Save Pin
Nothing beats this cozy one-pan Honey BBQ Chicken & Rice when you need something fast and filling. The juicy chicken and fluffy, flavorful rice all soak up a sweet, smoky sauce you’ll want to lick the spoon. You get something tasty with barely any effort.
I whipped this up the first time when the pantry was looking slim at the end of the month. Now the family asks for it on repeat, especially since the honey gets super sticky and rich with the BBQ sauce in the pan.
Irresistible Ingredients
- Vegetable or olive oil: Heat this up to get your chicken golden, plus it helps the rice toast up
- Boneless, skinless chicken thighs or breasts: Cut these into little pieces, thighs stay juicy and can’t dry out
- Mixed veggies: The frozen kind is simple and needs no prep
- Green onions: Slice and throw these on top for a pop of color and a mild onion bite
- Barbecue sauce: Grab something with mesquite for a great smoky kick
- Honey: Sweetens things naturally and makes the chicken glaze up
- Chicken broth (low sodium): Loads up the rice with flavor, no extra salt bombs
- Long grain white rice: Give it a good rinse so it’s light and fluffy, not sticky
- Smoked paprika: Turns up the BBQ flavor even without using a grill
- Onion powder and garlic powder: No chopping needed but still bring all the flavor
Simple How-To Steps
- Rest and Fluff:
- Take the pan off the burner. Leave it covered for about 5 minutes so everything finishes cooking and soaks up the last bit of liquid. Fluff it all together with a fork before you top with green onions for a little crunch.
- Steam in Veggies:
- Quickly spread the veggies over the top. Put the lid right back on so everything gets steamy and hot for about 5 minutes—no mushy vegetables here.
- Bring It Together and Simmer:
- Stir the chicken back in so it sits on top of the rice. Lid goes on tight and let it gently bubble for 15 minutes without peeking. The trapped steam cooks it all through.
- Make the Sauce:
- Time to add broth, honey, and BBQ sauce straight to the pan. Scrape all the tasty bits off the bottom and stir. Turn the heat up till it bubbles, then lower it so nothing sticks.
- Toast the Rice:
- More oil goes in with your drained rice and spices. Give it a couple of minutes, stirring so the grains pick up a nutty flavor and look shiny around the edges.
- Sear the Chicken:
- Toss the seasoned chicken pieces into the hot pan. Spread them out and let them brown for 3–4 minutes before turning. Pull them out while they’re still a little raw inside—they’ll finish later.
- Prep and Season:
- Chop that chicken into chunks about an inch each for even cooking. Mix up the seasonings and shake half over the chicken. Rinse the rice well till the water runs clear.
Save Pin
Don’t skip the smoked paprika, it’s what brings that barbecue flavor alive. I forgot it once and everyone noticed—it just wasn’t the same. Now there are always a couple of backup tins in my spice drawer for emergencies.
Meal Prep Friendly
This dish is a meal-prepper’s dream. Let it cool off fully before you dish it into single-serving containers. You’ll look forward to leftovers—the flavors get even better after a night in the fridge. When you want some, splash on a bit of water, cover, and microwave until it’s piping hot again.
Awesome Sides
Pair this with a crisp green salad and tangy vinaigrette to balance the rich flavors. Cool cucumber and tomato salad is a simple win. Want more? Grab some Texas toast or soft cornbread to soak every last bit of sauce—the sweet corniness just works.
Switch It Up
Mix things up based on what you like. Toss in a drained can of black beans and a sprinkle of cilantro for a Tex-Mex feel. Sub pineapple juice for half the broth and add pineapple chunks at the end if you’re after something tropical. Need a kick? Dice up jalapeños or stir in chipotle powder to turn up the heat.
Save Pin
Leftover Hacks
Pop the leftovers in the fridge (airtight, please) and they’ll stay tasty for up to 4 days. The rice sucks up more sauce overnight, so toss in a little broth or water when reheating. Microwave covered with a damp paper towel so it stays moist and doesn’t dry out.
Common Recipe Questions
- → Is it okay to swap in chicken breasts for thighs?
Absolutely! Chicken breasts work great—just chop them up into smaller pieces so everything cooks nicely and soaks up that flavor.
- → What's a good way to give it more spice?
Toss in some diced jalapeños when you’re cooking the rice. Or add red pepper flakes or some hot sauce to bring up the heat in the sauce.
- → Which veggies fit nicely here?
Bell peppers, carrots, peas, and corn all fit right in. Use whatever you have in the fridge—fresh or frozen both work.
- → Could I switch to brown rice instead?
You bet—just bump the chicken broth to 2 1/2 cups and cook for about 30-35 minutes before you drop in the vegetables.
- → How do I keep my leftovers fresh?
Let leftovers cool, then pack them into containers with tight lids. They’ll last four days in the fridge, or up to three months in the freezer.
- → Which BBQ sauce should I pick?
Go for a mesquite BBQ sauce if you love the smoky stuff, but honestly, whichever BBQ sauce you like will do the trick.
- → Can I prep this ahead for busy days?
Yup! Make it in advance and divvy it up into containers. That way you can grab portions for quick meals all week long.