Description
A comforting one-pan dish featuring tender chicken thighs glazed in a sweet honey butter garlic sauce served atop fluffy rice.
Ingredients
Scale
- 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
- 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 brown and nearly cooked through, about 5–6 minutes per side. Remove and set aside.
- In the same skillet, reduce the heat to medium and add butter and minced garlic. Cook until the garlic is fragrant and just beginning to brown, about 1–2 minutes.
- Stir in the honey and soy sauce to create a sticky glaze, combining them well.
- Add the uncooked rice to the skillet, stirring to coat it thoroughly with the sauce.
- Pour in the chicken broth and mix briefly to combine.
- Nestle the seared chicken thighs back into the pan. Cover and reduce the heat to low. Simmer for 18–22 minutes, or until the rice is tender and has absorbed all the liquid.
- Uncover, fluff the rice with a fork, and sprinkle with chopped parsley. Garnish with lemon slices if desired. Serve warm.
Notes
Ensure not to overmix the rice once the broth is added to keep it fluffy. Use a meat thermometer to check for doneness; the internal temperature should reach 165°F.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 110mg