One Pan Honey Garlic Chicken Broccoli Rice

There's something almost magical about the moment when you lift the lid off a one-pan dinner and steam rises up carrying the scent of garlic and honey—that's when I knew this recipe had to become a weeknight staple. My kitchen was filled with the kind of aroma that makes everyone pause and ask what's for dinner, and honestly, I was just as excited to find out. The beauty of this dish is that it feels like you've ordered takeout, except everything is golden, tender, and somehow tastes even better than the restaurant version.

I made this for my sister during a busy Tuesday when she was overwhelmed at work, and watching her face light up as she took the first bite reminded me why home-cooked meals matter. She literally asked for the recipe before finishing her plate, and now she texts me photos of her versions with different vegetable swaps. That's when I realized this dish isn't just easy—it's genuinely memorable.

Ingredients

• Chicken thighs or breasts, 1 lb cut into 1-inch pieces: Thighs stay juicier and more forgiving than breasts, but either works—just don't skip the searing step because that's where the flavor locks in.
• Long-grain white rice, 1 cup rinsed: Rinsing removes the excess starch so your rice stays fluffy instead of turning gluey, and it honestly takes thirty seconds.
• Broccoli florets, 2 cups: Cut them roughly the same size so they cook evenly, and yes, fresh is better than frozen here because you want them to stay just barely tender.
• Carrot, 1 medium diced: The sweetness balances the garlic and adds a gentle crunch that surprises people in the best way.
• Green onions, 3 sliced: Reserve half for garnish so you get that bright, fresh pop at the end.
• Honey, 3 tbsp: This is what makes the sauce glossy and irresistible—don't substitute with agave or it changes the whole character.
• Garlic, 4 cloves minced: Mincing by hand takes two minutes and tastes noticeably better than pre-minced, trust me on this.
• Low-sodium soy sauce, 1/4 cup: Low-sodium gives you control over the salt level since everything else is building on it.
• Rice vinegar, 1 tbsp: This tiny amount cuts through the sweetness and keeps the sauce balanced instead of cloying.
• Sesame oil, 1 tbsp: The aromatic kind, not the clear stuff—this is your secret weapon for that takeout-quality depth.
• Ground black pepper, 1/2 tsp: Freshly ground if you have it, because it actually tastes like pepper instead of dust.
• Low-sodium chicken broth, 2 cups: Homemade is beautiful here if you have it, but good quality store-bought works perfectly.
• Sesame seeds and reserved green onions for garnish: These final touches turn simple dinner into something that looks intentional.

Instructions

Build your sauce base:

Whisk honey, garlic, soy sauce, rice vinegar, sesame oil, and black pepper together in a small bowl—this is your moment to smell the garlic wake up and know you're making something good. Set it aside while you prep the rest, which lets the flavors get friendly with each other.

Sear the chicken with intention:

Heat your large skillet over medium-high heat, add a drizzle of oil, then let the chicken pieces hit the pan with a satisfying sizzle. Two to three minutes per side gives you that golden crust without cooking the inside through—the pan will finish that job later.

Build the rice layer:

Add your rinsed rice, diced carrots, and most of the green onions to the pan with the chicken, stirring everything together so the rice gets coated in the little bits of flavor stuck to the bottom. This is where the magic of a one-pan meal really starts.

Add the sauce and broth:

Pour your honey-garlic sauce and chicken broth into the pan, stirring well so nothing sticks to the bottom. Bring it to a gentle boil—you'll see the liquid shimmer and smell the sesame oil rising with the steam.

Let it simmer low and covered:

Reduce heat to low, cover, and let it sit for fifteen minutes without peeking—I know it's tempting, but you want the rice to absorb the liquid peacefully. The kitchen will smell incredible while you wait.

Add broccoli without stirring:

After fifteen minutes, quickly lift the lid and scatter your broccoli florets across the top without stirring them in. This keeps them on top where they'll stay crisp instead of sinking into the rice and turning soft.

Final cook and rest:

Replace the lid and cook for another eight to ten minutes until the rice is tender and the liquid is absorbed. Remove from heat, keep it covered for five minutes, then fluff gently with a fork.

Garnish and serve:

Top with sesame seeds and those reserved green onions—this is the moment where everything comes together and your dinner looks like you actually know what you're doing.

Save

My neighbor once asked if I was running a restaurant when the smell of this drifted over the fence, and I realized then that the simplest meals sometimes create the best moments. There's something about serving a beautiful one-pan dinner that makes people feel cared for.

Why Brown Rice Works Here Too

If you want to swap in brown rice, you'll need to increase your broth to two and a half cups and let it simmer for thirty-five to forty minutes before adding the broccoli. I did this once thinking it would be healthier and more virtuous, and honestly, it was delicious—just nuttier and slightly chewier, which some people actually prefer. The sauce still clings beautifully and the whole dinner just takes a bit longer.

Customizing Your Vegetables

The rice and sauce are the framework—the vegetables are where you get to play. I've added snap peas for crunch, bell peppers for sweetness, and even mushrooms when I was feeling fancy. The key is keeping any additions roughly the same size so they cook evenly, and remembering that whatever you add on top with the broccoli will stay crisp while anything added earlier will soften into the rice.

Taking It Up a Notch

Sometimes dinner needs a little extra personality, and this is the kind of dish that welcomes it. I've experimented with adding a half teaspoon of crushed red pepper for heat, ginger for warmth, and even a splash of lime juice at the very end for brightness. You can also swap sesame oil for a drizzle of chili oil if you're feeling adventurous, and the whole thing still holds together beautifully.

• Fresh ginger minced alongside the garlic adds a subtle warmth that makes people wonder what they're tasting.
• A squeeze of lime or a splash of rice vinegar right before serving lifts everything and prevents it from feeling heavy.
• Crushed red pepper is your friend if you want heat without complexity—start with a quarter teaspoon and adjust up.

Save

This dish has become my go-to when I need dinner to feel special without needing to feel complicated. Once you make it once, you'll understand why it keeps showing up on your table.

Recipe Questions

→ Can I use brown rice instead of white rice?

Yes, brown rice works well but requires more liquid and longer cooking time. Increase the chicken broth to 2 1/2 cups and simmer for 35-40 minutes before adding the broccoli florets.

→ What other vegetables can I add?

Snap peas, bell peppers, or diced zucchini make excellent additions. Add them along with the broccoli so they cook properly without becoming mushy.

→ Can I make this dish spicy?

Absolutely! Add 1/2 teaspoon of crushed red pepper flakes to the sauce mixture for a nice kick of heat that complements the sweet honey glaze beautifully.

→ Is this dish gluten-free?

It can be made gluten-free by using tamari or a certified gluten-free soy sauce instead of regular soy sauce. Always check labels to ensure your ingredients meet your dietary needs.

→ How should I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave with a splash of water to refresh the rice.