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recipe image of chicken thighs or breasts long grain rice honey bbq sauce chicken broth onion garlic olive oil paprika salt pepper mixed vegetables cheese green onions parsley arranged on a white marble kitchen counter and a rustic brown wooden kitchen table under soft diffuse daylight
Benjamin

One-Pan Honey BBQ Chicken Rice A Comfort Meal

This one-pan wonder combines sweet and smoky honey BBQ chicken with fluffy rice and vibrant veggies for a comforting, family-pleasing meal ready in under an hour.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Vegetables
  • 1 ½ lbs 1 ½ boneless, skinless, cut into 1 inch cubes
  • 1 tbsp 1
  • 1 small 1 yellow, chopped
  • 2 cloves 2 garlic, minced
  • 1 ½ cups 1 ½ frozen
  • 1 ½ cups 1 ½ small florets
  • Salt to taste
For the Rice and Sauce
  • 1 cup 1 long grain white rice, uncooked
  • 1 ½ cups 1 ½ low sodium
  • 1 cup 1 your favorite BBQ sauce
  • ¼ cup ¼ honey
  • 1 tbsp 1 Worcestershire sauce
  • 1 tsp 1 smoked paprika
  • ½ tsp ½ black pepper
Optional Garnish
  • Chopped fresh cilantro or parsley for garnish

Equipment

  • Large Oven-Safe Skillet or Dutch Oven
  • cutting board,
  • Knife

Method
 

  1. Season the cubed chicken with salt and pepper. Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Add the chicken and cook for 3 to 5 minutes, until browned on all sides. Remove the chicken from the skillet and set aside on a plate.
  2. Reduce the heat to medium. Add the chopped yellow onion to the same skillet and cook for 3 to 4 minutes, until softened and fragrant. Add the minced garlic and cook for another minute until aromatic. Be careful not to let the garlic burn.
  3. Add the uncooked rice to the skillet and stir constantly for about 1 to 2 minutes to toast it.
  4. Pour in the chicken broth, BBQ sauce, honey, Worcestershire sauce, smoked paprika, and black pepper. Stir everything together, scraping up any browned bits from the bottom of the pan.
  5. Bring the mixture to a low boil. Return the seared chicken to the skillet, stir, reduce heat to low, cover tightly, and simmer for 15 minutes.
  6. Remove the lid and stir in the frozen corn and broccoli florets. Cover again and cook for another 5 to 7 minutes, or until vegetables are tender-crisp and chicken is cooked through (internal temperature 165°F).
  7. Remove from heat and let stand, covered, for 5 minutes. Garnish with chopped fresh cilantro or parsley if desired before serving.

Nutrition

Calories: 550kcalCarbohydrates: 75gProtein: 35gFat: 12g

Notes

For extra fluffy rice, rinse it under cold water before adding to the skillet to remove excess starch. Don't lift the lid during simmering to allow proper steam cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat in a skillet with a splash of broth or in the microwave covered with a damp paper towel. Variations: Add cheddar cheese for a cheesy version, or increase heat with red pepper flakes. Check BBQ and Worcestershire sauces for gluten-free if needed.
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