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This comforting one-pan Honey BBQ Chicken and Rice is my go-to for easy weekday dinners. Bite-sized chicken and fluffy rice get tossed in a sweet, smoky sauce for a meal that's super tasty but couldn't be easier to throw together.
I whipped this up for the first time when the end of the month meant stretching my dollars. Ever since, my crew asks for it every couple of weeks. They love how the honey gets all sticky and caramelized with the BBQ sauce as it cooks.
Mouthwatering Ingredients
- Green onions: Sprinkle these on at the end for a pop of fresh taste and a little color
- Smoked paprika: This is what gives you that real-deal BBQ magic (no grill needed)
- Garlic powder and onion powder: You get tons of classic flavor, but no chopping required
- Vegetable or olive oil: You'll want this to brown the chicken and toast the rice just right
- Mixed vegetables: Frozen makes it a breeze, no need to chop anything extra
- Honey: Brings natural sweetness and lots of caramelization goodness
- BBQ sauce: Grab a mesquite kind for max smoky depth
- Low sodium chicken broth: Adds flavor but keeps the salt controlled
- Long grain white rice: Rinse really well so it cooks up perfectly fluffy
- Boneless skinless chicken thighs or breasts: Cut into small pieces (I go for thighs since they're juicier and don't dry out as fast)
Simple Step-by-Step Directions
- Rest Before Serving:
- Once everything's done, pull the pan off the burner and keep it covered for about 5 minutes. This way, any extra liquid soaks in and your rice will come out loose, not gooey. Fluff gently and finish with your veggies on top.
- Add Vegetables:
- Pour your frozen veggies all over the rice. Pop the lid back on quickly and let the steam do its thing for another 5 minutes. The veggies stay bright and crisp, not soggy.
- Combine and Simmer:
- Get your chicken back into the skillet and push it in so it's tucked under the sauce and rice. Stick the lid on and leave it alone for 15 minutes. The trapped steam makes sure every last grain cooks through without drying up.
- Create the Sauce Base:
- Swirl in your chicken broth, squeeze in honey, and add the BBQ sauce. Make sure to stir so you scrape off all the flavorful bits stuck to the skillet. Those little brown bits melt into the sauce for even more flavor. Let it come to a gentle bubble, then lower the heat.
- Toast the Rice:
- Drizzle in a little more oil, then toss in your rinsed rice and the rest of your seasonings. Keep the rice moving for about 2 minutes. You're watching for the outside to look see-through. This brings out a delicious toasted nuttiness.
- Sear the Chicken:
- Heat up oil in a big pan until it just starts to shimmer. Spread out the chicken so it isn't crowded. Let it get nice and golden for a few minutes before turning. When it releases on its own, it's good to go. Grab the chicken out while it’s still a bit pink inside and set aside.
- Prep and Season:
- Chop your chicken into even chunks, about an inch or so. Mix all your spices together in a bowl and coat about half of that mix on the chicken. Wash your rice under running water until it's totally clear; this helps keep it from getting sticky.
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Trust me—don’t skip the smoked paprika. I forgot it once and everybody noticed. Now I keep a couple of tins handy so I never get caught without it. That’s what makes this our go-to favorite.
Make Ahead Hacks
Great for prepping in advance. Let it cool once cooked, then split into meal containers. It’s awesome for lunches or dinners all week. The flavors get even better as it sits. When you’re ready to eat, just add a splash of water, cover, and microwave till it’s hot.
Awesome Pairings
This hearty meal loves a fresh, crunchy salad with your favorite vinaigrette on the side—cucumber and tomato is always a winner. Need more? Grab some toast or cornbread so you can mop up any saucy bits. Cornbread, especially, just matches the sweet BBQ vibe perfectly.
Switch It Up Your Way
Feel free to mix things up to fit your mood. Want Southwestern? Toss in a can of rinsed black beans and top with cilantro. Going for a tropical spin? Swap half your broth for pineapple juice and add in pineapple at the end. Want heat? Try diced jalapeños or a bit of chipotle powder with the vegetables.
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Storage Know-How
Your leftovers will keep well for up to four days in the fridge when sealed tight. The rice might soak up more sauce while it sits, so when you heat it again, add a little more broth or water and cover so it steams. If you’re using the microwave, covering with a damp paper towel helps keep it moist too.
FAQs About the Recipe
- → Can chicken breasts take the place of thighs?
Totally, you can swap in chicken breast. Just dice it into small pieces so it cooks well and soaks up the taste.
- → How can I kick up the heat?
Throw in some jalapeños with your rice, or stir red pepper flakes or your favorite hot sauce into the mix for a bit of a kick.
- → Which veggies work well here?
Bell peppers, corn, peas, or carrots are all winners in this dish. Just grab whatever you have, fresh or from the freezer.
- → Can brown rice be used?
Yep, brown rice is fine. Use 2 1/2 cups of broth instead and let things cook a bit longer—30-35 minutes before adding your veggies.
- → What's the best way to save leftovers?
Let leftovers cool off, then move them into containers with tight lids. They'll keep for 4 days in the fridge or up to 3 months in the freezer.
- → Is there a BBQ sauce that works best?
If you like smokiness, mesquite BBQ sauce rocks! But honestly, use whichever kind you like best.
- → Can I make this ahead?
Yep, it's great for prepping meals. Divide it up so you can just grab, reheat, and eat during the week.