Honey Lemon Chick Thighs and Rice
Indulge in the comforting flavors of Honey Lemon Chicken Thighs and Rice, a one-skillet wonder that’s as easy as it is delicious. Featuring crispy, golden-brown chicken thighs paired with tender white rice, this recipe boasts a zesty glaze made from fresh lemon juice, fragrant garlic, and a touch of sweet honey. The dish is elevated with a burst of lemon zest and a garnish of fresh parsley, creating a harmonious blend of sweet, tangy, and savory flavors. Perfect for a family dinner or meal prep, this hearty, oven-baked recipe is a breeze to prepare in under an hour, minimizing cleanup while maximizing flavor. Whether you're craving comfort food or a quick weeknight dinner, this recipe is sure to become a new favorite in your household.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 cloves Garlic cloves (minced)
- 3 tablespoons Honey
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Lemon zest
- 2 cups Chicken broth
- 1 cup White rice
- 1 tablespoon Butter
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Season the chicken thighs on both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
Place the chicken thighs skin-side down in the skillet and sear for 3-4 minutes until the skin is golden and crispy. Flip and cook for an additional 2 minutes. Remove the chicken and set aside.
Reduce the heat to medium and add minced garlic to the skillet. Sauté for 1 minute until fragrant.
Stir in the honey, lemon juice, and lemon zest, scraping up any browned bits from the bottom of the skillet. Cook for 1-2 minutes until the sauce thickens slightly.
Add the chicken broth to the skillet and stir to combine. Bring to a simmer.
Stir in the rice and butter, then nestle the seared chicken thighs back into the skillet, skin-side up.
Cover the skillet with a lid or foil and transfer it to the preheated oven. Bake for 25-30 minutes or until the chicken is fully cooked (internal temperature of 165°F/74°C) and the rice is tender.
Remove the skillet from the oven and let it rest, covered, for 5 minutes.
Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
2695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.6 g | 230% | |
| Saturated Fat | 50.5 g | 252% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 4290 mg | 187% | |
| Total Carbohydrate | 106.1 g | 39% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 53.7 g | ||
| Protein | 174.3 g | 349% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2283 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
