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.