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One-Pan Honey Garlic Chicken Skillet with Rice

Six pieces of glazed Honey Garlic Chicken Skillet served over white rice in a stainless steel pan, garnished with parsley.
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Prepare tender chicken coated in a sweet and savory honey garlic glaze, cooked together with rice in a single skillet for an easy weeknight meal.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice, rinsed
  • 2 cups chicken broth
  • 1/4 cup honey
  • 3 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon ground ginger
  • 1/2 teaspoon black pepper
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Season the chicken pieces lightly with salt and pepper.
  2. Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
  3. Add the chopped onion to the same skillet and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  4. Stir in the rinsed rice, coating it with the oil and aromatics. Cook for 1 minute.
  5. Pour in the chicken broth, honey, soy sauce, apple cider vinegar, ground ginger, and pepper. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pan.
  6. Return the cooked chicken to the skillet. Reduce the heat to low, cover the skillet tightly, and simmer for 15 to 18 minutes, or until the rice is tender and the liquid is mostly absorbed. Do not lift the lid during this time.
  7. Remove the lid. If the sauce seems thin, stir the cornstarch slurry and pour it over the chicken and rice. Increase the heat to medium and cook, stirring gently, for 1 to 2 minutes until the sauce thickens into a glaze.
  8. Remove from heat. Let the skillet rest, covered, for 5 minutes before serving. Garnish with fresh parsley.

Notes

  • For a thicker glaze, cook the sauce down slightly before adding the cornstarch slurry.
  • You can substitute chicken thighs for breasts; thighs may require 2-3 minutes longer cooking time.
  • If you prefer a stronger garlic flavor, add one extra clove of garlic.

Nutrition

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