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This One-Pan Honey BBQ Chicken Rice is my go-to when I want something bold hearty and easy with minimal cleanup. It brings together juicy chicken smoky barbecue sauce and fluffy rice in one skillet so you can feed the family on a busy night without fuss. Sweet and tangy flavors with a touch of smoke make every bite irresistible—perfect for cozy weeknights or casual weekend meals.
When I had a full kitchen of hungry guests this recipe saved me more than once. Every time I set the pan on the table it disappears within minutes making it a family favorite from the very first bite.
Ingredients
- Boneless skinless chicken thighs or breasts: Juicy and remain tender after simmering Choose organic or air-chilled for best flavor
- Long-grain rice: Absorbs flavors without turning mushy Rinse to remove surface starch for light fluffy grains
- Chicken broth: Provides savory depth to the dish Go for low-sodium to keep salt in check
- BBQ sauce: Delivers the smoky tangy base Pick a favorite with real ingredients for boldest taste
- Honey: Adds essential sweetness and a glossy finish Use raw or local honey for best depth
- Garlic powder: Infuses gentle savory notes Freshness matters avoid old powder
- Onion powder: Heightens the overall savoriness Use a fine-grind powder for even distribution
- Smoked paprika: Brings a subtle smoky warmth Spanish smoked paprika gives the most rounded flavor
- Salt and pepper: Essential for seasoning Always add to taste
- Mixed vegetables: Brings pops of color and nutrition Frozen or fresh both work—choose crisp vibrant produce
- Green onions or parsley: For garnish Lifts the presentation and adds a fresh bite Choose bright green stems
Step-by-Step Instructions
- Sear the Chicken:
- Season chicken pieces with garlic powder onion powder smoked paprika salt and pepper on both sides. Heat oil in a large deep skillet or pan over medium heat. Lay chicken in the pan and cook for three to four minutes per side until nicely golden and fragrant without moving them too much. Remove chicken from pan and set aside.
- Toast the Rice:
- Without cleaning the pan add the uncooked rice. Stir constantly over medium heat for one to two minutes until the grains take on a light toasty color and some nutty aroma rises. This step helps prevent the rice from sticking and boosts flavor.
- Add Liquids and BBQ Flavors:
- Pour in the chicken broth making sure to scrape any stuck bits from the pan bottom for maximum flavor. Stir in the BBQ sauce and honey mixing them well with the broth and rice until fully combined. Ensure even color throughout.
- Simmer Chicken and Rice Together:
- Nestle the seared chicken pieces back into the pan arranging them so each piece sits partly submerged in the liquid but above the rice. Turn heat to low cover the pan and let it simmer undisturbed for fifteen minutes so the chicken and rice gently cook while flavors infuse.
- Add Vegetables:
- Scatter mixed vegetables evenly over the rice and chicken. Cover the pan again and allow to cook for another five minutes or until the rice is fluffy vegetables are tender and chicken is cooked to an internal temperature of 165 degrees Fahrenheit.
- Rest and Garnish:
- Take the pan off heat and let it rest covered for five minutes. This lets the steam finish fluffing the rice. Uncover fluff rice gently with a fork careful not to break up the chicken. Sprinkle with chopped green onions or parsley just before serving.
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This recipe was the first thing my kids asked to help with after they smelled it bubbling on the stove. Honey in the BBQ sauce brings out the most wonderful aroma as it caramelizes so that step always reminds me of cooking with my dad on Sunday nights.
Storage Tips
Store leftovers in airtight containers in the fridge for up to three days. Reheat gently in a microwave or on the stovetop adding a splash of broth if the rice seems dry. This dish also freezes beautifully portion into serving sizes and thaw overnight before reheating.
Ingredient Substitutions
You can swap chicken thighs for chicken breasts or even tofu if you want a vegetarian version. Beef strips add another layer of flavor. For a lower sugar option replace some or all the honey with a touch of maple syrup. Any mixed vegetables work but bell peppers and peas are especially tasty.
Serving Suggestions
Serve this dish straight from the pan with a bright green salad for a complete meal. The slightly sweet and smoky rice pairs well with tangy slaw or a side of crisp cucumber slices. If you want added heat set out hot sauce or sliced jalapeños at the table.
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A Bit of Background
One-pan meals are a mainstay in American home cooking prized for their convenience and hearty appeal. The honey and barbecue sauce combination is truly classic—rooted in Southern barbecue traditions—blending sweet and smoky for a universally loved profile.
Frequently Asked Questions
- → Can I use chicken breasts instead of thighs?
Absolutely, both boneless thighs or breasts work well. Adjust cook time to avoid overcooking breasts.
- → How can I add extra smokiness to this dish?
Choose a smoky BBQ sauce like mesquite or hickory, or add a pinch of smoked paprika when seasoning.
- → What vegetables work best in the rice?
Mixed vegetables such as peas, carrots, corn, and bell peppers add color and texture. Use what you prefer.
- → Can I prepare this dish ahead of time?
Yes, it reheats well. Store leftovers sealed in the fridge and warm in a skillet or microwave before serving.
- → What type of rice yields the best results?
Long-grain rice holds its shape and stays fluffy. Short-grain rice may absorb too much liquid and become mushy.
- → Is it possible to make this dish vegetarian?
Swap chicken for tofu and use vegetable broth for a satisfying meatless version bursting with flavor.