One-Pan Bold Honey BBQ Chicken and Rice Skillet Recipe
This One-Pan Bold Honey BBQ Chicken Rice Delight is a flavorful and convenient dish combining tender chicken thighs cooked in a rich honey BBQ sauce with fluffy rice and vegetables. Perfect for a busy weeknight, this hearty meal requires minimal cleanup and delivers a sweet and smoky taste in every bite.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken & Sauce
- 4 boneless, skinless chicken thighs
- 1/2 cup honey BBQ sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
Rice & Vegetables
- 1 cup long-grain white rice, rinsed
- 2 cups chicken broth
- 1 cup diced bell peppers (red, yellow, or green)
- 1/2 cup corn kernels (fresh or frozen)
- 1/2 cup diced onions
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
Instructions
- Prepare the chicken: Season the chicken thighs with salt, pepper, and smoked paprika. In a large skillet or deep pan, heat olive oil over medium-high heat. Add the chicken thighs and sear each side for 3-4 minutes until golden brown. Remove and set aside.
- Sauté aromatics and vegetables: In the same pan, add diced onions and minced garlic. Sauté for 2 minutes until fragrant. Add bell peppers and corn, cooking for another 3-4 minutes, stirring occasionally.
- Add rice and spices: Pour the rinsed rice into the pan with the vegetables and stir well to coat with oil and spices. Sprinkle chili powder evenly. Let the rice toast slightly for 1-2 minutes while stirring.
- Add liquids and chicken: Pour the chicken broth into the pan and stir to combine. Nestle the seared chicken thighs back on top of the rice. Spoon the honey BBQ sauce evenly over the chicken.
- Cook everything: Bring the mixture to a boil, then reduce heat to low. Cover the pan with a tight-fitting lid and simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
- Finish and serve: Remove from heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork and serve warm, spooning extra BBQ sauce from the pan over the chicken and rice.
Notes
- For extra smoky flavor, add a teaspoon of smoked paprika to the rice.
- Feel free to swap chicken thighs for breasts; adjust cooking time accordingly.
- Vegetables can be varied based on seasonal availability—zucchini or mushrooms work well.
- To reduce calories, use a low-sugar BBQ sauce or a homemade version.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the microwave or stovetop.
