Description

This One Pan Chipotle Honey Chicken and Rice is a flavorful and easy dinner featuring tender chicken thighs or breasts baked with basmati rice, zucchini, and a smoky chipotle-honey sauce. The chicken is marinated with bold spices and Parmesan, baked alongside the rice and veggies to absorb all the delicious flavors, then finished with a spicy, sweet sauce for a perfectly balanced meal in just one dish.

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, to taste
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

Chipotle Honey 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 ensure it’s hot and ready for baking the chicken and rice mixture.
Prepare Chicken Marinade: In a large bowl, combine the chicken pieces with olive oil, grated Parmesan, chopped chipotle in adobo, smoked paprika, onion powder, chopped garlic, lemon zest, sea salt, and freshly ground black pepper. Toss everything together until the chicken is well coated with the marinade.
Assemble Rice and Vegetables: Spread the dry basmati rice and sliced zucchini evenly in a 9×13-inch baking dish. Pour in 2 cups of water and dot the salted butter across the rice and zucchini to add richness.
Arrange Chicken: Lay the marinated chicken pieces on top of the rice and zucchini mixture, ensuring they are spaced out evenly for even cooking.
Bake: Place the baking dish in the preheated oven and bake for 30 to 40 minutes, until the rice is fluffy and the chicken is fully cooked through. If the rice is still hard after this time, add another 1/3 cup of water, cover loosely with foil, and bake for an additional 10 minutes.
Make the Chipotle Honey Sauce: While the chicken is baking, combine honey, hot sauce, cayenne pepper, chipotle chili powder, onion powder, and a pinch of sea salt in a small saucepan. Warm the mixture over low heat, stirring occasionally, until well blended and heated through.
Serve: Once the chicken and rice are done, remove from the oven and spoon half of the chipotle honey sauce over the chicken. Serve the chicken, rice, and zucchini with extra sauce on the side and garnish with fresh basil leaves if desired. Enjoy this smoky, sweet, and spicy meal hot!

Notes

You can use either chicken thighs or breasts depending on your preference; thighs will be juicier.
If you prefer less heat, reduce the amount of chipotle and cayenne pepper in the sauce.
Make sure to check the rice towards the end of baking and add extra water if needed to prevent dryness.
Fresh basil or cilantro makes a great fresh garnish to brighten up the dish.
For a dairy-free version, omit the Parmesan and use olive oil or a dairy-free butter substitute.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican-American Fusion

Keywords: chipotle honey chicken, one pan chicken recipe, baked chicken and rice, easy chicken dinner, chipotle chicken, honey hot sauce chicken