One Pan Honey Garlic Chicken Broccoli Rice

There was a Tuesday night when my partner came home exhausted, and I realized I'd forgotten to plan dinner. I opened the fridge, saw chicken thighs and rice, and remembered a takeout container from months before that had sparked an idea. Twenty minutes later, we were eating something that tasted like it came from that favorite spot down the street, except it was made in one pan on our stove. That's when this dish became my go-to answer to the question I'd stopped dreading: what's for dinner tonight?

I made this for my sister's family on a random Thursday, and her five-year-old asked for seconds without being asked. Her husband, who usually orders takeout three times a week, quietly suggested they could make this at home instead. Watching someone's relationship with cooking shift because of a recipe you shared feels like a small kind of magic.

Ingredients

• Boneless, skinless chicken thighs or breasts, 1 lb cut into 1-inch pieces: Thighs stay more tender during the quick cook time, but breasts work fine if that's what you have on hand.
• Long-grain white rice, 1 cup rinsed: Rinsing removes excess starch so the grains stay separate and fluffy instead of turning into a sticky mess.
• Broccoli florets, 2 cups: Cut them roughly the same size so they cook evenly, and don't skip this step even if you think you're not a broccoli person.
• Medium carrot peeled and diced, 1: The sweetness balances the salty sauce, and dicing small means it actually softens during cooking.
• Green onions sliced, 3 with some reserved for garnish: They add freshness that ties everything together at the end.
• Honey, 3 tbsp: This is what makes the sauce shine, so don't skimp or substitute with sugar.
• Garlic minced, 4 cloves: Fresh garlic only here; jarred won't give you that same aromatic punch.
• Low-sodium soy sauce, 1/4 cup: Low-sodium lets you taste the other flavors instead of just salt.
• Rice vinegar, 1 tbsp: This adds brightness that keeps the dish from feeling heavy.
• Sesame oil, 1 tbsp: A little goes a long way, and it's what makes this taste like takeout.
• Ground black pepper, 1/2 tsp: Freshly ground tastes better, though I won't judge if you use pre-ground.
• Low-sodium chicken broth, 2 cups: The ratio matters here for getting rice that's tender but not mushy.
• Sesame seeds for garnish, 1 tbsp optional: Toast them in a dry pan for thirty seconds first if you want them to taste amazing.

Instructions

Make the sauce while everything else waits:

Whisk honey, minced garlic, soy sauce, rice vinegar, sesame oil, and black pepper in a small bowl. The smell of that combination hitting all at once is how you know you're doing it right.

Get your chicken golden:

Heat a large deep skillet over medium-high heat with a drizzle of oil, then add chicken pieces and sear them for about two to three minutes per side until they're lightly golden on the outside. They won't be fully cooked yet, and that's exactly what you want.

Build the base:

Add your rinsed rice, diced carrots, and most of the green onions to the pan with the chicken, stirring everything together so it's evenly distributed. This is where the one-pan magic really starts to happen.

Bring it all together:

Pour the sauce and chicken broth into the pan and stir well, then let it come to a gentle boil so you know all the liquid is heating through evenly.

Simmer low and covered:

Reduce heat to low, cover the pan, and let it simmer undisturbed for fifteen minutes. Resist the urge to peek constantly; the steam is doing important work under there.

Add broccoli without stirring:

Lift the lid quickly, scatter broccoli florets evenly over the rice without stirring them in, then cover again and cook for another eight to ten minutes until the rice is tender and the liquid has been absorbed. Leaving the broccoli on top keeps it from turning into mush.

Rest and fluff:

Remove from heat, keep it covered, and let it sit for five minutes so the steam finishes its work. Then gently fluff everything with a fork before serving.

Garnish and serve:

Top with sesame seeds and reserved green onions, then serve while it's still hot.

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One night my mom came over unannounced right as I was pulling this from the stove, and instead of stress, I felt something closer to relief. She sat at the kitchen island, took one bite, and said it was the kind of food that makes you feel taken care of. That's the moment I understood this wasn't just a quick dinner hack; it was a small act of kindness you could serve to people you loved.

Why This Works as One Pan

The genius of cooking everything together isn't just convenience; it's chemistry. The rice absorbs the sauce as it cooks, which means every grain carries flavor instead of being bland and waiting for sauce poured on top. The chicken releases moisture that helps soften the carrots, and the broccoli steams in the residual heat without getting waterlogged. It's a system that works because each component supports the others.

Variations That Still Feel Like Home

I've made this dozens of ways depending on what's in my fridge or what mood I'm in. Brown rice needs more liquid and time, which I discovered the hard way when I forgot to adjust the broth amount. Snap peas are lighter than broccoli and add a different texture. Bell peppers, mushrooms, or even baby bok choy work beautifully if you want to switch things up.

The Small Details That Matter Most

The difference between this tasting like takeout or tasting like something trying too hard comes down to small choices. Using actual sesame oil instead of regular oil, making sure your garlic is fresh, not letting the sauce sit around once it's mixed. These aren't rules meant to intimidate; they're the tiny moments where cooking becomes less about following instructions and more about making something that tastes like you care.

• If you're short on time, prep all your ingredients before you turn on the heat so you're not rushing while something's cooking.
• Leftovers reheat beautifully with a splash of water and gentle heat, though honestly they disappear pretty quickly in my house.
• This feeds four comfortably, but the recipe scales easily if you need to feed more or fewer people.

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This recipe became my favorite not because it's complicated or impressive, but because it proved that simple food cooked with attention tastes better than anything ordered from a phone screen. That's the kind of everyday magic I come back to.

Recipe FAQs

→ Can I use brown rice instead of white?

Yes, substitute brown rice for white rice. Increase the broth to 2 1/2 cups and extend the simmer time to 35-40 minutes before adding the broccoli florets.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of water or broth to refresh the rice.

→ Can I add other vegetables?

Absolutely. Snap peas, bell peppers, or diced mushrooms work well. Add them along with the carrots in step 3 so they cook through properly with the rice.

→ Is this dish gluten-free?

The dish can be gluten-free if you use tamari or certified gluten-free soy sauce. Double-check all labels to ensure your ingredients meet your dietary needs.

→ Can I make this spicier?

Add 1/2 teaspoon crushed red pepper flakes to the sauce mixture for a spicy kick. You can also serve with sriracha or chili garlic sauce on the side.

→ What cut of chicken works best?

Boneless skinless chicken thighs stay tender and juicy, but chicken breasts work well too. Cut either into 1-inch pieces for even cooking.