One-Pan Hot Honey Chicken


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One-Pan Hot Honey Chicken

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Flavorful chicken, rice, and veggies come together to make a sweet and spicy dinner in under an hour. All you need is a Dutch oven to prep One-Pan Hot Honey Chicken—you'll sear, boil, bake, and serve from the same pot.

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Servings and Ingredients

Serves 6
3 tbsp. Hy-Vee honey
1 tbsp. Lola's original hot sauce
1 tsp. Hy-Vee ground black pepper
1 (3-lbs.) pkg. Hy-Vee fresh 100% natural chicken leg quarters
1 tbsp. Gustare Vita olive oil
1 c. Hy-Vee Short Cuts tri-colored chopped bell peppers
2 tsp. bottled minced garlic
2 c. water
1 tsp. kosher salt
1 c. long grain white rice
1 tsp. Hy-Vee less sodium soy sauce, or gluten-free tamari sauce
Green onions, sliced; for garnish

Things To Grab

  • Small bowl
  • Paper towels
  • 6-quart Dutch oven
  • Meat thermometer


  1. Preheat oven to 350 degrees. Stir together honey, hot sauce, and black pepper in a small bowl; set aside.

  2. Pat chicken dry with paper towels. Heat oil in a 6-quart Dutch oven over medium-high heat. Place chicken, skin-side down, in Dutch oven. Reduce heat to medium-low. Cook 6 to 8 minutes or until skin is golden brown; do not turn over. Remove from Dutch oven; set aside. 

  3. Add bell peppers to pan drippings in Dutch oven. Cook over medium heat 2 minutes, stirring frequently. Stir in garlic; cook 30 seconds. Stir in water, salt, rice, and soy sauce. Place chicken, skin-side up, on rice mixture. Brush top of chicken with honey mixture.

  4. Bring to a boil over high heat. Cover Dutch oven. Bake 20 to 25 minutes or until rice is tender and chicken reaches 165 degrees. Remove from oven; spoon remaining honey mixture over chicken. Garnish with green onions, if desired.

Nutrition facts


630 Calories per serving

Amounts Per Serving

  • Total Fat: 43g
  • Cholesterol: 200mg
  • Sodium: 560mg
  • Total Carbohydrates: 23g
  • Protein: 38g

Daily Values

Iron 15%
Calcium 4%
Vitamin D 0%
Potassium 10%