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Honey Glazed Single-Pan Chicken with Flavorful Rice

Name: Honey Glazed Single-Pan Chicken with Flavorful Rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 4 chicken thighs, bone-in, skin-on, excess fat trimmed; 2 tablespoons kosher salt; 3 garlic cloves, finely chopped; 1 cup jasmine rice, uncooked; 1 1/4 cups water; 1 large baby bok choy, thinly sliced; 1 medium red bell pepper, chopped; 1 bunch scallions, thinly sliced, divided for garnishing; 2 tablespoons honey; 2 teaspoons Asian chile-garlic sauce; 1 teaspoon lower-sodium soy sauce; 2 tablespoons fresh ginger, minced; 1 tablespoon olive oil

Get ready for a taste event with our Honey Glazed Single-Pan Chicken with Flavorful Rice. This meal showcases golden brown chicken thighs resting on a bed of jasmine rice mixed with fresh vegetables, all in a single pan. Each bite delivers a burst of sweet and spicy flavors, thanks to a honey-chile ...

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45 min

TOTAL TIME

416

CALORIES

$4.81

PER SERVING

Honey Glazed Single-Pan Chicken with Flavorful Rice

Ingredients

13 INGREDIENTS

4 SERVINGS

4 whole chicken thighs

bone-in, skin-on, excess fat trimmed

1 large baby bok choy

thinly sliced

1 medium red bell pepper

chopped

1 bunch scallions

thinly sliced, divided

2 tbsp honey

2 tsp asian chile-garlic sauce

1 tsp lower sodium soy sauce

2 tbsp fresh ginger

minced

1 tbsp olive oil

Directions

13 STEPS

10 min

PREP TIME

35 min

COOK TIME

45 min

TOTAL TIME

Preheat your oven to 375°F, positioning a rack in the upper third of the oven.

Heat olive oil in a deep 11-inch skillet over medium-high heat until shimmering.

Season chicken thighs evenly with 1 teaspoon of the salt, then place them, skin side down, in the hot oil.

Let the chicken cook, undisturbed, for about 8 to 10 minutes until the skin turns golden brown, then transfer them to a plate, reserving about 1 tablespoon of drippings in the skillet.

While the chicken is cooking, thinly slice the scallions and set aside 1/4 cup of the green parts for garnishing.

In a separate bowl, combine honey, chile-garlic sauce, and soy sauce. Set this mixture aside for later.

Lower the skillet heat to medium and add the bok choy, bell pepper, and the non-reserved sliced scallions. Stir frequently for about 3 minutes until they are tender-crisp.

Stir in minced ginger and finely chopped garlic. Continue to stir for another minute until the mix becomes fragrant.

Add water, uncooked jasmine rice, and the remaining 2 teaspoons of salt to the skillet. Stir well.

Place the chicken thighs, skin side up, on top of the rice mixture. Increase the heat to high until the mixture starts to boil.

Cover the skillet and transfer it to the preheated oven. Bake for about 20 minutes, covering until a meat thermometer inserted into the thickest part of the chicken thighs reads 165°F and rice is tender.

Once finished, increase the oven temperature to a low broil. Uncover the skillet and broil for about 5 minutes until the chicken skin crisps.

Remove the skillet from the oven and drizzle the honey sauce over the chicken. Garnish with the reserved sliced green scallions before serving.

Health Info

Macros

52g

CARBS

FAT

30g

PROTEIN

Allowed on these diets

LACTOSE FREE

Contains these allergens