Honey-Garlic Chicken

 This honey-garlic chicken casserole is the perfect option for when you want a stir-fry with less mess to clean up. To keep prep to a minimum, we use precooked brown rice. Look for it in pouches at the store or whip up this one-pot meal when you have leftovers to spare.

Ingredients

• 1 1/2 tablespoons honey

• 1 1/2 teaspoons grated garlic

• 4 (6-ounce) bone-in, skin-on chicken thighs

• 1/2 teaspoon salt, divided

• 1 tablespoon canola oil

• 2 tablespoons all-purpose flour

• 2 cups precooked microwaveable brown rice

• 4 cups fresh broccoli florets, cut into 1-inch pieces

• 1 cup lower-sodium chicken broth

• 1 cup chopped red bell pepper

• 1 medium carrot, peeled and sliced

• 2 medium scallions, chopped

• 2 tablespoons lower-sodium soy sauce

• 1 tablespoon rice vinegar

• 1/4 teaspoon ground pepper

• Creamy Honey-Mustard Chicken

Directions

1. Step-1 
2. Preheat oven to 400°F. Stir honey and garlic together in a small bowl until well combined. Set aside 1 teaspoon of the honey mixture in a separate small bowl.
3. Step-2
   Pat chicken dry with paper towels. Sprinkle with 1/4 teaspoon salt. Heat oil in a large oven-safe skillet over medium-high heat until shimmering. Place the chicken skin-side down in the skillet and reduce heat to medium. Cook, undisturbed, until the skin is light brown and releases easily from the pan, 5 to 8 minutes.
   Step-3
   Turn the chicken over. Brush the tops with the reserved 1 teaspoon honey mixture. Immediately flip the chicken honey-side down; cook until the skin turns golden brown, about 1 minute. Transfer to a plate.
4. 
   
   
   Step-4
5. Add flour to the oil in the pan; cook, stirring constantly, until the mixture smells nutty, about 30 seconds. Stir in rice, broccoli, broth, bell pepper, carrot, scallions, soy sauce, vinegar, pepper and the remaining 1/4 teaspoon salt. Nestle the chicken into the mixture, skin-side up. Bake, uncovered, until an instant-read thermometer inserted into the thickest portion of chicken registers 165°F and most of the liquid is absorbed, 16 to 18 minutes. Brush the chicken with the remaining honey mixture and let rest for 5 minutes before serving.
6. 
   
   

   • Creamy Honey-Mustard Chicken