One Pan Honey Garlic Chicken

My weeknight panic ended the night I realized everything could cook together in one pan. There was nothing fancy about that Tuesday—just leftover broccoli, a container of rice, and chicken I needed to use before it went bad. But something clicked when I tossed it all together with a quick honey-garlic sauce and watched the magic unfold under one lid. Now this dish is my answer to those evenings when takeout feels tempting but homemade feels necessary.

I made this for my sister's surprise visit when she texted that she was in town for exactly four hours. No time for reservations, no energy to order in. Instead, I had her stand at the counter slicing garlic while I got the pan hot, and she kept saying, 'This smells like that place we used to go to.' By the time we sat down, she was already reaching for seconds, and I realized I'd somehow turned 45 minutes into the kind of meal that makes someone feel remembered.

Ingredients

• Boneless, skinless chicken thighs or breasts (1 lb, cut into 1-inch pieces): Thighs stay more forgiving when you're not babying them, but breasts work fine if that's what you have—the sauce keeps everything tender anyway.
• Long-grain white rice (1 cup, rinsed): Rinsing matters here because it helps each grain stay separate and fluffy instead of turning gluey under the steam.
• Broccoli florets (2 cups): Cut them roughly the same size so they cook evenly, and don't skip this step even if you're tempted—they add the one textural contrast that makes the whole dish sing.
• Carrot, diced (1 medium): It softens into the rice and adds a hint of natural sweetness that rounds out the garlic.
• Green onions, sliced (3, with some reserved for garnish): The fresh ones at the end taste completely different from the ones that cook down, so hold back a handful.
• Honey (3 tbsp): This is the soul of the sauce—it caramelizes slightly against the soy and vinegar, creating something that tastes way more complicated than it is.
• Garlic, minced (4 cloves): Don't use the pre-minced stuff if you can help it; fresh garlic perfumes the whole pan as it hits the heat.
• Low-sodium soy sauce (1/4 cup): Low-sodium lets the other flavors breathe instead of getting flattened by salt.
• Rice vinegar (1 tbsp): It cuts through the sweetness with a gentle sharpness that makes your mouth water before you even taste it.
• Sesame oil (1 tbsp): A little goes a long way—this is the ingredient that whispers 'restaurant' into the whole dish.
• Ground black pepper (1/2 tsp): A small amount adds warmth without announcing itself.
• Low-sodium chicken broth (2 cups): The liquid that becomes the cooking medium and keeps everything from sticking or drying out.
• Sesame seeds (1 tbsp) and reserved green onions for garnish: These are the final flourish that tells your brain this is something special, not just dinner.

Instructions

Make the sauce while everything else waits:

Whisk honey, minced garlic, soy sauce, rice vinegar, sesame oil, and black pepper in a small bowl until the honey dissolves and everything looks glossy and unified. Setting this aside means you won't be fumbling with bottles once the pan gets hot.

Get the chicken golden:

Heat a large, deep skillet over medium-high heat with a light drizzle of oil, then add chicken pieces in a single layer. Sear for 2-3 minutes per side until the edges turn golden and a little crust forms—they won't be cooked through yet, and that's exactly right.

Layer in the rice and vegetables:

Toss the rinsed rice, diced carrots, and most of the sliced green onions into the pan with the chicken, stirring to coat everything lightly in the residual oil. This keeps the rice from clumping up later.

Pour in the sauce and broth:

Add your whisked sauce and chicken broth to the pan, stirring gently until the liquid comes up to a gentle boil and everything looks unified. The rice will be suspended in this amber liquid that already smells like something you'd order for delivery.

First covered simmer:

Reduce heat to low, cover the pan, and let it simmer untouched for 15 minutes. The sound of gentle bubbling under the lid is your signal that the rice is absorbing liquid and cooking through.

Reveal and scatter the broccoli:

After 15 minutes, lift the lid carefully (watch for the steam), and scatter broccoli florets evenly across the surface without stirring them into the rice. Replace the lid immediately and cook for another 8-10 minutes until the rice is tender and the broccoli stays bright but tender.

Rest and fluff:

Remove from heat and let the covered pan sit for 5 minutes—this final rest lets the rice relax and any remaining moisture redistribute. Fluff everything gently with a fork, and you'll see individual grains instead of a compacted mass.

Finish with garnish:

Scatter the reserved green onions and sesame seeds over the top, and serve straight from the pan if you're feeling informal about it. That's when it tastes best, still steaming and fragrant.

Pin It

This dish became my go-to the week I was teaching my friend's daughter how to cook something that wouldn't intimidate her. Watching her face light up when she realized everything was happening in one pan, that she didn't have three separate things to manage, changed how I think about feeding people. By the time we sat down, she was already planning to make it for her roommates, and I understood then why the simplest meals sometimes mean the most.

When You Want to Switch Things Up

Brown rice works beautifully if you prefer it, though it needs a longer soak in the liquid—add an extra half cup of broth and let it simmer for 35-40 minutes before you introduce the broccoli. Snap peas, bell peppers, or even mushrooms can replace the broccoli without throwing the balance off. For heat, a half teaspoon of crushed red pepper stirred into the sauce adds a lingering warmth that makes you reach for water but keeps you coming back for another bite.

The Small Details That Matter

Rinsing the rice before it goes into the pan prevents that starchy, sticky texture that makes each grain cling to its neighbor. The sesame oil should go into the sauce, not the pan itself, because its flavor is delicate and volatilizes if you heat it too aggressively. Temperature control is quieter than you'd think—after that initial boil, the pan should bubble just barely under the lid, like it's thinking rather than shouting.

Making It Your Own

The magic of this dish is that it forgives small substitutions without falling apart. If soy sauce isn't available, tamari or coconut aminos work, though the depth shifts slightly. Maple syrup can stand in for honey, and it brings an earthiness that's lovely with the garlic. The sauce is forgiving enough that you can taste as you go, adjusting sweetness or saltiness to your preference before everything melds together.

• Fresh ginger added to the sauce (about a teaspoon, minced) opens up the flavors like someone cracked a window in a warm room.
• A splash of rice wine or even white wine instead of some of the broth adds complexity without announcing itself.
• Toasted sesame seeds mixed into the sauce before cooking gives you sesame flavor throughout instead of just on top.

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This one-pan meal has become my answer to the question 'what are we making for dinner' because it feels generous without being demanding. It's the kind of food that makes people grateful they came to the table.

Recipe FAQs

→ Can I use brown rice instead of white rice?

Yes, brown rice works well. Increase the chicken broth to 2 1/2 cups and simmer for 35-40 minutes before adding the broccoli florets.

→ What other vegetables can I add?

Snap peas, bell peppers, or diced mushrooms work beautifully. Add them along with the broccoli florets during the final 8-10 minutes of cooking.

→ Can I make this gluten-free?

Absolutely. Simply use tamari or a certified gluten-free soy sauce in place of regular soy sauce.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to prevent drying.

→ Can I add more spice?

Add 1/2 teaspoon crushed red pepper flakes to the sauce mixture for a nice kick of heat that balances the sweet honey.

→ Why should I let it rest before serving?

Letting the dish rest covered for 5 minutes allows the rice to finish absorbing liquid evenly and makes fluffing easier.