When you need dinner on the table fast but still want something that delivers on flavor, this one-pan honey BBQ chicken and rice is the answer. Everything cooks together in a single skillet—tender chicken, fluffy rice, and colorful vegetables—all coated in a sweet and smoky BBQ glaze that gets better with every bite. The rice absorbs the sauce as it cooks, creating layers of flavor throughout the dish instead of just on top.
This is the kind of meal that makes busy weeknights manageable. With just 10 minutes of prep and one pan to clean, you get a complete dinner that’s satisfying, flavorful, and balanced. The chicken provides lean protein, the rice offers filling carbs, and the vegetables add color and nutrition. The bold BBQ sauce brings everything together with a sweet-tangy finish that keeps things interesting.
Why You’ll Love This One-Pan BBQ Chicken and Rice
This recipe eliminates the usual juggling act of cooking protein, starch, and vegetables separately. Everything happens in one pan, which means less cleanup and fewer dishes. The chicken gets a quick sear to lock in moisture and develop flavor, then the rice toasts in the same pan to pick up those browned bits before simmering in a mixture of broth and BBQ sauce.
The honey BBQ glaze is sweet, smoky, and bold without being overpowering. I find that the honey balances the tangy BBQ sauce while adding a natural sweetness that caramelizes slightly as the dish cooks. The rice soaks up the sauce as it steams, so every grain is flavored instead of plain. The frozen vegetables add pops of color and texture without requiring any extra chopping or prep work.
One of the best parts about this meal is how well it holds up as leftovers. The rice continues to absorb the BBQ flavor overnight, making it even tastier the next day. At around 35 grams of protein per serving from the chicken, this keeps you satisfied and provides steady energy. The entire dish comes together in 35 minutes, making it faster than most takeout options.
Ingredients for One-Pan Bold Honey BBQ Chicken and Rice
I always use boneless, skinless chicken for this recipe because it cooks quickly and stays tender. The rice cooks directly in the BBQ-flavored broth, absorbing all that sweet and smoky goodness as it steams.
The Protein:
- 1 lb boneless, skinless chicken breasts or thighs, diced into bite-sized pieces
- 1 tablespoon olive oil
- Seasoning: 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, salt and pepper to taste
The Rice & Liquid:
- 1 cup long-grain white rice, uncooked
- 2 cups low-sodium chicken broth
- 1 cup frozen mixed vegetables (peas, carrots, corn)
The Bold BBQ Glaze:
- 1/2 cup your favorite BBQ sauce (smoky or spicy works best)
- 2-4 tablespoons honey, depending on desired sweetness
- Optional: 1 teaspoon apple cider vinegar or a pinch of red pepper flakes for extra boldness
For the chicken, I prefer thighs over breasts because they have more fat and stay juicier during the cooking process, but breasts work perfectly if you want a leaner option. Cut the chicken into uniform bite-sized pieces so they cook evenly. The seasoning blend is simple but effective—garlic powder, onion powder, and smoked paprika add savory depth that complements the BBQ sauce.
Long-grain white rice is ideal here because it cooks in about 20 minutes and stays fluffy rather than sticky. I use low-sodium chicken broth to control the salt level, especially since BBQ sauce can vary widely in sodium content. The frozen mixed vegetables are convenient and don’t need thawing—they steam perfectly in the final few minutes of cooking.
For the BBQ sauce, choose one with bold flavor. Smoky or spicy varieties work best, but even a classic tomato-based sauce delivers good results. The honey sweetens the sauce and helps it thicken slightly as it cooks. Start with 2 tablespoons if you prefer less sweetness, or go up to 4 if you like a sweeter glaze. The apple cider vinegar adds a touch of acidity that brightens the sauce, but it’s optional.
How to Make One-Pan Bold Honey BBQ Chicken and Rice
This recipe relies on building layers of flavor in the same pan, so each step adds to the overall taste. The chicken sears first, then the rice toasts in the drippings before everything simmers together.
1. Season and sear the chicken: Heat the olive oil in a large skillet or deep pan over medium-high heat. While the oil heats, season the diced chicken pieces with garlic powder, onion powder, smoked paprika, salt, and pepper. Add the chicken to the hot pan and sear for 3-5 minutes, stirring occasionally, until the pieces are golden brown on most sides. The chicken doesn’t need to be fully cooked through at this stage—it will finish cooking as the rice simmers.
2. Toast the rice: Push the seared chicken to the sides of the pan, creating space in the center. Add the uncooked rice to the center and toast for 1-2 minutes, stirring frequently. The rice grains should start to look slightly translucent and pick up some of the browned bits from the chicken. This step adds a nutty flavor to the rice and helps prevent it from becoming mushy.
3. Build the sauce: Pour in the chicken broth, BBQ sauce, and honey. Stir everything together well, making sure to scrape up any flavorful browned bits stuck to the bottom of the pan. These bits add depth to the sauce. If you’re using apple cider vinegar or red pepper flakes, add them now. Stir until the honey dissolves and the sauce is evenly mixed.
4. Simmer covered: Bring the mixture to a gentle boil over medium-high heat, then immediately reduce the heat to low. Cover the skillet with a tight-fitting lid. Let it simmer undisturbed for 15 minutes. Resist the urge to lift the lid during this time—the trapped steam is what cooks the rice evenly.
5. Add the vegetables: After 15 minutes, quickly lift the lid and sprinkle the frozen mixed vegetables over the top of the rice. Do not stir them in. Replace the lid immediately and continue cooking for another 5-7 minutes, or until the rice is tender and the liquid is fully absorbed. The vegetables will steam on top of the rice, cooking through without becoming mushy.
6. Rest and fluff: Remove the pan from the heat and let it sit, still covered, for 5 minutes. This resting time allows the rice to finish absorbing any remaining moisture and makes it easier to fluff. After 5 minutes, remove the lid and fluff the rice with a fork, mixing the chicken and vegetables throughout the rice. The BBQ sauce should coat everything evenly.
7. Serve: Spoon the BBQ chicken and rice onto plates. Garnish with sliced green onions if desired, and serve hot. You can drizzle extra BBQ sauce on top or serve it on the side for anyone who wants more.
What to Serve with One-Pan Bold Honey BBQ Chicken and Rice
This dish is already a complete meal on its own, but adding a side or two brings extra freshness and variety to the plate.
Creamy Coleslaw: A cool, crunchy coleslaw with a tangy dressing provides contrast to the warm, sweet BBQ flavors. The creamy texture balances the bold sauce, and the cabbage adds a refreshing crunch.
Cornbread: Warm cornbread with butter is a classic pairing for BBQ. The slightly sweet, crumbly bread soaks up any extra sauce and adds a comforting element to the meal.
Pickles or Pickled Vegetables: Tangy pickles, pickled jalapeños, or pickled red onions cut through the sweetness of the honey BBQ sauce. The acidity cleanses your palate between bites.
Simple Green Salad: A light salad with mixed greens, cucumber, and a lemon vinaigrette adds freshness and keeps the meal from feeling too heavy. The crisp vegetables provide a nice textural contrast.
Roasted Brussels Sprouts: Brussels sprouts roasted with olive oil and a touch of balsamic vinegar add a slightly bitter, caramelized note that complements the sweet BBQ glaze.
Garlic Bread: Toasted garlic bread is perfect for scooping up extra rice and sauce. The buttery, garlicky flavor works well with the smoky BBQ.
Sliced Avocado: Fresh avocado slices add creaminess and healthy fats. The mild flavor balances the bold BBQ sauce and adds a cooling element.
Pro Tips & Variations
For the fluffiest rice, don’t lift the lid while it’s cooking. The steam trapped inside is what cooks the rice evenly. Every time you peek, you release steam and lower the temperature, which can result in undercooked or unevenly cooked rice.
Toasting the rice before adding the liquid is a small step that makes a big difference. It adds a subtle nutty flavor and helps the grains stay separate instead of clumping together. Make sure to stir the rice frequently during this step so it doesn’t burn.
If you want a bolder, spicier version, use a chipotle BBQ sauce or add a pinch of cayenne pepper to the seasoning blend. The smoky heat pairs beautifully with the sweetness of the honey.
Protein swaps: Boneless, skinless chicken thighs are my first choice for this recipe because they stay juicy and flavorful. If you want to use chicken breasts, cut them into smaller pieces so they cook through in the same time. You can also substitute diced pork tenderloin or even shrimp—adjust the cooking time accordingly.
Rice variations: Brown rice works, but you’ll need to increase the chicken broth to 2.5 cups and extend the cooking time to 40-45 minutes. Check the rice for tenderness before removing it from the heat. Jasmine or basmati rice are also excellent options if you want a more fragrant base.
Vegetable options: Feel free to swap the frozen mixed vegetables for whatever you have on hand. Frozen broccoli, bell peppers, or green beans all work well. Fresh vegetables can be used too, but add them a few minutes earlier so they have time to cook through.
Make-ahead tips: This dish is perfect for meal prep. Cook the entire recipe, let it cool, and divide it into individual containers. Refrigerate for up to 4 days. The rice absorbs even more BBQ flavor as it sits, making the leftovers extra tasty.
Storage & Reheating Tips
Store leftover BBQ chicken and rice in an airtight container in the refrigerator for up to 4 days. The rice will firm up as it cools, which is normal. When reheating, add a splash of chicken broth or water to help loosen the rice and prevent it from drying out. Reheat in the microwave for 1-2 minutes, stirring halfway through, or warm it in a skillet over medium heat for 3-4 minutes.
You can freeze this dish in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. The texture of the rice may be slightly softer after freezing, but the flavor remains excellent.
Leftover BBQ chicken and rice works well as a base for other meals. Stuff it into bell peppers and bake for a quick dinner, or wrap it in a tortilla with cheese and fresh lettuce for a BBQ chicken burrito.
Common Questions
Can I use brown rice instead of white rice? Yes, but you’ll need to adjust the liquid and cooking time. Use 2.5 cups of chicken broth and cook for 40-45 minutes instead of 20. Brown rice takes longer to soften and absorb liquid.
What if I don’t have frozen vegetables? Fresh or canned vegetables work too. If using fresh, dice them small and add them with the rice so they have time to cook. If using canned, drain and rinse them, then add during the last 5 minutes of cooking since they’re already tender.
Can I make this in a rice cooker? The stovetop method works best for this recipe because you need to sear the chicken first. If you want to use a rice cooker, sear the chicken in a skillet, then transfer everything to the rice cooker and cook on the white rice setting.
How do I prevent the rice from getting mushy? Use the correct ratio of liquid to rice (2 cups broth to 1 cup rice), and don’t lift the lid while it’s cooking. Let the rice rest for 5 minutes after removing it from the heat to absorb any remaining moisture.
Can I add more vegetables? Absolutely. This recipe is flexible, so feel free to increase the vegetables to 1.5 or 2 cups. Just make sure they’re cut small enough to cook through during the steaming time.
This one-pan honey BBQ chicken and rice is the kind of recipe you’ll turn to again and again when you need something easy, flavorful, and satisfying. The bold BBQ sauce, tender chicken, and fluffy rice come together in one skillet for a complete meal that’s ready in 35 minutes. Whether you’re cooking for your family on a weeknight or meal prepping for the week ahead, this dish delivers every time.
One-Pan Bold Honey BBQ Chicken and Rice
Ingredients
Equipment
Method
- Heat olive oil in a large skillet or deep pan over medium-high heat. Season diced chicken with garlic powder, onion powder, smoked paprika, salt, and pepper. Add chicken to pan and sear for 3-5 minutes, stirring occasionally, until golden brown. Chicken doesn’t need to be fully cooked through.
- Push chicken to the sides of the pan. Add uncooked rice to the center and toast for 1-2 minutes, stirring frequently, until grains look slightly translucent and pick up browned bits from chicken.
- Pour in chicken broth, BBQ sauce, and honey. Stir well, scraping up any flavorful browned bits from the bottom of the pan. Add apple cider vinegar or red pepper flakes if using.
- Bring mixture to a gentle boil, then reduce heat to low. Cover skillet with a tight-fitting lid and simmer undisturbed for 15 minutes.
- Quickly lift lid and sprinkle frozen mixed vegetables over the top of the rice. Do not stir. Replace lid and continue cooking for another 5-7 minutes, or until rice is tender and liquid is absorbed.
- Remove from heat and let pan sit, covered, for 5 minutes. This allows rice to finish absorbing moisture.
- Remove lid and fluff rice with a fork, mixing chicken and vegetables throughout. Garnish with sliced green onions if desired and serve hot.
