One-Pan Hot Honey Chicken and Rice


Another winner, winner, chicken dinner! You can't miss when budget-friendly chicken thighs are cooked to golden brown, nestled into a bed of rice and vegetables, and dressed with a honey-chile sauce. This is truly a one-pan recipe, making clean-up a breeze. The right amount of fat can be fantastic and flavorful, but you can have too much of a good thing. Trim excess fat from the chicken thighs to prevent rice from clumping. If needed, pour out excess fat from the rendered chicken thighs before adding your vegetables. Turn leftovers into fried rice. Shred chicken and refrigerate; let rice chill overnight, uncovered, and stir fry it the following day. 

One-Pan Hot Honey Chicken
Photo: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall
Active Time:
20 mins
Total Time:
45 mins
4 serves


  • 1 tablespoon olive oil

  • 4 (7-oz.) bone-in, skin-on chicken thighs

  • 3 tablespoons kosher salt, divided

  • 1 (5-oz.) bunch scallions

  • 2 tablespoons honey

  • 2 teaspoons Asian chile-garlic sauce

  • 1 teaspoon lower-sodium soy sauce

  • 1 large baby bok choy, thinly sliced (about 1 1/2 cups)

  • 1 medium-size red bell pepper, chopped (1 cup)

  • 2 tablespoons minced fresh ginger (from 1 [2-inch] piece)

  • 3 medium garlic cloves, finely chopped (about 1 Tbsp.)

  • 1 cup uncooked jasmine rice


  1. Preheat oven to 375°F with rack in upper third position. Heat oil in a deep 4-quart 11-inch skillet over medium-high until shimmering. Sprinkle chicken evenly with 1 teaspoon of the salt. Place chicken, skin side down, in hot oil. Cook, undisturbed, until skin is golden brown, 8 to 10 minutes. Transfer to a plate. Reserve 1 tablespoon drippings in skillet.

  2. While chicken cooks, thinly slice scallions; reserve 1/4 cup sliced green scallions for garnish. Stir together honey, chile-garlic sauce, and soy sauce; set aside.

  3. Reduce heat under skillet to medium. Add bok choy, bell pepper, and remaining sliced scallions. Cook, stirring often, until tender-crisp, about 3 minutes. Add ginger and garlic. Cook, stirring often, until fragrant, 1 minute. Stir in 1 1/4 cups water, rice, and remaining 2 teaspoons salt. Nestle chicken, skin side up, in rice mixture; bring to a boil over high. Cover skillet, and transfer to preheated oven. Bake until a thermometer inserted in thickest portion of chicken thighs registers 165°F and rice is just tender, about 20 minutes.

  4. Increase oven temperature to low broil. Uncover skillet; broil until chicken skin is crisp, about 5 minutes. Remove from oven; spoon honey mixture over chicken. Garnish with reserved sliced scallions.

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