One Pan Honey Garlic Chicken (Printer-friendly)

Savory one-pan meal with tender chicken, fluffy rice, and broccoli in honey garlic sauce

# What You'll Need:

→ Protein & Grains

01 - 1 pound 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 for serving

# Steps:

01 - In a small bowl, whisk together honey, garlic, soy sauce, rice vinegar, sesame oil, and black pepper. Set aside.
02 - Heat a large, deep skillet or sauté pan 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 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 -
  • Everything cooks in one pan, which means you get the flavor-building browning and the cleanup doesn't ruin your evening.
  • The honey-garlic sauce tastes restaurant-quality without requiring special ingredients or advanced technique.
  • Tender chicken and perfectly cooked rice happen at the exact same time, no juggling timing or keeping things warm.
  • It's naturally adaptable—switch vegetables, adjust heat, use brown rice—and it still works beautifully.
02 -
  • Don't skip rinsing the rice—it's the difference between fluffy individual grains and a gluey mess that ruins the whole dish.
  • The broccoli goes on top at the end for a reason: if you stir it in earlier, it falls apart into tiny pieces and gets mushy, but layering it on top at the last minute keeps it crisp-tender.
  • Resist the urge to peek or stir constantly once the lid goes on; each time you lift it, you release steam and throw off the cooking time.
03 -
  • If your rice looks dry but tastes undercooked, add a splash of broth and cover for another few minutes; timing varies depending on altitude, pan thickness, and your stove's personality.
  • Cutting the chicken into smaller pieces means shorter cooking time and faster heat distribution, so they don't dry out while the thicker pieces catch up.
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