One-Pan Honey BBQ Chicken Rice (Printable Version)

Tender chicken in honey BBQ sauce with fluffy rice and vegetables, all cooked together in one pan for easy cleanup.

# List of Ingredients:

→ Chicken

01 - 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - Salt and pepper to taste
03 - 1 tsp garlic powder
04 - 1 tsp onion powder
05 - 1/2 tsp smoked paprika

→ Sauce

06 - 1/2 cup BBQ sauce
07 - 1/4 cup honey

→ Rice & Vegetables

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

# How-To Steps:

01 - Coat chicken pieces evenly with salt, pepper, garlic powder, onion powder, and smoked paprika.
02 - Heat a large skillet over medium heat. Add oil if needed and sear chicken for 4-5 minutes per side until lightly browned.
03 - In a small bowl, whisk together BBQ sauce and honey until combined. Pour mixture over seared chicken and stir to coat evenly.
04 - Add rinsed rice and chicken broth to the pan. Stir gently to combine all ingredients.
05 - Bring mixture to a simmer. Reduce heat to low, cover with a tight-fitting lid, and cook for 20 minutes.
06 - In the final 5 minutes of cooking, scatter mixed vegetables over the top. Cover and steam until rice is tender and liquid is absorbed.
07 - Remove from heat and let stand covered for 5 minutes. Fluff rice gently with a fork before serving.

# Expert Suggestions:

01 -
  • Everything cooks in one pan, which means you spend more time eating and less time scrubbing.
  • The honey BBQ glaze clings to every grain of rice, turning something simple into something people ask you to make again.
  • It works on a Tuesday when you're tired and on a Saturday when you want to impress without trying too hard.
02 -
  • If you lift the lid too early, the steam escapes and the rice turns out crunchy in spots; trust the timer and leave it alone.
  • Rinsing the rice really does matter; the first time I skipped it, the grains clumped together in a gummy mass that stuck to the pan.
  • If your BBQ sauce is particularly thick, add an extra splash of broth so the rice has enough liquid to cook through.
03 -
  • Use a heavy bottomed skillet or pan with a tight fitting lid; thin pans let too much steam escape and the rice cooks unevenly.
  • If you sear the chicken in batches instead of crowding the pan, you'll get better browning and more of those caramelized edges everyone fights over.
  • Taste the rice before you fluff it; if it's still a little firm and the liquid is gone, add a few tablespoons of water, cover, and let it steam for another three minutes.
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