Go Back
One-pan honey BBQ chicken rice with juicy golden chicken thighs nestled in fluffy rice, garnished with fresh green onions

One-Pan Honey BBQ Chicken Rice

A flavorful one-pan meal combining juicy seared chicken with smoky BBQ sauce, sweet honey, and perfectly cooked long-grain rice. Ready in 35 minutes with minimal cleanup.
Print Recipe Save to My Pins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs or breasts thighs recommended for juicier results
  • 1 cup long-grain white rice do not substitute short-grain rice
  • 2 cups low-sodium chicken broth
  • 0.5 cup BBQ sauce your favorite brand or homemade
  • 0.25 cup honey adjust to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • salt and black pepper to taste
  • 1 cup mixed vegetables frozen or fresh
  • chopped green onions or fresh parsley optional garnish
  • neutral cooking oil for searing

Equipment

  • Large skillet or deep pan with lid
  • Tongs
  • Meat thermometer
  • Measuring cups and spoons

Method
 

  1. Heat a large skillet or deep pan over medium heat. Pat chicken dry with paper towels and season both sides with garlic powder, onion powder, smoked paprika, salt, and pepper. Add a drizzle of oil and sear the chicken for 3 to 4 minutes per side until golden brown. Remove and set aside.
  2. In the same pan, add the uncooked long-grain rice. Toast for 1 to 2 minutes, stirring frequently, until you notice a light nutty aroma.
  3. Pour in the chicken broth, then stir in the BBQ sauce and honey until fully combined. Scrape up any browned bits from the bottom of the pan.
  4. Nestle the seared chicken into the rice mixture. Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer for 15 minutes. Do not lift the lid during this time.
  5. After 15 minutes, sprinkle the mixed vegetables over the rice. Cover again and cook for 5 more minutes until the rice is tender and the chicken reaches an internal temperature of 165 degrees F.
  6. Remove from heat and let rest, covered, for 5 minutes. Fluff the rice with a fork, garnish with green onions or parsley, and serve hot. If rice is still slightly firm, add 2 to 3 tablespoons of warm broth and steam covered for 5 more minutes on the lowest heat.

Notes

Use long-grain rice only for the best fluffy texture. Toast the rice before adding liquid for extra depth of flavor. Do not skip the 5-minute resting period before fluffing. For extra smokiness use a mesquite or hickory BBQ sauce. Leftovers reheat well with a splash of broth added. If no BBQ sauce is available, mix ketchup with a little vinegar and spices as a substitute.