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One Pot Honey Garlic Chicken and Rice

One Pot Honey Garlic Chicken and Rice combines crispy chicken thighs with buttery jasmine rice.
Honey, garlic, soy sauce, and red pepper flakes create a sweet-savory sauce.
Everything cooks in one oven-safe pan for an easy, flavorful family dinner.
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Prep Time 15 minutes
Course Dinner
Cuisine American-inspired Asian

Ingredients
  

  • 6 bone-in skin-on chicken thighs
  • Salt and freshly cracked black pepper to taste
  • 4 tbsp salted butter
  • 1 tbsp fried rice seasoning
  • 1 tsp smoked paprika
  • 1 cup long-grain jasmine rice
  • 1¾ cups water
  • 1 tbsp halal chicken bouillon or chicken base
  • ⅓ cup honey
  • 3 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp minced garlic
  • ¼ red onion diced
  • 3 green onions cut into thirds
  • ½ tsp red pepper flakes
  • Chopped green onions for garnish
  • Toasted sesame seeds for garnish

Instructions
 

  • Prepare the chicken. Pat the chicken thighs dry with paper towels. Season both sides with fried rice seasoning, smoked paprika, a pinch of salt, and freshly cracked black pepper.
  • Sear the chicken. Heat a large oven-safe skillet or stove-to-oven pan with high sides over medium to medium-high heat. Melt the butter, then place the chicken thighs skin-side down. Sear for about 5 minutes per side, or until deeply golden and crispy. Transfer the chicken to a plate and keep any juices that collect.
  • Make the honey garlic sauce. In a small bowl, whisk together the honey, soy sauce, apple cider vinegar, minced garlic, red pepper flakes, and a little black pepper. Taste and adjust the seasoning if needed.
  • Cook the aromatics. Without wiping out the pan, add the diced red onion to the remaining butter and chicken drippings. Cook for about 5 minutes, stirring occasionally, until softened and lightly browned. Add the green onion pieces and cook for another 3 minutes.
  • Toast the rice. Add the jasmine rice and stir continuously for about 5 minutes, allowing the grains to become coated in the butter and aromatic mixture.
  • Add the chicken base. Stir the halal chicken bouillon or chicken base thoroughly into the rice until evenly distributed.
  • Add the water. Pour in the water and bring the mixture to a boil. Once boiling, stir once and arrange the seared chicken thighs on top of the rice, skin-side up. Add any juices from the chicken plate.
  • Bake. Cover the pan tightly with a lid and transfer it to a preheated 400°F (200°C) oven. Bake for about 30 minutes.
  • Add the honey garlic sauce. Carefully remove the lid and drizzle the honey garlic mixture over the chicken thighs and rice. Return the uncovered pan to the oven for another 5–10 minutes, or until the chicken is fully cooked, the sauce is glossy, and the rice is tender.
  • Rest and garnish. Remove the pan from the oven and let the dish rest uncovered for 3–5 minutes. Finish with chopped green onions and toasted sesame seeds.
  • Serve this One Pot Honey Garlic Chicken and Rice hot, spooning plenty of the flavorful rice and pan juices alongside each chicken thigh.

Notes

For a milder dish, leave out the red pepper flakes. You can also replace some of the green onion with fresh cilantro for a different finish.
Serve with a simple cucumber salad, steamed vegetables, roasted broccoli, or a crisp green salad. The rice is already packed with flavor, so simple sides work especially well.
For extra caramelization, place the finished skillet under the broiler for 1–2 minutes, watching carefully so the honey does not burn.