One Pan Honey Garlic Chicken (Print version)

Savory chicken with rice and broccoli in a sweet honey garlic sauce, all cooked in one pan for easy cleanup.

# What You'll Need:

→ Protein & Grains

01 - 1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
02 - 1 cup long-grain white rice, rinsed

→ Vegetables

03 - 2 cups broccoli florets
04 - 1 medium carrot, peeled and diced
05 - 3 green onions, sliced with some reserved for garnish

→ Sauce

06 - 3 tablespoons honey
07 - 4 cloves garlic, minced
08 - 1/4 cup low-sodium soy sauce
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon sesame oil
11 - 1/2 teaspoon ground black pepper

→ Liquids

12 - 2 cups low-sodium chicken broth

→ Garnish

13 - 1 tablespoon sesame seeds
14 - Sliced green onions

# Cooking Steps:

01 - In a small bowl, whisk together honey, garlic, soy sauce, rice vinegar, sesame oil, and black pepper. Set aside.
02 - Heat a large, deep skillet over medium-high heat. Add oil, then add chicken pieces. Sear for 2-3 minutes per side until lightly golden.
03 - Add rinsed rice, carrots, and most of the green onions to the pan. Stir to combine.
04 - Pour the sauce and chicken broth into the pan, mixing well. Bring to a gentle boil.
05 - Reduce heat to low, cover, and simmer for 15 minutes.
06 - Lift the lid and scatter broccoli florets evenly over the rice without stirring. Replace the lid and cook for 8-10 minutes until rice is tender and liquid is absorbed.
07 - Remove from heat and let rest, covered, for 5 minutes. Fluff rice gently with a fork.
08 - Serve hot, garnished with sesame seeds and reserved green onions.

# Expert Advice:

01 -
  • Everything cooks in a single pan, which means fewer dishes and more time enjoying dinner instead of cleaning up.
  • The honey-garlic sauce tastes restaurant-quality but comes together in 30 seconds, making weeknight cooking feel like you're genuinely trying.
  • Chicken thighs stay impossibly tender while the rice soaks up all that sweet, savory flavor right at the bottom of the pan.
02 -
  • Don't stir the broccoli in; placing it on top in the last few minutes keeps it from turning into mush and preserves that slight crunch that makes the dish interesting.
  • Rinsing your rice genuinely matters because it removes excess starch, and you'll taste the difference in how the grains stay separate instead of clumping together.
03 -
  • If your rice seems dry when you fluff it, you've likely lifted the lid too many times during cooking; resist the urge to check because the steam environment is what keeps everything moist.
  • Leftover rice keeps beautifully in the fridge for three days, and honestly tastes even better the next day because the flavors have had time to fully marry together.
Go back