One-Pan Honey Butter Garlic Chicken & Rice

• 1.5 lbs boneless skinless chicken thighs
• 1 cup white rice (uncooked)
• 4 cloves garlic, minced
• 3 tablespoons honey
• 3 tablespoons unsalted butter
• 2 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh parsley
• Salt, to taste
• Black pepper, to taste
• 3 slices lemon (optional, for garnish)

Instructions

1. 1

   Pat the chicken thighs dry and season generously with salt and pepper.

2. 2

   Heat the olive oil in a large skillet over medium-high heat.

3. 3

   Sear the chicken thighs for 3–4 minutes per side until golden and nearly cooked through, then remove and set aside.

4. 4

   Reduce heat to medium and add the butter and minced garlic to the skillet.

5. 5

   Stir as the butter melts and the garlic becomes fragrant, being careful not to burn it.

6. 6

   Stir in the honey and soy sauce until the sauce bubbles and thickens into a glaze.

7. 7

   Add the uncooked rice and stir to coat it with the sauce.

8. 8

   Pour in the chicken broth and stir to combine.

9. 9

   Nestle the chicken thighs back into the pan, cover, and reduce heat to low, simmering for 18–22 minutes.

10. 10

    Uncover, fluff the rice with a fork, and sprinkle chopped parsley over the top. Garnish with lemon slices, if desired.