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Easy Honey BBQ Chicken Rice Recipe - One-Pan Dinner Ready in 45 Minutes.

Honey BBQ Chicken Rice

A flavorful one-pan meal featuring juicy chicken, perfectly cooked rice, and sweet smoky BBQ sauce. Ready in 45 minutes with simple ingredients.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken thighs or breasts left whole or cut into 2-inch pieces
  • 1 cup long-grain white rice uncooked
  • 2 cups chicken broth low-sodium preferred
  • 1/2 cup BBQ sauce smoky variety recommended
  • 1/4 cup honey
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • salt and black pepper to taste
  • 1 cup mixed vegetables frozen or fresh, peas, corn, carrots
  • 2 tbsp olive oil or vegetable oil
  • chopped green onions or fresh parsley optional, for garnish

Equipment

  • Large 12-inch skillet or 4-quart deep pan with lid
  • Meat thermometer (recommended)

Method
 

  1. Heat a large skillet or deep pan over medium-high heat and add the 2 tablespoons of oil. Season chicken pieces with garlic powder, onion powder, smoked paprika, salt, and pepper. Once oil shimmers, add chicken in a single layer and sear for 3-4 minutes per side until golden brown. Remove chicken (it won't be fully cooked yet) and set aside.
  2. In the same pan, add uncooked rice and toast for 1-2 minutes, stirring constantly. Pour in chicken broth and scrape up any browned bits from the bottom of the pan.
  3. Stir in BBQ sauce and honey until well combined. Nestle the seared chicken pieces back into the pan, making sure they are partially submerged in the liquid. Bring to a gentle boil, then reduce heat to low, cover with tight-fitting lid, and simmer for 15 minutes without lifting the lid.
  4. After 15 minutes, quickly distribute mixed vegetables evenly over the rice, cover again, and cook for 5 more minutes. Rice should be tender and have absorbed all liquid, and chicken should reach 165°F internal temperature. If liquid remains, uncover and cook 2-3 minutes more. Remove from heat and let sit covered for 5 minutes. Fluff rice with a fork, garnish with green onions or parsley, and serve hot.

Notes

Use a 12-inch skillet or 4-quart pan with tight-fitting lid. For extra smokiness, use mesquite or hickory BBQ sauce. If rice seems undercooked, add 1/4 cup more broth and cook for additional 5 minutes. Swap protein with shrimp, tofu, or beef for variety. Store leftovers in airtight container in refrigerator for up to 3 days or freeze for up to 2 months.