Honey Garlic Chicken Thighs and Rice

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Crispy bone-in chicken thighs seared and roasted with a honey garlic glaze, cooked over fluffy rice that absorbs all the delicious pan drippings for a flavorful, easy weeknight dinner.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 4 servings

Course: Dinner

Ingredients Equipment Method Notes

Ingredients

4 pieces Chicken thighs bone-in, skin-on
1 cup Long-grain white rice jasmine or basmati preferred
1.5 cups Chicken broth
2 tablespoons Honey regular honey, not raw
2 tablespoons Soy sauce low-sodium
1 tablespoon Rice vinegar
3 cloves Garlic minced, added after sear
2 units Green onions sliced, for garnish
1 teaspoon Sesame oil drizzle off heat at end
Salt and pepper to taste

Equipment

Large oven-safe skillet For searing and roasting chicken, and cooking rice
Paper towels To pat chicken dry before searing

Method

Pat chicken thighs dry with paper towels and season both sides with salt and pepper.
Heat a large oven-safe skillet over medium-high heat and place chicken skin-side down. Do not move the pieces for 6-8 minutes until the skin releases easily and turns golden brown.
Flip chicken and transfer the skillet to a 400°F oven. Roast for 25-30 minutes until internal temperature reaches 165°F, then remove chicken and set aside on a plate.
Pour out excess fat, leaving about 1 tablespoon in the pan, then add minced garlic and cook for 30 seconds. Stir in honey, soy sauce, and rice vinegar, scraping up browned bits from the bottom.
Add rice and chicken broth to the pan, bring to a boil, then reduce heat to low and cover. Simmer for 18-20 minutes until rice is tender and liquid is absorbed, then nestle chicken back into the rice, drizzle with sesame oil, and garnish with sliced green onions.

Notes

Pat chicken dry before searing to ensure crispy skin and prevent steaming.

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