Description
How to make tender chicken with honey garlic sauce and parmesan rice in one pan that creates the perfect weeknight dinner with minimal cleanup.
Ingredients
Scale
Chicken and Base
- 6 boneless skinless chicken thighs, trimmed of excess fat
- 2 cups jasmine rice, rinsed until water runs clear
- 3 cups low-sodium chicken broth
- 2 tablespoons olive oil
Honey Garlic Sauce
- 1/3 cup honey
- 6 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon red pepper flakes
Seasonings and Finish
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 3 green onions, sliced thin for garnish
Instructions
- Season Chicken: Pat chicken thighs dry and season both sides with salt, pepper, garlic powder, and thyme. Let them sit at room temperature for 10 minutes to absorb flavors.
- Sear Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken skin-side down for 5-6 minutes until golden and crispy, then flip and cook 3 minutes more.
- Make Sauce: Remove chicken to a plate. In the same pan, whisk together honey, minced garlic, soy sauce, vinegar, mustard, and red pepper flakes until smooth and fragrant.
- Add Rice: Stir rinsed rice into the sauce mixture, coating every grain. Pour in chicken broth and bring to a gentle boil, stirring occasionally to prevent sticking.
- Nestle Chicken: Return chicken to the pan, nestling pieces into the rice. Cover tightly with foil or lid and transfer to a preheated 375°F oven for 25 minutes.
- Add Cheese: Remove from oven and immediately sprinkle Parmesan cheese over the rice. Let rest covered for 5 minutes, then garnish with green onions and serve hot.
Notes
- Don’t skip searing the chicken first; it creates essential flavor and prevents rubbery texture.
- Rinse rice thoroughly until water runs clear to prevent sticky, gluey results.
- Store leftovers in airtight container for up to 4 days in refrigerator.
- Add splash of broth when reheating to restore moisture to the rice.
- Let dish rest 5 minutes after cooking for cheese to melt properly.
- Use oven-safe skillet or transfer to baking dish before oven step.
Allergy Information: Dairy, Soy
Nutrition
- Calories: 485 calories
- Fat: 18g
- Carbohydrates: 52g
- Protein: 32g