Can I use chicken breasts instead of thighs?

I’ve tried this recipe with both, and while chicken breasts work, I personally prefer thighs. They stay juicier and develop a richer flavor under the honey garlic glaze. If you use breasts, just watch the baking time carefully so they don’t dry out.

How do I get the rice fluffy instead of mushy?

I’ve found spreading the rice evenly and pouring the broth over it before layering the chicken helps. Also, covering with foil during most of the baking locks in steam and prevents the rice from drying out, resulting in tender, fluffy grains.

Can I use brown rice instead of white rice?

ou can, but keep in mind brown rice needs more liquid and a longer baking time. I recommend partially cooking the brown rice first before adding the chicken and sauce to ensure everything cooks evenly.

Sheet Pan Honey Garlic Chicken and Rice Recipe

Name: Sheet Pan Honey Garlic Chicken and Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: American, Asian-Inspired
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

Description

Sheet Pan Honey Garlic Chicken and Rice combines tender chicken thighs, fluffy rice, and a sweet-savory honey garlic sauce with soy sauce, fresh garlic, and ginger, creating an easy, flavorful one-pan meal perfect for weeknights.

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

Cook Mode Prevent your screen from going dark

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.

Prep Time: 10 min
Cook Time: 30 min
Category: Main Dish
Method: Slow Cooker
Cuisine: Homamade