A flavorful, easy one-pan meal with tender chicken, smoky BBQ, and perfectly cooked rice.

Why You’ll Love This Recipe

• All-in-one skillet meal with minimal cleanup

• Tender, juicy chicken infused with sweet and smoky BBQ flavors

• Perfectly cooked rice that soaks up all the delicious sauce

• Quick to prepare and great for busy weeknights

• Easily customizable with your favorite veggies or protein

Ingredients

• 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

• 1 cup long-grain white rice, rinsed and drained

• 2 cups chicken broth, preferably low-sodium

• ½ cup BBQ sauce (mesquite flavor recommended)

• ¼ cup honey

• 1 cup mixed vegetables (peas, carrots, corn, bell peppers)

• 2 tablespoons vegetable or olive oil, divided

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon smoked paprika

• ½ teaspoon salt, or to taste

• ¼ teaspoon black pepper, or to taste

• 2–3 green onions, thinly sliced (optional)

• 2 tablespoons fresh parsley, chopped (optional)

• Extra drizzle of BBQ sauce (optional)

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings

Directions

Step 1

Mix garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl. Rinse and drain the rice.

Step 2

Heat 1 tablespoon oil over medium-high heat. Season half the spice mixture onto the chicken. Sear chicken in batches for 3–4 minutes per side until golden. Remove and set aside.

Step 3

Add remaining oil to the pan. Stir in rice and the remaining seasoning. Cook 1–2 minutes until the edges of the rice turn translucent.

Step 4

Pour in chicken broth, BBQ sauce, and honey. Stir well, scraping any browned bits from the pan. Bring to a boil, then reduce heat to low.

Step 5

Nestle the chicken pieces into the rice mixture. Cover and simmer for 15 minutes without stirring.

Step 6

Evenly add the mixed vegetables on top, cover, and cook for 5 more minutes until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).

Step 7

Remove from heat and let rest, covered, for 5 minutes. Fluff the rice and vegetables with a fork.

Step 8

Garnish with sliced green onions, chopped parsley, and an extra drizzle of BBQ sauce if desired. Serve hot.

Frequently Asked Questions

Can I use brown rice instead of white rice?

Yes, but increase the cooking time and liquid accordingly, usually about 40–45 minutes with 2½ cups liquid.

Can I substitute chicken breasts for thighs?

Absolutely! Just watch the cooking time to avoid drying out the chicken breasts.

Can I make this in advance?

Yes, it reheats well. Store leftovers in an airtight container and reheat gently on the stove or microwave, adding a splash of broth if dry.

What other vegetables work well in this recipe?

Try bell peppers, zucchini, corn, or green beans for tasty variations.

Can I make this gluten-free?

Yes, just ensure your BBQ sauce is gluten-free and use gluten-free broth if needed.

Final Thoughts

This One-Skillet Honey BBQ Chicken & Rice is a delicious, fuss-free dinner that hits all the right notes—sweet, smoky, savory, and comforting. It’s perfect for busy nights when you want a hearty homemade meal with minimal cleanup.