One Pan Honey Garlic Chicken (Printable Version)

Savory one-pan meal with tender chicken, rice, and broccoli in sweet garlic sauce.

# What You'll Need:

→ Protein & Grains

01 - 1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
02 - 1 cup long-grain white rice, rinsed

→ Vegetables

03 - 2 cups broccoli florets
04 - 1 medium carrot, peeled and diced
05 - 3 green onions, sliced

→ Sauce

06 - 3 tablespoons honey
07 - 4 cloves garlic, minced
08 - 1/4 cup low-sodium soy sauce
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon sesame oil
11 - 1/2 teaspoon ground black pepper

→ Liquids

12 - 2 cups low-sodium chicken broth

→ Garnish

13 - 1 tablespoon sesame seeds
14 - Sliced green onions

# How to Make It:

01 - In a small bowl, whisk together honey, minced garlic, soy sauce, rice vinegar, sesame oil, and black pepper. Set aside.
02 - Heat a large, deep skillet over medium-high heat. Add a drizzle of oil, then add chicken pieces. Sear for 2-3 minutes per side until lightly golden.
03 - Add rinsed rice, carrots, and most of the green onions to the pan. Stir to combine.
04 - Pour the prepared sauce and chicken broth into the pan, mixing well. Bring to a gentle boil.
05 - Reduce heat to low, cover, and simmer for 15 minutes.
06 - Lift the lid and scatter broccoli florets evenly over the rice without stirring. Replace the lid and cook for 8-10 minutes until rice is tender and liquid is absorbed.
07 - Remove from heat and let rest, covered, for 5 minutes. Fluff rice gently with a fork.
08 - Serve hot, garnished with sesame seeds and reserved green onions.

# Expert Advice:

01 -
  • It's the kind of dish that tastes like you spent hours in the kitchen when you barely spent thirty minutes.
  • Everything happens in one pan, which means less cleanup and more time actually enjoying your meal.
  • The honey-garlic sauce strikes that perfect balance between sweet and savory that makes you reach for seconds.
02 -
  • Do not stir the broccoli into the rice after adding it—leave it sitting on top so it stays crisp instead of turning into mush.
  • The chicken will finish cooking in the simmering liquid, so searing it for just 2-3 minutes per side is all you need, otherwise it'll dry out by the time everything is done.
03 -
  • If your pan doesn't have a tight-fitting lid, use aluminum foil to trap the steam—it makes an enormous difference in how the rice cooks.
  • Taste the sauce before pouring it into the pan; if it seems too sweet, add another tablespoon of soy sauce to balance it out.
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