One-Pan Honey BBQ Chicken Rice (Printable version)

Tender chicken in honey BBQ sauce with fluffy rice and mixed vegetables, all cooked together in one pan for a quick, satisfying meal.

# What You Need:

→ Chicken

01 - 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - Salt and pepper to taste
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - ½ teaspoon smoked paprika

→ Sauce

06 - ½ cup barbecue sauce
07 - ¼ cup honey

→ Rice & Vegetables

08 - 1 cup long-grain white rice, rinsed
09 - 2 cups low-sodium chicken broth
10 - 1 cup mixed vegetables such as bell peppers, peas, and carrots (fresh or frozen)

# How to Make It:

01 - Combine salt, pepper, garlic powder, onion powder, and smoked paprika in a small bowl. Coat the chicken pieces evenly with the seasoning mixture.
02 - Heat a large skillet over medium heat with a light drizzle of oil. Sear the seasoned chicken for 4 to 5 minutes per side until lightly browned.
03 - Whisk together the barbecue sauce and honey in a small bowl until well combined.
04 - Pour the honey barbecue mixture over the seared chicken and stir to coat evenly.
05 - Stir the rinsed rice and chicken broth into the pan with the chicken and sauce, combining gently.
06 - Bring the mixture to a simmer, then reduce heat to low. Cover with a tight-fitting lid and cook for 20 minutes.
07 - During the final 5 minutes, scatter the mixed vegetables over the rice. Cover and allow them to steam until the rice is tender and all liquid is absorbed.
08 - Remove from heat and let stand covered for 5 minutes. Fluff the rice gently with a fork before plating.

# Expert Advice:

01 -
  • Everything cooks in one pan, so you're not stuck washing a mountain of dishes afterward.
  • The honey BBQ glaze makes plain chicken taste like something you'd actually crave.
  • You can swap in whatever vegetables are hiding in your freezer and it still works.
02 -
  • Don't skip rinsing the rice or you'll end up with a sticky, gluey texture instead of fluffy grains.
  • Let the pan rest covered after cooking, it finishes steaming the rice and keeps everything moist.
  • If the rice isn't quite tender after 20 minutes, add a splash more broth and cook for another 5 minutes with the lid on.
03 -
  • Use a heavy bottomed skillet or pan with a tight lid to prevent the rice from scorching on the bottom.
  • If your BBQ sauce is already very sweet, cut the honey back to 2 tablespoons so the glaze doesn't become cloying.
  • Let the chicken sear undisturbed for the first few minutes to get a good golden crust before flipping.
Return