Description

A quick and flavorful one-pan dinner featuring sticky, savory maple-soy chicken paired with roasted broccoli and jasmine rice perfect for busy weeknights.

Ingredients

For the Chicken and Marinade

4 pieces boneless, skin-on chicken thighs (about 1 to 1¼ lb / 450–560 g)
3 tbsp pure maple syrup
3 tbsp soy sauce (use low-sodium if preferred)
2 tsp sesame oil
2 cloves garlic, minced
1 tsp freshly grated ginger (or ½ tsp ground ginger)
1 tbsp rice vinegar or apple cider vinegar
1 tbsp olive oil (for searing)

For the Broccoli

1 small head broccoli, cut into florets (about 4 cups)

For the Rice

2 cups jasmine rice, rinsed
3½ to 4 cups water (or follow your rice package)
to taste Salt and black pepper

Optional Ingredients

1 tsp cornstarch mixed with 1 tbsp water for a thicker glaze
sesame seeds and sliced green onions for garnish

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Instructions

Making the Marinade

In a bowl, whisk together maple syrup, soy sauce, sesame oil, minced garlic, grated ginger, and rice vinegar.

Marinating the Chicken

Season the chicken lightly with salt and pepper. Place the thighs in a shallow dish or zip-top bag and pour half the marinade over them. Let sit for 15-30 minutes at room temperature.

Cooking the Rice

While the chicken marinates, preheat the oven to 425°F (220°C). Rinse the jasmine rice until the water runs mostly clear, then start it on the stove with the water. Bring to a simmer, cover, and lower to a gentle simmer for 15 minutes, then rest off heat for 10 minutes.

Searing the Chicken

Heat the olive oil in a large ovenproof skillet over medium-high heat. When hot, add the chicken skin-side down. Sear for 3-4 minutes until golden. Flip and cook for 1-2 minutes on the other side.

Roasting

Transfer the skillet to the oven. Arrange the broccoli florets around the chicken. Drizzle the remaining marinade over the broccoli and chicken.
Roast for 12-18 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the broccoli is tender with a few browned edges.
For a sticky glaze, remove the chicken and broccoli when done and set the skillet over medium heat on the stove. Stir in the cornstarch slurry and cook 1-2 minutes until glossy.

Serving

Let the chicken rest for 5 minutes before serving. Spoon jasmine rice onto plates, add broccoli florets, and top with chicken. Sprinkle sesame seeds and sliced green onions if using.

Notes

Cool leftovers quickly and store chicken, broccoli, and rice in separate airtight containers for best results. Reheat rice with a splash of water in the microwave, and chicken in a 350°F (175°C) oven for optimal texture.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: dinner, Main Course
Cuisine: American, asian