Description
How to make tender chicken with sweet garlic butter honey glaze and fluffy rice all in one pan for the perfect weeknight comfort meal.
Ingredients
Scale
Chicken and Base
- 6 bone-in, skin-on chicken thighs
- 1½ cups long-grain white rice, rinsed
- 3 cups low-sodium chicken broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Sweet Garlic Butter Sauce
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- ⅓ cup honey
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried thyme
Finishing Touches
- 2 green onions, chopped
- 2 tablespoons fresh parsley, chopped
- 1 lemon, cut into wedges
- Red pepper flakes, optional
Instructions
- Season Chicken: Pat chicken thighs completely dry with paper towels and season generously with salt and pepper on both sides. Let sit at room temperature for 10 minutes while you prep other ingredients.
- Sear Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken skin-side down and cook 5-6 minutes until skin is golden and crispy. Flip and cook 3 more minutes.
- Make Sauce: Remove chicken to a plate. Add butter to the same pan and melt over medium heat. Stir in garlic and cook 30 seconds until fragrant but not brown.
- Add Liquids: Whisk in honey, soy sauce, vinegar, and thyme until smooth. Add rice and chicken broth, stirring to combine. Bring mixture to a gentle simmer, scraping up browned bits.
- Nestle Chicken: Return chicken to pan skin-side up, nestling pieces into rice mixture. Cover tightly with foil and transfer to preheated 375°F oven for 20-25 minutes until rice is tender.
- Rest and: Remove from oven and let rest covered for 5 minutes to allow rice to finish absorbing liquid. Garnish with green onions, parsley, and serve with lemon wedges.
Notes
- Don’t skip patting chicken dry or the skin won’t get crispy and golden.
- Store leftovers in airtight container in refrigerator for up to 3 days.
- Brown rice can be substituted but will need additional liquid and cooking time.
- Serve immediately while chicken skin is still crispy for best texture.
- Double the sauce recipe if you want extra for drizzling over rice.
- Use instant-read thermometer to ensure chicken reaches 165°F internal temperature.
Allergy Information: Soy
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 32g