One Pan Honey Garlic Chicken Broccoli and Rice
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One pan meals are the so elite and the choicest of dinners. Especially when you cover all the food groups and everyone in the family is happy. We have our protein with the chicken, the fiber in our broccoli and our grain in our rice. Done and done.
The simple honey garlic sauce in this recipe is the element that really sends this dish over the top. I don’t mind eating this without the sauce either but if you’re looking for something special and super similar to takeout – this is it. You will be licking your utensils at the end.
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One Pan Honey Garlic Chicken Broccoli Rice
Ingredients
Marinade:
- 1½ lbs chicken breasts, 2" cubed
- 2 tbs sesame oil or olive oil
- 2 tbs low sodium soy sauce *
- 1 tbs Sriracha sauce
- 1 tsp garlic powder
One Pan:
- 1 onion, diced
- 3 cloves garlic, minced
- 1 large head broccoli, cut into florets
- 1 cup uncooked basmati rice
- 3¾ cups low sodium chicken broth (or water)
- 1/2 tsp Italian dried herb blend
Honey Garlic Sauce for Serving:
- 1 tbs toasted sesame oil
- 2 tbs low sodium soy sauce *
- 1 tsp Sriracha sauce
- 1 clove garlic, minced
- 1 tbs ginger, minced
- 2-3 tbs honey
Optional Toppings:
- diced scallions + toasted sesame seeds
Instructions
Chicken Marinade:
- Combine your chicken cubes with the sesame oil, soy sauce, Sriracha and garlic powder. You can cover and marinade overnight or 1 hour.
One Pan:
- Heat a large deep skillet on medium high. Add in the chicken and spread out evenly in one layer. Cook for 3-4 minutes then flip and cook for another 3 minutes.
- Next, make an empty circle in the center of the pan and add in the onion and saute for 2 minutes. Add a little oil if needed. Stir in the garlic for 30 seconds. Now toss in the broccoli, rice and chicken broth. Mix everything together and bring to a boil. Cover the pan and lower the heat to a simmer. Cook for about 20 minutes or until the rice is done. (It may need more broth or water if the rice isn't done and the liquids in the pan have evaporated).
Honey Garlic Sauce:
- Whisk together the toasted sesame oil, soy sauce, Sriracha, garlic, ginger and honey. Taste the sauce and adjust anything if needed. Pour this sauce on the finished chicken and rice dish and garnish with scallions and toasted sesame seeds.
10 min prep time?? it takes me 45 minutes to locate my ingredients another 30 min to chop the veggies. I love your recipes. they make me laugh.
I made this today. I read all the reviews, so I used the amount of water that my basmati rice told me to. It turned out perfectly. I didn’t add the broccoli until the end. Has great flavor. Thanks.
Hi Linden, Thats such great advice. Thanks for taking the time to come back and share your feedback with us. Cheers and I’m glad you enjoyed the dish!
The flavors in this meal are amazing! Myself and my husband are raving about it! Thanks for an awesome recipe!
Hi Tammy,
Thank you for giving the recipe a go and I’m so glad its a winner for both of you!
Didn’t have all the ingredients. Store only had spicy sriracha and I have some who won’t eat spicy style. Improvised including shrimp for chicken. Ran out of soy sauce and substituted with Worcestershire sauce didn’t have enough broccoli so used asparagus. Basically made a new recipe. Nonetheless, it was good. Thanks for the inspiration.
Sounds amazing the way you made it!
The flavors are good but there was a lot of liquid left in the pan after 20 minutes. The rice and broccoli were also too soft. I did use regular basmati rice so I don’t know what happened. If I make this again, I will only use about 2.5 cups of broth and add the broccoli in for the last 10 minutes.
The flavor was good and everyone enjoyed it but as others mentioned, it had way too much liquid/not enough rice and the broccoli was mushy. Will decrease liquid and add broccoli after about 10 minutes next time.