This one-pot honey garlic chicken with cannellini beans and basmati rice is the perfect weeknight dinner—easy, comforting, and packed with flavor.
If your weeknights are anything like mine, you’re always looking for that sweet spot between flavor and simplicity. This one-pot honey garlic chicken with cannellini beans and basmati rice checks every box.It’s got that sticky-sweet, garlicky glaze we all love, balanced with creamy white beans and fluffy basmati rice—all made in one skillet.
The honey glazes over the pan seared boneless chicken thighs, creating a sweet-savory sauce that coats the tender chicken just right. The basmati rice soaks up all that flavor, while the cannellini beans add creaminess and an extra boost of protein and fiber. It’s the kind of dish that feels a little special, even though it’s wildly simple to pull off.
If you’ve got picky eaters at home (like I do!), this one tends to be a crowd-pleaser. It’s balanced, not too saucy or spicy, and the texture of the beans blends seamlessly into the rice for a comforting spoonful every time. You can even toss in a handful of baby spinach or chopped kale at the end for extra greens—this dish is flexible like that. I like to add an array of assorted bell peppers for color and flavor as well as loads of garlic.
Whether you’re cooking for the fam or meal prepping for the week, this honey garlic chicken with cannellini beans is a cozy, satisfying meal you’ll want to add to your rotation.
Why Cannellini Beans?
Cannellini beans are one of my favorite ways to add depth and creaminess to a dish without needing heavy dairy. They’re mild, buttery, and pair beautifully with the sweetness of the honey garlic sauce. Plus, they’re a great source of plant-based protein and fiber, making this meal even more filling and nutritious.
Tips for Success
- Use boneless skinless chicken thighs for maximum tenderness and flavor, but chicken breasts work too—just adjust the cook time to avoid drying them out.
- Toast your rice for a minute before adding liquid to bring out its natural nuttiness.
Suggested Toppings
- A squeeze of lemon for added brightness and citrus
- Fresh herbs like parsley or chopped scallion or chives
- A drizzle of chili oil or red pepper flakes for heat
One-Pot Honey Garlic Chicken with Cannellini Beans and Basmati Rice
Ingredients
- 1 lb boneless skinless chicken thighs small in size
- Kosher salt to taste (about 1 tsp)
- 1 tsp Jamaica Choice chicken seasoning or any poultry seasoning you love
- 1 tsp turmeric
- 1 tsp oregano
- 2 tbsp minced garlic
- 2 tbsp honey
- 1 small red bell pepper chopped
- 1 small yellow bell pepper chopped
- 1 small yellow onion chopped
- ½ can white cannellini beans, drained
- 1 tbsp olive oil
- 1 tbsp butter
- 1 cup basmati rice
- 2 cups chicken stock or veggie broth + 1 tsp Better Than Bouillon chicken base
Instructions
- Preheat oven to 375°F.
- Season the chicken with salt, Jamaica Choice chicken seasoning, turmeric, oregano, garlic and honey. Add in half of the diced bell peppers and onion and let sit while you prep the rest of your ingredients.
- In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Sear the chicken thighs for 3–4 minutes per side, scraping off most of the veggie mixture and setting it aside.
- In the same skillet, add butter, then sauté the veggies until softened and fragrant, about 2 minutes.
- Stir in the basmati rice and beans. Mix to coat everything in the flavor base.
- Pour in the chicken stock (or veggie broth with bouillon), scraping up any bits from the bottom of the pan.
- Nestle the seared chicken thighs on top of the rice mixture.
- Cover tightly with foil and bake for 30 minutes, or until the rice is fluffy and the chicken is fully cooked through.
- Remove from the oven, fluff the rice with a fork, and garnish with fresh herbs and a drizzle of honey if desired. Serve hot and enjoy.
