Crispy Honey-Glazed Chicken Thighs with Garlic Herb Rice

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs with a sticky-sweet honey glaze and herbed rice for a comforting weeknight dinner. This American-inspired chicken recipe, ready in about 35 minutes, pairs Boneless chicken thighs, Honey, Soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 2 American cuisine 480 cal/serving

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Ingredients

12 oz Boneless chicken thighs
2 tbsp Honey
1 tbsp Soy sauce
2 cloves Minced garlic
1 cup Uncooked white rice
1 cup Chicken broth
1 tbsp Fresh thyme leaves
1 tbsp Butter

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Instructions

Step 1: Pat 12 oz chicken thighs dry with paper towels, then season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken for 5 minutes per side until golden brown, then transfer to a plate.
Step 2: Add 2 cloves minced garlic to the same skillet and sauté for 1 minute until fragrant. Stir in 2 tbsp honey, 1 tbsp soy sauce, and 1/4 cup water, then simmer for 2 minutes until slightly thickened.
Step 3: Return chicken to skillet, coating evenly in sauce. Simmer uncovered for 8-10 minutes until chicken reaches 165°F internal temperature and sauce is glossy. While chicken cooks, prepare rice: combine 1 cup uncooked rice, 1 cup chicken broth, and 1/2 tsp salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes. Fluff with a fork, then stir in 1 tbsp fresh thyme leaves and 1 tbsp butter.