Description
A flavorful Honey BBQ Chicken & Rice recipe that combines tender chicken pieces seared to perfection with toasty rice, sweet honey, smoky BBQ sauce, and vibrant mixed vegetables. Cooked entirely in a skillet, this one-pan meal is easy to prepare, packed with taste, and perfect for a satisfying family dinner.
Ingredients
Scale
Chicken
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Rice & Broth
- 1 cup long-grain white rice, rinsed and drained
- 2 cups chicken broth, preferably low-sodium
Sauce
- 1/2 cup BBQ sauce (mesquite flavor recommended for extra smokiness)
- 1/4 cup honey
Vegetables
- 1 cup mixed vegetables (frozen or fresh – peas, carrots, corn, and bell peppers work well)
- 2–3 green onions, thinly sliced
- 2 tablespoons fresh parsley, chopped
Seasonings & Oils
- 2 tablespoons vegetable or olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Garnish
- Extra drizzle of BBQ sauce
Instructions
- Prepare the ingredients: Cut chicken breasts into 1-inch cubes or leave thighs slightly larger. Mix garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl. Rinse rice under cold water until clear and drain. Measure all ingredients and have them ready.
- Season and sear the chicken: Heat 1 tablespoon of oil in a large skillet or Dutch oven over medium-high heat. Sprinkle half of the seasoning mix over the chicken. Add chicken in a single layer once oil is hot. Sear the chicken for 3-4 minutes on each side until golden but not fully cooked. Remove and set aside.
- Toast the rice: Add remaining 1 tablespoon oil to the same pan. Add rinsed rice and remaining seasoning mix. Stir constantly and cook for 1-2 minutes until rice edges become slightly translucent and aromatic.
- Add liquids and sauce: Pour in chicken broth, BBQ sauce, and honey carefully. Stir to combine and scrape browned bits from the pan bottom. Bring mixture to a gentle boil, then reduce heat to low.
- Return chicken and simmer: Nestle the seared chicken pieces back into the rice mixture. Cover with a tight-fitting lid and simmer on low for 15 minutes without lifting lid or stirring.
- Add vegetables: Quickly spread mixed vegetables evenly over the rice and chicken. Cover and cook for an additional 5 minutes until rice is tender, vegetables are heated through, and chicken reaches 165°F (74°C).
- Rest and fluff: Remove pan from heat and let sit covered for 5 minutes to allow flavors to meld and rice to finish absorbing liquid. Uncover and gently fluff rice, incorporating the vegetables.
- Garnish and serve: Sprinkle sliced green onions and chopped parsley on top. Drizzle extra BBQ sauce for added flavor if desired. Serve hot directly from the skillet or transfer to a serving dish.
Notes
- Use low-sodium chicken broth to control salt levels.
- Adjust seasoning to taste, especially salt and pepper.
- Cooking times may vary slightly depending on stove and skillet type.
- Letting the dish rest with the lid on enhances flavor and texture.
- Mesquite BBQ sauce is recommended for a smoky flavor but any preferred BBQ sauce works.
- Use fresh or frozen mixed vegetables based on availability.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safety.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
