Honey-Garlic Chicken Casserole

Ingredients

1 1/2 tablespoons honey

1 1/2 teaspoons grated garlic

4 (6-ounce) bone-in, skin-on chicken thighs

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

Directions

Step 1

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.

Step 2

Pat chicken dry with paper towels. Sprinkle with 1/4 teaspoon salt.

Heat oil in a large oven-safe skillet over medium-high heat until shimmering.

Place the chicken skin-side down in the skillet and reduce heat to medium. Cook until the skin is light brown.

Step 3

Turn the chicken over.

Brush the tops with the remaining 1 teaspoon honey mixture.

Immediately flip the chicken honey-side down; cook until the skin turns golden brown.

Transfer to a plate

Step 4

Add flour to the oil in the pan; cook, stirring constantly, until the mixture smells nutty, about 30 seconds.

Stir in rice, broccoli, broth, bell pepper, carrot, scallions, soy sauce, vinegar, pepper and the remaining 1/4 teaspoon salt.

Settle the chicken into the mixture, skin-side up.

Bake uncovered

Inserted into the thickest portion of chicken an instant-read thermometer wait until most of the liquid is absorbed, 16 to 18 minutes.

Brush the chicken with the remaining honey mixture and let rest for 5 minutes.

Enjoy!

Nutrition Information

Calories 438

Fat 20g

Saturated Fat 4g

Cholesterol 130mg

Carbohydrates 38g

Total Sugars 10g

Add Sugars 7g

Protein 29g

Fiber 5g

Sodium 750mg

Potassium 690mg