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One-Pan Honey Butter Garlic Chicken & Rice

A delightful one-pan dish featuring crispy chicken thighs coated in a honey garlic glaze, served alongside fluffy rice that absorbs all the delicious flavors.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the chicken
  • 4 pieces chicken thighs (bone-in, skin-on or skinless)
  • 2 cups long-grain rice, rinsed
  • 1 cup chicken broth
  • 1/2 cup honey
  • 4 cloves garlic, minced
  • 4 tablespoons unsalted butter divided
  • 1 tablespoon soy sauce ensure halal compliance
  • to taste Salt and black pepper
  • Fresh parsley, chopped (for garnish)
Optional toppings
  • sliced green onions for garnish
  • sesame seeds for garnish

Method
 

Preparation
  1. Pat the chicken thighs dry with a paper towel and season with salt and black pepper.
Searing the Chicken
  1. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chicken thighs skin side down and sear for about 5-7 minutes until golden brown. Flip the chicken and sear the other side for an additional 5 minutes. Remove from the pan and set aside.
Cooking the Garlic and Rice
  1. In the same pan, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
  2. Add honey, soy sauce, and chicken broth to the pan. Stir to combine, then add the rinsed rice and stir again, ensuring the rice is fully coated.
Final Steps
  1. Nestle the seared chicken thighs back into the pan on top of the rice mixture. Cover the skillet with a lid and bring to a gentle boil.
  2. Once boiling, reduce the heat to low and let it simmer for about 20-25 minutes, keeping the lid on.
  3. When done, turn off the heat and let it rest for 5-10 minutes before fluffing with a fork. Drizzle with the remaining butter and garnish with chopped parsley.

Notes

For a leaner option, replace chicken thighs with halal chicken breasts but adjust cooking times. Monitor the rice and add chicken broth if it absorbs moisture too quickly. Ensure chicken is dry before seasoning for a crispy texture. Can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 2 months.