One Pot Honey Garlic Chicken and Rice
Back in 2023 I was the queen of the One Pot Chicken and Rice. I went super viral with my Winner Winner One Pot Chicken Dinner, My Chicken Paprika, and my Cilantro Lime One Pot Meal. It’s come to my attention that I haven’t designed one of my signature One Pot’s that everyone loves. So I took a new flavor profile and trust me when I tell you this recipe was worth the weight. I’m calling it One Pot Honey Garlic Chicken and Rice.
Most of the ingredients you’ll find right in your pantry but the flavor you’re going to get for your family is absolutely incredible and there isn’t a restaurant in town that can mimic this One Pot easy meal. I use my new Hex Clad stove top to oven safe pan with high sides to make this recipe. I used to use a different pan but I finally graduated to this one and ever since I did I’m never looking back. You can use this pan to make 90% of the recipes, mine or yours. Check it out here! Are you ready for the best Honey Garlic One Pot? Let’s go!
This fried rice seasoning is SO delicious, I have it linked here if you’re interested in getting it!
Let me know what you think of the scent of the sautéed onions. My friend it smells absolutely delicious!
👝 How to Store Leftovers
Store in the refrigerator in an airtight container for 3-5 days.
🎥 Items Featured in the Video
🗒 More Delicious One Pot Recipes
🤔 Common Questions
Cut large breasts in half for even cooking. Sear for 3–4 minutes per side, then bake covered for 20–25 minutes at 400°F. Add a bit more butter or oil if needed, since breasts are leaner.
Yes, it reheats well—just add a splash of water when warming.
One Pot Honey Garlic Chicken and Rice
Equipment
Ingredients
- 6 bone-in skin-on chicken thighs
- Salt & pepper to taste
- 4 tbsp salted butter
- 1 tbsp of fried rice seasoning
- 1 tsp smoked paprika
- 4 tbsp of butter
- 1 cup long grain jasmine rice
- 1 ¾ cups water
- 1 tbsp of Better Than Bouillon Roasted Chicken Base
- 1/3 cup honey
- 3 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 tbsp of minced garlic jarlic
- ¼ red onion diced
- 3 stocks of green onions cut into ⅓ ‘s
- ½ tsp red pepper flakes
- Chopped green onions for garnish
- Toasted sesame seeds for garnish
Instructions
Chicken:
- Pat dry 6 bone-in, skin-on chicken thighs.
- Season with 1 tbsp fried rice seasoning, 1 tsp smoked paprika, a pinch of salt, and freshly cracked black pepper.
- In a large stove-to-oven pan with high sides, melt 4 tbsp (½ stick) salted butter over medium to medium-high heat.
- Sear the chicken thighs for about 5 minutes per side, until golden and crispy. Remove and set aside on a plate.
In a bowl:
- ⅓ cup honey, 3 tbsp soy sauce, 1 tbsp apple cider vinegar, 1 tbsp minced garlic, ½ tsp red pepper flakes, Salt & pepper to taste, Whisk together!
Saute:
- In the same pan (do not wipe it out), add ¼ cup diced red onion.
- Sauté for about 5 minutes, until the onion softens and starts to brown. Add 3 green onion stalks, cut into thirds, and sauté an additional 3 minutes.
- Stir in 1 cup jasmine rice and sauté continuously for 5 minutes, coating it in the butter and aromatics.
- Stir in 1 tbsp Better Than Bouillon Roasted Chicken Base until fully mixed into the rice.
Add Water and Chicken:
- Pour in 1 ¾ cups water and bring to a boil. Once boiling, nestle the seared chicken (and any juices from the plate) into the rice.
- Cover the pan with a lid and transfer to a 400°F oven, Bake, covered, for 35–40 minutes, until the chicken is cooked through and rice is tender.
Finish and Serve:
- Remove from oven and let rest 3–5 minutes with the lid off.
- Garnish with chopped green onions and toasted sesame seeds.
Video
Nutrition
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I have made so many of your recipes they have all been amazing! This one is too! My entire family loved it. Will definitely be making again. Thank you!
Jessica
Phoenix, Arizona