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One Pan Chipotle Honey Chicken and Rice.

One Pan Chipotle Honey Chicken and Rice.

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  • Author: Maria
  • Prep Time: 10 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 40-45 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican-inspired
  • Diet: Gluten-Free

Description

One Pan Chipotle Honey Chicken and Rice is a smoky, sweet, and flavorful dinner that combines tender, crispy chicken thighs glazed with a chipotle-honey sauce alongside fluffy, aromatic rice. This simple, one-pan meal is ready in under 45 minutes, making it perfect for busy weeknights. Balanced with mild spice and natural sweetness, it’s family-friendly and customizable, delivering a satisfying, hearty dish with minimal cleanup.

Ingredients

Units Scale

Chicken and Sauce

  • 4 bone-in, skin-on chicken thighs
  • 2 chipotle peppers in adobo (canned)
  • 3 tablespoons honey
  • 1 tablespoon lime juice (optional)
  • 3 cloves garlic, minced or crushed
  • Salt, to taste
  • Black pepper, to taste

Rice and Aromatics

  • 1 cup long-grain white rice, uncooked
  • 1 cup chicken broth
  • 1 small onion, diced
  • 2 cloves garlic, minced

Other

  • 2 tablespoons olive oil

Instructions

  1. Prepare the Chipotle Honey Sauce: Combine chipotle peppers in adobo, honey, lime juice (if using), garlic, and a pinch of salt in a blender or bowl. Blend until smooth to create a smoky-sweet sauce that will coat the chicken and flavor the rice throughout cooking.
  2. Sear the Chicken: Heat olive oil in a large skillet or heavy pan over medium-high heat. Season chicken thighs with salt and pepper, then place skin-side down in the pan. Cook for 5-7 minutes until the skin is golden and crispy. Flip and sear the other side for 3-4 minutes. Remove chicken and set aside.
  3. Sauté Aromatics and Toast Rice: In the same pan, add diced onions and garlic; sauté until fragrant and translucent. Stir in the uncooked rice and cook for 1-2 minutes to lightly toast the grains, which adds a subtle nutty flavor and prevents mushiness.
  4. Add Sauce and Broth: Pour the chipotle honey sauce into the pan with the rice. Stir well to combine. Then slowly add chicken broth, stirring to evenly distribute the liquid. Bring everything to a gentle simmer.
  5. Cook Chicken and Rice Together: Carefully nestle the seared chicken thighs back into the pan, skin-side up, on top of the rice. Cover the pan with a lid and reduce heat to low. Let it cook undisturbed for about 20-25 minutes, or until rice is tender and chicken is cooked through.
  6. Finish and Serve: Once cooked, remove from heat and let it rest covered for 5 minutes. Sprinkle with fresh chopped cilantro or green onions for a pop of freshness before serving.

Notes

  • Use bone-in, skin-on chicken thighs for juiciness and crispy skin texture.
  • Don’t skip searing the chicken; crispy skin adds texture and flavor.
  • Measure rice and broth precisely to avoid mushy or undercooked rice.
  • Cover the pan tightly while cooking to trap steam and cook rice evenly.
  • Let the dish rest for 5 minutes after cooking to meld flavors and retain moisture.

Nutrition

  • Serving Size: 1 serving
  • Calories: 480 kcal
  • Sugar: 12 g
  • Sodium: 600 mg
  • Fat: 20 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 2 g
  • Protein: Thirty-five g
  • Cholesterol: 90 mg

Find it online: https://cooktune.com/one-pan-chipotle-honey-chicken-and-rice/