Ingredients
Method
- Melt 1 tablespoon of butter in a large deep skillet over medium heat. Pat chicken pieces dry and season with salt, pepper, and paprika. Sear the chicken until golden brown, about 5–6 minutes, flipping as needed. Remove from the pan and set aside.
- Add the remaining butter to the pan. Once melted, stir in the minced garlic. Cook until fragrant, about 30 to 60 seconds.
- Pour in the rinsed jasmine rice, stirring to coat each grain in the garlicky butter. Add the chicken broth and honey, and stir to combine. Bring to a light simmer.
- Nestle the seared chicken back into the rice mixture. Cover the pan with a tight-fitting lid, reduce the heat to low, and simmer for 18–20 minutes.
- Once cooked, remove from heat and let sit covered for 5 minutes. Fluff the rice with a fork and sprinkle with chopped parsley, if using.
Notes
Ingredient Flexibility: I love using chicken thighs for their juiciness, but boneless, skinless breasts work too.
Just reduce their initial sear by a minute or two to avoid drying them out later.
My Pan Choice: A deep, 10 or 12-inch skillet with a tight-fitting lid is non-negotiable for me.
If you only have a regular skillet, you can carefully cover it with a large baking sheet or foil, crimped tightly around the edges.
The Golden Rule: Don't skip searing the chicken.
That golden crust adds so much flavor to the whole dish.
I learned the hard way that adding raw chicken straight to the broth makes for a bland, pale meal.
Make-
Ahead Magic: You can measure your rice, broth, and spices ahead of time.
I also like to mince the garlic in advance.
Just keep everything separate until you're ready to cook for the freshest taste.
Serving Suggestion: I always let it rest covered for those full 5 minutes.
It seems like a small step, but it allows the rice to finish steaming and absorb any last bit of liquid, making it perfectly fluffy.
Storage Tip: This keeps beautifully in the fridge for up to 3 days.
The rice soaks up more of the sauce, which I actually love.
Reheat it gently in a covered pan with a tiny splash of water or broth.
Flavor Boost: For a little brightness, I sometimes stir a big squeeze of fresh lemon juice into the rice right before serving.
It cuts through the richness of the honey butter in the best way.