Honey-Garlic Chicken Casserole

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. 

– 1 1/2 tablespoons honey – 1 1/2 teaspoons grated garlic – 4 (6-ounce) bone-in, skin-on chicken thigh – 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 piece – 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

 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.


Use paper towels to dry chicken. Add 1/4 tsp salt. Medium-high heat a large oven-safe skillet until oil shimmers. Lower the skillet heat to medium and place the chicken skin-side down. undisturbed, cook until skin is light brown and releases easily from pan, 5–8 minutes.  

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. 

Add flour to oil in skillet and whisk frequently until nutty-smelling, about 30 seconds. Rice, broccoli, stock, bell pepper, carrot, scallions, soy sauce, vinegar, pepper, and 1/4 teaspoon salt are added. Put the chicken skin-side up in the mixture.    

Bake uncovered until an instant-read thermometer put into the thickest part of chicken registers 165°F and most of the liquid is absorbed, 16–18 minutes. Brush the remaining honey mixture on the chicken and let stand for 5 minutes before serving.