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–+ servings
honey garlic chicken rice bake 18763569

One-Pan Honey Garlic Chicken and Rice Bake

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Easy one-pot honey garlic chicken & rice bake! Tender chicken, fluffy basmati, and cannellini beans for a flavorful, satisfying dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 1
Course: Chicken Dishes, One-Pot Meals
Cuisine: American, Asian, Mediterranean, Middle Eastern
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs small in size
  • Kosher salt to taste (about 1 tsp)
  • 1 tsp Jamaica Choice chicken seasoning or any poultry seasoning you love
  • 1 tsp turmeric
  • 1 tsp oregano
  • 2 tbsp minced garlic
  • 2 tbsp honey
  • 1 small red bell pepper chopped
  • 1 small yellow bell pepper chopped
  • 1 small yellow onion chopped
  • ½ can white cannellini beans, drained
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 cup basmati rice
  • 2 cups chicken stock or veggie broth + 1 tsp Better Than Bouillon chicken base

Method
 

  1. Preheat oven to 375°F.
  2. Season the chicken with salt, Jamaica Choice chicken seasoning, turmeric, oregano, garlic and honey. Add in half of the diced bell peppers and onion and let sit while you prep the rest of your ingredients.
  3. In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Sear the chicken thighs for 3–4 minutes per side, scraping off most of the veggie mixture and setting it aside.
  4. In the same skillet, add butter, then sauté the veggies until softened and fragrant, about 2 minutes.
  5. Stir in the basmati rice and beans. Mix to coat everything in the flavor base.
  6. Pour in the chicken stock (or veggie broth with bouillon), scraping up any bits from the bottom of the pan.
  7. Nestle the seared chicken thighs on top of the rice mixture.
  8. Cover tightly with foil and bake for 30 minutes, or until the rice is fluffy and the chicken is fully cooked through.
  9. Remove from the oven, fluff the rice with a fork, and garnish with fresh herbs and a drizzle of honey if desired. Serve hot and enjoy.

Notes

Ingredient Swap: I sometimes replace the chicken thighs with boneless skinless chicken breast, but I add a splash of extra olive oil to keep them moist.
Storage: After the meal I let the leftovers cool to room temperature, then transfer the chicken and rice to an airtight container and refrigerate; it stays good for three days and reheats nicely on the stove.
Make-ahead: I like to season and sear the chicken the night before, then store it covered in the fridge; in the morning I just add the veggies, rice and stock and pop it in the oven.
Common Mistake: I’ve learned that covering the skillet loosely with foil instead of sealing it tightly lets steam escape and the rice can end up dry, so I press the foil firmly around the edges.
Serving Suggestion: I serve the dish with a sprinkle of chopped parsley and a drizzle of extra honey; the fresh herb brightens the flavors and the honey adds a pleasant finish.
Equipment Alternative: If I don’t have a Dutch oven I use a deep, oven-safe skillet with a tight-fitting lid; it gives the same moist result without any fuss.