Save Pin My weeknight cooking used to be chaotic until a friend introduced me to one-pan meals that actually taste like takeout. The first time I made this honey garlic chicken, my kitchen smelled incredible and my roommate kept wandering in asking if dinner was ready yet. Now it is my go-to when I want something comforting but do not want to deal with a sink full of dishes.
Last winter I made this for my sister who was recovering from surgery and needed something nourishing but gentle on her appetite. She texted me two days later asking for the recipe because it was the first thing she had actually wanted to eat in weeks. There is something about that honey garlic combination that just feels like comfort in a bowl.
Ingredients
- 1 lb boneless chicken thighs or breasts: Thighs stay juicier but breasts work perfectly if that is what you have on hand
- 1 cup long-grain white rice: Rinse until the water runs clear for fluffier results every time
- 2 cups broccoli florets: Fresh broccoli works best here for that perfect tender crisp texture
- 1 medium carrot: Adds sweetness and color that makes the dish feel complete
- 3 green onions: Reserve some green tops for a fresh pop of color at the end
- 3 tbsp honey: The backbone of that craveable glaze that coats everything
- 4 cloves garlic: Do not be shy with the garlic it mellows beautifully as it cooks
- 1/4 cup low-sodium soy sauce: Low-sodium lets you control the salt level better
- 1 tbsp rice vinegar: Cuts through the richness just enough
- 1 tbsp sesame oil: A little goes a long way for that authentic aroma
- 1/2 tsp ground black pepper: Freshly cracked makes a noticeable difference
- 2 cups low-sodium chicken broth: The liquid that cooks the rice and absorbs all those flavors
- 1 tbsp sesame seeds: Optional but that nutty crunch makes it feel restaurant-worthy
Instructions
- Whisk the sauce:
- Combine honey garlic soy sauce rice vinegar sesame oil and black pepper in a small bowl until the honey dissolves completely
- Sear the chicken:
- Heat oil in a large deep skillet over medium-high heat and cook chicken pieces until golden on both sides about 2-3 minutes per side
- Add aromatics and rice:
- Stir in rinsed rice diced carrots and most of the green onions letting everything get friendly in the pan
- Pour in the liquid:
- Add the sauce mixture and chicken broth scraping up any browned bits from the bottom of the pan
- Simmer covered:
- Bring to a gentle bubble then reduce heat to low cover tightly and cook for 15 minutes undisturbed
- Add the broccoli:
- Lift the lid quickly scatter broccoli on top and replace the lid for another 8-10 minutes until rice is tender
- Rest and fluff:
- Remove from heat and let it sit covered for 5 minutes then fluff gently with a fork
- Garnish and serve:
- Top with sesame seeds and reserved green onion slices right before serving
Save Pin This recipe has saved me on countless exhausted evenings when the drive-through was calling my name. I love that it feels fancy enough for company but is simple enough for a Tuesday night alone.
Making It Your Own
Snap peas or bell peppers work beautifully alongside the broccoli if you want to add more color. I have also made this with cauliflower rice when I was watching my carbs and while the texture changes the flavor is still there.
The Brown Rice Version
Brown rice needs more liquid and time so increase the broth to 2 1/2 cups and simmer for 35-40 minutes before adding the broccoli. The nuttier flavor of brown rice actually pairs really well with the honey garlic sauce.
Heat It Up Or Keep It Mild
My husband likes things spicy so I sometimes add crushed red pepper flakes to his portion after serving. If everyone wants heat just add 1/2 tsp to the sauce mixture at the beginning.
- Leftovers keep beautifully in the fridge for up to 3 days
- The rice will absorb more liquid as it sits so add a splash of water when reheating
- This recipe doubles easily if you are cooking for a crowd
Save Pin This is the kind of recipe that makes you feel like you have your life together even when you absolutely do not.
Recipe FAQs
- → Can I use brown rice instead of white rice?
Yes, you can substitute brown rice for white rice. Increase the chicken broth to 2 1/2 cups and extend the simmering time to 35-40 minutes before adding the broccoli florets. Brown rice requires more liquid and longer cooking time to become tender.
- → What other vegetables can I add?
Snap peas, bell peppers, or diced zucchini work well in this dish. Add heartier vegetables like carrots or bell peppers at the beginning with the rice, while quick-cooking vegetables like snap peas should be added along with the broccoli in the last 8-10 minutes of cooking.
- → Can I make this spicy?
Absolutely. Add 1/2 teaspoon of crushed red pepper flakes to the sauce mixture for a gentle heat. You can also add sliced fresh chili peppers or a drizzle of sriracha when serving for those who prefer extra spice.
- → What type of pan works best?
A large deep skillet or sauté pan with a tight-fitting lid is ideal. The pan needs to be deep enough to hold all the ingredients and liquid comfortably, and the lid must fit well to trap steam for proper rice cooking.
- → Is this dish gluten-free?
This dish can be gluten-free if you use tamari or a certified gluten-free soy sauce instead of regular soy sauce. The other ingredients including rice, vegetables, honey, and sesame oil are naturally gluten-free.
- → How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth if needed to prevent the rice from drying out.