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Honey BBQ Chicken Rice with glazed chicken thighs over fluffy rice garnished with green onions in cast iron skillet

Honey BBQ Chicken Rice

Sweet and smoky one-pan dinner featuring tender chicken thighs glazed with honey BBQ sauce over fluffy rice. Perfect for easy weeknight meals.
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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
  • 1 cup long-grain rice uncooked
  • 2 cups chicken broth low-sodium preferred
  • 1/2 cup BBQ sauce thick style
  • 1/4 cup honey
  • 1 tbsp soy sauce
  • 1 to 2 cloves garlic minced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • salt and black pepper to taste
  • 1 tbsp olive oil or vegetable oil for searing
  • 1 cup frozen mixed vegetables optional, peas and carrots work well
  • 2 tbsp green onions chopped, for garnish

Equipment

  • Large 10 to 12-inch skillet with lid
  • Mixing bowl
  • Measuring cups and spoons

Method
 

  1. Season chicken thighs generously on both sides with garlic powder, onion powder, smoked paprika, salt, and pepper. Heat 1 tablespoon oil in a large 10 to 12-inch skillet over medium heat and sear chicken for 3-4 minutes per side until golden brown. Remove and set aside.
  2. In a small bowl, mix together BBQ sauce, honey, soy sauce, and minced garlic until smooth and well combined.
  3. In the same skillet, add uncooked rice and toast for 1-2 minutes, stirring frequently. Pour in chicken broth and half of the honey BBQ sauce mixture, then stir to combine.
  4. Nestle the seared chicken thighs back into the rice mixture and drizzle remaining sauce over the top. Cover with a tight-fitting lid, reduce heat to low, and simmer for 15 minutes without lifting the lid.
  5. Add frozen mixed vegetables if using, cover again, and cook for another 5 minutes until rice is tender and chicken reaches 165°F internal temperature.
  6. Remove from heat and let rest covered for 5 minutes. Garnish with chopped green onions and serve hot.

Notes

Chicken thighs stay juicier than breasts but either works. Cool rice quickly after cooking and refrigerate within 2 hours for food safety. For a baked version, assemble in a baking dish and bake at 375°F for 35-40 minutes. Store leftovers in airtight container for up to 3 days. Reheat with a splash of broth to keep moist.