chicken.
Unsalted butter forms the rich, velvety base of the sauce and helps the honey and garlic meld together into something truly special.
Chicken broth not only cooks the rice to fluffy perfection but also infuses it with savory depth that plain water just can’t match.
Soy sauce contributes umami and saltiness that rounds out the flavor profile. I’ve found that just two tablespoons is the perfect amount.
Fresh parsley adds a pop of color and a hint of freshness that brightens up the rich, buttery dish right before serving.
How to Make One Pan Honey Butter Garlic Chicken Rice
Step 1. Season your chicken thighs generously with salt and pepper on both sides. I’ve learned that proper seasoning at this stage makes all the difference in the final flavor.
Step 2. Heat olive oil in a large skillet over medium-high heat and sear the chicken for about 4 to 5 minutes per side until golden brown, then remove and set aside. They don’t need to be fully cooked yet.
Step 3. Betty always reduces the heat to medium at this point and adds the butter and minced garlic to the same skillet, stirring constantly for about 1 minute until fragrant and just beginning to turn golden.
Step 4. Stir in the honey and soy sauce, letting it bubble for 30 seconds to create that sticky, glossy glaze that coats the pan.
Step 5. Add the uncooked rice and stir well to coat every grain with the sauce. This ensures the rice absorbs maximum flavor as it cooks.
Step 6. Pour in the chicken broth and give everything a quick stir to distribute the liquid evenly across the pan.
Step 7. Nestle the seared chicken thighs back into the skillet, making sure they’re partially submerged in the rice and broth mixture.
Step 8. Cover the skillet with a tight-fitting lid, reduce heat to low, and let it simmer undisturbed for 18 to 22 minutes. After years of making this, I’ve found that resisting the urge to peek ensures perfectly fluffy rice.
Step 9. Remove from heat, uncover, and let it rest for 5 minutes before fluffing the rice gently with a fork around the chicken.
Step 10. Sprinkle with fresh chopped parsley and garnish with lemon slices if desired, then serve this beautiful one pan honey butter garlic chicken rice straight from the skillet.
Keeping This Dish Fresh
I typically store leftovers in an airtight container in the refrigerator where they’ll stay fresh for up to 4 days. The flavors actually deepen overnight, making next-day lunches something to look forward to. Betty’s storage method works well because the rice and chicken stay together, maintaining that delicious sauce coating.
For longer storage, this recipe freezes beautifully for up to 2 months. I portion individual servings into freezer-safe containers so I can grab just what I need for quick lunches. Make sure everything has cooled completely before freezing to prevent ice crystals from forming.
For the best texture, I reheat leftovers in a skillet over medium-low heat with a splash of chicken broth to revive the moisture. This takes about 5 to 7 minutes and tastes almost as good as freshly made. The microwave works in a pinch (2 to 3 minutes on medium power, stirring halfway), but the stovetop method keeps the chicken more tender and the rice fluffier.
Perfect Partners for Honey Butter Garlic Chicken Rice
Since this is already a complete one-pan meal, you really just need a simple side or two to round things out. Here are my family’s favorite pairings:
- Steamed broccoli – The mild, slightly bitter flavor of broccoli cuts through the richness of the honey butter sauce beautifully. Try my garlic butter chicken with broccoli for another easy pairing option.
- Roasted Brussels sprouts – Caramelized edges add a nutty, crispy contrast to the tender chicken and soft rice
- Cucumber salad – A cool, refreshing crunch with rice vinegar dressing provides balance to this warm, savory dish
- Garlic green beans – Sauteed quickly with just a bit of butter, these echo the garlic notes without overwhelming
- Fresh garden salad – Keep it simple with mixed greens, cherry tomatoes, and a light vinaigrette to add freshness. My Christmas salad recipe offers great inspiration for colorful, crisp sides.
- Crusty bread – Perfect for soaking up every last drop of that incredible honey butter garlic sauce
I often serve this with something green and crunchy since the main dish is so hearty and comforting. The key is choosing sides that don’t compete with the bold flavors already happening in the skillet. If you’re looking for more one-pan inspiration, my honey BBQ chicken rice uses similar cooking techniques with different flavor profiles.
FAQs
I recommend using thighs for this recipe because they stay juicier, but chicken breasts work if you reduce cooking time by 3 to 4 minutes to prevent them from drying out.
To prevent bland rice, use water mixed with a chicken bouillon cube or substitute vegetable broth. Betty’s solution is keeping bouillon cubes in the pantry for exactly these moments.
The best approach I’ve tested is swapping the butter for plant-based butter or coconut oil, which maintains the richness without dairy.
One-Pan Honey Butter Garlic Chicken & Rice
Ingredients
Equipment
Method
- Season chicken thighs generously with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4 to 5 minutes per side until golden brown. Remove and set aside.
- Reduce heat to medium. Add butter and minced garlic to the same skillet. Cook for 1 minute, stirring constantly, until fragrant and just beginning to turn golden.
- Stir in honey and soy sauce. Let bubble for 30 seconds to create a sticky glaze.
- Add uncooked rice and stir well to coat every grain with the sauce.
- Pour in chicken broth and stir briefly to distribute liquid evenly.
- Nestle seared chicken thighs back into the skillet, partially submerging them in the rice mixture.
- Cover with a tight-fitting lid, reduce heat to low, and simmer undisturbed for 18 to 22 minutes until rice is tender and liquid is absorbed.
- Remove from heat and let rest covered for 5 minutes.
- Uncover, fluff rice gently with a fork around the chicken. Sprinkle with fresh parsley and garnish with lemon slices if desired. Serve warm.
