Description
This One-Skillet Honey BBQ Chicken & Rice is a deliciously easy weeknight dinner that brings together juicy chicken, sweet and smoky barbecue flavors, and tender rice—all cooked in a single pan for minimal cleanup. With a perfect balance of sweet, tangy, and savory notes, this wholesome meal is family-friendly and ready in about 40 minutes.
Ingredients
Units
Scale
For the Chicken
- 1 lb (about 450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
For the Rice
- 1 cup long-grain white rice, rinsed
- 1 1/2 cups low-sodium chicken broth
- 1 cup frozen corn kernels
- 1/2 cup diced red bell pepper
- 1/2 cup diced yellow onion
For the Honey BBQ Sauce
- 1/2 cup barbecue sauce (your favorite variety)
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
For Serving (optional)
- Chopped fresh cilantro or parsley
- Lime wedges
Instructions
- Season the Chicken. In a mixing bowl, toss the bite-sized chicken pieces with smoked paprika, garlic powder, salt, and black pepper until evenly coated.
- Brown the Chicken. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 3–4 minutes until light golden (they don’t need to be fully cooked through). Remove chicken to a plate and set aside.
- Sauté the Vegetables. In the same skillet, add a splash more oil if needed. Sauté the diced onion and bell pepper for 2–3 minutes, until softened and fragrant.
- Add Rice and Broth. Stir the rinsed rice into the vegetables, letting it toast for 1 minute. Pour in the chicken broth and scrape up any brown bits from the pan’s bottom for extra flavor.
- Simmer with Chicken. Return the browned chicken and any juices to the skillet. Add the frozen corn. Stir everything together and bring to a gentle simmer. Reduce the heat to low, cover, and cook for 18–20 minutes, or until the rice is tender and the liquid is mostly absorbed.
- Mix Honey BBQ Sauce. While the rice cooks, whisk together barbecue sauce, honey, and apple cider vinegar in a small bowl.
- Add Sauce & Finish. Once the rice is cooked, pour the honey BBQ sauce over the mixture in the skillet. Stir to coat everything evenly. Cook for an additional 2–3 minutes, uncovered, until the sauce is warmed through and glossy.
- Garnish & Serve. Remove from heat. Top with chopped cilantro or parsley and a squeeze of lime, if desired. Serve hot straight from the skillet.
Notes
- You can use boneless, skinless thighs or breasts—thighs tend to stay juicier during cooking.
- Swap corn for other quick-cooking veggies like peas or diced zucchini.
- Feel free to use brown rice, but increase liquid and simmer time as needed.
- Leftovers keep well in the fridge for up to 3 days and reheat beautifully.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 16g
- Sodium: 660mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 72mg
