Last Thursday, I had every intention of making something fancy. I had bookmarked a complicated roasted butternut squash lasagna—but let’s be real. After a long day of driving kids to practice, folding yet another mountain of laundry, and navigating a mess of emails, I needed dinner to just happen. And I needed it to happen fast.

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That’s when I remembered an old recipe scribbled on a sticky note stuck inside my spice cabinet: BBQ chicken and rice, all in one pan. It was something I threw together once during a camping trip when we had one skillet and four hungry people staring me down. That night, I used honey packets from a fast food stop and a half-empty bottle of BBQ sauce we had in the cooler. I remember how good it smelled when it hit the fire, sweet and smoky, and how not a grain of rice was left.

So I recreated it at home—with a few upgrades. I added veggies to make it more balanced, gave the rice a toasty boost before simmering, and upped the BBQ-honey glaze to lock in more flavor. When I brought it to the table last Thursday, my husband literally said, “This tastes like something from a Southern diner.” The kids? Seconds. Maybe thirds. And me? I barely had time to sit before my plate was clean.

This recipe now lives on my fridge. It’s my weeknight hero—fast, hearty, and packed with flavor my whole family asks for by name.

Short Description

A comforting one-skillet meal made with tender chicken, smoky BBQ sauce, sweet honey, and perfectly seasoned rice—ready in about 30 minutes and ideal for busy weeknights.

Key Ingredients

1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 cup long-grain white rice, rinsed and drained
2 cups low-sodium chicken broth
1/2 cup mesquite-flavored BBQ sauce
1/4 cup honey
1 cup mixed vegetables (peas, carrots, corn, bell peppers – fresh or frozen)
2 tablespoons vegetable or olive oil, divided

Seasonings

1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper (adjust to taste)

Garnish (Optional)

2-3 green onions, thinly sliced
2 tablespoons fresh parsley, chopped
Extra BBQ sauce for drizzling

Tools Needed

Large skillet or Dutch oven with lid
Fine-mesh strainer
Measuring cups and spoons
Spatula or wooden spoon
Sharp knife and cutting board

Cooking Instructions

Step 1: Prep the Chicken and Rice
Cut chicken into bite-sized pieces. In a small bowl, mix garlic powder, onion powder, smoked paprika, salt, and pepper. Rinse the rice in a fine-mesh strainer until water runs clear, then drain well.

Step 2: Sear the Chicken
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sprinkle half of the seasoning mix onto the chicken. Add chicken in a single layer and sear for 3–4 minutes per side, until golden brown (but not fully cooked through). Transfer to a plate.

Step 3: Toast the Rice
In the same skillet, add the remaining tablespoon of oil. Stir in the drained rice and remaining seasoning. Stir frequently and toast for 1–2 minutes until the rice becomes slightly translucent and smells nutty.

Step 4: Add Liquids and Sauce
Carefully pour in the chicken broth, BBQ sauce, and honey. Stir well and scrape the browned bits from the pan bottom. Bring to a gentle boil, then reduce heat to low.

Step 5: Add the Chicken and Simmer
Return the chicken to the pan, nestling the pieces into the rice. Cover tightly and simmer on low for 15 minutes. Don’t lift the lid—let the steam do its work.

Step 6: Add Vegetables
After 15 minutes, scatter mixed vegetables over the top. Cover again and cook for another 5 minutes, until the rice is tender, veggies are heated through, and chicken is fully cooked (165°F inside).

Step 7: Rest and Fluff
Remove from heat and let rest, covered, for 5 minutes. Then fluff the rice with a fork and mix in the vegetables gently.

Step 8: Garnish and Serve
Top with sliced green onions and parsley if using. Drizzle with a bit more BBQ sauce for extra flavor. Serve hot, straight from the skillet.

Why You’ll Love This Recipe

– Family-friendly and kid-approved

– One pan = minimal cleanup

– Balanced with protein, carbs, and veggies

– Budget-friendly and pantry staple-based

– Big on flavor with just a few ingredients

– Comforting without being heavy

Mistakes to Avoid & Solutions

Using uncooked rice without rinsing
Unrinsed rice can turn gummy. Rinse until water is clear to remove excess starch.

Overcrowding the skillet when searing chicken
Sear in batches to avoid steaming. Crowding reduces browning and flavor.

Lifting the lid during simmering
Tempting, but don’t! Lifting the lid releases steam and interrupts the rice cooking process.

Skipping the resting step
This five-minute rest helps the rice finish absorbing liquid and sets the texture. Don’t skip it.

Using the wrong BBQ sauce
Sweet, smoky sauces work best here. Avoid overly vinegary varieties—they can overpower the dish.

Serving and Pairing Suggestions

Serve directly from the skillet for a cozy, rustic meal

Pair with a crisp side salad with vinaigrette to balance the sweetness

Add a slice of cornbread or garlic toast for soaking up extra sauce

For kids, serve with apple slices or a small bowl of yogurt to round out the plate

Works great as a potluck or casual dinner party dish—just double the recipe

Storage and Reheating Tips

Storage: Cool completely and store in an airtight container in the fridge for up to 4 days.

Freezing: Freeze in individual portions for up to 2 months. Thaw overnight before reheating.

Reheat on Stove: Add a splash of broth or water and reheat over medium heat, stirring gently.

Microwave: Cover loosely and microwave in 60-second intervals, stirring in between.

Avoid drying out: Always reheat with a bit of moisture to keep rice soft.

FAQs

1. Can I use brown rice instead of white rice?
Yes, but it takes longer to cook and requires more liquid. Use 2.5 cups broth and simmer for 35–40 minutes total.

2. Is it okay to use rotisserie chicken?
Absolutely! Skip the searing step and add shredded rotisserie chicken when you add the veggies in Step 6.

3. What veggies work best in this dish?
Frozen peas, corn, diced carrots, and chopped bell peppers are ideal. Zucchini or spinach can work too but add them at the end to avoid overcooking.

4. How spicy is this recipe?
It’s mild. If you want heat, add 1/4 teaspoon cayenne or a few dashes of hot sauce to the sauce.

5. Can I make this in the oven instead?
Yes—after Step 4, cover the pan and bake at 350°F for about 25 minutes, then follow the rest of the steps as written.

Tips & Tricks

Marinate the chicken in BBQ sauce for an hour beforehand for deeper flavor

Use a cast-iron skillet for even heating and better browning

Add a splash of apple cider vinegar if your BBQ sauce is too sweet

Let the rice sit untouched during the resting phase—it really helps texture

Garnish with crushed red pepper flakes or smoked sea salt for a fancier finish

Recipe Variations

Spicy Chipotle Twist
Swap mesquite BBQ sauce for chipotle BBQ and add 1 minced chipotle pepper in adobo during Step 4. Smoky, bold, and fiery.

Hawaiian Style
Use teriyaki BBQ sauce, replace veggies with diced pineapple and red bell pepper. Garnish with toasted sesame seeds and green onions.

Cheesy Southern Spin
Once cooked, sprinkle 1 cup shredded cheddar over the top. Cover until melted. Gooey and rich!

Tex-Mex Version
Use taco-seasoned chicken, add a drained can of black beans and 1/2 cup salsa with the broth. Garnish with cilantro and a squeeze of lime.

Final Thoughts

Every once in a while, a recipe sneaks into your rotation and refuses to leave—and this one-skillet honey BBQ chicken and rice did just that. I didn’t plan for it to become a staple, but now it’s a dependable go-to when I want something warm, balanced, and full of flavor without the mess.

I love that I can change it up based on what’s in my fridge, and it still turns out tasty. It checks every box: comfort food, easy cleanup, and kid-approved (which, let’s face it, is the holy grail). I’ve shared this with neighbors, swapped tweaks with online friends, and even made a camping version again last fall—tinfoil pan and all.

It’s humble, hearty, and hits the spot every time. So when life gets messy and dinner needs to be simple but satisfying, this skillet supper is what I turn to—and I hope it becomes one of your favorites too.

One-Skillet Honey BBQ Chicken And Rice