One-Pan Honey BBQ Chicken Rice (Printer-friendly)

Savory chicken pieces glazed in honey BBQ sauce, cooked with fluffy rice and mixed vegetables in a single skillet.

# What You Need:

→ Chicken

01 - 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - Salt and pepper to taste
03 - 1 tsp garlic powder
04 - 1 tsp onion powder
05 - ½ tsp smoked paprika

→ Sauce

06 - ½ cup BBQ sauce
07 - ¼ cup honey

→ Rice & Vegetables

08 - 1 cup long-grain rice, rinsed
09 - 2 cups low-sodium chicken broth
10 - 1 cup mixed vegetables (bell peppers, peas, carrots, fresh or frozen)

# How to Make It:

01 - Coat chicken pieces evenly with salt, pepper, garlic powder, onion powder, and smoked paprika.
02 - Heat a large skillet over medium heat with a light drizzle of oil. Sear chicken for 4-5 minutes on each side until lightly browned.
03 - Whisk together BBQ sauce and honey in a small bowl until fully combined.
04 - Pour the honey BBQ mixture over the seared chicken and stir to coat evenly.
05 - Add rinsed rice and chicken broth to the pan. Stir gently to combine all ingredients.
06 - Bring the mixture to a simmer. Reduce heat to low, cover with a tight-fitting lid, and cook for 20 minutes without disturbing.
07 - Scatter mixed vegetables over the rice in the last 5 minutes of cooking. Cover and allow vegetables to steam until rice is tender and liquid is absorbed.
08 - Remove from heat and let stand covered for 5 minutes. Fluff rice gently with a fork before serving.

# Cooking Tips:

01 -
  • Everything cooks in one pan, so theres no juggling pots or timing anxiety.
  • The honey BBQ glaze turns simple chicken into something that tastes like you spent way more effort than you did.
  • You can toss in whatever vegetables are lurking in your crisper drawer and theyll taste like they belong.
02 -
  • Rinse the rice thoroughly or you will end up with a sticky, clumpy mess instead of fluffy grains.
  • Do not lift the lid during the twenty minute simmer or you will release the steam and the rice will cook unevenly.
  • If your chicken pieces are thick, cut them smaller so they cook through at the same time as the rice.
03 -
  • Use a pan with a heavy bottom and a tight fitting lid to prevent hot spots and ensure even cooking.
  • Let the chicken sear undisturbed for a real golden crust, moving it too soon will just steam it instead.
  • If the rice looks dry before it is tender, add a few tablespoons of broth or water and cover again for a few more minutes.
Go back