This Honey BBQ Chicken Rice is a one-pan wonder that brings together tender chicken, fluffy rice, and a rich, sweet-and-smoky BBQ glaze. I love how everything simmers together, allowing the flavors to meld beautifully into a comforting, all-in-one meal that’s ready in just over 30 minutes.
Why You’ll Love This Recipe
I love this recipe because it's simple yet packed with flavor. With minimal cleanup and ingredients I usually have on hand, it's a go-to for busy nights. The BBQ and honey combination gives the dish a delicious balance of tangy and sweet, and the fact that it's all cooked in one pan makes things even better. It’s also easy to adapt—whether I want to add more veggies, change up the protein, or adjust the heat level, this recipe can handle it.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 lb boneless, skinless chicken thighs or breasts
- 1 cup long-grain rice
- 2 cups chicken broth
- ½ cup BBQ sauce
- ¼ cup honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup mixed vegetables (frozen or fresh)
- Chopped green onions or parsley (optional, for garnish)
Directions
- I start by heating a large skillet or deep pan over medium heat. I season the chicken with garlic powder, onion powder, smoked paprika, salt, and pepper. Then I sear the chicken in a bit of oil for 3-4 minutes per side, until it's golden brown, and set it aside.
- In the same pan, I add the uncooked rice and toast it for 1-2 minutes. I pour in the chicken broth and stir in the BBQ sauce and honey.
- I return the seared chicken to the pan, nestling it into the rice mixture. I bring it to a gentle boil, then lower the heat, cover it, and let it simmer for 15 minutes.
- After 15 minutes, I add the mixed vegetables over the rice, cover it again, and cook for another 5 minutes, or until the rice is tender and the chicken is cooked through.
- I let it sit off the heat for 5 minutes before fluffing the rice. I like to garnish it with chopped green onions or parsley before serving.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- To make it spicy, I add chili flakes or a splash of hot sauce to the BBQ mix.
- For a vegetarian twist, I substitute the chicken with tofu or chickpeas and use vegetable broth.
- Brown rice or quinoa works well if I’m looking for a whole grain option—just adjust the cooking time.
- I sometimes throw in extras like bell peppers, corn, or spinach for added veggies.
- A sprinkle of cheese on top before serving gives it a creamy, indulgent finish.
Storage/Reheating
- I store leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, I use the microwave or warm it on the stove with a splash of broth or water.
- It also freezes well—up to 2 months in a freezer-safe container. I thaw it in the fridge overnight before reheating.
FAQs
Can I use chicken breasts instead of thighs?
Yes, I often use chicken breasts. They’re leaner, but still work well. I just make sure to cook them until they reach 165°F internally.
Can I prep this meal ahead of time?
Absolutely. I make it ahead and refrigerate it. It reheats beautifully, making it great for meal prep.
What BBQ sauce should I use?
Any kind I love will work. I usually go for a smoky or sweet variety, depending on my mood.
Can I add extra vegetables?
Yes, I like to bulk it up with extra veggies—zucchini, mushrooms, or bell peppers are great additions.
How do I make it spicier?
I mix in hot sauce, cayenne, or even a diced jalapeño to give it more kick.
Conclusion
This Honey BBQ Chicken Rice has become a staple in my kitchen. It’s fast, flavorful, and flexible—perfect for weeknights, meal prepping, or just when I want something hearty without the fuss. With sweet BBQ glaze, tender chicken, and rice all in one pan, it hits the spot every time.
Honey BBQ Chicken Rice
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: One-Pan / Skillet
- Cuisine: American
Description
One-Pan Honey BBQ Chicken Rice is an easy and flavorful dinner recipe made with juicy chicken, smoky BBQ sauce, and seasoned rice—cooked all in one pan for minimal cleanup. This high-protein, family-friendly meal is perfect for busy weeknights.
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts
- 1 cup long-grain rice
- 2 cups chicken broth
- ½ cup BBQ sauce (your choice)
- ¼ cup honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup mixed vegetables (frozen or fresh)
- Chopped green onions or parsley (optional, for garnish)
Instructions
- Heat a large skillet over medium heat. Season chicken with garlic powder, onion powder, smoked paprika, salt, and pepper. Sear chicken 3–4 minutes per side. Remove and set aside.
- In the same pan, toast rice for 1–2 minutes. Add chicken broth, BBQ sauce, and honey. Stir well.
- Nestle chicken back into the pan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
- Add mixed vegetables on top. Cover and cook another 5 minutes or until rice is tender and chicken is cooked through.
- Let rest for 5 minutes before fluffing rice. Garnish with green onions or parsley and serve hot.
Notes
- Swap chicken for tofu and use veggie broth for a vegetarian version.
- Add chili flakes or hot sauce for extra heat.
- Use quinoa or brown rice for a whole-grain option (adjust cooking time).
- Store in fridge for 3 days or freeze for up to 2 months.
- Reheat with a splash of water or broth to retain moisture.
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