One Pan Chipotle Honey Chicken and Rice Recipe
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.
- 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
