Description
This One-Skillet Honey BBQ Chicken & Rice is a comforting, family-friendly main course that comes together easily in one pan! Tender chicken breast is cooked with fluffy rice, colorful bell peppers, and a sweet-tangy honey BBQ sauce for a weeknight dinner that’s full of crave-worthy flavor and minimal cleanup.
Ingredients
Units
Scale
For the Chicken & Marinade
- 1 lb (450g) boneless, skinless chicken breast, cut into bite-size pieces
- 1/4 cup BBQ sauce (your favorite variety)
- 2 tbsp honey
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt & black pepper, to taste
For the Skillet
- 1 tbsp olive oil (for cooking)
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup long-grain white rice, rinsed
- 2 cups low-sodium chicken broth
- 1/4 cup additional BBQ sauce
Optional Garnishes
- Fresh parsley, chopped
- Extra drizzle of honey or BBQ sauce
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken pieces with 1/4 cup BBQ sauce, honey, olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss until the chicken is well coated. Let marinate for at least 10 minutes while you prep the vegetables.
- Sauté the Vegetables: Heat 1 tablespoon olive oil in a large, deep skillet over medium heat. Add the diced onion and bell peppers. Sauté for 3-4 minutes, until softened and the onions are translucent.
- Add Chicken & Brown: Push the veggies to the side and add the marinated chicken to the skillet. Cook for 3-4 minutes, stirring occasionally, until the outside of the chicken is just browned (it does not need to be cooked through at this stage).
- Add Rice & Liquids: Stir in the rinsed rice, making sure it gets coated with the pan juices. Pour in the chicken broth and the additional 1/4 cup BBQ sauce. Stir well to combine and bring to a gentle simmer.
- Simmer & Cook: Reduce the heat to low, cover the skillet, and let everything simmer for 18-20 minutes. Avoid lifting the lid during cooking! Cook until the rice is tender and has absorbed the liquid, and the chicken is cooked through.
- Finish & Serve: Remove from heat and let the skillet stand, covered, for 5 minutes. Fluff the rice with a fork. Taste and adjust seasoning if needed. Garnish with fresh parsley and extra honey or BBQ sauce, if desired. Serve warm and enjoy!
Notes
- Use rotisserie chicken for an even quicker version—simply skip the marinating and add chopped cooked chicken once the rice is almost done.
- Swap white rice for brown rice, but increase the broth to 2 1/2 cups and extend simmering time by 10-15 minutes.
- This recipe works well with different veggies—try corn, peas, or carrots for variety.
- Make it spicier by adding a pinch of cayenne or a diced jalapeño to the skillet.
Nutrition
- Serving Size: 1/4 recipe (about 1.5 cups)
- Calories: 410
- Sugar: 17g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 65mg
