What if you could make a complete, flavor packed dinner; protein, carbs, and sauce; all in one pan and in under 30 minutes? This Honey Garlic Chicken and Rice Casserole is exactly that miracle meal. Imagine tender chicken thighs and fluffy rice simmered together in an incredible sweet, savory, and tangy sauce that cooks right into every single grain. It’s the ultimate no fuss, one pan dinner that delivers restaurant quality flavor with minimal effort and even less cleanup. Get ready to make this your new weeknight MVP!
Why You’ll Love This Recipe
- One Pan Wonder: Chicken, rice, and sauce all cook together in a single skillet. That’s it for cleanup!
- The Perfect Sauce: Honey, garlic, and soy sauce create a sticky, glossy, umami rich glaze that’s absolutely addictive.
- Unbelievably Fast: Ready in just 30 minutes from start to finish, making it a lifesaver on busy nights.
- Crowd Pleasing Comfort Food: It’s a balanced, satisfying meal that both kids and adults will devour.
Ingredients for Honey Garlic Chicken & Rice Casserole
- 1 ½ pounds boneless, skinless chicken thighs, cut into 1 inch pieces
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 bunch green onions, chopped (white/light green parts separated from dark green tops)
- 6 cloves garlic, minced
- 1 cup long-grain white rice (like jasmine or basmati)
- 1 teaspoon chili powder
- 2 cups chicken broth
- ⅓ cup honey
- ¼ cup soy sauce (low sodium recommended)
- 2 tablespoons fresh lemon juice
Instructions for Making Honey Garlic Chicken & Rice Casserole
1Sear the Chicken: Pat the chicken pieces dry with a paper towel and season with salt and pepper.
Heat the vegetable oil in a large, deep skillet (with a lid) over medium high heat. Add half the chicken in a single layer and sear for 2-3 minutes per side until golden brown. Remove to a plate and repeat with the remaining chicken.
2Build the Flavor Base: Reduce the heat to medium. To the same skillet, add the white and light green parts of the green onions and the minced garlic. Cook for 1-2 minutes, stirring constantly, until fragrant and softened.
3Toast the Rice: Add the uncooked rice and chili powder to the skillet. Stir constantly for about 1 minute. This toasts the rice slightly, giving it a nutty flavor and coating each grain in the savory oil.
4Simmer to Perfection: Pour in the chicken broth, honey, soy sauce, and lemon juice. Stir well to dissolve the honey and scrape up any browned bits from the bottom of the pan.
Bring the mixture to a boil. Once boiling, return all the chicken (and any accumulated juices) to the skillet, nestling the pieces into the liquid.
Cover the skillet, reduce the heat to low, and let it simmer for 18-20 minutes. Do not lift the lid! This allows the rice to steam and absorb all the delicious flavors.
5Finish and Serve: After 20 minutes, check that the rice is tender and the liquid is absorbed. If it looks a bit wet, let it cook uncovered for 1-2 more minutes.
Remove from heat and let it sit, covered, for 5 minutes. This final rest is key for fluffy, separate grains of rice.
Fluff gently with a fork, garnish with the reserved dark green onion tops, and serve hot right from the skillet!
Honey Garlic Chicken & Rice Casserole
Ingredients
- 1 ½ pounds boneless skinless chicken thighs, cubed
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 bunch green onions chopped (white/light parts separated from green tops)
- 6 cloves garlic minced
- 1 cup long grain white rice
- 1 teaspoon chili powder
- 2 cups chicken broth
- ⅓ cup honey
- ¼ cup soy sauce
- 2 tablespoons lemon juice
Instructions
- Season chicken. Heat oil in a large skillet over medium-high heat. Brown chicken in batches (2-3 mins per side). Remove and set aside.
- Reduce heat to medium. Add white/light parts of green onions and garlic. Cook 1-2 mins.
- Add rice and chili powder. Cook, stirring, for 1 minute.
- Stir in broth, honey, soy sauce, and lemon juice. Bring to a boil.
- Return chicken to skillet. Cover, reduce heat to low, and simmer for 18-20 mins (do not lift lid).
- Remove from heat. Let stand covered for 5 mins. Fluff with a fork and garnish with green onion tops.
Notes
- Don't Peek! Resisting the urge to lift the lid while the rice simmers is crucial for it to cook evenly.
- Chicken Thighs: They stay juicier than breasts in this cooking method, but you can use breasts cut into chunks if preferred.
- Rice Types: Do not use instant or quick cooking rice. Standard long grain white rice (like Jasmine) works perfectly.
