Go Back
Homemade One Pan Chipotle Honey Chicken and Rice. recipe photo

One Pan Chipotle Honey Chicken and Rice.

This One Pan Chipotle Honey Chicken and Rice is a flavor-packed delight! Sweet, smoky, and spicy, all in one easy-to-make meal!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 6 pieces chicken thighs or breasts (skin on or off)
  • 1/4 cup extra virgin olive oil
  • 1/4 cup grated parmesan cheese
  • 1-2 tablespoons chopped chipotle in adobo
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 4 cloves garlic (chopped)
  • 2 teaspoons lemon zest
  • 1 3/4 cups dry basmati rice
  • 2 tablespoons salted butter
  • 2 cups sliced/chopped zucchini
  • 1/2 cup honey
  • 2-3 tablespoons hot sauce
  • 1-3 teaspoons cayenne pepper
  • 3/4 teaspoon chipotle chili powder
  • 1/2 teaspoon onion powder
  • Sea salt (to taste)

Equipment

  • Large skillet or sauté pan
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Knife and cutting board
  • Serving dishes

Method
 

How to Make One Pan Chipotle Honey Chicken and Rice:
  1. Start by patting your chicken thighs or breasts dry with paper towels. In a bowl, combine the olive oil, chopped chipotle in adobo, smoked paprika, onion powder, garlic, lemon zest, and sea salt. Mix well and coat the chicken pieces in this flavorful marinade. Let them marinate for at least 15 minutes.
  2. Heat your skillet over medium-high heat. Once hot, add the marinated chicken and sear for about 5-7 minutes until golden brown. Flip the chicken and sear the other side for another 5 minutes. Remove the chicken from the pan and set aside.
  3. In the same skillet, melt the salted butter and add the basmati rice, stirring to coat it. Toast the rice for about 2 minutes.
  4. Add the zucchini to the skillet and stir. Then, pour in 3 1/2 cups of water, honey, hot sauce, cayenne pepper, chipotle chili powder, and onion powder. Season with sea salt to taste. Bring to a gentle boil.
  5. Once boiling, nestle the seared chicken back into the pan, making sure it’s partially submerged in the liquid. Reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the rice is fully cooked and the chicken reaches an internal temperature of 165°F.
  6. After cooking, remove from heat and let it sit for 5 minutes. Fluff the rice with a fork, sprinkle with grated parmesan cheese, and serve hot.

Notes

  • For extra flavor, let the chicken marinate longer if possible.
  • You can swap chicken for shrimp or tofu for a different protein option.
  • This dish is versatile; feel free to add more veggies like bell peppers or spinach.