One Pan Chipotle Honey Chicken and Rice
This flavorful one pan meal combines smoky chipotle heat with the sweetness of honey, delivering tender chicken and fluffy lemon-zested basmati rice in an easy, comforting dish perfect for weeknight dinners.
Ingredients
Main ingredients
- 6 pieces Chicken thighs or breasts skin on or off
- ¼ cup Extra virgin olive oil for searing
- 1 to 2 tablespoon Chipotle in adobo adjust to taste
- 1 teaspoon Smoked paprika
- 1 teaspoon Onion powder
- 4 cloves Garlic chopped fine
- 2 teaspoon Lemon zest fresh
- 1 ¾ cups Dry basmati rice
- 2 cups Water or chicken broth
- 2 tablespoon Butter
- 1 small Zucchini optional
- 2 tablespoon Honey
- 1 teaspoon Hot sauce
- ¼ teaspoon Cayenne pepper optional
- ¼ teaspoon Chipotle chili powder optional
- to taste Sea salt
- ¼ cup Parmesan cheese for sprinkling on top
Instructions
Instructions
- Preheat your oven to 375°F.
- Heat olive oil in a large skillet over medium-high heat until hot.
- Season chicken with smoked paprika, onion powder, salt, and pepper. Rub well for flavor.
- Sear chicken in skillet 3-4 minutes per side until golden brown, then set aside.
- Cook chopped garlic in the skillet for about a minute until fragrant, avoid burning.
- Stir in basmati rice, lemon zest, chipotle in adobo, and butter, coating the rice well.
- Pour 2 cups water or chicken broth and bring to a simmer.
- Place chicken thighs on top of the rice in the skillet.
- Cover skillet with lid or foil and bake in oven for 25 to 30 minutes until rice is tender and chicken is cooked through.
- Remove from oven, sprinkle parmesan cheese on top, and let rest for 5 minutes before serving.
- Serve warm and enjoy your smoky sweet chipotle honey chicken and fluffy rice.
Notes
Store leftovers in airtight containers in the fridge for 3 to 4 days. Reheat gently to keep chicken moist and rice fluffy. Freeze portions for longer storage. Reheat in microwave or skillet with a splash of water.