One-Pan Honey BBQ Chicken Rice

This One-Pan Honey BBQ Chicken Rice is a delicious, all-in-one meal that’s perfect for busy weeknights. It combines tender chicken pieces glazed in a sweet and smoky honey BBQ sauce with fluffy, flavorful rice—all cooked in a single pan. With minimal cleanup and maximum flavor, this dish will quickly become a family favorite!

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Ingredients

• 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 tbsp olive oil or butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 2 1/4 cups chicken broth (or water + bouillon cube)
• 1/2 cup BBQ sauce (use your favorite brand)
• 2 tbsp honey
• 1/2 tsp smoked paprika (optional)
• Salt and black pepper, to taste
• Fresh parsley or green onions, for garnish (optional)

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Instructions

1. Sear the Chicken:
   Heat oil in a large deep skillet or pan over medium-high heat. Add chicken pieces, season with salt, pepper, and paprika, and cook until lightly browned (about 3–4 minutes). Remove and set aside.
2. Sauté Aromatics:
   In the same pan, add the diced onion and cook for 2–3 minutes until softened. Add garlic and stir for 30 seconds until fragrant.
3. Add Rice and Liquids:
   Stir in the rice, chicken broth, BBQ sauce, and honey. Mix well to combine. Bring the mixture to a simmer.
4. Add Chicken and Cook:
   Return the chicken to the pan, nestling it into the rice. Cover the pan with a lid and reduce heat to low. Let it cook for 18–20 minutes, or until the rice is tender and the liquid is absorbed.
5. Rest and Garnish:
   Turn off the heat and let the pan sit covered for 5 minutes. Fluff the rice with a fork and garnish with fresh parsley or green onions before serving.

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Tips

• Customize It: Add chopped bell peppers, corn, or peas for extra color and nutrition.
• BBQ Sauce Variety: Use spicy, smoky, or sweet BBQ sauces depending on your taste.
• Make it Cheesy: Sprinkle shredded cheddar or mozzarella on top before serving for a cheesy twist.
• Use Brown Rice: If using brown rice, increase liquid to 2 ½ cups and cooking time to 35–40 minutes.
• Storage: Store leftovers in the fridge for up to 3 days; reheat in the microwave or on the stove with a splash of broth.

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