Glazed Chicken with Herb Rice, Crispy Potatoes & Garlic Mushrooms
A complete, restaurant-style comfort meal at home
This dish brings together juicy glazed chicken, aromatic herb rice, golden crispy potatoes, and buttery garlic mushrooms into one perfectly balanced plate. The sweet-savory glaze coats the chicken beautifully, while the herbed rice keeps things light and fragrant. Crispy potatoes add crunch, and garlic mushrooms give that rich, umami finish. It’s ideal for family dinners, meal prep, or even special occasions.
Time & Servings
Prep Time: 20 minutes
Cook Time: 40 minute
Total Time: 1 hour
Servings: 2–3
Calories (approx.): 650–720 kcal per serving
Ingredients
For the Glazed Chicken
500 g chicken breast or thighs (boneless)
2 tbsp soy sauce
2 tbsp honey
1 tbsp ketchup or sauce
1 tbsp olive oil
1 tsp garlic powder
½ tsp black pepper
½ tsp paprika
1 tsp cornstarch (optional, for thick glaze)
For Herb Rice
1 cup basmati rice
2 cups water or chicken stock
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp dried oregano
½ tsp dried parsley
¼ tsp garlic powder
For Crispy Potatoes
3 medium potatoes (cubed)
2 tbsp olive oil
½ tsp paprika
½ tsp garlic powder
½ tsp salt
½ tsp black pepper
Optional: chili flakes or rosemary
For Garlic Mushrooms
200 g mushrooms (button or baby bella)
1 tbsp olive oil
1 tbsp olive oil
3 garlic cloves, minced
Salt & pepper to taste
Optional: splash of lemon juice
Step-by-Step Cooking Instructions
1. Cook the Herb Rice
Rinse rice until water runs clear.
In a pot, heat butter/oil, add garlic powder and herbs.
Add rice and stir for 30 seconds.
Add water/stock, salt & pepper.
Cover and simmer on low for 12–15 minutes.
Rest for 5 minutes, then fluff with a fork.
2. Bake or Fry the Crispy Potatoes
Toss cubed potatoes with oil, salt, pepper, paprika & garlic powder.
Oven Method:
Bake at 200°C (400°F) for 25–30 minutes, flipping halfway.
Pan Method:
Fry on medium heat until golden and crunchy.
3. Prepare the Glazed Chicken
Mix soy sauce, honey, ketchup, olive oil, spices & cornstarch.
Pan-sear chicken in a hot non-stick skillet for 4–5 minutes per side.
Add glaze to pan and cook until sticky and shiny (3–5 minutes).
Rest the chicken for 2 minutes, then slice.
4. Sauté the Garlic Mushrooms
Add garlic and cook for 30 seconds.
Add mushrooms, salt & pepper.
Cook on high heat until golden and juicy (6–8 minutes).
Optional lemon splash for brightness.
How to Serve
Spread herb rice on the plate
Add sliced glazed chicken on top
Place crispy potatoes on the sides
Finish with garlic mushrooms
Garnish with fresh parsley or spring onions
Pro Tips
Use chicken thighs for extra juiciness
Let the glaze reduce fully for that sticky restaurant finish
Parboil potatoes for 5 minutes before baking for maximum crisp
Add chili flakes to mushrooms for a spicy twist
Frequently Asked Questions (Q&A)
Q1: Can I make this meal ahead of time?
Yes! You can refrigerate all parts separately for up to 3 days. Reheat in a pan or air fryer for best texture.
Q2: Can I use brown rice instead of white?
Absolutely, but increase water to 2½ cups and cooking time to 35–40 minutes.
Q3: What can replace honey for the glaze?
You can use maple syrup, brown sugar, or date syrup as a substitute.
Q4: Can I cook this in an air fryer?
Yes!
Chicken: 180°C for 14–16 minutes
Potatoes: 200°C for 18–20 minutes
Q5: Is this recipe suitable for weight loss?
Yes, with small changes:
Use air-fried potatoes
Use less honey in the glaze
Increase veggies and mushrooms