Skillet Honey-Garlic Chicken & Rice
Sweet, savory, and filling. This skillet recipe has everything in one pan, making it a win-win dinner. Too easy.
- 6 chicken thighs bone in or out (I use boneless skinless chicken thighs, but it’s your preference)
- salt and pepper to season
- 2 tbsp canola or olive oil
- 2 tbsp low sodium soy sauce
- 2 tbsp rice wine vinegar
- 2 tbsp minced garlic
- 1/3 cup honey
- 1/4 cup water
- 1/2 tsp ground ginger
- 1 cup uncooked white rice (I use jasmine rice)
- 2 cups chicken broth
- 1 yellow onion (I use vidalia onion)
- 1 tbsp unsalted butter
- salt and pepper to taste
- fresh parsley, chopped for garnish (optional)
- Preheat oven to 350 degrees F. Season the chicken on both sides with salt and pepper. Heat a cast iron skillet on medium high heat and add canola or olive oil once hot. Once the oil is hot and starts to simmer, add chicken and cook until browned, 4-5 minutes per side. NOTE: If using skin on chicken thighs, place skin side down.
- Once chicken is cooked, transfer to a plate and cover.
Directions for Sauce:
- Add garlic to the skillet and cook for 1 minute.
- Add honey, water, vinegar, ground ginger, and soy sauce. Cook on medium heat until sauce thickens, 6-8 minutes stirring occasionally. NOTE: Thicker sauce requires low heat for 5 minutes longer still stirring occasionally.
- Transfer sauce to a small bowl and set aside.
Directions for Rice:
- Add unsalted butter to the skillet and melt on medium heat. Add onions and cook until soft.
- Add uncooked rice, stir, and cook for one minute. Pour in chicken broth and stir for one minute.
- Add the cooked chicken back to the pan. If you used chicken with skin, place skin side up.
- Cover with foil and bake for 45-55 minutes. 5 minutes before time ends, uncover, brush with prepared sauce and broil for 4-6 minutes.
- Garnish with extra sauce and fresh parsley on chicken. Enjoy.