Description
A delicious one-pan meal featuring tender honey butter garlic chicken thighs cooked with fragrant garlic, honey glaze, and savory rice. This easy skillet recipe combines juicy chicken and flavorful rice cooked together in a buttery, garlicky sauce for a comforting dinner ready in under 40 minutes.
Ingredients
Scale
Chicken
- 1.5 lbs boneless skinless chicken thighs
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil
Sauce and Rice
- 4 cloves garlic, minced
- 3 tablespoons honey
- 3 tablespoons unsalted butter
- 2 tablespoons soy sauce
- 1 cup white rice (uncooked)
- 2 cups chicken broth
Garnish
- 2 tablespoons chopped fresh parsley
- 3 slices lemon (optional, for garnish)
Instructions
- Season the Chicken: Pat the chicken thighs dry and season both sides generously with salt and black pepper.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear until golden brown and nearly cooked through, about 4-5 minutes per side. Remove the chicken and set aside.
- Sauté Garlic and Butter: Reduce heat to medium and add butter to the skillet. Once melted, add minced garlic and cook until fragrant and just starting to brown, about 1-2 minutes, stirring frequently to prevent burning.
- Make the Honey Soy Glaze: Stir in honey and soy sauce into the garlic butter, creating a sticky, flavorful glaze.
- Add Rice and Broth: Add the uncooked white rice to the skillet and stir to coat it evenly with the sauce. Pour in chicken broth and mix gently to combine.
- Simmer Chicken and Rice: Nestle the seared chicken thighs back into the skillet on top of the rice. Cover the pan with a lid, reduce heat to low, and let simmer for 18-22 minutes, until the rice is tender and the liquid has been absorbed.
- Finish and Garnish: Remove the lid, fluff the rice gently with a fork, and sprinkle chopped fresh parsley over the dish. Add lemon slices as a garnish if using. Serve warm immediately.
Notes
- Use boneless skinless chicken thighs for juicy and tender results; chicken breasts can dry out.
- Ensure the rice is fully submerged in liquid for even cooking.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- If you prefer a stronger lemon flavor, squeeze fresh lemon juice over before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
