![Honey-Garlic Chicken Casserole in a skillet](https://cdn.statically.io/img/www.eatingwell.com/thmb/coua3euZWYA_iE5s4XPJWFEA5pk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/EWL-SEO-62-Honey-Garlic-Chicken-Casserole-Hero-8888-4000-5092ebcc32cf4902a6fc2a43c194f0ab.jpg)
Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Lauren Odum
![the ingredients to make the Honey-Garlic Chicken Casserole](https://www.eatingwell.com/thmb/grfd__gCCnSWRI-urzV5YamBoto=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/EWL-SEO-62-Honey-Garlic-Chicken-Casserole-Ingredients-8793-862340b03f0249ed8ceb859469922730.jpg)
Photographer: Stacy K. Allen, Props: Christina Brockman, Food Stylist: Lauren Odum
Ingredients
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1 1/2 tablespoons honey
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1 1/2 teaspoons grated garlic
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4 (6-ounce) bone-in, skin-on chicken thighs
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1/2 teaspoon salt, divided
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1 tablespoon canola oil
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2 tablespoons all-purpose flour
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2 cups precooked microwaveable brown rice
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4 cups fresh broccoli florets, cut into 1-inch pieces
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1 cup lower-sodium chicken broth
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1 cup chopped red bell pepper
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1 medium carrot, peeled and sliced
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2 medium scallions, chopped
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2 tablespoons lower-sodium soy sauce
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1 tablespoon rice vinegar
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1/4 teaspoon ground pepper
Directions
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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.
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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.
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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.
Photographer: Stacy K. Allen, Props: Christina Brockman, Food Stylist: Lauren Odum
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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.
Photographer: Stacy K. Allen, Props: Christina Brockman, Food Stylist: Lauren Odum
Nutrition Information
Serving Size: 1 chicken thigh & 1 cup vegetable-rice mixture
Calories 438, Fat 20g, Saturated Fat 4g, Cholesterol 130mg, Carbohydrates 38g, Total Sugars 10g, Added Sugars 7g, Protein 29g, Fiber 5g, Sodium 750mg, Potassium 690mg
Frequently Asked Questions
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This casserole is loaded with healthy ingredients. The chicken thighs provide muscle-building protein, while the vegetables and brown rice provide fiber and a wealth of various nutrients. The combination of fiber and protein will help you stay full and satisfied longer.
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There are two gluten-containing ingredients in this casserole—flour and soy sauce—so, as is, this recipe is not gluten-free. But you could use an all-purpose gluten-free flour in place of the regular flour and replace the soy sauce with a gluten-free alternative, like tamari, coconut aminos or Bragg’s Liquid Aminos.
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In this case, we would not advise it. The reason is that bone-in chicken with the skin on will provide a lot of the delicious flavor in this casserole. Also, bone-in chicken takes longer to cook, so if you go with boneless, you may overcook it and end up with dry chicken, or if you alter the timing on the chicken, the other ingredients might suffer.
Additional reporting by Carrie Myers, M.S. and Linda Frahm
EatingWell.com, May 2024