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One Pan Chipotle Honey Chicken and Rice Recipe
Ash Tyrrell

One Pan Chipotle Honey Chicken and Rice Recipe

I’ve made a lot of recipes over the years, but this one stands out as a true winner. It’s simple yet packed with flavor. When I pulled the pan out of the oven, the smell alone was enough to make my mouth water. Juicy, smoky chicken pairs perfectly with fluffy, spiced rice.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course: Main Course
Calories: 687
Ingredients Method Notes

Ingredients
  

  • 6 chicken thighs or breasts skin on or off
  • Tip: Bone-in chicken works wonders for extra flavor and juiciness.
  • 1/4 cup extra virgin olive oil
  • Adds a rich smooth base for marinating the chicken.
  • 1/4 cup freshly grated parmesan cheese
  • Pro Tip: Avoid pre-grated cheese; it doesn’t melt as well.
  • 1 –2 tablespoons chopped chipotle in adobo
  • Brings smoky heat. Adjust the amount based on your spice tolerance.
  • 1 teaspoon smoked paprika
  • Smokiness enhances the depth of flavor in the chicken.
  • 1 teaspoon onion powder
  • Adds a punch of savory sweetness.
  • 4 cloves garlic finely chopped
  • Fresh garlic enhances the depth of every bite.
  • 2 teaspoons lemon zest
  • Brightens up the dish while balancing out the spices.
  • 1 3/4 cups basmati rice dry
  • This long-grain rice stays light and doesn’t clump when cooked.
  • 2 tablespoons salted butter
  • Creates a creamy rich base for the rice.
  • 2 cups zucchini sliced or chopped
  • Adds a healthy dose of veggies while absorbing the chicken’s flavors.
  • 1/2 cup honey
  • Balances the smoky heat with sweetness.
  • 2 –3 tablespoons hot sauce
  • Adjust depending on your spice preference.
  • 1 –3 teaspoons cayenne pepper
  • Adds an extra kick. Use less for mild heat.
  • 3/4 teaspoon chipotle chili powder
  • Enhances the smoky undertones.
  • 1/2 teaspoon onion powder
  • Complements all the other glaze flavors beautifully.

Method
 

  1. To start, toss your chicken thighs or breasts into a bowl. Add olive oil, parmesan, chipotle in adobo, paprika, onion powder, garlic, and lemon zest. Coat the chicken evenly with the mixture. Let it sit for about 10 minutes to absorb the flavors.
  2. Grab a baking dish and mix uncooked basmati rice with sliced zucchini. Add two cups of water and dollop in the butter. These simple steps are key to achieving tender, fluffy rice.
  3. Nestle the marinated chicken directly on top of the rice and zucchini. This setup lets the chicken juices infuse the rice as it bakes. Pop the pan into a preheated oven at 400°F and bake for 30–40 minutes. If you find the rice undercooked, add 1/3 cup more water and bake for an extra 10 minutes.
  4. While your chicken bakes, combine honey, hot sauce, cayenne, chipotle chili powder, and onion powder in a saucepan. Heat gently, stirring until the mixture becomes smooth and aromatic.
  5. Once the chicken is done, spoon the hot honey glaze over each piece. Finish by sprinkling fresh basil or parsley for a burst of color and freshness.

Notes

  • Use fresh chicken, as frozen chicken can release more water, possibly affecting the rice's texture.
  • Avoid using ceramic dishes for baking; metal pans distribute heat more evenly.
  • Opt for a mild hot sauce if cooking for kids or spice-sensitive friends.
  • Don’t skip the resting step. Leave the dish to cool slightly before serving for more cohesive flavors.