Description
A simple and delicious sheet pan dinner featuring honey garlic chicken and rice, perfect for a quick weeknight meal.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup uncooked white rice
- 2 cups chicken broth
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, whisk together honey, soy sauce, minced garlic, olive oil, grated ginger, and black pepper.
- Place the chicken pieces in a bowl and pour half of the honey garlic sauce over them. Toss to coat and let marinate for at least 10 minutes.
- Spread the uncooked rice evenly in a 9×13 inch baking dish.
- Pour the chicken broth over the rice.
- Arrange the marinated chicken pieces over the rice and broth mixture.
- Pour the remaining honey garlic sauce over the chicken.
- Cover the baking dish tightly with aluminum foil.
- Bake for 30 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the chicken is cooked through and the rice is tender and has absorbed most of the liquid.
- Garnish with fresh parsley before serving.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the sauce.
- You can substitute chicken breasts for thighs, but adjust the cooking time as they cook faster.
- Add your favorite vegetables like broccoli florets or bell pepper strips during the last 15 minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American