Description
Juicy chicken thighs glazed in a buttery honey garlic sauce and simmered with fluffy rice in one skillet. A quick, comforting, and flavor-packed weeknight dinner with minimal cleanup.
Ingredients
- 1.5 lbs 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, to taste
- Black pepper, to taste
- 3 slices lemon (optional, for garnish)
Instructions
1. Season the chicken thighs with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear the chicken on both sides until golden and nearly cooked through. Remove and set aside.
2. In the same skillet, reduce heat to medium and add butter and garlic. Cook until the garlic is fragrant and just beginning to brown.
3. Stir in the honey and soy sauce to create a sticky glaze.
4. Add the uncooked rice and stir to coat with the sauce. Pour in the chicken broth and mix briefly.
5. Nestle the chicken thighs back into the pan. Cover and reduce heat to low. Simmer for 18–22 minutes, or until the rice is tender and liquid is absorbed.
6. Uncover, fluff the rice, and sprinkle with chopped parsley. Garnish with lemon slices if desired. Serve warm.
Notes
Let the chicken rest for a few minutes before serving so the juices redistribute and keep it juicy.
Use long grain rice for the best texture—short grain or instant rice may get mushy.
Don’t skip the searing step; it builds flavor and locks in moisture.
This dish is excellent for meal prep and reheats well for lunch the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One-pan skillet
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 9g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 135mg