If you’re after a dish that truly earns its spot on the regular dinner rotation, you have to experience the vibrant, sweet, and smoky magic of One Pan Chipotle Honey Chicken and Rice. Imagine tender, juicy chicken thighs infused with chipotle heat and a drizzle of honey, all cooked alongside fluffy rice dotted with sweet corn and red bell peppers. It’s the kind of meal that comes together in under an hour (with minimal cleanup!) yet tastes like you lavished all afternoon on it. This recipe captures bold flavors, a gorgeous pop of color, and that unbeatable comfort of a home-cooked skillet dinner — perfect for a weeknight feast or sharing with your favorite people around the table.
Ingredients You’ll Need
There’s nothing complicated here, just honest ingredients that team up for a punchy, memorable bite in every forkful. Each component plays a crucial part, delivering bold flavor, enticing aroma, or beautiful color to make your One Pan Chipotle Honey Chicken and Rice truly special.
- Boneless, skinless chicken thighs (1 1/2 pounds): Juicy, flavorful thighs stay wonderfully tender and shred perfectly into the rice as you dig in.
- Olive oil (1 tablespoon): Helps the marinade cling to the chicken and gets you that irresistible golden sear in the skillet.
- Chipotle chili in adobo sauce (1 tablespoon, finely minced): The smoky, spicy backbone of the dish; adjust more or less to suit your spice cravings.
- Honey (2 tablespoons): Balances out the heat and adds a glorious, caramelized edge to the chicken.
- Lime juice (1 tablespoon): Lifts all the flavors with a dash of tang and brightness.
- Smoked paprika (1 teaspoon): Layers on another hit of smoke plus a lovely color.
- Garlic powder (1 teaspoon): For mellow, savory depth without needing to peel or chop.
- Cumin (1/2 teaspoon): Adds a warming, earthy complexity that pairs perfectly with the chili and honey.
- Salt (1/2 teaspoon): Makes every element shine and ties the flavors together.
- Black pepper (1/4 teaspoon): Rounds out the seasoning with gentle heat.
- Long grain white rice (1 cup): Cooks up fluffy and light, soaking in all that amazing sauce and chicken juice.
- Chicken broth (2 1/4 cups): Adds savory richness to the rice as it cooks.
- Corn kernels (1 cup; fresh, canned, or frozen): Peppery pops of sweetness and color brighten up the pan.
- Red bell pepper (1/2 cup, diced): For juicy crunch and a festive hue.
- Chopped fresh cilantro (1/4 cup, optional): Scatters freshness and visual flair at the finish.
- Lime wedges (for serving): Offer juicy bursts of citrus to squeeze over at the table.
How to Make One Pan Chipotle Honey Chicken and Rice
Step 1: Whisk Together the Marinade
In a small bowl, combine the olive oil, finely minced chipotle chili in adobo sauce, honey, lime juice, smoked paprika, garlic powder, cumin, salt, and black pepper. Give it a good whisk so everything melds into a luscious, reddish marinade. You want those flavors to mingle before they hit the chicken!
Step 2: Marinate the Chicken
Toss your chicken thighs in a large bowl (or a zip-top bag) and pour over the marinade, making sure every piece gets coated and shiny. Let the chicken soak up all that punchy flavor for at least 15 minutes, or you can leave it up to 8 hours in the fridge if you want to get ahead. The longer it sits, the deeper the flavor!
Step 3: Sear the Chicken
Set a large, deep skillet over medium heat. Once it’s hot, arrange the marinated chicken thighs in a single layer. Sear for 2–3 minutes per side, just until they get a gorgeous golden brown crust. The goal here isn’t to cook them through, but to build a rich foundation of flavor in the pan. Once done, transfer the chicken to a plate so you can use the same pan for the rice.
Step 4: Layer in the Rice and Veggies
Into that same skillet (don’t wipe it out; those tasty browned bits are gold!), stir in the rice, chicken broth, corn, and red bell pepper. Mix together, making sure the rice is evenly distributed in the broth. Bring it all to a gentle simmer, allowing everything to start to mingle.
Step 5: Nestle the Chicken and Simmer
Gently lay the seared chicken thighs back into the skillet on top of the rice mixture. Pop a lid on, reduce the heat to low, and let it all cook together for 20–25 minutes. The rice will turn fluffy and soak up the spicy, sweet sauce while the chicken cooks through and gets impossibly tender.
Step 6: Rest, Garnish, and Serve
Remove the skillet from the heat and let it rest, still covered, for about 5 minutes — this is the secret to perfectly steamed rice! Then, sprinkle over fresh cilantro if you like, and serve each plate with a wedge of lime. That final squeeze makes all the flavors pop.
How to Serve One Pan Chipotle Honey Chicken and Rice
Garnishes
A handful of chopped cilantro gives your One Pan Chipotle Honey Chicken and Rice a fragrant, vibrant finish, while fresh lime wedges let everyone customize the tang. You could also add thinly sliced green onions, a scattering of creamy avocado slices, or even a dollop of sour cream to amplify the creaminess if spice is a concern. Let your sense of fun guide the final flourishes!
Side Dishes
While this meal is complete on its own, pairing it with a crisp green salad, some garlicky sautéed greens, or a batch of refried or black beans will elevate your table and balance out the heat. Warm flour or corn tortillas also make for fantastic scooping, and nothing’s more crowd-pleasing than letting everyone build their perfect bite.
Creative Ways to Present
Turn your One Pan Chipotle Honey Chicken and Rice into individual burrito bowls by layering the rice, slicing the chicken, and letting folks add their own favorite toppings. For fun gatherings, try serving it family-style right out of the skillet or use leftovers as a filling for tacos or enchiladas the next day. Presentation is part of the experience, so don’t be afraid to get playful!
Make Ahead and Storage
Storing Leftovers
Leftover One Pan Chipotle Honey Chicken and Rice keeps beautifully. Transfer any extras to an airtight container and place them in the fridge; the flavors meld and deepen overnight, making for an even tastier meal the next day. Enjoy within 3 to 4 days for best texture and flavor.
Freezing
You can absolutely freeze this dish! Let everything cool completely, then portion into freezer-safe containers. Stored well, One Pan Chipotle Honey Chicken and Rice will hold up for up to 3 months. Thaw it in the fridge overnight for an easy, flavor-packed meal whenever you need a quick dinner solution.
Reheating
To reheat, add a splash of chicken broth or water to loosen up the rice, then warm gently on the stovetop or in the microwave until hot throughout. Stir occasionally to ensure even heating—and top with fresh cilantro and lime for that just-cooked zing again.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will be a tad leaner but still work well. Keep an eye on cook time so they don’t dry out, as breasts cook slightly faster than thighs. Slice them thickly to help them stay juicy.
Is there a good substitute for chipotle chili in adobo?
If you can’t find chipotle in adobo, smoked paprika plus a pinch of cayenne and a splash of extra lime juice will get you close to that iconic smoky heat. You could also try hot sauce with a smoky profile in a pinch!
Can I make One Pan Chipotle Honey Chicken and Rice ahead of time?
Yes! The dish tastes fantastic made ahead and reheated, making it a great choice for meal prep. You can even marinate the chicken a day ahead, then finish the cooking right before serving for fresh, bold flavor.
What kind of rice works best?
Long grain white rice is classic and yields fluffy, separate grains, but you can swap for brown rice if you like—just add extra broth and increase simmering time, since brown rice cooks more slowly and needs more moisture.
Is this recipe gluten-free?
As written, it is! All the ingredients in One Pan Chipotle Honey Chicken and Rice are naturally gluten-free, so it’s a great option for anyone avoiding gluten. Just double-check your chicken broth and any store-bought ingredients for hidden gluten, especially if you’re cooking for someone with celiac disease.
Final Thoughts
If you’re craving something warming, hearty, and full of personality, there’s no better place to start than One Pan Chipotle Honey Chicken and Rice. Give it a whirl in your kitchen — it might just become your trusty, go-to skillet meal for any season!
Print
One Pan Chipotle Honey Chicken and Rice Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This One Pan Chipotle Honey Chicken and Rice is a delicious and easy-to-make meal that combines smoky, spicy flavors with a touch of sweetness. Tender chicken thighs are marinated in a flavorful chipotle honey mixture and then cooked with rice, corn, and bell peppers for a complete one-pan dinner.
Ingredients
For the Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon chipotle chili in adobo sauce (finely minced)
- 2 tablespoons honey
- 1 tablespoon lime juice
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Rice:
- 1 cup long grain white rice
- 2 1/4 cups chicken broth
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup diced red bell pepper
For Serving:
- 1/4 cup chopped fresh cilantro (optional)
- lime wedges
Instructions
- Marinate the Chicken: In a small bowl, whisk together olive oil, chipotle chili, honey, lime juice, smoked paprika, garlic powder, cumin, salt, and pepper. Pour over chicken thighs and marinate for at least 15 minutes.
- Sear the Chicken: Sear marinated chicken thighs in a skillet until browned. Remove and set aside.
- Cook the Rice: In the same skillet, combine rice, chicken broth, corn, and bell pepper. Nestle chicken on top, cover, and simmer until rice is tender and chicken is cooked through.
- Serve: Let sit for 5 minutes, garnish with cilantro, and serve with lime wedges.
Notes
- Adjust chipotle amount to control heat level
- Substitute brown rice, adjust liquid and cook time
- Great for meal prep and reheating
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 8g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
