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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
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Prep the Chicken & Rice
  2. Cut chicken into 1-inch pieces.
  3. In a small bowl, mix garlic powder, onion powder, smoked paprika, salt, and pepper.
  4. Rinse rice under cold water until the water runs clear, then drain.
  5. Sear the Chicken
  6. Heat 1 tbsp oil in a large skillet or Dutch oven over medium-high heat.
  7. 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.
  8. Toast the Rice
  9. In the same pan, add remaining oil and rice. Stir in the rest of the seasoning mix.
  10. Cook for 1-2 minutes until the rice turns slightly translucent and fragrant.
  11. Simmer Everything Together
  12. Pour in chicken broth, BBQ sauce, and honey. Stir well, scraping up any browned bits.
  13. Bring to a gentle boil, then reduce heat to low.
  14. Return chicken to the pan, nestling it into the rice. Cover and simmer for 15 minutes.
  15. Add Vegetables & Finish Cooking
  16. Scatter mixed vegetables over the rice, cover again, and cook for 5 more minutes (or until rice is tender and chicken reaches 165°F).
  17. Remove from heat and let it rest, covered, for 5 minutes before fluffing with a fork.
  18. Garnish & Serve
  19. 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.