If you love recipes that pack in flavor and save you time on dishes, this One-Pot Honey Garlic Chicken Thighs & Rice Dinner will be your new favorite. Juicy chicken thighs, sticky-sweet honey garlic glaze, and fluffy rice all cook together in one pot, making it perfect for weeknights. With bold taste and minimal cleanup, it’s a recipe the whole family will request again and again. Let’s walk through why it works, what you’ll need, step-by-step cooking directions, helpful tips, and answers to common questions.
Table of Contents
Why I Love This Recipe
I first made honey garlic chicken thighs when I wanted something quick yet flavorful, and over time I turned it into a one-pot version with rice. The combination was a game changer: the chicken cooks in its glaze, while the rice absorbs all the savory-sweet juices. It’s filling, satisfying, and incredibly simple to prepare in under an hour.
This recipe is also budget friendly and versatile. A pack of chicken thighs, a scoop of rice, honey, soy sauce, and garlic are all you need. It’s just as pantry-friendly as my 3-Ingredient Emergency Chili, and it delivers big flavor with little effort.
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One-Pot Honey Garlic Chicken Thighs & Rice Dinner
- Total Time: 50 minutes
- Yield: 4 servings
Description
Juicy chicken thighs cooked in a sticky-sweet honey garlic glaze with fluffy rice, all in one pot. A hearty, flavorful, and easy weeknight dinner.
Ingredients
6 bone-in, skin-on chicken thighs
2 tbsp olive oil
¼ cup honey
3 garlic cloves, minced
2 tbsp soy sauce
1 ½ cups uncooked long-grain rice
3 cups chicken broth
1 tsp chili flakes (optional)
Salt and freshly ground black pepper, to taste
Optional garnish: chopped green onions or sesame seeds
Instructions
1. Pat chicken thighs dry, season with salt and pepper.
2. Heat oil in pot over medium-high. Sear chicken thighs skin-side down 6 minutes, flip and cook 5 minutes. Remove and set aside.
3. Add garlic to pot, sauté 30 seconds. Stir in honey, soy sauce, and chili flakes, cook 1 minute until bubbly.
4. Add rice, stir to coat in glaze. Pour in chicken broth, stir to combine.
5. Return chicken to pot, skin-side up. Bring to boil, reduce heat to low, cover, and simmer 25–30 minutes until rice is tender and chicken reaches 74 °C (165 °F).
6. Remove from heat, rest 5 minutes covered. Fluff rice and garnish with green onions or sesame seeds.
Notes
Boneless thighs cook faster—reduce time by 5–7 minutes.
For brown rice, add ½ cup more broth and simmer 40–45 minutes.
Stir in peas, carrots, or bell peppers for extra nutrition.
Reheat with a splash of broth to revive the rice’s texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Asian-Inspired, Comfort Food
Nutrition
- Serving Size: 1 thigh with rice
- Calories: 520
- Sugar: 15 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 170 mg
Keywords: honey garlic chicken thighs, one pot chicken and rice, chicken thigh dinner
Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- ¼ cup honey
- 3 garlic cloves, minced
- 2 tbsp soy sauce
- 1 ½ cups uncooked long-grain rice
- 3 cups chicken broth
- 1 tsp chili flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
- Optional garnish: chopped green onions or sesame seeds
Step by Step Preparation
Step 1: Pat chicken thighs dry and season both sides with salt and pepper.
Step 2: Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear chicken thighs skin-side down for 6 minutes until golden, then flip and cook another 5 minutes. Remove and set aside.
Step 3: Add garlic to the same pot and sauté for 30 seconds. Stir in honey, soy sauce, and chili flakes. Cook for 1 minute until bubbly.
Step 4: Add uncooked rice and stir to coat in the glaze. Pour in chicken broth, stirring to combine.
Step 5: Return chicken thighs to the pot, skin-side up. Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes until rice is tender and chicken reaches 74 °C (165 °F).
Step 6: Remove from heat, rest 5 minutes covered, then fluff rice with a fork. Garnish with green onions or sesame seeds before serving.
Tip: This dish pairs wonderfully with a side of greens or roasted vegetables. On chilly nights, I like serving it alongside my Fall-Favorite Hearty Chili for extra comfort.
Keys to Perfect One-Pot Chicken & Rice
Don’t Rush the Sear
Browning the chicken first not only gives it color and flavor but also builds the base for the glaze and rice.
Simmer Gently
Once the rice and chicken are cooking together, keep the heat low to avoid burning the bottom of the pot.
Flavor Variations
Make It Spicier
Add extra chili flakes or a drizzle of sriracha before serving for a spicy twist.
Add Veggies
Stir in peas, carrots, or bell peppers during the last 10 minutes of cooking for a complete one-pot meal. This makes the dish similar to my Copycat Wendy’s Chili in its hearty, all-in-one appeal.
Frequently Asked Questions
Can I use boneless chicken thighs?
Yes—reduce cooking time by 5–7 minutes. Boneless thighs work well in this one-pot dish.
Can I substitute white rice with brown rice?
You can, but brown rice takes longer to cook. Increase the liquid to 3 ½ cups and simmer for 40–45 minutes.
What’s the best pot for this recipe?
A Dutch oven works best for even heat and steady simmering, but any heavy-bottomed pot will do.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in the microwave or on the stove with a splash of broth to revive the rice.
Conclusion
One-Pot Honey Garlic Chicken Thighs & Rice Dinner combines everything you need for a satisfying meal in a single pot. With juicy chicken, sticky-sweet glaze, and tender rice, it’s flavorful, comforting, and simple enough for weeknights. Add this to your dinner rotation—it’s as cozy and convenient as my Best Beef Chili, but with a sweet-savory twist that’ll make it a family favorite.