A delicious and easy-to-make Honey Garlic Chicken Rice Bake that the whole family will love!
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:50–55 minutes
Total Time:1 hour 5 minutes
Yield:6 servings 1x
Category:Main Course
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
600 g boneless, skinless chicken thighs or breasts, cut into bite-size pieces
300 g long-grain white rice, uncooked
500 mL chicken broth
120 mL water
150 g broccoli florets
1 small carrot, thinly sliced
1 small onion, diced
3 cloves garlic, minced
15 mL olive oil
½ tsp salt
¼ tsp black pepper
½ tsp paprika
80 g honey
60 mL soy sauce
30 mL olive oil
15 mL rice vinegar or apple cider vinegar
3 cloves garlic, minced
1 tsp grated fresh ginger
½ tsp sesame oil
Instructions
Preheat the oven: Heat oven to 190°C. Lightly grease a 23 × 33 cm baking dish.
Season the chicken: Toss the chicken with salt, pepper, paprika, and 15 mL olive oil.
Make the sauce: Whisk together honey, soy sauce, olive oil, vinegar, garlic, ginger, and sesame oil.
Assemble: Spread the uncooked rice evenly in the baking dish. Add onion, carrot, and garlic. Pour in the chicken broth and water, then arrange the seasoned chicken over the top. Pour about ⅔ of the honey-garlic sauce over everything.
Cover and bake: Cover tightly with foil and bake for 35 minutes.
Add broccoli: Remove the foil and scatter the broccoli over the rice. Drizzle with the remaining sauce.
Finish baking: Return to the oven uncovered for 15–20 minutes, or until the rice is tender and the chicken reaches 74°C internally.
Rest: Let the casserole rest for 10 minutes before fluffing the rice and serving.
Notes
Ensure the chicken is cooked to an internal temperature of 74°C for safety.
Feel free to add other vegetables like bell peppers or peas for extra nutrition.
This dish can be made ahead of time and reheated for convenience.