Irresistible Honey Butter Garlic Chicken and Rice
This Honey Butter Garlic Chicken and Rice recipe delivers tender chicken glazed in a savory-sweet sauce, served over fluffy rice. It's a comforting and flavorful dish that's surprisingly easy to make. Perfect for a weeknight meal!
Equipment
- Medium saucepan with lid
- Large skillet
- Measuring cups and spoons
- Whisk
- Fork
- Paper towels
- Meat thermometer
- Knife
- Cutting board
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- ¼ cup honey
- 2 tablespoons unsalted butter
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- ¼ teaspoon red pepper flakes optional
- Salt and pepper to taste
- 1.5 cups long-grain white rice Jasmine or Basmati
- 3 cups water
- ½ teaspoon salt
- Chopped green onions for garnish
- Sesame seeds for garnish
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice, water, and salt.
- Bring the mixture to a boil over high heat.
- Reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is tender.
- Remove the pot from the heat and let it sit, covered, for 5-10 minutes.
- Fluff the rice gently with a fork.
- Pat the chicken thighs dry with paper towels and season with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken thighs in a single layer and sear for 3-4 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F/74°C).
- Remove the chicken from the skillet and set aside.
- Reduce the heat to medium and add the butter to the skillet to melt.
- Add the minced garlic to the melted butter and sauté for about 30 seconds, until fragrant.
- Stir in the honey, soy sauce, rice vinegar, and red pepper flakes (if using).
- Whisk everything together until well combined and the sauce starts to simmer.
- Return the cooked chicken to the skillet and toss to coat it evenly with the honey butter garlic sauce.
- Let the chicken simmer in the sauce for a few minutes, allowing the sauce to thicken slightly and glaze the chicken beautifully.
- Spoon a generous portion of the cooked rice onto a plate or bowl.
- Place the honey butter garlic chicken on top of the rice.
- Drizzle any remaining sauce from the skillet over the chicken and rice.
- Garnish with chopped green onions and sesame seeds (optional).
Notes
For sticky rice, rinse thoroughly before cooking. Add a teaspoon of lemon juice to the cooking water. If the garlic burns, start over with fresh garlic. To thicken a thin sauce, simmer longer or whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave, adding a splash of water or broth to the rice if needed. Spice it up with more red pepper flakes, cayenne pepper, or sriracha. Add stir-fried vegetables like broccoli, bell peppers, or carrots. Add fresh herbs like cilantro, parsley, or basil before serving.