One-Pan Hot Honey Chicken and Rice

Aug 11

2 min read

Rustic sourdough pumpkin feta galette with a golden flaky crust, creamy pumpkin filling, and crumbled feta on a neutral background.

This easy one-pan hot honey chicken and rice is made with juicy seasoned chicken, fluffy basmati rice, roasted zucchini, and a sweet and spicy hot honey sauce. Everything bakes together in one dish for an easy weeknight dinner with minimal cleanup.

Serves: 4–6 Prep Time: 15 minutes Cook Time: 40 minutes

Ingredients

6 boneless, skinless chicken thighs or chicken breasts
1/4 cup extra virgin olive oil
1/4 cup finely grated Parmesan cheese
1 teaspoon smoked paprika
1 teaspoon onion powder
4 garlic cloves, minced
2 teaspoons lemon zest
Salt and black pepper, to taste
1 3/4 cups dry basmati rice
2 cups sliced zucchini
2 cups water
2 tablespoons butter

Hot Honey

1/2 cup honey
2–3 tablespoons hot sauce, depending on your preferred heat level
1–3 teaspoons cayenne pepper, to taste
3/4 teaspoon chipotle chili powder
1/2 teaspoon onion powder
1 teaspoon lemon juice
Pinch of salt

Instructions

Season the Chicken

Preheat the oven to 400°F.
In a large bowl, toss the chicken with the olive oil, Parmesan, smoked paprika, onion powder, garlic, lemon zest, salt, and pepper until evenly coated.

Assemble the Pan

Add the rice and zucchini to a 9x13-inch baking dish. Pour in 2 cups of water and add the butter. Arrange the seasoned chicken over the rice and zucchini.

Bake

Bake for 30–40 minutes, or until the chicken is cooked through and the rice is tender and fluffy. If the rice is still firm, add about 1/3 cup additional water and return to the oven for another 10 minutes.

Make the Hot Honey Sauce

While the chicken cooks, add the honey, hot sauce, cayenne, chipotle chili powder, onion powder, and a pinch of salt to a small saucepan. Warm gently over low heat, stirring until combined.