Instead of an egg wash, this chicken gets marinated in yogurt, which adds great flavor and gives the flour something to stick to.
What really makes this flavorful and spicy dish delicious is the honey hot sauce glaze. It’s so easy to make and perfectly compliments the smoky green beans.
If you love crispy fried chicken, this pan-fried version is a quick and easy way to experience it. The key is to halve the chicken breast lengthwise so that it cooks through as the coating gets crispy.
Pan-Fried Chicken and Rice Ingredients
At first glance, it looks like a long list of ingredients, but most of them are pantry staples like spices.
I’ve included brown rice which adds significantly to the cook time, but you could cut that time in half if you wanted to use white rice instead. Just be sure to follow your rice cooking instructions for cook time.
I always rinse my rice to remove any dust. Then proceed with the water and salt.
Flavorful Sautéed Green Beans with Garlic
To make a flavorful, fresh side of green beans, you only need some garlic, olive oil, salt and pepper. It takes about 2 minutes.
You’ll notice some caramelized bits of garlic. This is when you want to add some water to halt the caramelization (prevents the garlic from burning) and steam-finishes the beans.
Since this is such a well-balanced plate, I’d like to just recommend a refreshing beverage and dessert:
HOT HONEY CRISPY CHICKEN WITH DIRTY RICE & GARLICKY GREEN BEANS
- 2 tablespoons plain Greek yogurt
- 2 boneless skinless chicken breasts cut in half lengthwise
- Olive oil
- 1 small yellow onion finely chopped
- 2 stalks celery small dice
- 1 poblano seeded and chopped
- 1 teaspoon smoked paprika
- ½ teaspoon mustard powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ cup long grain brown rice
- 2 garlic cloves roughly chopped
- 6 ounces green beans stem-end trimmed
- ⅔ cup all-purpose flour
- 1 tablespoon hot sauce
- 4 teaspoons honey
- Marinate the chicken. In a medium bowl, combine the yogurt and 2 tablespoons of water. Season with salt and pepper and stir to combine. Season the chicken with salt and pepper. Transfer to the bowl of seasoned yogurt; turn to coat. Set aside to marinate, at least 10 minutes.
- Make the dirty rice. In a large pan, heat 1 tablespoon olive oil until hot. Add the onion, celery, and poblano; season with salt, pepper, and the smoked paprika, mustard powder, garlic powder, and onion powder. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water. Stir to combine. Heat to boiling high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 40 minutes. Turn off the heat and transfer to a large bowl. Cover and keep warm.
- Cook the green beans. Wash and return the pan to the stove and coat with olive oil, about 2 teaspoons. Heat over medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 2 minutes, or until softened slightly. Add the chopped garlic and a ¼ cup water. Cook just until the water has evaporated, about 2 minutes. Transfer to serving plates.
- Dredge the chicken. Pour the flour onto a plate and season with salt and pepper. Add the marinated chicken (with the yogurt coating) and flip to coat.
- Cook the chicken and serve your dish. In the same pan, heat a thin layer of olive oil on medium heat. Once the oil is hot enough that a drop of the coating sizzles immediately when added, add the coated chicken. Cook 6 minutes per side or until golden brown and cooked through (*until an internal thermometer reads 165°F). In a small bowl, whisk together the hot sauce and honey. Serve the cooked chicken with the dirty rice and cooked green beans. Drizzle the hot honey over the chicken and garnish with celery leaves (optional). Enjoy!
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