Description
Sweet, smoky, and savory, this one-pan Honey BBQ Chicken Rice combines juicy chicken, tender rice, and a bold honey barbecue sauce for an easy, comforting weeknight dinner.
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
Instructions
- Heat olive oil in a large deep skillet or Dutch oven over medium heat.
- Add diced onion and garlic; sauté for 2–3 minutes until fragrant.
- Add chicken pieces and cook for 4–5 minutes until lightly browned.
- Stir in rice, chicken broth, barbecue sauce, honey, soy sauce, smoked paprika, and black pepper.
- Bring to a gentle boil, then reduce heat to low.
- Cover and simmer for 18–22 minutes until rice is tender and liquid is absorbed.
- In the last 5 minutes of cooking, stir in frozen corn and peas if using.
- Remove from heat and let rest, covered, for 5 minutes.
- Fluff with a fork and garnish with parsley or green onions before serving.
Notes
Swap chicken with turkey or tofu for variation.
Add hot sauce or cayenne pepper for heat.
Top with shredded cheddar or ranch for extra flavor.
Use brown rice with extra broth and longer cooking time.
Store leftovers in the fridge for up to 4 days or freeze for 2 months.
Reheat with a splash of broth to maintain moisture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 435
- Sugar: 11g
- Sodium: 630mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg