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One-Skillet Honey BBQ Chicken & Rice

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • → Main Ingredients
  • 1 lb boneless skinless chicken thighs or breasts (cut into bite-sized pieces)
  • 1 cup long-grain white rice rinsed & drained
  • 2 cups low-sodium chicken broth
  • ½ cup BBQ sauce mesquite flavor recommended for smokiness
  • ¼ cup honey
  • 1 cup mixed vegetables peas, carrots, corn, bell peppers – fresh or frozen
  • 2 tbsp vegetable or olive oil divided
  • → Seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp smoked paprika
  • ½ tsp salt or to taste
  • ¼ tsp black pepper or to taste
  • → Optional Garnishes
  • Sliced green onions
  • Chopped fresh parsley
  • Extra BBQ sauce drizzle

Instructions
 

  • Prep the Chicken & Rice
  • Cut chicken into 1-inch pieces.
  • In a small bowl, mix garlic powder, onion powder, smoked paprika, salt, and pepper.
  • Rinse rice under cold water until the water runs clear, then drain.
  • Sear the Chicken
  • Heat 1 tbsp oil in a large skillet or Dutch oven over medium-high heat.
  • Season chicken with half the spice mix, then sear for 3-4 minutes per side until golden (it doesn’t need to be fully cooked yet). Transfer to a plate.
  • Toast the Rice
  • In the same pan, add remaining oil and rice. Stir in the rest of the seasoning mix.
  • Cook for 1-2 minutes until the rice turns slightly translucent and fragrant.
  • Simmer Everything Together
  • Pour in chicken broth, BBQ sauce, and honey. Stir well, scraping up any browned bits.
  • Bring to a gentle boil, then reduce heat to low.
  • Return chicken to the pan, nestling it into the rice. Cover and simmer for 15 minutes.
  • Add Vegetables & Finish Cooking
  • Scatter mixed vegetables over the rice, cover again, and cook for 5 more minutes (or until rice is tender and chicken reaches 165°F).
  • Remove from heat and let it rest, covered, for 5 minutes before fluffing with a fork.
  • Garnish & Serve
  • Top with green onions, parsley, and an extra drizzle of BBQ sauce if desired.

Notes

Brown rice? Use 2½ cups broth and cook for 30-35 minutes before adding veggies.
Spice it up: Add jalapeños, red pepper flakes, or hot sauce when toasting the rice.
Meal prep: Store in airtight containers for up to 4 days in the fridge or 3 months in the freezer.