Honey BBQ Chicken Rice Skillet
This Honey BBQ Chicken Rice Skillet combines tender chicken, fluffy rice, colorful vegetables, and a sweet-smoky BBQ sauce, all cooked together in one pan for a quick, comforting weeknight meal.
Ingredients
Main 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
- ½ cup mesquite BBQ sauce
- ¼ cup honey
- 1 cup mixed vegetables peas, carrots, corn, bell peppers
- 2 tablespoons olive or vegetable oil divided
Seasonings:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Optional Garnish:
- 2 –3 green onions thinly sliced
- 2 tablespoons fresh parsley chopped
- Extra drizzle of BBQ sauce
Instructions
- Cut chicken into 1-inch pieces. Mix garlic powder, onion powder, paprika, salt, and pepper in a small bowl. Rinse and drain rice. Measure broth, BBQ sauce, and honey.
- Heat 1 tbsp oil in a skillet over medium-high. Season chicken with half the spice mix. Sear 3–4 minutes per side until golden. Remove to a plate.
- Add remaining oil to skillet. Stir in rice and remaining spices. Cook 1–2 minutes until edges turn translucent and nutty-smelling.
- Pour in broth, BBQ sauce, and honey. Stir, scraping up browned bits. Bring to a gentle boil.
- Nestle chicken into rice. Cover, reduce heat to low, and cook 15 minutes without lifting the lid.
- Scatter vegetables over rice. Cover and cook 5 more minutes, until rice is tender, veggies hot, and chicken is 165°F.
- Remove from heat, keep covered 5 minutes. Fluff with a fork, garnish, and serve.