Description
A comforting one-pan dish featuring tender chicken thighs in a sticky honey garlic glaze, served over fluffy rice.
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 1 cup white rice (uncooked)
- 4 cloves garlic, minced
- 3 tablespoons honey
- 3 tablespoons unsalted butter
- 2 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley
- Salt, to taste
- Black pepper, to taste
- 3 slices lemon (optional, for garnish)
Instructions
- Season the chicken thighs with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat.
- Sear the chicken on both sides until golden and nearly cooked through. Remove and set aside.
- In the same skillet, reduce heat to medium and add butter and garlic. Cook until the garlic is fragrant and just beginning to brown.
- Stir in the honey and soy sauce to create a sticky glaze.
- Add the uncooked rice and stir to coat with the sauce. Pour in the chicken broth and mix briefly.
- Nestle the chicken thighs back into the pan. Cover and reduce heat to low. Simmer for 18–22 minutes, or until the rice is tender and liquid is absorbed.
- Uncover, fluff the rice, and sprinkle with chopped parsley. Garnish with lemon slices if desired. Serve warm.
Notes
For an added kick, consider adding chili flakes to the glaze. Allow the chicken to rest before serving for more moist and tender results.
