Description
This One Pan Chipotle Honey Chicken and Rice is a flavorful, easy-to-make meal combining tender chicken thighs, aromatic basmati rice, and zucchini, all baked together in one dish. The chicken is marinated in a smoky and spicy chipotle blend, baked alongside rice and vegetables, and finished with a sweet and spicy honey hot sauce for a perfect balance of flavors.
Ingredients
Scale
Chicken Marinade
- 6 chicken thighs or breasts (skin on or off)
- 1/4 cup extra virgin olive oil
- 1/4 cup grated parmesan cheese
- 1-2 tablespoons chopped chipotle in adobo
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 4 cloves garlic, chopped
- 2 teaspoons lemon zest
- Sea salt
- Freshly ground black pepper (to taste)
Rice and Vegetables
- 1 3/4 cups dry basmati rice
- 2 cups sliced or chopped zucchini
- 2 tablespoons salted butter
- 2 cups water (plus additional if needed)
Honey Hot Sauce
- 1/2 cup honey
- 2-3 tablespoons hot sauce
- 1-3 teaspoons cayenne pepper (adjust to spice preference)
- 3/4 teaspoon chipotle chili powder
- 1/2 teaspoon onion powder
- Pinch of sea salt
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken and rice.
- Marinate Chicken: In a large bowl, toss the chicken thighs or breasts with olive oil, grated parmesan, chopped chipotle in adobo, smoked paprika, onion powder, chopped garlic, lemon zest, sea salt, and freshly ground black pepper. Mix well to evenly coat the chicken with the flavorful marinade.
- Prepare Rice and Zucchini: In a 9×13-inch baking dish, spread out the dry basmati rice and sliced or chopped zucchini. Pour 2 cups of water over the rice and vegetables, then add the salted butter on top for richness.
- Arrange Chicken: Place the marinated chicken pieces evenly over the rice and zucchini in the baking dish, ensuring they’re spaced for even cooking.
- Bake: Place the baking dish in the oven and bake for 30-40 minutes until the rice is fluffy and the chicken is fully cooked through (internal temperature of 165°F or 75°C). If the rice is still hard after baking, add an extra 1/3 cup of water and continue cooking for an additional 10 minutes.
- Make Honey Hot Sauce: While the chicken and rice bake, combine honey, hot sauce, cayenne pepper, chipotle chili powder, onion powder, and a pinch of salt in a saucepan. Warm over low heat, stirring occasionally, until the sauce is heated through and well combined.
- Serve: Once baked, spoon half of the warm honey hot sauce over the chicken. Serve the chicken, rice, and zucchini topped with fresh basil if desired and drizzle with the remaining honey sauce for an extra kick of sweetness and spice. Enjoy your meal!
Notes
- You can use chicken breasts or thighs; skin-on adds flavor but skinless works for a leaner option.
- Adjust cayenne pepper and chipotle amounts to control spiciness according to your preference.
- If you don’t have fresh zucchini, yellow squash or bell peppers can be great substitutes.
- Ensure rice is fully cooked by adding extra water and extending bake time if necessary.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
