One Pan Honey Garlic Chicken Broccoli Rice

There's something magical about the moment when you realize you don't need to order takeout because you can make something just as good—better, actually—right in your own kitchen. I discovered this one-pan honey garlic chicken and broccoli rice on a Tuesday night when I was tired of waiting for delivery, and what started as a desperate attempt to use up what I had on hand turned into the kind of meal that now gets requested constantly. The best part? Everything cooks together in one skillet, the sauce caramelizes beautifully, and you're done in under an hour with practically no cleanup.

My partner came home from work while I was finishing this dish, and the smell hit them the moment they walked through the door—that perfect blend of caramelized garlic and honey that somehow tastes expensive and homey at the same time. They watched me plate it up, steam rising off everything, and didn't even make it to the table before declaring it better than the Thai takeout we'd been getting. That night, we both realized we'd stumbled onto something special, the kind of recipe that becomes part of your regular rotation without you even planning it.

Ingredients

• Chicken thighs or breasts: Thighs stay juicier if you're worried about dryness, but either works beautifully—cut them into 1-inch pieces so they cook quickly and evenly.
• Long-grain white rice: Rinsing it first prevents clumping and gives you those fluffy, separated grains you see at restaurants.
• Broccoli florets: Fresh broccoli adds a crisp, slightly earthy contrast to the sweet sauce, but frozen works just fine if that's what you have.
• Carrots and green onions: The carrots soften into the rice while cooking, adding subtle sweetness, and green onions bring brightness right at the end.
• Honey: This is what makes the sauce shine—it balances the salt from the soy sauce and creates that glossy, caramelized finish.
• Garlic: Four cloves minced fine means they distribute through the sauce instead of clumping, so you get that garlicky hit in every bite.
• Low-sodium soy sauce: Using low-sodium gives you control over saltiness since everything concentrates as the liquid reduces.
• Rice vinegar: A splash of this adds tang that keeps the sweetness from becoming cloying.
• Sesame oil: Just a tablespoon adds nutty depth—don't skip it or add more, as it's strong stuff.
• Chicken broth: This is your cooking liquid, so quality matters a bit; low-sodium lets you taste everything else clearly.
• Sesame seeds and reserved green onions: These are your finishing touches that make everything look intentional and taste brighter.

Instructions

Make your sauce first:

Whisk together honey, minced garlic, soy sauce, rice vinegar, sesame oil, and black pepper in a small bowl and set it aside. This prep work means you're never scrambling for ingredients mid-cooking, and the garlic has a chance to release its flavor into the sauce.

Get your pan hot and sear the chicken:

Heat a large deep skillet over medium-high heat with a drizzle of oil, then add your chicken pieces. Let them sit undisturbed for 2-3 minutes per side until they're golden on the outside—they won't be fully cooked yet, and that's exactly right because they'll finish cooking in the broth.

Add rice, carrots, and green onions:

Stir the rinsed rice, diced carrots, and most of the sliced green onions into the pan with the chicken, combining everything so nothing sticks to the bottom. The rice grains will start to toast slightly, which adds a whisper of nutty flavor.

Pour in sauce and broth, then bring to a boil:

Add your prepared sauce and the chicken broth, mixing everything together so the rice isn't sitting dry on top. Bring the whole thing to a gentle boil so you can see it's getting to temperature.

Simmer covered for 15 minutes:

Lower the heat to low, cover the pan with a lid, and let it simmer undisturbed. This is when the rice absorbs the liquid and the chicken finishes cooking through.

Add broccoli and finish cooking:

Lift the lid quickly, scatter your broccoli florets evenly over the rice without stirring (this keeps them from getting waterlogged), and replace the lid immediately. Let it cook for another 8-10 minutes until the rice is tender and the liquid has disappeared.

Rest and fluff:

Remove from heat and let everything sit covered for 5 minutes—this gives the rice a chance to relax and finish cooking gently. Then fluff gently with a fork to separate the grains.

Garnish and serve:

Sprinkle sesame seeds over the top and scatter your reserved green onions across everything. Serve hot and watch people's faces light up when they take that first bite.

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There's a moment when you first uncover the pan at the end and see everything perfectly cooked—the broccoli bright green, the rice fluffy, that glossy sauce coating everything—that reminds you why home cooking beats takeout every single time. It's not just about saving money or avoiding the wait; it's about knowing exactly what went into your meal and tasting the care in every spoonful.

Why This Works as a One-Pan Dinner

The genius of cooking everything together is that the rice absorbs all the flavors from the sauce and the chicken, while the vegetables add texture and nutrition without requiring separate pans. When you cook this way, nothing gets cold because it all finishes at the same time, and the cleanup is genuinely minimal—just one skillet and a small bowl. I've made this for busy weeknights and for impressing people at dinner, and it works equally well for both because it looks more complicated than it actually is.

Swaps and Additions That Still Work

The beauty of this dish is that it's flexible enough to accommodate what you actually have in your kitchen or what you're craving that particular night. Brown rice works great if you swap it in—just increase the broth to 2.5 cups and simmer for 35-40 minutes before adding the broccoli. If you like heat, add half a teaspoon of crushed red pepper to the sauce, and if you want more vegetables, snap peas or bell peppers slide right in alongside or instead of the broccoli.

Kitchen Wisdom That Changes Everything

Over the years of making this, I've learned that the little details make the biggest difference—rinsing your rice prevents mushiness, mincing your garlic fine instead of chopping it keeps it from overpowering, and letting everything rest at the end makes it taste more finished and intentional. Don't skip the sesame oil because it's just a tablespoon; that small amount creates a flavor complexity that makes people ask what your secret is. Finally, respect the low heat once you cover the pan, because a rolling boil will crack open the rice grains and you'll end up with mush instead of fluffy texture.

• Taste the sauce before it goes into the pan—if it needs more honey or soy sauce, adjust it now while you can.
• Keep your broth at room temperature so it doesn't shock the pan and slow down cooking.
• Resist the urge to lift the lid repeatedly; every time you do, steam escapes and cooking time extends.

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This is the kind of recipe that becomes a kitchen staple because it delivers restaurant-quality results without the fuss, and it somehow tastes better each time you make it as you learn its rhythms. I hope it becomes one of your go-to dinners too.

Recipe Questions & Answers

→ Can I use brown rice instead of white rice?

Yes, you can substitute brown rice for white rice. Increase the chicken broth to 2 1/2 cups and extend the simmering time to 35-40 minutes before adding the broccoli florets. Brown rice requires more liquid and longer cooking time to become tender.

→ What other vegetables work well in this dish?

Try adding snap peas, bell peppers, or diced zucchini along with the carrots. You can also substitute the broccoli entirely with cauliflower or add a mix of your favorite stir-fry vegetables. Adjust cooking times slightly depending on the vegetables you choose.

→ How do I store and reheat leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave with a splash of water to prevent drying, or warm gently in a skillet over medium heat. The rice may absorb additional sauce overnight, so you might want to add a drizzle of soy sauce when reheating.

→ Can I make this gluten-free?

Absolutely. Simply use tamari or a certified gluten-free soy sauce替代 regular soy sauce. Double-check all other ingredients, particularly the chicken broth, to ensure they are certified gluten-free. The rest of the ingredients are naturally gluten-free.

→ Can I add more heat to this dish?

For extra spice, add 1/2 teaspoon of crushed red pepper flakes to the sauce mixture. You can also drizzle sriracha or chili garlic sauce over individual servings. Fresh sliced jalapeño or serrano peppers make a great spicy garnish for those who enjoy heat.

→ Why is it important not to stir when adding the broccoli?

Adding the broccoli on top without stirring allows the rice to finish steaming properly. Stirring at this point would release the trapped steam and disrupt the cooking process, leading to unevenly cooked rice. The broccoli will steam perfectly from the residual heat and moisture without needing to be submerged.