Name: Honey BBQ Chicken Rice
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken thighs (or breasts), cut into chunks; 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 cup long grain white rice (uncooked); 1 3/4 cups low-sodium chicken broth; 1/2 cup barbecue sauce; 2 tablespoons honey; 1 tablespoon soy sauce; 1/2 teaspoon smoked paprika; 1/4 teaspoon black pepper; 1/2 cup frozen corn (optional); 1/2 cup frozen peas (optional); Fresh parsley or green onions, for garnish

Sweet, smoky, and savory—this one-pan Honey BBQ Chicken Rice is everything I want in a comforting weeknight dinner. With juicy chicken, tender rice, and a lip-smacking honey barbecue sauce, this dish hits all the right notes without making a mess in the kitchen. It’s my go-to when I need something satisfying, fast, and family-approved.

Why You’ll Love This Recipe

I love how this Honey BBQ Chicken Rice comes together in one pan, making cleanup a breeze. The combination of smoky barbecue sauce and sweet honey gives the dish a unique flavor that’s both bold and comforting. It’s perfect for busy weeknights when I want a full meal without the hassle of multiple dishes. Plus, it’s easily customizable with pantry staples and freezer-friendly veggies.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb boneless, skinless chicken thighs (or breasts), cut into chunks

1 tablespoon olive oil

2 cloves garlic, minced

1 small onion, diced

1 cup long grain white rice (uncooked)

1/2 cup barbecue sauce (I use my favorite brand)

1 3/4 cups low-sodium chicken broth

2 tablespoons honey

1 tablespoon soy sauce

1/2 teaspoon smoked paprika

1/4 teaspoon black pepper

1/2 cup frozen corn (optional)

1/2 cup frozen peas (optional)

Fresh parsley or green onions, for garnish

Directions

I start by heating olive oil in a large deep skillet or Dutch oven over medium heat.

I add the diced onion and garlic, sautéing them for 2–3 minutes until fragrant.

Then I toss in the chicken pieces and cook for about 4–5 minutes, stirring occasionally, until they’re lightly browned (they don’t need to be fully cooked at this stage).

I stir in the rice, chicken broth, barbecue sauce, honey, soy sauce, smoked paprika, and black pepper.

Then I bring everything to a gentle boil, then reduce the heat to low.

I cover the pan and let it simmer for 18–22 minutes, or until the rice is tender and the liquid is absorbed.

During the last 5 minutes of cooking, I stir in corn and peas if I’m using them.

Once done, I remove it from the heat and let it rest, covered, for 5 minutes.

I fluff it with a fork and finish with a sprinkle of fresh parsley or green onions before serving.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 40 minutes

Total Time: 50 minutes

Servings: 4 servings

Calories per serving: Approximately 435 kcal

Variations

I sometimes swap the chicken for turkey or even tofu for a different protein twist.

For extra heat, I add a dash of hot sauce or a pinch of cayenne pepper.

If I’m feeling fancy, I top it with shredded cheddar or a drizzle of ranch dressing before serving.

Brown rice works as a substitute, though I need to adjust the cooking time and add more broth.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I use the microwave or stovetop with a splash of chicken broth to bring back the moisture. It also freezes well—just cool it completely before storing it in freezer-safe containers for up to 2 months.

Related Recipes:

One Pot Chicken and Rice

FAQs

How can I make this dish vegetarian?

I swap the chicken for firm tofu or chickpeas and use vegetable broth instead of chicken broth. It still delivers on flavor and texture.

Can I use brown rice instead of white rice?

Yes, but I make sure to adjust the cooking time and add about 1/4 cup more broth since brown rice takes longer to cook.

Is this recipe gluten-free?

It can be! I just make sure the barbecue sauce and soy sauce I’m using are labeled gluten-free.

Can I make this in advance?

Absolutely. I often make it the day before and reheat it for a quick dinner or meal prep lunch. It holds up really well in the fridge.

What’s the best barbecue sauce to use?

I like using a smoky, slightly sweet BBQ sauce, but honestly, any of my favorite brands work well. It’s all about personal taste.

Conclusion

This Honey BBQ Chicken Rice is the kind of dish that always finds its way back into my weekly rotation. It’s comforting, flavorful, and requires minimal effort—all the things I look for in a solid weeknight meal. Whether I’m feeding my family or prepping ahead for the week, this recipe never disappoints.

📖 Recipe: