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A golden skillet filled with tender honey butter garlic chicken and fluffy white rice garnished with fresh parsley.
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One-Pan Honey Butter Garlic Chicken & Rice

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 645kcal

Ingredients

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 1.5 cups long -grain white rice, rinsed until water runs clear
  • 3 cups low -sodium chicken broth
  • 4 tablespoons unsalted butter
  • 1/4 cup hone y
  • 5 cloves garlic , minced
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  • Season the chicken pieces uniformly with salt and black pepper.
  • Heat olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat.
  • Add chicken in a single layer and sear until browned on all sides, approximately 6 minutes. Remove chicken from pan and set aside.
  • Reduce heat to medium. Add butter to the pan. Once melted, add minced garlic and sauté for 60 seconds until aromatic.
  • Add the rinsed rice to the skillet. Stir constantly for 2 minutes to toast the grains and coat them in the garlic butter.
  • Whisk together the chicken broth, honey, and soy sauce. Pour the mixture into the skillet, deglazing the bottom by scraping up browned bits (fond).
  • Return the chicken to the skillet. Bring the liquid to a rolling boil.
  • Cover the skillet with a tight-fitting lid and reduce heat to low. Simmer for 15 to 18 minutes until the liquid is fully absorbed and rice is tender.
  • Remove from heat and let the dish rest, covered, for 5 minutes to allow moisture to redistribute.
  • Fluff the rice with a fork, garnish with chopped parsley, and serve immediately.