Save to Pinterest My neighbor knocked on the door one Wednesday with a bag of frozen vegetables she wasn't going to use, and I had chicken thawing on the counter with no real plan. I tossed everything into one pan with rice and whatever sauce I could mix up, and my kids devoured it without a single complaint. That almost never happens. Now it's the meal I make when I need dinner fast and everyone happy.
The first time I brought this to a potluck, someone asked if I'd marinated the chicken overnight. I laughed and told them it took me ten minutes to prep while my toddler was throwing blocks at the dog. Sometimes the easiest recipes are the ones that make you look like you tried harder than you did. I've made it at least a dozen times since then, and it never lets me down.
Ingredients
- Boneless, skinless chicken thighs or breasts (1 lb): Thighs stay juicier, but breasts work fine if you don't overcook them.
- Salt, pepper, garlic powder, onion powder, smoked paprika: This simple spice blend gives the chicken a smoky, savory base without needing a dozen jars.
- BBQ sauce (½ cup): Use your favorite brand or whatever's in the fridge, sweet or tangy both work.
- Honey (¼ cup): It balances the BBQ sauce and helps the glaze stick to the chicken beautifully.
- Long grain rice (1 cup, rinsed): Rinsing prevents the rice from turning gummy and keeps each grain fluffy.
- Chicken broth (2 cups): Low sodium is best so you control the salt level, plus it adds more flavor than water ever could.
- Mixed vegetables (1 cup): Bell peppers, peas, and carrots are my go to, but frozen corn or zucchini work just as well.
Instructions
- Season the chicken:
- Toss the chicken pieces with salt, pepper, garlic powder, onion powder, and smoked paprika until every piece is coated. Don't be shy with the spices, they build the flavor foundation.
- Sear the chicken:
- Heat a large skillet over medium heat with a drizzle of oil if your pan isn't nonstick. Sear the chicken for 4 to 5 minutes per side until it has golden brown edges.
- Make the glaze:
- Whisk together the BBQ sauce and honey in a small bowl. Pour it over the chicken in the pan and stir until every piece is glossy and sticky.
- Add rice and broth:
- Stir in the rinsed rice and chicken broth, scraping up any browned bits from the bottom of the pan. Those bits are pure flavor.
- Simmer covered:
- Bring everything to a gentle simmer, then reduce the heat to low and cover with a tight lid. Let it cook undisturbed for 20 minutes so the rice can absorb all that savory liquid.
- Add the vegetables:
- In the last 5 minutes, scatter the mixed vegetables over the top, cover again, and let them steam until tender. The rice should be fluffy and the liquid fully absorbed.
- Rest and fluff:
- Remove the pan from heat and let it sit covered for 5 minutes. Fluff the rice gently with a fork before serving so it doesn't clump together.
Save to Pinterest One night my daughter set the table without being asked, and my son ate two full servings without asking for chicken nuggets instead. I realized this dish had become one of those quiet wins, the kind that makes weeknight cooking feel less like a chore and more like something I can actually enjoy. It's not fancy, but it's ours.
Making It Your Own
I've tried this with brown rice when I was feeling ambitious, and it worked beautifully as long as I added an extra 10 to 15 minutes of simmering time and a little more broth. You can also toss in a splash of apple cider vinegar to the honey BBQ sauce if you like a sharper, tangier glaze. Fresh or frozen vegetables don't make much difference here, so use whatever you have and don't stress about it.
What to Serve Alongside
A crisp green salad with a simple vinaigrette cuts through the richness of the glaze perfectly. I've also squeezed lime wedges over the top right before serving, and the brightness wakes up every flavor. If you want something warm, cornbread or garlic bread are easy additions that don't require much effort.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, and they reheat surprisingly well in the microwave with a damp paper towel over the top to keep the rice from drying out. I've also reheated portions in a skillet with a tablespoon of water, stirring gently until warmed through. The flavors actually deepen the next day, which makes lunch feel like a bonus instead of a repeat.
- Store in shallow containers so it cools quickly and evenly.
- Freeze individual portions for up to two months if you want to prep ahead.
- Add a drizzle of extra BBQ sauce when reheating to freshen up the glaze.
Save to Pinterest This is the kind of recipe that saves you on busy nights and still makes everyone feel cared for. Keep it in your back pocket for when you need something reliable, comforting, and ridiculously easy to clean up.
Recipe FAQs
- → Can I use brown rice instead of white rice?
Yes, brown rice works well but requires additional cooking time. Increase the simmering time by 10–15 minutes and add extra broth as needed since brown rice absorbs more liquid than white rice.
- → What vegetables work best in this dish?
Bell peppers, peas, and carrots are classic choices, but feel free to use corn, zucchini, broccoli, or green beans. Both fresh and frozen vegetables work perfectly—just add them during the last 5 minutes of cooking.
- → Can I prepare this ahead of time?
You can season and cut the chicken in advance, storing it in the refrigerator for up to 24 hours. The sauce can also be mixed ahead. However, for best texture and flavor, cook the dish fresh when you're ready to serve.
- → What cuts of chicken work best?
Boneless, skinless chicken thighs stay juicier and more flavorful during cooking, but chicken breasts work perfectly too. Just cut either into uniform bite-sized pieces so they cook evenly and finish around the same time as the rice.
- → How can I add more depth to the flavor?
Add a splash of apple cider vinegar to the honey BBQ sauce for brightness, or incorporate a teaspoon of smoked paprika for extra depth. A dash of Worcestershire sauce or a pinch of red pepper flakes can also enhance the overall flavor profile.
- → Is this dish freezer-friendly?
Yes, leftovers freeze well for up to 3 months. Store in an airtight container and reheat gently with a splash of broth or water to refresh the rice texture. The flavors often develop even more after sitting.