Description
A quick and delicious one-pan meal featuring succulent chicken thighs and fluffy rice in a rich honey garlic glaze.
Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 1 cup white rice (uncooked)
- 4 cloves garlic, minced
- 3 tablespoons honey
- 3 tablespoons unsalted butter
- 2 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley
- Salt and black pepper, to taste
- 3 slices lemon (optional, for garnish)
Instructions
- Pat the chicken thighs dry and season both sides generously with salt and black pepper.
- In a large skillet over medium-high heat, add olive oil. Once it’s shimmering, add the chicken thighs and sear for 4–5 minutes per side until golden brown. Transfer to a plate and set aside.
- Reduce heat to medium-low. Add butter to the skillet and let it melt. Toss in the minced garlic and sauté for 30–60 seconds until fragrant.
- Stir in honey and soy sauce, scraping the bottom to form a glaze. Allow it to bubble for 20–30 seconds.
- Add the uncooked rice, tossing to coat it in the glaze.
- Pour in the chicken broth, stir, and nestle the seared chicken back into the skillet on top of the rice.
- Cover and reduce heat to low. Simmer for 18–22 minutes until rice is tender and liquid is absorbed.
- Remove the lid, fluff the rice gently, and let it sit off heat for 2 minutes. Sprinkle with parsley and garnish with lemon slices if desired.
- Serve warm and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, transfer to a container for up to 2 months. Thaw overnight and reheat with a splash of chicken broth.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American