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Flavorful One-Pan Honey Butter Garlic Chicken & Rice

Make One-Pan Honey Butter Garlic Chicken & Rice with clear steps, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 4 chicken thighs bone-in and skin-on
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 4 cloves garlic minced
  • 3 tbsp honey
  • 1 tbsp soy sauce
  • 1 1/2 cups long-grain white rice rinsed
  • 3 cups chicken broth
  • 1 tbsp fresh parsley chopped (for garnish)
  • 1 tbsp green onions sliced (optional, for garnish)

Method
 

  1. Season the chicken thighs with salt, black pepper, and smoked paprika, ensuring they are evenly coated.
  2. In a large skillet or sauté pan, heat the olive oil and 1 tablespoon of butter over medium-high heat until melted and bubbling.
  3. Add the seasoned chicken thighs skin-side down and sear for about 5-7 minutes, or until the skin is golden brown and crispy. Flip the chicken and cook for an additional 5 minutes. Remove the chicken from the pan and set aside.
  4. In the same pan, add the minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic as it can turn bitter.
  5. Stir in the honey and soy sauce, mixing well to create a smooth sauce. Allow it to bubble for a minute to reduce slightly.
  6. Add the rinsed rice to the pan, stirring to combine it with the sauce. Pour in the chicken broth and bring to a gentle boil.
  7. Return the chicken thighs to the pan, placing them on top of the rice. Cover the skillet with a lid and reduce the heat to low. Let it simmer for 20-25 minutes, or until the rice is tender and has absorbed the liquid.
  8. Once cooked, remove the skillet from heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld.
  9. Garnish with fresh parsley and green onions before serving warm.