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One-Pan Bold Honey BBQ Chicken Rice

This dish combines bold honey sweetness with smoky BBQ tang, all prepared in one skillet for a comforting meal that pleases the whole family.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 1.5 pounds boneless, skinless chicken thighs (or breasts if you prefer leaner meat) Thighs stay juicier.
  • to taste Salt and black pepper
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
Rice and Broth
  • 1 cup long-grain white rice, rinsed until water runs clear Swap with brown rice for nuttier flavor; add extra liquid and cook time.
  • 1.75 cups chicken broth Use low-sodium for better control.
BBQ Sauce Mixture
  • 0.5 cup your favorite BBQ sauce Choose a bold, smoky variety.
  • 3 tablespoons honey
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon chili flakes Optional, for warmth.
Optional Additions
  • 1 cup frozen corn or peas Optional, for color and texture.
  • 2 tablespoons chopped fresh parsley or green onions For garnish.

Method
 

Preparation
  1. Pat the chicken pieces dry and season both sides with salt, black pepper, and half the smoked paprika.
  2. Heat the olive oil in a large, heavy skillet over medium-high heat. Add the chicken and sear for 3–4 minutes per side until golden-brown.
  3. Remove the chicken and set aside.
  4. Reduce the heat to medium. Add the chopped onion and a pinch of salt to the pan. Sauté until translucent and slightly golden, about 4–5 minutes.
  5. Stir in the garlic and the remaining smoked paprika.
  6. Add the rinsed rice to the skillet and stir for 1–2 minutes.
Cooking
  1. Pour in the chicken broth, BBQ sauce, and honey. Scrape any browned bits from the bottom of the pan.
  2. Nestle the seared chicken back into the skillet on top of the rice. Spoon a little extra sauce over the chicken.
  3. Reduce heat to low, cover, and let everything cook gently for 18–20 minutes, until rice is tender and chicken reaches 165°F (74°C) internal temperature.
  4. If adding frozen corn or peas, stir them in during the last 5 minutes of cooking.
  5. Remove from heat, let rest, covered, for 5 minutes.
Serving
  1. Fluff the rice, slice or shred the chicken, spoon sauce over everything, and finish with parsley or green onions.

Notes

For variations, use brown rice and chicken breasts, or try swapping in tofu or roasted cauliflower for a vegetarian option.