One-Pot Honey Garlic Chicken with Cannellini Beans and Basmati Rice
This one-pot honey garlic chicken with cannellini beans and basmati rice is everything I love in a dinner—easy, flavorful, and completely satisfying. The stovetop-to-oven method helps lock in flavor while keeping the rice fluffy and the chicken perfectly tender.
Servings: 4 people
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.