Description

This One-Skillet Honey BBQ Chicken & Rice is a flavorful and convenient weeknight dinner. Tender chicken is seared and then simmered with rice, sweet-tangy honey BBQ sauce, and vegetables, creating a comforting meal with minimal cleanup. It’s a family-friendly dish that’s hearty, savory, and ready in just about 40 minutes.

Ingredients

Units Scale

For the Chicken:

1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Salt and pepper, to taste
1/2 tsp paprika
1 tbsp olive oil

For the Rice & Vegetables:

1 small yellow onion, finely chopped
2 garlic cloves, minced
1 cup long-grain white rice, rinsed
1 1/2 cups low-sodium chicken broth
1 cup frozen peas and carrots blend (or other diced vegetables)

For the Honey BBQ Sauce:

1/2 cup BBQ sauce (your favorite style)
2 tbsp honey
1 tbsp apple cider vinegar
1/2 tsp smoked paprika (optional, for extra flavor)

To Finish:

2 tbsp chopped fresh parsley (optional, for garnish)

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Instructions

Season and Brown the Chicken: Season the chicken pieces all over with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 3-4 minutes until browned on all sides (the chicken does not need to be cooked through). Remove to a plate and set aside.
Sauté the Aromatics: In the same skillet, add the chopped onion. Cook for 2-3 minutes, stirring occasionally, until translucent. Add the minced garlic and cook for another 30 seconds, until fragrant.
Add Rice and Vegetables: Stir the rinsed rice into the skillet with the onions and garlic. Let the rice toast lightly for about 1 minute. Add the frozen peas and carrots, mixing to distribute everything evenly.
Mix the Sauce: In a small bowl, whisk together the BBQ sauce, honey, apple cider vinegar, and smoked paprika (if using).
Simmer Everything Together: Return the chicken to the skillet. Pour the sauce mixture over the chicken and rice, then add the chicken broth. Stir gently until everything is well combined. Bring to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes, or until the rice is tender and the chicken is cooked through.
Rest and Serve: Remove the skillet from the heat and let it rest, covered, for about 5 minutes. Fluff the rice with a fork, garnish with fresh parsley if desired, and serve hot.

Notes

You can substitute chicken thighs for breasts for a juicier result.
Choose any BBQ sauce you like—spicy, smoky, or sweet all work well.
Brown rice may be used, but increase the broth to 2 cups and simmer for 35-40 minutes.
Add extra veggies such as bell peppers or corn for added nutrition and color.
Leftovers keep well in the fridge up to 3 days; reheat gently in the microwave or on the stove with a splash of broth.

Nutrition

Serving Size: 1/4 recipe
Calories: 410
Sugar: 13g
Sodium: 720mg
Fat: 8g
Saturated Fat: 1.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 2g
Protein: 26g
Cholesterol: 65mg