One-Pan Honey BBQ Chicken Rice

My daughter opened the fridge one Thursday night and asked if we could skip the dishes. I thought she meant takeout, but she meant the pile in the sink. That's when I threw chicken, rice, and whatever vegetables I had into one pan and let the oven do the work. The honey BBQ glaze made the kitchen smell like a backyard cookout, and by the time we sat down, there were only forks to wash. It's been our go-to ever since.

I made this for my neighbor after her surgery, and she texted me the next day asking for the recipe. She said her husband ate two servings and didn't complain once about the vegetables. That's when I knew this dish had some kind of magic. It sneaks nutrition past picky eaters while tasting like comfort food.

Ingredients

• Boneless, skinless chicken thighs or breasts (1 lb): Thighs stay juicier, but breasts work fine if you don't overcook them.
• Salt, pepper, garlic powder, onion powder, smoked paprika: This spice blend builds a savory base that the sweet glaze can stand on.
• BBQ sauce (½ cup): Use your favorite brand or whatever's in the pantry, tangy or smoky both work.
• Honey (¼ cup): It balances the BBQ sauce and helps everything caramelize without burning.
• Long grain rice (1 cup, rinsed): Rinsing removes excess starch so the rice doesn't turn gummy.
• Chicken broth (2 cups): Low sodium gives you control over the saltiness, and it adds more flavor than water ever could.
• Mixed vegetables (1 cup): Bell peppers, peas, and carrots are my usual trio, but frozen works just as well as fresh.

Instructions

Season the chicken:

Toss the chicken pieces with salt, pepper, garlic powder, onion powder, and smoked paprika until every piece is coated. Don't be shy with the seasoning, it's the foundation of flavor here.

Sear the chicken:

Heat your skillet over medium heat with a drizzle of oil, then sear the chicken for 4 to 5 minutes per side until golden. You're not cooking it through yet, just building color and texture.

Add the glaze:

Whisk together the BBQ sauce and honey in a small bowl, then pour it over the chicken and stir until every piece is glossy. The kitchen will start smelling like a summer cookout.

Stir in the rice and broth:

Add the rinsed rice and chicken broth to the pan, stirring gently to distribute everything evenly. Make sure the rice is submerged so it cooks through.

Simmer covered:

Bring the mixture to a simmer, then reduce the heat to low and cover with a tight lid. Let it cook undisturbed for 20 minutes so the rice absorbs all the liquid.

Add the vegetables:

In the last 5 minutes, scatter your vegetables on top, cover again, and let them steam. They'll soften just enough without turning mushy.

Rest and fluff:

Remove the pan from heat and let it sit covered for 5 minutes. Fluff the rice gently with a fork before serving so it stays light and separated.

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The first time I made this, my son asked if we were having a party because it smelled so good. We weren't, but it felt like one anyway. Sometimes the best meals are the ones that make a regular Tuesday feel a little bit special.

Choosing Your Chicken

I prefer thighs because they're harder to dry out and they soak up the glaze beautifully. Breasts work too, but cut them smaller so they cook through without toughening up. If you're using frozen chicken, thaw it completely first or the timing will be off and the rice will overcook.

Vegetable Swaps

I've used corn, zucchini, broccoli, and even leftover roasted peppers in this dish. Frozen vegetables are honestly my favorite because they're already prepped and steam perfectly in the last few minutes. Just avoid anything too watery like tomatoes, or the rice will turn soupy.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container. Reheat gently in the microwave with a splash of broth or water to bring the rice back to life. It also freezes well for up to a month, just thaw overnight and warm it through on the stove.

• Add a squeeze of lime or a drizzle of hot sauce when reheating for a fresh kick.
• If the rice seems dry, stir in a tablespoon of butter or broth before serving.
• Leftover portions make great lunch bowls topped with avocado or a fried egg.

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This dish taught me that weeknight dinners don't have to be boring or complicated. Sometimes all you need is one pan, a little patience, and ingredients that make each other better.

Frequently Asked Questions

→ Can I use brown rice instead of white rice?

Yes, brown rice works well but requires additional cooking time. Increase the simmering time by 10-15 minutes and add extra chicken broth as needed since brown rice absorbs more liquid than white rice.

→ What vegetables work best in this dish?

Mixed vegetables like bell peppers, peas, and carrots are excellent choices. You can also use corn, zucchini, broccoli, or any combination of fresh or frozen vegetables your family enjoys.

→ Can I make this ahead of time?

This dish tastes best fresh, but you can prepare the ingredients ahead. Season the chicken and mix the sauce in advance, then store separately in the refrigerator until ready to cook.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop, adding a splash of broth or water if the rice seems dry.

→ Can I use chicken breasts instead of thighs?

Absolutely. Boneless, skinless chicken breasts work perfectly. Cut them into bite-sized pieces just like thighs, though breasts may cook slightly faster so watch for doneness during the initial searing step.

→ What can I serve with this chicken and rice?

A crisp green salad balances the hearty flavors beautifully. Fresh lime wedges add brightness, or serve with steamed green beans, roasted asparagus, or warm dinner rolls for a complete meal.