Description
This flavorful, family-friendly meal comes together in a single pan, making cleanup a breeze. Juicy chicken pieces are simmered with rice, vegetables, and a sweet and tangy honey BBQ sauce for a comforting dish that’s perfect for weeknight dinners. Customizable with your favorite veggies and made with pantry staples, it’s a simple yet satisfying option everyone will love.
Ingredients
For the Dish:
1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 cup uncooked long-grain white rice (or brown rice for a healthier twist)
1 1/2 cups chicken broth
1/2 cup BBQ sauce (store-bought or homemade)
2 tablespoons honey
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 red bell pepper, sliced (optional)
1 cup frozen peas and carrots (optional)
Salt and pepper, to taste
Optional Garnish:
Fresh parsley, chopped
Extra BBQ sauce for drizzling
Instructions
Step 1: Heat the olive oil in a large oven-safe skillet or deep pan over medium heat.
Step 2: Season the chicken pieces with salt and pepper. Add them to the skillet and cook for 4 to 5 minutes, turning occasionally, until lightly browned. Remove the chicken from the skillet and set aside.
Step 3: In the same pan, add the diced onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant. If using bell peppers, add them now and cook for an additional 2 to 3 minutes until tender.
Step 4: Stir in the uncooked rice, mixing well to coat it in the oil and vegetables. Pour in the chicken broth and stir gently to combine.
Step 5: In a small bowl, mix together the BBQ sauce and honey. Pour half of this mixture into the skillet, stirring lightly into the rice. Nestle the cooked chicken pieces evenly over the top.
Step 6: Bring the pan to a simmer, then reduce the heat to low. Cover and cook for 18 to 20 minutes, or until the rice is tender and the liquid is fully absorbed. Avoid stirring during this step to allow the rice to cook evenly without becoming sticky.
Step 7: In the last 5 minutes of cooking, stir in the frozen peas and carrots if using. Cover again and let them heat through until everything is cooked.
Step 8: Remove the skillet from heat and let it rest, covered, for 5 minutes. Drizzle the reserved BBQ and honey sauce over the top before serving. Garnish with chopped fresh parsley if desired.
Notes
This dish can easily be adapted with your favorite vegetables or extra spice for a kick. For extra smokiness, try using a chipotle BBQ sauce. If you’re using brown rice, increase the broth to 2 cups and simmer for 35 to 40 minutes, checking for doneness. Leftovers reheat well for an easy next-day lunch.