This One-Pan Honey Butter Garlic Chicken & Rice turns a hectic weeknight into something special without the restaurant price tag. Golden chicken thighs get coated in a sweet, savory glaze while rice simmers underneath, soaking up every bit of flavor. The best part? Everything cooks together in a single skillet, which means minimal cleanup and maximum taste.
Table of Contents
Ingredients for One-Pan Honey Butter Garlic Chicken & Rice
Getting the right ingredients makes all the difference here. I always reach for chicken thighs instead of breasts because they stay tender and juicy through the simmer time without drying out. Long grain white rice works best since it absorbs the sauce without turning mushy.
- 1.5 lbs boneless skinless chicken thighs
- 1 cup white rice (uncooked, long grain such as jasmine or basmati) – I recommend using jasmine or basmati for the fluffiest texture
- 4 cloves garlic (minced)
- 3 tablespoons honey – My preference is raw honey for deeper flavor
- 3 tablespoons unsalted butter
- 2 cups chicken broth (low sodium works best)
- 2 tablespoons soy sauce – In my experience, low-sodium soy sauce gives you better control over the saltiness
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley (chopped)
- Salt (to taste)
- Black pepper (to taste) – I usually add about 1/2 teaspoon
- 3 slices lemon (optional, for garnish)
Step-by-Step Instructions
I recommend taking your time with the searing step since it creates the foundation of flavor for this entire dish. Patience here pays off with chicken that’s golden brown and full of taste.
Step 1: Pat the chicken thighs dry with paper towels, then season both sides generously with salt and black pepper. Heat the olive oil in a 12-inch skillet (or larger) over medium-high heat until it shimmers. Add the chicken and sear for 3 to 4 minutes per side until golden brown with an internal temperature around 160°F. The chicken should release easily from the pan when it’s ready to flip. Remove the chicken and set it aside on a plate.
Step 2: Lower the heat to medium and add the butter to the same skillet. Once melted, toss in the minced garlic and cook for 30 to 60 seconds, stirring constantly until fragrant and just starting to turn golden. Be careful not to burn the garlic, as it can turn bitter quickly.
Step 3: Stir in the honey and soy sauce, whisking everything together to create a smooth, sticky glaze. Let it bubble for about 15 seconds to combine the flavors.
Step 4: Add the uncooked rice to the skillet and stir for about 1 minute, coating every grain with the honey butter mixture. This step helps prevent sticking and builds flavor into the rice. Pour in the chicken broth and give it a quick stir to distribute everything evenly.
Step 5: Nestle the seared chicken thighs back into the pan, pressing them gently into the rice. Cover the skillet with a tight-fitting lid and reduce the heat to low. Let everything simmer for 18 to 22 minutes without lifting the lid. Resist the urge to peek, as releasing steam will affect cooking time and texture.
Step 6: Remove the lid and check that the rice is fully cooked, tender, and has absorbed all the liquid. Fluff the rice gently with a fork, sprinkle with fresh parsley, and add lemon slices on top if you like. Let the dish rest for 2 to 3 minutes before serving so the chicken juices can settle back into the meat.
Perfect Pairings for Your Chicken & Rice
This dish pairs beautifully with lighter sides that balance the richness of the honey butter glaze.
Roasted Broccoli: The slight char and nutty flavor of roasted broccoli cuts through the sweetness of the glaze while adding a satisfying crunch and extra nutrients to your plate.
Simple Garden Salad: A crisp green salad with a tangy vinaigrette provides a refreshing contrast to the warm, savory chicken and rice, making the meal feel complete without weighing you down.
Garlic Butter Steak Bites and Potatoes: If you’re feeding a crowd or want to make it extra hearty, these garlicky potatoes complement the honey glaze perfectly.
Sheet Pan Sausage and Veggies: Another one-pan option that works great alongside this dish if you’re serving a larger group and want variety without extra work.
Steamed Green Beans: Tender green beans with a squeeze of lemon juice add a bright, clean element that complements the buttery richness of the main dish perfectly.
Garlic Bread: If you’re feeding hungry teenagers or just want extra comfort, a slice of warm garlic bread is perfect for soaking up any extra sauce left in the pan.
Keeping It Fresh
Store any leftovers in an airtight container in the refrigerator for up to four days. The flavors actually deepen overnight, making this an excellent meal prep option for the week ahead.
When reheating, I recommend adding a splash of chicken broth to the skillet and warming everything over medium heat. This keeps the rice from drying out and brings back that just-cooked texture. You can also reheat individual portions in the microwave for about two minutes, stirring halfway through.
Pro tip: this dish freezes surprisingly well for up to three months. Portion it into freezer-safe containers and thaw overnight in the fridge before reheating. It’s like having a homemade frozen dinner ready whenever you need it. Similar to how Creamy Smothered Chicken and Rice reheats beautifully, this recipe maintains its texture and flavor after freezing.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but reduce the cooking time to 15 to 18 minutes since breasts cook faster and can dry out. Thighs stay juicier and more forgiving.
What if I don’t have chicken broth?
You can substitute with vegetable broth or even water with a bouillon cube. The flavor will be slightly lighter, but the dish will still turn out delicious.
Can I make this recipe in advance?
Absolutely. Prepare everything up to step 4, then refrigerate. When ready to eat, bring it to room temperature for 15 minutes, then continue with steps 5 and 6.
One-Pan Honey Butter Garlic Chicken & Rice
Ingredients
Equipment
Method
- Pat the chicken thighs dry with paper towels, then season both sides generously with salt and black pepper. Heat the olive oil in a 12-inch skillet (or larger) over medium-high heat until it shimmers. Add the chicken and sear for 3 to 4 minutes per side until golden brown with an internal temperature around 160°F. Remove and set aside.
- Lower the heat to medium and add the butter to the same skillet. Once melted, toss in the minced garlic and cook for 30 to 60 seconds, stirring constantly until fragrant and just starting to turn golden. Be careful not to burn the garlic.
- Stir in the honey and soy sauce, whisking everything together to create a smooth, sticky glaze. Let it bubble for about 15 seconds to combine the flavors.
- Add the uncooked rice to the skillet and stir for about 1 minute, coating every grain with the honey butter mixture. This helps prevent sticking and builds flavor. Pour in the chicken broth and give it a quick stir.
- Nestle the seared chicken thighs back into the pan, pressing them gently into the rice. Cover the skillet with a tight-fitting lid and reduce the heat to low. Let everything simmer for 18 to 22 minutes without lifting the lid.
- Remove the lid and check that the rice is fully cooked and tender. Fluff the rice gently with a fork, sprinkle with fresh parsley, and add lemon slices if desired. Let rest for 2 to 3 minutes before serving.
Notes
