Back in 2023, I became known for my one-pot chicken and rice recipes—they went viral, and people couldn’t get enough of them. But somehow, I’d never created a honey garlic version, which felt like a glaring oversight. This recipe fixes that. One Pot Honey Garlic Chicken and Rice combines everything I love about these easy meals: crispy-skinned chicken thighs, perfectly cooked jasmine rice that soaks up all those pan drippings, and a sweet-savory glaze that makes everyone at the table reach for seconds. The aroma alone—sautéed onions, garlic, and honey mingling with butter and soy sauce—will have your family hovering around the kitchen asking “when’s dinner ready?”
Why You’ll Love This Dish
This recipe delivers restaurant-quality flavor without the restaurant price tag or cleanup. It’s a true one-pot wonder that goes from stovetop to oven in the same pan, which means minimal dishes and maximum flavor. The chicken thighs stay incredibly juicy thanks to their bone-in, skin-on preparation, while the rice underneath absorbs all those beautiful caramelized drippings and aromatics.
It’s perfect for busy weeknights when you want something impressive but can’t spend hours in the kitchen. The prep takes about 15 minutes, then the oven does the work while you help with homework, fold laundry, or simply relax. The honey garlic flavor profile is universally loved—sweet enough to appeal to kids, with just enough savory depth and a hint of heat to satisfy adults. Plus, it’s budget-friendly, using pantry staples and affordable chicken thighs to feed a family of six without breaking the bank.
“I have made so many of your recipes they have all been amazing! This one is too! My entire family loved it. Will definitely be making again. Thank you!” — Jessica, Phoenix, Arizona
How This Recipe Comes Together
The magic happens in layers of flavor. You’ll start by seasoning and searing chicken thighs until the skin is golden and crispy, creating a flavor foundation in the pan. After removing the chicken, you’ll sauté red onions and green onions in that flavorful butter and chicken fat until they’re soft and fragrant. The jasmine rice gets toasted in those aromatics, developing a nutty depth before you add water and chicken bouillon base. Nestle the seared chicken back into the rice, cover, and transfer everything to the oven where it bakes into perfection. While that’s happening, you’ll whisk together a simple honey garlic glaze. Once out of the oven, drizzle with the glaze, garnish with green onions and sesame seeds, and prepare for the compliments.
What You’ll Need
Chicken:
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon fried rice seasoning (adds amazing umami depth)
- 1 teaspoon smoked paprika
- Salt and freshly cracked black pepper to taste
- 4 tablespoons salted butter (for searing)
Rice Base:
- 1 cup long-grain jasmine rice
- 1¾ cups water
- 1 tablespoon Better Than Bouillon Roasted Chicken Base
- ¼ red onion, diced
- 3 stalks green onions, cut into thirds
Honey Garlic Glaze:
- ⅓ cup honey
- 3 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon minced garlic (jarred garlic works great)
- ½ teaspoon red pepper flakes
- Salt and pepper to taste
Garnish:
- Chopped green onions
- Toasted sesame seeds
The fried rice seasoning is a game-changer—it adds layers of savory flavor that regular salt can’t match. If you don’t have it, substitute with a mix of garlic powder, onion powder, and a pinch of MSG or mushroom powder.
Step-by-Step Instructions
Prepare the chicken: Pat 6 chicken thighs completely dry with paper towels—this is crucial for crispy skin. Season both sides generously with 1 tablespoon fried rice seasoning, 1 teaspoon smoked paprika, salt, and freshly cracked black pepper.
Sear the chicken: In a large oven-safe pan with high sides (like a Hex Clad or cast iron skillet), melt 4 tablespoons of butter over medium to medium-high heat. Once the butter is melted and sizzling, place the chicken thighs skin-side down in the pan. Sear for about 5 minutes per side until the skin is golden brown and crispy. Remove the chicken to a plate and set aside—don’t worry if it’s not fully cooked yet.
Make the honey garlic sauce: While the chicken rests, whisk together ⅓ cup honey, 3 tablespoons soy sauce, 1 tablespoon apple cider vinegar, 1 tablespoon minced garlic, ½ teaspoon red pepper flakes, and a pinch of salt and pepper. Set aside.
Sauté the aromatics: In the same pan (don’t wipe it out—all that flavor stays!), add the diced red onion. Sauté for about 5 minutes until the onion softens and develops some golden-brown edges. Add the green onion pieces and sauté for another 3 minutes. Take a moment to appreciate the incredible aroma filling your kitchen.
Toast the rice: Add 1 cup of jasmine rice to the pan and stir continuously for 5 minutes, letting the rice toast and coat in all that butter and chicken fat. This step adds a wonderful nutty flavor to the finished dish. Stir in 1 tablespoon of Better Than Bouillon until it’s fully incorporated into the rice.
Add liquid and chicken: Pour in 1¾ cups of water and bring everything to a boil. Once boiling, nestle the seared chicken thighs (along with any juices from the plate) back into the rice, arranging them evenly across the pan.
Bake: Preheat your oven to 400°F if you haven’t already. Cover the pan tightly with a lid and carefully transfer it to the oven. Bake covered for 35-40 minutes until the chicken reaches an internal temperature of 165°F and the rice is tender.
Finish and serve: Remove from the oven and let rest for 3-5 minutes with the lid off. Drizzle the honey garlic sauce over everything, then garnish generously with chopped green onions and toasted sesame seeds.
Best Ways to Enjoy It
This dish is a complete meal in itself, but a few simple sides can round it out beautifully. Serve it with steamed or roasted broccoli, snap peas, or bok choy for added vegetables. A crisp cucumber salad with rice vinegar dressing provides a refreshing contrast to the rich, savory chicken. For something heartier, add a side of roasted asparagus or green beans with garlic.
The presentation is naturally impressive when served straight from the pan—bring it to the table family-style and let everyone dig in. For individual plating, arrange a generous scoop of rice on each plate, top with a chicken thigh, and drizzle extra honey garlic sauce over everything. The golden-brown crispy skin against the glossy sauce and vibrant green garnishes makes for a restaurant-worthy presentation.
Storage and Reheating Tips
Refrigerating: Allow the chicken and rice to cool to room temperature, then transfer to an airtight container. Store in the refrigerator for 3-5 days. The flavors continue to develop as it sits, making leftovers incredibly delicious.
Freezing: This dish can be frozen for up to 2 months. Portion into freezer-safe containers, leaving a bit of space for expansion. Thaw overnight in the refrigerator before reheating.
Reheating methods:
- Oven: Place in an oven-safe dish, add 2-3 tablespoons of water or chicken broth, cover with foil, and reheat at 350°F for 15-20 minutes until warmed through.
- Microwave: Add a splash of water to keep the rice from drying out. Heat individual portions on high for 2-3 minutes, stirring halfway through.
- Stovetop: Add a bit of butter or oil to a skillet, add the rice and chicken, cover, and heat over medium-low until warmed through, stirring occasionally.
The key to reheating is adding a little moisture—the rice tends to dry out as it sits, so that splash of water or broth brings it back to life.
Helpful Cooking Tips
Pat the chicken dry thoroughly: This is the most important step for crispy skin. Use paper towels to remove all surface moisture before seasoning.
Don’t skip the rice toasting: Those 5 minutes of stirring rice in the butter and aromatics create incredible nutty, complex flavor. It’s worth the extra effort.
Use a pan with high sides: This prevents splattering when searing the chicken and ensures everything fits comfortably when you add the rice and liquid.
Check the rice before removing from oven: If the rice still has a bite after 35 minutes, add a splash more water, re-cover, and bake another 5-10 minutes.
Let it rest: Those 3-5 minutes of resting time allow the rice to absorb any remaining liquid and make serving much easier.
Make extra sauce: The honey garlic glaze is so good, you might want to double it for drizzling at the table.
Adjust heat level: If feeding kids or spice-sensitive eaters, reduce or omit the red pepper flakes. For more heat, increase to 1 teaspoon or add sriracha to the sauce.
Creative Twists to Try
Chicken breast adaptation: Cut large chicken breasts in half horizontally for even cooking. Sear for 3-4 minutes per side, then bake covered for 20-25 minutes at 400°F. Add a bit more butter or oil since breasts are leaner and can dry out more easily.
Vegetable additions: Stir in 1-2 cups of frozen peas, edamame, or diced bell peppers with the rice for extra nutrition and color.
Pineapple honey garlic: Add ½ cup diced pineapple to the honey garlic sauce for a tropical twist that pairs beautifully with the Asian-inspired flavors.
Spicy version: Double the red pepper flakes or add 1 tablespoon of gochugaru (Korean red pepper flakes) for serious heat.
Ginger boost: Add 1 tablespoon of freshly grated ginger to the honey garlic sauce for extra zing and warmth.
Coconut rice: Replace half the water with coconut milk for a creamy, slightly sweet rice that complements the honey garlic perfectly.
Different rice varieties: Swap jasmine for basmati, brown rice (add ½ cup more liquid and extend cooking time by 15 minutes), or even cauliflower rice for a low-carb option (add it in the last 10 minutes of cooking).
Your Questions Answered
Can I use boneless, skinless chicken thighs?
Yes, but you’ll lose the crispy skin and some of the rich flavor it provides. Boneless thighs will also cook faster—reduce baking time to 25-30 minutes and check for doneness at 165°F internal temperature.
What if I don’t have Better Than Bouillon?
You can substitute with 1 teaspoon of chicken bouillon powder or granules, or use 1¾ cups of chicken stock instead of water (and omit the bouillon base entirely).
Can I make this ahead of time?
You can sear the chicken and prepare the sauce up to 24 hours in advance. Store separately in the refrigerator. When ready to cook, bring the chicken to room temperature for 20 minutes, then proceed with sautéing the aromatics and rice. The finished dish reheats beautifully, so you can also make the entire recipe ahead—just add a splash of water when reheating.
Why is my rice mushy or undercooked?
Rice consistency depends on several factors. If it’s mushy, you may have added too much water or cooked it too long. If undercooked, the oven temperature may be off, or the pan wasn’t sealed tightly enough. Use a 1:1.75 rice-to-water ratio and ensure your oven is properly preheated.
Can I double this recipe?
Absolutely, but you’ll need a very large oven-safe pan or roasting dish. You may also need to extend the baking time by 10-15 minutes. Alternatively, make two batches in separate pans—they fit better and cook more evenly.
What pan should I use?
The ideal pan is oven-safe with high sides (at least 3 inches) and a tight-fitting lid. Cast iron skillets, enameled Dutch ovens, or specialized stovetop-to-oven pans like Hex Clad work perfectly. If your pan doesn’t have a lid, cover tightly with aluminum foil.
How do I get the skin extra crispy?
Make sure the chicken is completely dry before seasoning, use medium-high heat for searing, and don’t move the chicken around while it’s searing. For extra crispy skin after baking, place the chicken under the broiler for 2-3 minutes (watch carefully to avoid burning).
Print
One Pot Honey Garlic Chicken and Rice
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Paleo
Description
A delightful one-pot dish featuring juicy chicken thighs and fragrant jasmine rice coated in a sweet and savory honey garlic glaze.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon fried rice seasoning
- 1 teaspoon smoked paprika
- Salt and freshly cracked black pepper to taste
- 4 tablespoons salted butter
- 1 cup long-grain jasmine rice
- 1¾ cups water
- 1 tablespoon Better Than Bouillon Roasted Chicken Base
- ¼ red onion, diced
- 3 stalks green onions, cut into thirds
- ⅓ cup honey
- 3 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon minced garlic
- ½ teaspoon red pepper flakes
- Chopped green onions for garnish
- Toasted sesame seeds for garnish
Instructions
- Pat chicken thighs completely dry and season with fried rice seasoning, smoked paprika, salt, and pepper.
- In an oven-safe pan, melt butter and sear chicken skin-side down for 5 minutes per side until golden brown. Remove and set aside.
- Whisk together honey, soy sauce, apple cider vinegar, minced garlic, red pepper flakes, salt, and pepper for the glaze.
- In the same pan, sauté diced red onion for 5 minutes until softened, then add green onions and sauté for an additional 3 minutes.
- Add jasmine rice and toast for 5 minutes, then stir in Better Than Bouillon.
- Pour in water, bring to a boil, and nestle seared chicken back into the rice. Cover and transfer to a preheated oven at 400°F.
- Bake for 35-40 minutes until chicken is cooked through and rice is tender.
- Let rest for 3-5 minutes, drizzle glaze over the dish, and garnish with green onions and sesame seeds before serving.
Notes
For extra crispy skin, ensure chicken is dry before seasoning and searing. Adjust the heat level in the glaze according to preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian