There’s something incredibly satisfying about a one-pan meal that delivers big flavor with minimal fuss. This Honey BBQ Chicken & Rice is exactly that kind of dish—a perfect harmony of sweet, tangy, and savory notes that come together in a comforting meal the whole family will request again and again.
I developed this recipe on a busy weeknight when I needed something quick but didn’t want to sacrifice flavor. The combination of tender chicken pieces glazed in a honey BBQ sauce, nestled into fluffy rice that soaks up all those delicious flavors, creates a meal that tastes like you spent hours in the kitchen when really it comes together in about 45 minutes.
Why You’ll Love This
- One-pan wonder that minimizes cleanup while maximizing flavor
- Perfect balance of sweet honey and tangy BBQ that appeals to both kids and adults
- Protein and carbs in one dish makes meal planning simple
- Easily customizable with whatever vegetables you have on hand
- Leftovers taste even better the next day as flavors continue to meld
Ingredients
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup long-grain white rice, rinsed and drained
- 2 cups chicken broth, preferably low-sodium
- 1/2 cup BBQ sauce (mesquite flavor recommended for extra smokiness)
- 1/4 cup honey
- 1 cup mixed vegetables (frozen or fresh – peas, carrots, corn, and bell peppers work well)
- 2 tablespoons vegetable or olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2-3 green onions, thinly sliced
- 2 tablespoons fresh parsley, chopped
- Extra drizzle of BBQ sauce
Instructions
- If using chicken breasts, cut them into 1-inch cubes or bite-sized pieces (chicken thighs can be left a bit larger). Mix all the seasonings (garlic powder, onion powder, smoked paprika, salt, and pepper) in a small bowl. Rinse the rice in a fine-mesh strainer until the water runs clear, then drain well. Have all other ingredients measured and ready to go.
- Heat 1 tablespoon of oil in a large skillet or Dutch oven over medium-high heat. Sprinkle half of the seasoning mixture over the chicken pieces. Once the oil is hot, add the chicken to the pan in a single layer, being careful not to overcrowd (work in batches if needed). Sear for 3-4 minutes per side until golden brown but not necessarily cooked through. Transfer the chicken to a plate and set aside.
- In the same pan, add the remaining 1 tablespoon of oil. Add the rinsed and drained rice to the pan along with the remaining seasoning mixture. Stir constantly and cook for 1-2 minutes until the rice becomes slightly translucent around the edges and smells toasty. This step adds depth of flavor to the final dish.
- Carefully pour in the chicken broth (it may splatter), BBQ sauce, and honey. Stir well to combine, making sure to scrape up any browned bits from the bottom of the pan – these contain tons of flavor! Bring the mixture to a gentle boil, then reduce the heat to low.
- Add the seared chicken back to the pan, nestling the pieces into the rice mixture. Cover the skillet with a tight-fitting lid and simmer on low heat for 15 minutes. Resist the urge to lift the lid or stir, as this will release steam and affect the cooking of the rice.
- After 15 minutes, quickly add the mixed vegetables on top of the rice and chicken, spreading them evenly. Cover again immediately and continue cooking for another 5 minutes, or until the rice is tender, the vegetables are heated through, and the chicken reaches an internal temperature of 165°F (74°C).
- Remove the pan from the heat and let it sit, covered, for 5 minutes. This resting period allows the rice to absorb any remaining liquid and the flavors to meld together. After resting, uncover and gently fluff the rice with a fork, carefully incorporating the vegetables.
- Sprinkle the sliced green onions and/or chopped parsley over the top if using. For extra BBQ flavor, drizzle a small amount of additional BBQ sauce over the dish just before serving. Serve hot, directly from the skillet for a rustic presentation or transfer to a serving dish.
Tips & Variations
- Swap chicken thighs for chicken breasts if preferred, but reduce cooking time slightly to prevent drying out
- For a spicier version, add a diced jalapeño with the bell pepper or mix in a teaspoon of hot sauce
- Make it a complete meal by stirring in 1 cup of frozen corn and/or peas during the last 5 minutes of cooking
- For a smokier flavor, add ½ teaspoon of liquid smoke along with the BBQ sauce
- Brown rice can be substituted, but will require about 45 minutes of cooking time and an extra ½ cup of broth
- For meal prep, the chicken can be cut and marinated in some of the BBQ sauce mixture the night before
Serving Suggestions
This one-pan meal is satisfying on its own, but pairs beautifully with a simple side salad dressed with a light vinaigrette to balance the richness of the dish. For a complete comfort food experience, serve with a side of buttery cornbread or warm dinner rolls to soak up the delicious sauce.
If you’re looking to add more vegetables, steamed broccoli or roasted Brussels sprouts make excellent accompaniments that complement the sweet and tangy flavors of the honey BBQ sauce.
Notes
- The dish is done when the rice is tender and has absorbed most of the liquid. If it seems too dry during cooking, add an extra ¼ cup of broth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat with a splash of water or broth to maintain moisture in the rice.
- If the BBQ sauce begins to caramelize too quickly (getting too dark), reduce heat and add a splash of broth.
FAQs
Can I make this dish in a slow cooker?
Yes! Brown the chicken first, then add all ingredients to your slow cooker and cook on low for 3-4 hours. Add the rice during the last hour of cooking with additional broth as needed.
What type of BBQ sauce works best?
Any BBQ sauce you enjoy will work well. For a more authentic flavor, choose a hickory or mesquite-based sauce. If you prefer less sweetness, opt for a vinegar-based sauce and adjust the honey accordingly.
Can I freeze this dish?
Yes, it freezes well for up to 3 months. Portion into airtight containers, cool completely before freezing, and thaw overnight in the refrigerator before reheating.
Is this recipe gluten-free?
It can be! Just ensure your BBQ sauce and Worcestershire sauce are gluten-free (many brands are, but always check labels).
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