One Pan Honey Garlic Chicken

There's something magical about the moment when a single pan transforms into a complete dinner. I discovered this honey garlic chicken and rice dish on a Tuesday night when I was tired of juggling multiple burners, and honestly, I was skeptical it could work. The way the broccoli steams itself on top of the rice while everything else simmers below felt like a small kitchen miracle, and the golden sauce that coats every grain reminded me why I love Asian-inspired flavors so much.

I made this for my sister last month when she came over stressed about work, and I watched her face soften at that first bite. She kept asking how it tasted so restaurant-quality, and I realized it wasn't about fancy technique—it was about the honey and garlic working together, creating something that felt indulgent without being complicated. She's made it twice since then, which says everything.

Ingredients

• Boneless, skinless chicken thighs or breasts (1 lb, cut into 1-inch pieces): Thighs stay more forgiving and juicy than breasts, though breasts work fine if that's what you have; cut them into uniform pieces so they cook at the same rate.
• Long-grain white rice (1 cup, rinsed): Rinsing removes the excess starch, which prevents the rice from getting gummy; this step takes 30 seconds and makes a real difference.
• Broccoli florets (2 cups): Cut them roughly the same size so they steam evenly, and save the stems for another use if you want.
• Carrot, diced (1 medium): The sweetness balances the savory sauce, and dicing it small helps it soften in the 15-minute simmer.
• Green onions, sliced (3, with some reserved for garnish): These add a fresh brightness at the end, so don't skip reserving some for topping.
• Honey (3 tbsp): This isn't overly sweet; it rounds out the garlic and soy sauce with a subtle depth.
• Garlic, minced (4 cloves): Mince it fine so it distributes evenly and doesn't overpower any single bite.
• Low-sodium soy sauce (1/4 cup): Low-sodium gives you control over saltiness; use regular soy sauce if that's what you prefer, but taste before adding extra salt.
• Rice vinegar (1 tbsp): This brightens everything without adding heat; if you don't have it, white vinegar works in a pinch but use slightly less.
• Sesame oil (1 tbsp): A little goes a long way, and it's what makes this taste like the real thing.
• Ground black pepper (1/2 tsp): Freshly ground is worth the effort here.
• Low-sodium chicken broth (2 cups): This is your cooking liquid, so the quality matters; homemade is wonderful, but good store-bought works just fine.
• Sesame seeds and reserved green onions for garnish: These are optional but they add texture and color that make the dish feel finished.

Instructions

Make the sauce while your pan heats up:

In a small bowl, whisk together the honey, minced garlic, soy sauce, rice vinegar, sesame oil, and black pepper until combined. Set it aside and don't overthink this step; you're just getting everything ready to go.

Sear the chicken until it has color:

Heat your large deep skillet over medium-high heat, add a drizzle of oil, then add the chicken pieces. Let them sit for 2-3 minutes per side without moving them around too much; you want golden edges, not cooked-through chicken. The searing creates flavor, and the chicken will finish cooking later in the pan.

Build your foundation with rice and vegetables:

Add the rinsed rice, diced carrots, and most of the sliced green onions to the pan with the chicken. Stir everything together so the rice gets coated with a bit of oil. This helps prevent sticking and adds a subtle richness.

Pour in the sauce and broth and bring it to a gentle boil:

Pour the whisked sauce and chicken broth into the pan, stirring gently to combine everything. Let it come to a gentle boil over medium-high heat; you'll see small bubbles breaking the surface.

Lower the heat and let it simmer covered:

Once it's boiling, reduce the heat to low and cover the pan. Set a timer for 15 minutes and don't peek; the steam is doing important work. Resist the urge to stir or lift the lid constantly.

Add the broccoli without stirring:

After 15 minutes, quickly lift the lid and scatter the broccoli florets evenly over the rice surface without stirring. Replace the lid immediately so the steam stays trapped. Cook for another 8-10 minutes until the rice is tender and the liquid is absorbed.

Rest and finish:

Remove the pan from heat and let it sit, covered, for 5 minutes. This resting time lets everything settle and makes fluffing easier. Use a fork to gently fluff the rice before serving.

Serve with garnish:

Top each bowl with sesame seeds and the reserved green onions for color and texture. The warmth of the rice will brighten the onions just enough.

Save

There was a moment last week when my neighbor knocked on my door asking what I was cooking because the smell had drifted into the hallway, and that's when I knew this recipe was a keeper. It's the kind of dish that makes your kitchen smell like a restaurant, and people want to know your secrets.

Why This Works as a One-Pan Dinner

The genius of this dish is timing; the chicken sears first to build flavor, the rice absorbs all that garlicky liquid while the chicken finishes cooking, and then the broccoli steams on top without making anything soggy. It sounds choreographed, but it's actually forgiving. If your rice needs an extra few minutes, the chicken and broccoli will still be perfect. If you prefer your broccoli softer, add it earlier and cook everything together for the full time.

Customizing to What You Have

I've made this with snap peas instead of broccoli on a night when that's what was in my crisper drawer, and it was equally delicious. Bell peppers work beautifully too; they add sweetness and color. The sauce is forgiving enough that you can swap rice vinegar for a squeeze of fresh lime juice, or add a pinch of crushed red pepper if you like heat. Some nights I use brown rice because it's what I have, though you'll need to increase the broth to 2 1/2 cups and extend the first simmer to 35-40 minutes before adding broccoli.

The Takeout Comparison

This tastes shockingly close to restaurant takeout, and I think it's because of the sesame oil and the way the sauce reduces slightly and coats everything. The honey-garlic combination hits that sweet and savory note that makes you want another bite, and there's no MSG or mystery ingredients. It pairs well with a crisp white wine if you're in the mood, or just ice water if you're not. Either way, you'll find yourself scraping the bottom of the pan for extra rice.

• Taste the sauce before pouring it in if you want to adjust seasoning; some soy sauces are saltier than others.
• If your pan doesn't have a lid, a baking sheet or even aluminum foil works as a makeshift cover in a pinch.
• Leftovers keep for three days in the fridge and reheat beautifully in a skillet with a splash of broth to restore moisture.

Save

This one-pan dinner has become my answer to exhausting weeknights and skeptical dinner guests. It proves that simple ingredients and good timing create something that tastes like you spent hours in the kitchen.

Questions & Answers

→ Can I use brown rice instead of white?

Yes, substitute brown rice for white rice. Increase chicken broth to 2 1/2 cups and extend the initial simmer time to 35-40 minutes before adding broccoli. Brown rice requires longer cooking and more liquid to become tender.

→ What other vegetables work well in this dish?

Snap peas, bell peppers, or baby corn make excellent additions. Add them along with the broccoli to ensure even cooking. For softer vegetables like mushrooms, add them during the initial rice simmer stage.

→ Can I make this spicier?

Add 1/2 teaspoon crushed red pepper flakes to the sauce mixture for a kick of heat. You can also drizzle sriracha over individual servings at the table for customizable spice levels.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of water to prevent drying. The rice may absorb more liquid overnight.

→ Can I use chicken breasts instead of thighs?

Yes, boneless skinless chicken breasts work perfectly. Cut them into 1-inch pieces as directed. Breasts cook slightly faster than thighs, so watch carefully during the searing stage to avoid overcooking.

→ Is this gluten-free?

Use tamari or certified gluten-free soy sauce to make this dish gluten-free. Double-check all ingredient labels, especially the sesame oil and chicken broth, to ensure they meet your dietary needs.