Honey BBQ Chicken Rice
This one-pan dish combines tender chicken with a sticky-sweet honey BBQ sauce, cooked along with rice and vegetables for a hassle-free dinner that’s perfect for busy weeknights.
Ingredients
For the chicken
- 1 lb boneless, skinless chicken thighs or breasts Thighs provide more flavor; breasts are leaner.
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika Adds smoky warmth.
- Salt to taste Salt
- Pepper to taste Pepper
For the sauce and rice
- 1 cup long-grain rice (uncooked) Jasmine or long-grain white works best.
- 2 cups chicken broth Low-sodium preferred.
- 1/2 cup BBQ sauce Pick a bold-flavored variety.
- 1/4 cup honey
- 1 cup mixed vegetables (frozen peas/carrots or fresh diced bell pepper + corn)
Instructions
Preparation
- Pat the chicken dry and season both sides with salt, pepper, garlic powder, onion powder, and smoked paprika.
- Heat a large skillet over medium heat with 1–2 tablespoons of oil.
- When shimmering, add the chicken and sear undisturbed for about 4–5 minutes per side until well browned.
Cooking
- While the chicken sears, whisk the BBQ sauce and honey together in a small bowl until smooth.
- Pour the BBQ-honey mixture over the seared chicken, scraping up any browned bits from the pan and coating the chicken.
- Add the rice and chicken broth to the skillet, stirring gently to combine and distribute the rice around the chicken.
- Bring the mixture to a simmer.
- Cover the skillet with a lid, reduce heat to low, and cook for about 20 minutes, or until the rice is tender and most liquid is absorbed.
- In the last 5 minutes of cooking, scatter the mixed vegetables on top; replace the lid to steam.
- Remove from heat and let sit, covered, for 5 minutes.
- Fluff the rice with a fork, slice or shred the chicken if desired, stir gently to combine, and serve.
Notes
Store cooled leftovers in an airtight container for up to 3–4 days. It’s freezable for up to 2 months. Reheat gently on the stovetop or microwave with a splash of broth to retain moisture.