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In today's fast-paced world, finding and preparing meals that are both convenient and flavorful can often feel like a daunting task. Enter the One-Pan Honey BBQ Chicken Rice - a delicious, wholesome dish that combines the sweetness of honey, the tang of BBQ sauce, and the heartiness of rice and chicken, all cooked together in one single pan. This recipe not only tantalizes your taste buds but also simplifies your cooking process, making it an ideal choice for busy families and individuals looking to whip up a satisfying meal without the fuss.
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One-Pan Honey BBQ Chicken Rice

Looking for a simple yet delicious meal? Try this One-Pan Honey BBQ Chicken Rice recipe! Combining juicy chicken, sweet honey, and tangy BBQ sauce all cooked with rice and colorful veggies, it's perfect for busy weeknights. Plus, with just one pan to clean, dinner's never been easier! Experience the delightful flavors and ease of preparation. Your family will love it! #OnePanMeals #HoneyBBQ #ChickenRice #EasyDinner #QuickRecipes

Ingredients

2 tablespoons olive oil

4 boneless, skinless chicken thighs

Salt and pepper, to taste

1 cup long-grain rice, rinsed

2 cups low-sodium chicken broth

1/2 cup honey

1/2 cup BBQ sauce (your favorite brand)

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 cup corn (fresh, frozen, or canned)

1 red bell pepper, diced

1/2 cup green onions, sliced (for garnish)

Fresh cilantro, chopped (for garnish)

Instructions

Prepare the Chicken: Season the chicken thighs with salt, pepper, garlic powder, and smoked paprika on both sides.

    Sear the Chicken: In a large skillet or a deep pan, heat the olive oil over medium-high heat. Add the chicken thighs and sear for 5-7 minutes on each side until they are golden brown. Once done, remove the chicken from the pan and set aside.

      Combine Rice and Broth: In the same pan, pour in the rinsed rice and stir, allowing it to soak up the flavors. Then add the chicken broth, honey, and BBQ sauce, stirring to combine everything well.

        Add Vegetables: Stir in the corn and diced red bell pepper. Bring the mixture to a light simmer.

          Return the Chicken: Carefully place the seared chicken thighs back into the pan, ensuring they are nestled into the rice mixture.

            Cook: Cover the pan with a tight-fitting lid and reduce heat to low. Let it cook for about 20-25 minutes, or until the rice is tender and has absorbed all the liquid. Avoid lifting the lid during the cooking time to ensure proper steaming.

              Rest: Once done, remove the pan from heat and let it rest, covered, for an additional 10 minutes.

                Garnish and Serve: Fluff the rice with a fork, and garnish with sliced green onions and chopped cilantro. Serve hot and enjoy!

                  Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4