One-Skillet Honey BBQ Chicken And Rice
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.
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-flavored BBQ sauce
- ¼ 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
- ½ teaspoon smoked paprika
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper adjust to taste
Garnish (Optional)
- 2-3 green onions thinly sliced
- 2 tablespoons fresh parsley chopped
- Extra BBQ sauce for drizzling
Instructions
- Cut chicken into bite-sized pieces. Mix seasonings in a small bowl. Rinse rice until water runs clear and drain.
- Heat 1 tbsp oil in a skillet over medium-high heat. Season chicken with half the mix and sear 3–4 mins per side until golden. Set aside.
- Add remaining oil to the skillet. Stir in rice and leftover seasoning. Cook 1–2 mins until slightly translucent and nutty-smelling.
- Pour in broth, BBQ sauce, and honey. Stir and scrape the bottom. Bring to a boil, then reduce heat to low.
- Nestle chicken into the rice. Cover and simmer on low for 15 mins without lifting the lid.
- Add veggies on top. Cover and cook another 5 mins until everything is heated through and chicken hits 165°F.
- Remove from heat. Let sit, covered, for 5 mins. Fluff rice and gently stir in veggies.
- Top with green onions, parsley, and a drizzle of BBQ sauce. Serve hot from the skillet.