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.

Ingredients:

• 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

Sauce Ingredients:

• 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

Rice Ingredients:

• 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)

Directions:

1. 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.
2. Once chicken is cooked, transfer to a plate and cover.

Directions for Sauce:

1. Add garlic to the skillet and cook for 1 minute.
2. 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.
3. Transfer sauce to a small bowl and set aside.

Directions for Rice:

1. Add unsalted butter to the skillet and melt on medium heat. Add onions and cook until soft.
2. Add uncooked rice, stir, and cook for one minute. Pour in chicken broth and stir for one minute.
3. Add the cooked chicken back to the pan. If you used chicken with skin, place skin side up.
4. 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.
5. Garnish with extra sauce and fresh parsley on chicken. Enjoy.