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Honey BBQ Chicken Rice

A quick and easy one-pot meal featuring seared chicken coated in honey BBQ sauce, cooked with rice and vegetables for a sweet, smoky flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken thighs or breasts Use thighs for juicier results.
  • 1 cup long-grain rice Toast briefly for added flavor.
  • 2 cups chicken broth Use low-sodium for better control over salt.
  • ½ cup BBQ sauce Choose a flavor you enjoy.
  • ¼ cup honey Adjust to taste.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • to taste Salt and pepper Use as needed.
  • 1 cup mixed vegetables Can use frozen or fresh.
  • to garnish Chopped green onions or parsley For serving.

Method
 

Preparation
  1. Heat a large skillet or deep pan over medium heat.
  2. Season the chicken with garlic powder, onion powder, smoked paprika, salt, and pepper.
  3. Add a drizzle of oil to the pan and sear the chicken for 3-4 minutes per side until golden brown. Remove and set aside.
Cooking
  1. In the same pan, add the uncooked rice and toast it for 1-2 minutes, stirring frequently.
  2. Pour in the chicken broth, then stir in the BBQ sauce and honey.
  3. Return the seared chicken to the pan, nestling it into the rice mixture.
  4. Bring to a gentle boil, then reduce heat to low, cover, and let simmer for 15 minutes.
  5. After 15 minutes, sprinkle the mixed vegetables over the rice.
  6. Cover again and continue cooking for 5 more minutes, or until the rice is tender and the chicken is fully cooked.
  7. Remove from heat and let sit for 5 minutes before fluffing the rice.
  8. Garnish with chopped green onions or parsley, and serve hot!

Notes

Serve the skillet hot from the pan with a simple green salad or steamed broccoli. Cool leftovers to room temperature for up to an hour before refrigerating. Store in an airtight container for 3-4 days or freeze for up to 2 months.