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One-Pot Honey-Garlic Chicken and Rice Skillet with Fresh Broccoli

One-Pot Honey-Garlic Chicken and Rice Skillet with Fresh Broccoli

Dinner
Prep Time
15min
Cook Time
1h
Servings
4
Calories
845
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Chef's Note

Searing the chicken skin-side down in a cold-ish pan and letting it render slowly results in the best crunch. If you have extra chicken left over, the bone-in meat is perfect for shredding into a soup or salad tomorrow!

Tags
chicken
one-pot
asian-inspired
rice
broccoli
honey-garlic
dinner
Ingredients

  • 10 pieces bone-in skin-on chicken thighs

  • 1/4 cup honey

  • 4 cloves garlic cloves

  • 1/4 cup soy sauce

  • 1 large head fresh broccoli

  • 1.5 cups jasmine rice

  • 2.5 cups chicken broth

  • 1 tablespoon fresh ginger root

  • 2 stalks green onions

  • 1 whole lime

Instructions
  • 1

    Prepare the vegetables: Peel and mince 1 tablespoon of fresh ginger root. Peel and mince 4 cloves of garlic. Cut 1 large head of broccoli into bite-sized florets. Slice 2 stalks of green onions for garnish. Cut 1 lime into wedges.

  • 2

    Pat 10 bone-in skin-on chicken thighs dry with paper towels to ensure crispy skin. Season both sides of the chicken with salt and pepper.

  • 3

    Heat 1 tablespoon of vegetable oil in a large Dutch oven or deep heavy-bottomed skillet over medium-high heat.

  • 4

    Place the chicken thighs skin-side down in the pan. Sear for 10-12 minutes without moving them to develop a deep golden-brown, crispy crust. Flip the chicken and sear for an additional 2 minutes, then remove the chicken to a plate and set aside.

  • 5

    Carefully pour off all but 1 tablespoon of the rendered chicken fat from the pan. Return the pan to medium heat.

  • 6

    Add the minced 4 cloves of garlic and 1 tablespoon of minced ginger to the pan. Sauté for 1 minute until fragrant, being careful not to burn the garlic.

  • 7

    Add 1.5 cups of uncooked jasmine rice to the pan. Stir for 2 minutes to toast the grains until they are lightly translucent at the edges.

  • 8

    Stir in 2.5 cups of chicken broth, 1/4 cup of soy sauce, and 1/4 cup of honey. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan.

  • 9

    Place the seared chicken thighs back into the pan on top of the rice, skin-side UP. This keeps the skin from getting soggy while the rice cooks.

  • 10

    Bring the liquid to a gentle simmer. Once simmering, reduce the heat to low, cover the pan with a tight-fitting lid, and cook for 25-30 minutes.

  • 11

    Remove the lid and quickly scatter the broccoli florets around the chicken pieces. Replace the lid and continue to cook for 8-10 minutes, or until the rice has absorbed all the liquid and the broccoli is tender-crisp.

  • 12

    Remove from heat and let the skillet rest, covered, for 10 minutes. This allows the rice to finish steaming.

  • 13

    Garnish with the sliced green onions and a squeeze of juice from the lime wedges before serving.

Nutrition Information (per serving)
845
Calories
48g
Protein
62g
Carbs
42g
Fat
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