Description
A comforting one-pan dish featuring golden-seared chicken thighs on a bed of honey-butter garlic rice that soaks up all the pan juices.
Ingredients
- 1.5 pounds 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 and black pepper, to taste
- 3 slices lemon (optional, for garnish)
Instructions
- Pat chicken thighs dry and season both sides generously with salt and black pepper.
- Heat a large skillet over medium-high heat. Add the olive oil. When shimmering, add chicken thighs and sear until golden, about 4–5 minutes per side. Transfer chicken to a plate and set aside.
- Reduce heat to medium-low. Add the butter to the same skillet. Once melted, add minced garlic and cook 30–60 seconds until fragrant.
- Stir in the honey and soy sauce, scraping up any browned bits from the pan to form a sticky glaze.
- Add the uncooked rice and toss to coat in the glaze. Toast the rice for 1–2 minutes.
- Pour in the chicken broth and stir to combine. Nestle the seared chicken thighs back into the skillet on top of the rice.
- Cover the skillet, reduce heat to low, and simmer for 18–22 minutes, or until rice is tender and liquid is absorbed.
- Remove the lid, fluff the rice with a fork, and let sit off heat for 2 minutes. Sprinkle with chopped parsley and garnish with lemon slices if using.
Notes
Swap tamari or coconut aminos for soy sauce to make it gluten-free. If using brown rice, adjust the liquid and cooking time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: American