If there’s one thing I’ve learned as a home cook, it’s that the best meals don’t need to be complicated. This One-Pan Honey BBQ Chicken & Rice recipe is one of those magical dishes that feels like you’ve put in tons of effort—when really, it comes together with just a few pantry staples and a single skillet. We’re talking juicy, seasoned chicken, flavorful rice that soaks up all the saucy goodness, and a no-fuss cooking process that’ll have dinner on the table in under an hour.
This is one of those meals I like to keep in my back pocket for busy weeknights. The kind of night where you’re juggling laundry, homework help, and trying to remember if you already started the dishwasher (just me?). But even on days like that, this recipe comes through. Everything cooks together in one pan, which means minimal mess and maximum flavor.
I first stumbled into this combo when I was staring into my pantry, trying to avoid another night of takeout. I had chicken. I had rice. And I had that half-used bottle of honey barbecue sauce just waiting to shine. A little searing, a quick simmer, and suddenly my kitchen smelled like a cozy backyard BBQ—and the best part? Hardly any dishes to wash after.
Let’s get into the first part of this recipe and break it down step-by-step. Trust me, once you make it once, it’ll be in your regular dinner rotation.
Ingredients You’ll Need
4 boneless, skinless chicken thighs or breasts
1 tablespoon olive oil
1 teaspoon garlic powder
Salt and black pepper to taste
1 cup long grain white rice
2 cups chicken broth
½ cup honey barbecue sauce
1 tablespoon honey
½ teaspoon smoked paprika
½ teaspoon onion powder
Chopped parsley for garnish (optional)
STEPS: Season and Sear the Chicken
Before anything hits the skillet, we want to build flavor right from the start. Start by seasoning your chicken generously with garlic powder, salt, pepper, and that lovely smoked paprika. The paprika adds just the right amount of smoky warmth, which pairs beautifully with the sweetness of the BBQ sauce you’ll add later.
Now, heat up 1 tablespoon of olive oil in a large skillet over medium-high heat. A nonstick or cast iron skillet works great here, just make sure it has a lid (you’ll need it later).
Once the oil is hot, place your seasoned chicken in the skillet and sear each side for about 3 to 4 minutes, or until it’s nice and golden. You’re not cooking it all the way through at this point—just getting that beautiful crust on the outside that locks in flavor and juices.
After searing, remove the chicken from the skillet and set it aside. Don’t worry, it’s coming back soon.
STEPS: Toast the Rice
Here’s where things get a little special. Using the same skillet (with all those golden brown bits from the chicken still clinging to the bottom—that’s flavor gold!), stir in 1 cup of long grain white rice. Let it toast for about 1 to 2 minutes, just until it turns lightly golden. This quick step helps develop a nutty depth in the rice and keeps it from getting mushy later.
STEPS: Add Liquids and Seasoning
Next, it’s time to turn that pan into a bubbling pot of sweet and savory goodness. Pour in:
2 cups chicken broth
½ cup honey BBQ sauce
1 tablespoon honey
½ teaspoon onion powder
Give everything a good stir to combine. The broth gives the rice all the liquid it needs to cook, and the BBQ sauce plus honey creates that irresistible sticky-sweet glaze that’s going to coat the chicken and soak into the rice.
STEPS: Simmer and Cook Everything Together
Now for the best part: bring the mixture to a gentle simmer, then nestle your seared chicken back into the skillet right on top of the rice. Reduce the heat to low, cover the skillet, and let everything cook for 20 to 25 minutes.
This is your hands-off moment—go answer that email, fold the towels, or just take a breather. The rice will absorb all the liquid and flavors, and the chicken will cook through and become fall-apart tender.
How to Finish and Serve Your One-Pan Honey BBQ Chicken & Rice
Alright, now that you’ve got your skillet gently simmering away with all that sweet, smoky goodness, it’s time to wrap things up and bring it all together. This part of the recipe is where the magic happens—the chicken finishes cooking, the rice becomes infused with rich BBQ flavor, and everything turns into a warm, comforting meal that’s ready to be served straight from the pan.
If you’ve followed the steps from Part 1, your kitchen should already smell amazing. That blend of garlic, smoked paprika, and honey barbecue sauce? It’s the kind of aroma that gets the whole family wandering in, asking, “What’s for dinner?”
Let’s pick up right where we left off and get this dish across the finish line.
STEPS: Let It Rest and Fluff the Rice
Once your skillet has been simmering for 20 to 25 minutes, check the doneness of both the chicken and rice. The rice should be tender and fluffy, with all the liquid absorbed. The chicken should be cooked through to an internal temperature of 165°F, and juicy when sliced.
If it’s all looking good, turn off the heat and remove the lid. Let the dish sit for 5 minutes before you touch anything. This quick resting period allows the rice to finish steaming and helps everything settle so you’re not serving it too wet or sticky.
During this time, the flavors will mellow and blend together even more—just trust the process. Once rested, take a fork and gently fluff the rice around the chicken. If you like, give the chicken a light drizzle of extra BBQ sauce for a glossy finish.
STEPS: Garnish and Serve
You can totally serve this dish as-is and it’ll be delicious, but if you want to add a little color and freshness, sprinkle some chopped fresh parsley on top right before serving. It’s optional, but it adds a nice pop.
Then, serve the chicken over a generous bed of the BBQ rice and let everyone dig in. The chicken is tender and flavorful, while the rice is rich, slightly sticky, and loaded with sweet-savory notes that balance beautifully.
This dish doesn’t need much on the side, but if you want to stretch the meal or lighten it up, here are a few ideas:
A simple green salad with a tangy vinaigrette
Steamed or roasted green beans
Corn on the cob or sautéed zucchini
TIPS FOR PERFECT ONE-PAN CHICKEN & RICE EVERY TIME
Even though this recipe is super simple, here are a few tried-and-true tips I’ve picked up from making it on repeat:
1. Use the Right Rice
Stick with long grain white rice—it holds its texture and doesn’t turn mushy. Instant rice or short grain rice will change the consistency and may overcook.
2. Check the Chicken Thickness
If your chicken breasts are thick, consider slicing them in half horizontally so they cook evenly. Thighs generally stay juicier and are more forgiving, which is why I love using them here.
3. BBQ Sauce Matters
Choose a honey BBQ sauce you already love the taste of. Since it’s such a big part of the flavor, it’s worth using a good one. If you like a little heat, go with a spicy honey BBQ or add a pinch of chili flakes.
4. Make it Spicier or Smokier
If you want to boost the smoky flavor, toss in a dash of liquid smoke or more smoked paprika. Craving more kick? Add a few drops of hot sauce or stir in a little chipotle powder.
5. Don’t Peek Too Much
It’s tempting to lift the lid while it’s cooking, but try to resist! Trapping that steam is key to cooking the rice properly and keeping everything moist.
VARIATIONS TO TRY
The beauty of this one-pan recipe is how customizable it is. Here are some fun ways to change things up:
Swap the Protein: Try it with bone-in chicken thighs (just add a few extra minutes to the cook time), or even pork chops.
Make it Cheesy: Once the dish is cooked, sprinkle shredded cheddar or mozzarella over the top and broil for 2-3 minutes for a cheesy finish.
Add Veggies: Stir in frozen corn, diced bell peppers, or peas right before you cover the skillet for added color and nutrients.
Use Brown Rice: It works, but you’ll need to increase the liquid and cook time (aim for around 40–45 minutes). Keep an eye on it and add extra broth if needed.
One-Pan Honey BBQ Chicken & Rice: FAQs and Final Thoughts
Now that we’ve covered the step-by-step process and shared some tasty tips and variations, let’s take a moment to answer some of the most frequently asked questions about this One-Pan Honey BBQ Chicken & Rice. Whether you’re wondering about substitutions, storage, or how to make it your own, this FAQ section is here to help you feel confident in the kitchen.
FREQUENTLY ASKED QUESTIONS
1. Can I use brown rice instead of white rice?
Yes, you can—but it will require adjustments. Brown rice takes longer to cook (typically 40–45 minutes), so you’ll need to add more broth (about ½ to 1 cup extra) and keep the heat low. Be sure to monitor it and add liquid if it starts to dry out before the rice is tender.
2. What if I only have bone-in chicken?
Bone-in chicken works well, but it does need more cook time. Sear it as directed, then simmer it for closer to 30–35 minutes to ensure it’s cooked through. A meat thermometer can help confirm the internal temp hits 165°F.
3. Can I use a different kind of BBQ sauce?
Absolutely! While honey BBQ sauce adds a nice sweetness, you can use any BBQ sauce you like—smoky, spicy, tangy, or even homemade. Just keep in mind that the flavor will shift depending on your choice.
4. How do I store and reheat leftovers?
Let the dish cool completely, then store leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave with a splash of chicken broth or water to loosen the rice, or warm on the stovetop over medium heat with a lid on until heated through.
5. Can I make this dish ahead of time?
You can prep the chicken and measure out the dry ingredients ahead of time to make the cooking process faster. It’s best served fresh, but leftovers do reheat very well, making it a great option for meal prep.
6. What vegetables go well with this dish?
This recipe pairs beautifully with roasted or steamed vegetables like broccoli, green beans, or corn. You can also stir diced bell peppers or peas directly into the rice during the cooking process for a built-in veggie boost.
7. Is it okay to double the recipe?
Yes! If you have a large enough skillet with a lid, you can double the recipe easily. Just make sure not to overcrowd the pan, and be ready to extend the cooking time slightly to ensure even cooking throughout.
CONCLUSION: A Weeknight Dinner Worth Repeating
There’s something so satisfying about meals like this One-Pan Honey BBQ Chicken & Rice—it’s easy, flavorful, and feels like a real dinner even though it only takes one pan and about 40 minutes to make. The sweet and smoky barbecue flavor, tender chicken, and comforting rice make this a go-to in my kitchen, especially on those nights when I just don’t want to think too hard about what’s for dinner.
It also checks all the boxes:
✔️ Family-friendly
✔️ Affordable ingredients
✔️ Minimal cleanup
✔️ Big flavor payoff
If you try this recipe, I’d love to hear how it turns out! Did you add your own twist with extra veggies or a spicy BBQ sauce? Leave a comment, share your tips, or let me know if it made it into your weekly meal rotation.
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One-Pan Honey BBQ Chicken & Rice
Description
This one-pan honey BBQ chicken and rice is a simple, hearty meal that brings together sweet, smoky flavors with tender chicken and perfectly cooked rice. Everything cooks in a single skillet, making cleanup easy and preparation stress-free. It’s the kind of comfort food that’s both family-friendly and weeknight efficient, packed with flavor and satisfying textures.
Ingredients
4 boneless, skinless chicken thighs or breasts
1 tablespoon olive oil
1 teaspoon garlic powder
Salt and black pepper to taste
1 cup long grain white rice
2 cups chicken broth
½ cup honey barbecue sauce
1 tablespoon honey
½ teaspoon smoked paprika
½ teaspoon onion powder
Chopped parsley for garnish (optional)
Instructions
1 Season the chicken with garlic powder, salt, pepper, and smoked paprika.
2 Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until golden, about 3 to 4 minutes per side. Remove from the skillet and set aside.
3 In the same skillet, stir in the rice and toast for 1 to 2 minutes until lightly golden.
4 Add the chicken broth, barbecue sauce, honey, and onion powder. Stir to combine and bring to a simmer.
5 Return the chicken to the skillet, nestling it into the rice. Reduce heat to low, cover, and cook for 20 to 25 minutes, or until the rice is tender and the chicken is fully cooked through.
6 Remove the lid and let the dish sit for a few minutes before serving. Garnish with chopped parsley if desired.
Notes
Use long grain white rice for the best texture, as shorter grains or instant rice may become mushy. You can adjust the sweetness by adding more or less honey, or use a spicier BBQ sauce for a kick. Bone-in chicken can also be used but may require a slightly longer cook time. Leftovers keep well in the refrigerator for up to three days and reheat beautifully in the microwave or on the stove with a splash of broth.
