Introduction

This One Pan Chipotle Honey Chicken and Rice is a flavorful, easy-to-make meal perfect for busy weeknights. Tender chicken thighs baked with fragrant basmati rice, zucchini, and a smoky, spicy chipotle honey sauce bring a delightful mix of sweetness and heat to your plate.

One Pan Chipotle Honey Chicken and Rice Recipe - Recipe Image

Ingredients

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
1 3/4 cups dry basmati rice
2 tablespoons salted butter
2 cups sliced or chopped zucchini
1/2 cup honey
2-3 tablespoons hot sauce
1-3 teaspoons cayenne pepper
3/4 teaspoon chipotle chili powder
1/2 teaspoon onion powder
Sea salt

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a large bowl, toss the chicken with olive oil, grated parmesan, chopped chipotle in adobo, smoked paprika, onion powder, chopped garlic, lemon zest, sea salt, and black pepper until evenly coated.
Step 3: Pour the basmati rice and zucchini into a 9×13-inch baking dish. Add 2 cups of water and the salted butter, stirring gently to combine.
Step 4: Arrange the seasoned chicken pieces over the rice and zucchini mixture. Place the dish in the oven and bake for 30 to 40 minutes, or until the rice is fluffy and the chicken is cooked through.
Step 5: If the rice is still firm after baking, add another 1/3 cup of water and return to the oven for an additional 10 minutes.
Step 6: While the chicken bakes, prepare the sauce by warming honey, hot sauce, cayenne pepper, chipotle chili powder, onion powder, and a pinch of salt in a small saucepan over low heat. Stir until blended and warmed through.
Step 7: When the chicken is done, spoon half of the honey chipotle sauce over the chicken and rice. Serve the dish garnished with fresh basil if desired, and drizzle with extra sauce for added flavor.

Tips & Variations

For a milder dish, reduce the amount of chipotle and cayenne pepper or omit the hot sauce entirely.
Substitute zucchini with yellow squash or bell peppers for a different vegetable twist.
Use bone-in chicken thighs for extra juicy results, or breasts if you prefer leaner meat.
Adding fresh herbs like cilantro or parsley can brighten the dish even more.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered skillet over medium heat to keep the chicken moist. You may want to add a splash of water when reheating the rice to keep it from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes, you can substitute basmati with jasmine or long-grain white rice. Adjust the cooking time and amount of water as needed, since different rice types absorb liquid differently.

Is it possible to make this recipe gluten-free?

Absolutely. All the ingredients in this recipe are naturally gluten-free, but be sure to check that your hot sauce and chipotle in adobo do not contain gluten additives.

One Pan Chipotle Honey Chicken and Rice Recipe

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★★★★★

4.6 from 116 reviews

A flavorful one-pan meal featuring tender chipotle honey chicken thighs baked alongside fluffy basmati rice and zucchini, finished with a spicy-sweet honey sauce for a perfect balance of smoky heat and sweetness.

Author: Dana
Prep Time: 15 minutes
Cook Time: 40-50 minutes
Total Time: 55-65 minutes
Yield: 6 servings 1x
Category: One-Pan Meal
Method: Baking
Cuisine: Mexican-American Fusion

Ingredients

Scale

Chicken and Rice

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
1 3/4 cups dry basmati rice
2 tablespoons salted butter
2 cups sliced/chopped zucchini
sea salt, to taste
freshly ground black pepper, to taste
2 cups water (plus extra if needed)

Sauce

1/2 cup honey
2–3 tablespoons hot sauce
1–3 teaspoons cayenne pepper
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.
Prepare Chicken Mixture: In a large bowl, combine chicken thighs or breasts with extra virgin olive oil, grated parmesan cheese, chopped chipotle in adobo, smoked paprika, onion powder, chopped garlic, lemon zest, sea salt, and freshly ground black pepper. Toss well to coat all the chicken pieces evenly with the marinade.
Assemble Dish: In a 9×13-inch baking dish, pour in the dry basmati rice and chopped zucchini. Add 2 cups of water and the salted butter, mixing them slightly with the rice and zucchini.
Arrange Chicken: Place the marinated chicken pieces on top of the rice and zucchini mixture, spreading them out evenly for consistent cooking.
Bake: Bake in the preheated oven for 30-40 minutes, or until the rice is fluffy and the chicken is fully cooked (internal temperature of 165°F or 74°C). If the rice remains hard after this time, add an additional 1/3 cup of water and bake for another 10 minutes to ensure proper cooking.
Prepare Sauce: While the chicken is baking, warm honey, hot sauce, cayenne pepper, chipotle chili powder, onion powder, and a pinch of sea salt together in a small sauce pot over low heat. Stir frequently until the sauce is smooth and combined.
Finish and Serve: Once the chicken and rice are done, spoon half of the warm chipotle honey sauce over the chicken. Serve the dish topped with fresh basil leaves and the remaining honey sauce on the side for extra flavor. Enjoy your spicy, sweet, and smoky one-pan chicken and rice meal!

Notes

You can use either chicken thighs or breasts, skin on or off, depending on your preference for juiciness and texture.
If you prefer less heat, adjust the amount of cayenne pepper and chipotle accordingly.
Adding fresh basil as a garnish enhances the freshness and aroma of the dish.
If the rice isn’t fully cooked after the initial baking time, adding a little more water and baking longer helps achieve the perfect texture.
The sauce can be made milder by reducing hot sauce and cayenne or skipped entirely for less spice.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven or microwave.

Keywords: chipotle honey chicken, one pan chicken recipe, baked chicken and rice, spicy honey chicken, easy chicken dinner, chipotle in adobo, basmati rice chicken bake, zucchini chicken one pan