Hey y'all! Ready for a dinner that'll make your taste buds dance and your family ask for seconds? This Honey Garlic Chicken and Rice Skillet is a one-pan wonder, marrying juicy chicken, fluffy rice, and a sweet-savory honey garlic sauce in every comforting bite. It’s a weeknight lifesaver, perfect for busy nights, cozy gatherings, or even meal prep. Let's get cooking!
Why You'll Love This Honey Garlic Chicken and Rice Skillet
- One-pan magic means easy cleanup and minimal fuss.
- The honey garlic sauce blends tangy, sweet, and savory in every mouthful.
- Hearty rice and tender chicken make for a satisfying, filling meal.
- Ready in about 40 minutes—ideal for busy weeknights.
- Customizable for picky eaters or dietary needs.
Ingredients for Honey Garlic Chicken and Rice Skillet
- 1.5 lbs (about 3-4) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup long grain white rice, rinsed
- 2 ¼ cups low-sodium chicken broth
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- ¼ cup honey
- ¼ cup low-sodium soy sauce
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 teaspoon sesame oil
- 1 teaspoon ground ginger
- ½ teaspoon black pepper
- ½ teaspoon salt (more to taste)
- 1 cup snap peas or frozen peas
- 2 green onions, sliced (for garnish)
- 1 teaspoon sesame seeds (optional, for garnish)
How to Make Honey Garlic Chicken and Rice Skillet
Step 1: Prep the Chicken
Pat chicken thighs dry and cut into bite-sized pieces. Season lightly with salt and pepper.
Step 2: Sear the Chicken
Heat olive oil in a large (12-inch) oven-safe skillet over medium-high heat. Add chicken pieces and cook until golden brown on all sides, about 4-6 minutes. Remove and set aside.
Step 3: Make the Honey Garlic Sauce
In the same skillet, reduce heat to medium. Add minced garlic and sauté until fragrant (about 1 minute). Stir in honey, soy sauce, rice vinegar, sesame oil, and ground ginger. Simmer for 1-2 minutes.
Step 4: Combine and Cook the Rice
Add the rinsed rice to the skillet, stirring to coat in sauce. Pour in chicken broth, bring to a simmer, and return chicken to the pan. Stir in snap peas or frozen peas. Reduce heat to low, cover, and cook for 18-20 minutes, until rice is tender and liquid absorbed.
Step 5: Garnish and Serve
Remove from heat. Let rest, covered, for 5 minutes. Fluff rice with a fork, then top with sliced green onions and sesame seeds. Serve hot and enjoy!
Notes for the Best Honey Garlic Chicken and Rice Skillet
- For extra flavor, marinate chicken in 2 tablespoons of the sauce for 15 minutes before cooking.
- Don’t skip rinsing the rice—it helps prevent clumping and sticky texture (learn why here).
- Swap chicken thighs for chicken breast if you prefer a leaner option.
Honey Garlic Chicken and Rice Skillet Variations
- Spicy Kick: Add 1 teaspoon chili flakes or a squirt of Sriracha to the sauce.
- Vegetable Boost: Stir in diced bell peppers or carrots with the peas.
- Brown Rice Version: Use brown rice and increase simmer time to 35-40 minutes, adding broth as needed.
Required Equipment for Honey Garlic Chicken and Rice Skillet
- Large (12-inch) oven-safe skillet with lid
- Wooden spoon or spatula
- Sharp knife
- Measuring cups and spoons
Storage Instructions
Let leftovers cool completely. Store in an airtight container in the fridge for up to 4 days. To reheat, microwave on medium power or rewarm in a skillet with a splash of broth. Not recommended for freezing, as the rice texture can change.
Serving Suggestions for Honey Garlic Chicken and Rice Skillet
- Pair with a crisp green salad or steamed broccoli for freshness.
- Serve with a cool cucumber salad or quick-pickled vegetables.
- Garnish with extra sesame seeds and a drizzle of sriracha for extra flair.
Pro Tips for Perfect Honey Garlic Chicken and Rice Skillet
- Sear the chicken until golden for maximum flavor and juicy texture (searing tips here).
- Use low-sodium broth and soy sauce to control saltiness.
- Let the skillet rest before serving—the rice will finish absorbing all those delicious juices.
FAQ: Honey Garlic Chicken and Rice Skillet
- Can I use chicken breast instead of thighs?
- Yes! Chicken breast works well, just be careful not to overcook to prevent dryness.
- What type of rice is best for this recipe?
- Long grain white rice yields the fluffiest texture, but jasmine or basmati rice are great alternatives. For more on rice types, check this guide.
- Can I make this ahead for meal prep?
- Absolutely! Store in meal prep containers and reheat as needed for up to 4 days.
Total time: 40 minutes | Prep time: 10 minutes | Cook time: 30 minutes
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup long grain white rice, uncooked
- 2 cups low-sodium chicken broth
- ⅓ cup honey
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 cup broccoli florets
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 green onions, sliced (for garnish)
Instructions
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1Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until browned on all sides, about 5-6 minutes.
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2Add minced garlic to the skillet and sauté for 1 minute until fragrant.
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3Stir in uncooked rice, chicken broth, honey, and soy sauce. Mix well to combine.
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4Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
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5Add broccoli florets, cover, and cook for an additional 7-8 minutes, until rice is tender and broccoli is cooked.
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6Remove from heat, fluff rice with a fork, and garnish with sliced green onions before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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