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One-Pan Bold Honey BBQ Chicken Rice

A cozy, flavor-packed weeknight meal featuring honey, barbecue spices, and tender chicken wrapped in savory rice, all made in one pan for easy cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds boneless, skinless chicken thighs or breasts Thighs stay juicier.
  • 1 cup long-grain white rice, rinsed Swap for brown rice (increase cook time) or use jasmine for a floral aroma.
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 0.5 cup honey
  • 0.5 cup barbecue sauce Smoky or sweet, depending on your mood.
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil or butter
  • 1 cup frozen peas or mixed vegetables (optional) For color and nutrients.
  • Fresh parsley or green onions, chopped, for garnish
  • Lemon wedges, to brighten at the table

Method
 

Preparation
  1. Pat the chicken dry and season with salt, pepper, smoked paprika, and cumin.
  2. Warm the olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering.
  3. Brown the chicken (3–4 minutes per side) until golden but not fully cooked through. Transfer to a plate.
  4. In the same pan, lower heat to medium, add the butter or more oil, then sauté the sliced onion until soft and translucent.
  5. Add garlic and cook for 30 seconds.
Cooking
  1. Stir in tomato paste and rice, toasting the grains for a minute.
  2. Whisk together chicken broth, honey, barbecue sauce, and soy sauce in a bowl. Pour this mixture over the rice.
  3. Nestle the browned chicken back into the pan, pressing slightly into the liquid.
  4. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 18–20 minutes.
  5. Scatter peas or mixed vegetables on top in the last 5 minutes of cooking.
  6. Remove from heat and let rest, covered, for 5 minutes.
Serving
  1. Garnish with parsley or green onions and a squeeze of lemon. Spoon onto plates and serve immediately.

Notes

This recipe can be made healthier by using brown rice and grilling the chicken. It can also be tweaked with spices or additional vegetables for different flavors. Great for meal prep!