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One Pan Chipotle Honey Chicken and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 79 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-American

Description

This One Pan Chipotle Honey Chicken and Rice is a flavorful, easy-to-make meal perfect for busy weeknights. Tender chicken breasts or thighs are coated in a smoky, sweet chipotle honey sauce and baked along with aromatic, spiced rice in a single pan, making cleanup a breeze. The combination of honey, chipotle, lime, and spices creates a perfect balance of heat and sweetness, while fresh cilantro adds a vibrant finishing touch.

Ingredients

For the Chicken and Sauce:

  • 4 boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1/4 cup honey
  • 2 tablespoons chipotle in adobo sauce, minced (adjust to taste)
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • Salt and pepper to taste

For the Rice:

  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • 1/4 cup chopped fresh cilantro (optional, for garnish)

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking your chicken and rice.
  2. Prepare the Chicken Sauce: In a small bowl, whisk together honey, chipotle in adobo sauce, soy sauce, lime juice, minced garlic, cumin, smoked paprika, salt, and pepper until well combined.
  3. Season the Chicken: Rub the chicken breasts or thighs with olive oil and season them with salt, pepper, and a pinch of smoked paprika for extra flavor.
  4. Prepare the Rice: In a large oven-safe skillet or pan, heat olive oil over medium heat. Add the rice, garlic powder, cumin, and smoked paprika, stirring constantly to toast the rice evenly for 2-3 minutes.
  5. Cook the Chicken: Push the toasted rice to the sides of the pan and place the seasoned chicken in the center. Pour the chipotle honey sauce over the chicken, making sure it’s evenly coated to infuse flavor.
  6. Add the Broth: Pour the chicken broth gently around the chicken and rice. Bring the broth to a simmer over medium heat, then cover the pan with a lid or foil to lock in moisture.
  7. Bake: Transfer the covered pan to the preheated oven and bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the rice is tender and cooked through.
  8. Finish and Serve: Remove the pan from the oven and let it sit covered for 5 minutes to allow flavors to meld. Garnish with fresh cilantro if desired, then serve the succulent chicken alongside the flavorful rice. Enjoy your delicious one-pan meal!

Notes

  • You can adjust the amount of chipotle in adobo sauce to make the dish more or less spicy according to your preference.
  • If using chicken thighs, bone-in can be used but may require a slightly longer baking time.
  • If fresh cilantro is not available, you may substitute with fresh parsley or omit it altogether.
  • For a gluten-free version, ensure the soy sauce used is gluten-free.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently.

Find it online: https://slsrecipes.com/one-pan-chipotle-honey-chicken-and-rice-recipe-2/