Description
This Chipotle Honey Chicken and Rice Bake is a flavorful, hearty one-pan meal combining tender chicken thighs or breasts with smoky chipotle, sweet honey, and perfectly cooked basmati rice. The dish features a delightful blend of spices including smoked paprika, chipotle chili powder, and cayenne pepper, balanced by the freshness of zucchini and the zest of lemon. It’s an easy, comforting bake that’s perfect for weeknight dinners or meal prep.
Ingredients
Scale
Protein & Vegetables
- 6 chicken thighs or breasts (skin on or off)
- 2 cups sliced or chopped zucchini
Spices & Flavorings
- 1-2 chopped chipotle peppers in adobo
- 1 tsp smoked paprika
- 1 tsp onion powder
- 4 cloves garlic, chopped
- 2 tsp lemon zest
- ¾ tsp chipotle chili powder
- ½ tsp onion powder
- sea salt, to taste
- 1-3 tsp cayenne pepper (adjust to heat preference)
Grains & Dairy
- 1 ¾ cups dry basmati rice
- 2 tbsp salted butter
- ¼ cup grated parmesan cheese
Liquids & Sauces
- ¼ cup extra virgin olive oil
- ½ cup honey
- 2-3 tbsp hot sauce
Instructions
- Prepare the chicken: Preheat your oven to 375°F (190°C). In a mixing bowl, combine the chopped chipotle peppers, smoked paprika, onion powder, garlic, lemon zest, chipotle chili powder, onion powder, cayenne pepper, sea salt, olive oil, honey, and hot sauce. Mix well to create a flavorful marinade. Coat each chicken thigh or breast thoroughly with this mixture. Set aside to marinate for at least 15 minutes, or up to 30 minutes for more flavor penetration.
- Assemble the bake: In a large oven-safe baking dish, spread the dry basmati rice evenly at the bottom. Dot the sliced or chopped zucchini over the rice, then carefully place the marinated chicken pieces on top. Dot pieces of salted butter over the rice and zucchini. Sprinkle the grated parmesan cheese evenly over everything.
- Bake the dish: Pour about 2 ½ cups of water (or chicken broth for extra flavor) into the dish, being careful not to wash away the seasoning on the chicken. Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
- Final steps: After 40 minutes, remove the foil and check the chicken for doneness. The internal temperature should reach 165°F (74°C). If the rice needs more water or isn’t fully tender, add a bit more water as needed and return uncovered to the oven for an additional 5-10 minutes to brown the top slightly.
- Serve: Once cooked through, remove from the oven and let the dish rest for 5 minutes before serving. This allows the flavors to settle and the rice to finish absorbing any remaining liquid. Serve warm directly from the baking dish for a comforting meal.
Notes
- You can use chicken breasts or thighs depending on your preference; thighs will be juicier and more flavorful.
- Adjust the amount of chipotle and cayenne pepper to control the spice level.
- For even more depth, substitute water with chicken broth in the baking dish.
- Covering with foil is essential to trap steam and cook the rice properly.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
