Description
Juicy garlic chicken over fluffy rice in under 30 minutes? This one-pan wonder will become your new weeknight dinner hero.
Ingredients
Scale
- 1½ lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons (30ml) olive oil
- 8 cloves garlic, minced (about 3 tablespoons)
- 1 tablespoon (15g) butter
- ¼ cup (60ml) chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon honey
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 cups (400g) long-grain white rice
- 3½ cups (830ml) water or chicken broth for cooking rice
- 2 green onions, thinly sliced for garnish
Instructions
- Rinse rice until water runs clear. Add rice and 3½ cups water or broth to a saucepan. Bring to boil, reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed. Remove from heat but keep covered for 5-10 minutes.
- Pat chicken pieces dry with paper towels. Season with salt and pepper. In a small bowl, combine chicken broth, soy sauce, and honey. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook undisturbed for 3-4 minutes until golden. Flip and cook 2-3 minutes more. Transfer to a plate.
- Reduce heat to medium-low. Add butter to skillet. Once melted, add minced garlic and cook, stirring constantly, for 30-60 seconds until fragrant. Add oregano and red pepper flakes and stir for 15 seconds.
- Pour in the sauce mixture, stirring to combine while scraping up browned bits. Bring to a gentle simmer, then return chicken to skillet. Cook 2-3 minutes until sauce thickens slightly and chicken is fully cooked.
- Fluff rice with a fork and divide among plates. Top with garlic chicken and sauce. Garnish with green onions and serve immediately.