Description
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!
Ingredients
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1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
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1 tbsp olive oil or butter
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1 small onion, diced
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2 cloves garlic, minced
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1 cup long-grain white rice
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2 1/4 cups chicken broth (or water + bouillon cube)
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1/2 cup BBQ sauce (use your favorite brand)
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2 tbsp honey
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1/2 tsp smoked paprika (optional)
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Salt and black pepper, to taste
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Fresh parsley or green onions, for garnish (optional)
Instructions
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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. -
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. -
Add Rice and Liquids:
Stir in the rice, chicken broth, BBQ sauce, and honey. Mix well to combine. Bring the mixture to a simmer. -
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. -
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.
Notes
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Customize It: Add chopped bell peppers, corn, or peas for extra color and nutrition.
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BBQ Sauce Variety: Use spicy, smoky, or sweet BBQ sauces depending on your taste.
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Make it Cheesy: Sprinkle shredded cheddar or mozzarella on top before serving for a cheesy twist.
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Use Brown Rice: If using brown rice, increase liquid to 2 ½ cups and cooking time to 35–40 minutes.
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Storage: Store leftovers in the fridge for up to 3 days; reheat in the microwave or on the stove with a splash of broth.
- Prep Time: 10 min
- Cook Time: 20 min