Description
A delicious and easy one-pan meal featuring tender chicken breasts or thighs glazed in a smoky chipotle honey sauce, baked together with flavorful cumin-spiced rice. This recipe combines sweet, spicy, and savory elements for a comforting and satisfying dinner that requires minimal cleanup.
Ingredients
Scale
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
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken and rice together.
- Prepare the Chicken Sauce: In a small bowl, whisk together the honey, minced chipotle in adobo sauce, soy sauce, lime juice, minced garlic, ground cumin, smoked paprika, salt, and pepper until well combined.
- Season the Chicken: Rub the chicken breasts or thighs with olive oil, then season with salt, pepper, and a pinch of smoked paprika to enhance flavor.
- Prepare the Rice: In a large oven-safe skillet or pan, heat 1 tablespoon of olive oil over medium heat. Add the rice along with garlic powder, cumin, and smoked paprika. Stir and toast the rice for 2-3 minutes until lightly fragrant.
- Cook the Chicken: Push the toasted rice to the sides of the pan creating a space in the center. Place the seasoned chicken pieces in the middle. Pour the chipotle honey sauce evenly over the chicken to coat it thoroughly.
- Add the Broth: Pour the chicken broth around the chicken and rice mixture in the pan. Bring the broth to a gentle simmer over medium heat, then cover the pan with a lid or aluminum foil to trap steam.
- Bake: Transfer the covered pan to the preheated oven. Bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the rice is fully cooked and tender.
- Finish and Serve: Remove the pan from the oven and allow it to rest, covered, for 5 minutes. Garnish with fresh chopped cilantro if desired, then serve the flavorful chicken atop the fragrant rice. Enjoy your one-pan chipotle honey chicken and rice!
Notes
- Adjust the amount of chipotle in adobo sauce to control the spice level according to your preference.
- Use chicken thighs for juicier, more flavorful meat or breasts for leaner protein.
- Make sure to use an oven-safe skillet to cook both on the stovetop and in the oven safely.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Garnishing with fresh cilantro adds a bright, fresh flavor that complements the smoky spices.
