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–+ servings
Plate of Honey BBQ Chicken served over rice with colorful vegetables

Honey BBQ Chicken Rice

A fast, comforting one-skillet meal featuring juicy chicken thighs simmered with honey BBQ sauce and perfectly cooked rice.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken thighs (about 4 thighs) Can substitute with chicken breasts, adjust cooking time.
  • 1 cup long-grain rice (white) For a different flavor, try jasmine or basmati rice.
  • 2 cups chicken broth Adjust for brown rice, as it requires more liquid.
  • 1/2 cup BBQ sauce Use gluten-free BBQ sauce if needed.
  • 1/4 cup honey
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 1 cup mixed vegetables (optional; frozen peas and carrots work great)
  • Chopped green onions for garnish

Method
 

Preparation
  1. Pat the chicken dry. Season both sides with garlic powder, onion powder, smoked paprika, salt, and pepper.
  2. Heat a large skillet over medium heat. Add 1 tablespoon oil if your pan is dry. Sear the chicken 3 to 4 minutes per side until golden. Remove and set aside.
  3. In a small bowl, whisk together BBQ sauce and honey. Add a splash of soy sauce and a clove of minced garlic if you want extra depth.
  4. In the same skillet, add the uncooked rice and toast for 1 to 2 minutes, stirring so it browns lightly.
Cooking
  1. Pour in 2 cups chicken broth and half of the sauce. Stir to combine and scrape any brown bits from the pan.
  2. Nestle the seared chicken back on top of the rice. Pour the remaining sauce over the chicken. Reduce heat to low. Cover and simmer for 15 minutes.
  3. After 15 minutes, stir in the mixed vegetables if using. Cover again and cook for 5 more minutes, or until the rice is tender and the chicken reaches 165°F (74°C) internal temperature.
  4. Remove from heat and let the pan rest, covered, for 5 minutes. Garnish with chopped green onions and serve hot.

Nutrition

Serving: 1Calories: 400kcalCarbohydrates: 45gProtein: 30gFat: 12gSaturated Fat: 3gSodium: 600mgFiber: 2gSugar: 10g

Notes

Refrigerate leftovers in an airtight container within two hours of cooking. Store for up to 3–4 days. To reheat, add a splash of broth or water and warm gently.

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