One-Pan Honey BBQ Chicken and Rice: An Easy Weeknight Winner
Make this easy and delicious One-Pan Honey BBQ Chicken and Rice! Features tender chicken, fluffy rice, and mixed vegetables cooked together in a sweet and tangy BBQ sauce.
Ingredients
(Based on 1x column)
Protein:
- ▢ 1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
Grains:
- ▢ 1 cup long-grain white rice (uncooked)
Liquids:
- ▢ 2 cups chicken broth (low-sodium recommended)
Sauces:
- ▢ 1/2 cup BBQ sauce (your choice)
- ▢ 1/4 cup honey
Spices:
- ▢ 1 teaspoon garlic powder
- ▢ 1 teaspoon onion powder
- ▢ 1/2 teaspoon smoked paprika
- ▢ Salt and pepper, to taste
Vegetables:
- ▢ 1 cup mixed vegetables (frozen or fresh – e.g., peas, carrots, corn, green beans)
Cooking:
- ▢ ~1 tablespoon vegetable oil (for searing)
Garnish (Optional):
- ▢ Chopped green onions or parsley
Instructions
1. Season and Sear the Chicken:
- Pat the chicken pieces dry. Season them generously with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Heat a large skillet or deep pan with high sides over medium-high heat. Add a drizzle of oil (about 1 tablespoon).
- Once the oil is hot, add the seasoned chicken pieces to the pan. Sear for 3-4 minutes per side until golden brown. (The chicken doesn’t need to be fully cooked through at this stage).
- Remove the seared chicken from the pan and set it aside on a plate.
2. Toast Rice and Add Liquids:
- In the same pan (don’t wipe it out!), add the uncooked long-grain rice.
- Toast the rice over medium heat for 1-2 minutes, stirring frequently, until it becomes slightly opaque or fragrant. This adds a nutty flavor.
- Pour in the chicken broth. Stir in the BBQ sauce and honey. Scrape the bottom of the pan to lift any flavorful browned bits from searing the chicken. Bring the mixture to a gentle boil.
3. Simmer with Chicken:
- Return the seared chicken pieces (and any accumulated juices) back to the pan, nestling them into the rice mixture.
- Once the liquid returns to a gentle boil, reduce the heat to low.
- Cover the pan tightly with a lid and let it simmer for 15 minutes without disturbing it too much.
4. Add Vegetables and Finish Cooking:
- After 15 minutes, remove the lid. Sprinkle the mixed vegetables (frozen or fresh) over the rice and chicken mixture.
- Quickly place the lid back on the pan.
- Continue cooking covered for 5 more minutes, or until the rice is tender, the liquid is absorbed, and the chicken is fully cooked through (internal temperature of 165°F/74°C).
5. Rest and Fluff:
- Remove the pan from the heat and let it sit, still covered, for 5 minutes. This allows the rice to steam and finish absorbing liquid.
- After resting, remove the lid and gently fluff the rice and chicken mixture with a fork.
6. Garnish and Serve:
- Garnish generously with chopped green onions or fresh parsley, if desired.
- Serve the Honey BBQ Chicken and Rice hot, directly from the pan or portioned into bowls.