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One-Pan Honey BBQ Chicken and Rice

A comforting one-pan dish featuring sticky-sweet honey, smoky BBQ notes, and tender chicken served over flavorful rice.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1.5 pounds boneless, skin-on chicken thighs (or breasts), trimmed Thighs stay juicier.
  • Salt and freshly ground black pepper, to taste.
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped Swap with shallot for a subtler sweetness.
  • 2 cloves garlic, minced Or 1 teaspoon garlic powder in a pinch.
  • 1 cup long-grain rice, rinsed Substitute brown rice for a nuttier bite (increase cook time).
  • 1.75 cups low-sodium chicken broth Vegetable broth works too.
  • 1/2 cup favorite BBQ sauce
  • 3 tablespoons honey If preferred less sweetness, reduce to 2 tablespoons.
  • 1 teaspoon smoked paprika Or smoked chipotle for heat.
  • 1/2 teaspoon dried thyme Or a few sprigs fresh.
  • 1 cup frozen peas or diced bell pepper For color and veg.
  • 2 tablespoons butter (optional) For a glossy finish.
  • Fresh parsley and lemon wedges For serving.

Method
 

Preparation
  1. Pat the chicken dry and season both sides with salt, pepper, and half the smoked paprika. Let it rest for 5 minutes.
  2. In a large oven-safe skillet, heat olive oil over medium-high heat.
Cooking
  1. Sear the chicken skin-side down until golden and crisp, about 4–6 minutes. Flip and sear the other side for 2 minutes.
  2. Transfer chicken to a plate and reduce heat to medium.
  3. Add the onion and sauté until translucent and fragrant, about 3 minutes. Add garlic and cook for 30 seconds.
  4. Stir in the rinsed rice and remaining smoked paprika, letting the grains toast for 1 minute.
  5. Pour in chicken broth, BBQ sauce, and honey. Stir to combine, scraping up browned bits from the pan.
  6. Return the chicken to the skillet, skin-side up, pressing lightly into the rice. Sprinkle thyme over the top.
  7. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 15–18 minutes until rice is tender.
  8. Remove lid and scatter peas or bell pepper across the rice. Dot with butter if using.
  9. Cover for an additional 2–3 minutes to warm the veggies.
  10. Turn off heat and let the skillet rest for 5 minutes. Garnish with chopped parsley and lemon.

Notes

For a gluten-free version, check your BBQ sauce label. Use skin-on thighs for the best caramelization. If using brown rice, plan for an extra 20 minutes cooking time.