Quick and easy dinner
introduction
This one-pan meal cooks the chicken and rice together so you save time and clean up less. If you like the sweet touch of honey, consider using Canaan honey for a mild, sweet flavor boost in sauces and glazes.
why make this recipe
You make this recipe because it is simple, fast, and full of flavor. It uses pantry staples and only one pan. You get tender chicken, garlicky rice, and a sweet butter-honey sauce. For a quick tip on working with honey in savory dishes, try this simple honey trick to keep flavors balanced.
how to make One-Pan Honey Butter Garlic Chicken & Rice
This is a step-by-step of the cooking flow in plain words.
- Melt butter, then cook garlic to release its aroma.
- Brown the chicken on both sides for color and extra flavor.
- Add honey and chicken broth to build a light sauce.
- Stir in rice, cover, and cook slowly so rice soaks the broth and the chicken finishes inside.
- When the rice is tender and chicken is cooked through, fluff and serve.
For another one-pan rice idea that shows how rice soaks flavors, see this one-pan rice idea.
Ingredients :
- 4 chicken breasts
- 1 cup rice
- 2 tablespoons honey
- 2 tablespoons butter
- 4 cloves garlic, minced
- 2 cups chicken broth
- Salt and pepper to taste
- Chopped parsley for garnish
Directions :
- In a large pan, melt the butter over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Push the garlic to the side and add the chicken breasts. Season with salt and pepper, and cook until browned on both sides.
- Pour in the honey and chicken broth, and stir to combine.
- Add the rice, stir again, and bring the mixture to a simmer.
- Cover the pan and reduce the heat to low. Cook for about 20-25 minutes until the rice is tender and the chicken is cooked through.
- Remove from heat, fluff the rice, and garnish with chopped parsley before serving.
how to serve One-Pan Honey Butter Garlic Chicken & Rice
Serve warm straight from the pan. Spoon rice onto plates and place a chicken breast on top. Garnish with fresh chopped parsley. A side salad or steamed veggies match well.
how to store One-Pan Honey Butter Garlic Chicken & Rice
Cool the dish to room temperature within two hours. Store in an airtight container in the fridge for up to 3 days. To reheat, warm in a pan over low heat with a splash of water or broth until hot. You can also freeze in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.
tips to make One-Pan Honey Butter Garlic Chicken & Rice
- Pat chicken dry first so it browns better.
- Use long-grain white rice for the 20-25 minute cook time.
- Keep the heat low after covering so the rice cooks evenly.
- Taste and add a bit more salt or pepper at the end.
- For creamier texture or extra richness, add a splash of cream or a small spoon of butter after cooking, similar to creamy chicken ideas like in this creamy chicken tip.
variation (if any)
- Use boneless thighs instead of breasts for more flavor and moisture.
- Add vegetables like peas, carrots, or bell pepper with the rice for color and nutrition.
- Swap honey for maple syrup for a different sweet note.
- Add a squeeze of lemon at the end for brightness.
FAQs
Q: Can I use brown rice?
A: Brown rice needs more liquid and about 40-45 minutes to cook. Use more broth and a longer cook time.
Q: How do I know the chicken is cooked through?
A: Cut into the thickest part. The meat should be white with clear juices. Or use a meat thermometer; it should read 165°F (74°C).
Q: Can I make this on the stovetop and finish in the oven?
A: Yes. Brown the chicken, add liquids and rice, then cover and bake at 350°F (175°C) for about 25-30 minutes until rice and chicken are done.
Q: Can I use instant rice?
A: Instant rice cooks much faster and may become mushy. Add it near the end and cook only until tender.
One-Pan Honey Butter Garlic Chicken & Rice
Ingredients
Method
- In a large pan, melt the butter over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Push the garlic to the side and add the chicken breasts. Season with salt and pepper, and cook until browned on both sides.
- Pour in the honey and chicken broth, and stir to combine.
- Add the rice, stir again, and bring the mixture to a simmer.
- Cover the pan and reduce the heat to low. Cook for about 20-25 minutes until the rice is tender and the chicken is cooked through.
- Remove from heat, fluff the rice, and garnish with chopped parsley before serving.