Honey BBQ Chicken and Rice
A quick and easy one-pan dish featuring golden-seared chicken, tender rice soaked in a sweet-tangy honey BBQ sauce, and optional veggies, making it a perfect weeknight family dinner.
Ingredients
Main ingredients
- 2 pieces chicken breasts (about 1 to 1¼ pounds total) Boneless, skinless breasts are preferred; thighs can be substituted.
- 1 cup long-grain white rice Predictable timing; consider brown rice for a different texture.
- 1 cup chicken broth (low-sodium preferred) Adjust quantity for brown rice.
- ½ cup honey
- ½ cup BBQ sauce Choose your favorite variety.
- 1 tablespoon olive oil For browning the chicken.
- to taste salt and freshly ground black pepper
- 1 cup mixed vegetables (optional) Frozen peas, carrots, or corn work well.
Instructions
Preparation
- Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering.
- Pat the chicken dry, season both sides with salt and pepper. Add to the skillet and brown until golden on both sides, about 4–5 minutes per side. The chicken does not need to be fully cooked through at this stage. Remove briefly to a plate.
- In a small bowl, whisk together the ½ cup honey and ½ cup BBQ sauce until smooth.
Cooking
- Pour 1 cup rice into the skillet and stir to coat the grains briefly in any pan juices.
- Add 1 cup chicken broth and scrape up any browned bits from the bottom of the skillet.
- Return the chicken to the pan and pour the honey-BBQ mixture evenly over the chicken and rice.
- If using mixed vegetables, stir them into the rice so they nestle under and around the chicken.
- Bring the mixture to a gentle simmer, then reduce heat to low.
- Cover the skillet tightly and cook for 15–20 minutes until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
- Turn off the heat and let the dish rest, covered, for 5 minutes.
- Fluff the rice with a fork, spoon sauce over the chicken, slice if desired, and serve.
Notes
Serve straight from the skillet or transfer to a serving dish. For added flavor, garnish with chopped parsley or green onions and consider pairing with a crisp side salad or roasted vegetables. You can also store leftovers for up to 3-4 days in the fridge or freeze for up to 3 months.