One Pan Honey Garlic Chicken Broccoli Rice (Printable)

Savory chicken, rice, and broccoli in a honey garlic glaze—all cooked in one pan for easy cleanup.

# What You'll Need:

→ Protein & Grains

01 - 1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
02 - 1 cup long-grain white rice, rinsed

→ Vegetables

03 - 2 cups broccoli florets
04 - 1 medium carrot, peeled and diced
05 - 3 green onions, sliced

→ Sauce

06 - 3 tablespoons honey
07 - 4 cloves garlic, minced
08 - 1/4 cup low-sodium soy sauce
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon sesame oil
11 - 1/2 teaspoon ground black pepper

→ Liquids

12 - 2 cups low-sodium chicken broth

→ Garnish

13 - 1 tablespoon sesame seeds
14 - Sliced green onions for serving

# Directions:

01 - In a small bowl, whisk together honey, garlic, soy sauce, rice vinegar, sesame oil, and black pepper. Set aside.
02 - Heat a large, deep skillet or sauté pan over medium-high heat. Add a drizzle of oil, then add chicken pieces. Sear for 2-3 minutes per side until lightly golden.
03 - Add rinsed rice, carrots, and most of the green onions to the pan. Stir to combine.
04 - Pour the sauce and chicken broth into the pan, mixing well. Bring to a gentle boil.
05 - Reduce heat to low, cover, and simmer for 15 minutes.
06 - Lift the lid and scatter broccoli florets evenly over the rice without stirring. Replace the lid and cook for 8-10 minutes, or until rice is tender and liquid is absorbed.
07 - Remove from heat and let rest, covered, for 5 minutes. Fluff rice gently with a fork. Serve hot, garnished with sesame seeds and reserved green onions.

# Expert Advice:

01 -
  • It tastes like your favorite takeout spot but costs a fraction of the price and takes less time than delivery would arrive.
  • One pan means one pan to wash, which is honestly the dream on weeknights when you're exhausted.
  • The honey garlic sauce is addictive enough that you'll find yourself scraping the bottom of the skillet with your spoon.
02 -
  • Don't stir the broccoli into the rice—lay it on top so it stays crisp instead of turning mushy and steamed into oblivion.
  • The rice needs to absorb all the liquid, so if you see extra broth at the end, the heat was probably too high; next time, keep it genuinely low after you cover it.
03 -
  • If you're cooking for people with dietary restrictions, this is naturally dairy-free and nut-free, and it's easily made gluten-free by swapping in tamari or certified gluten-free soy sauce.
  • Pair this with a crisp white wine like Sauvignon Blanc if you're serving it for dinner—the acidity cuts through the sweetness beautifully.
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