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One-Pan Bold Honey BBQ Chicken and Rice

Tender chicken, fluffy rice, and vegetables cooked in a sweet and smoky honey BBQ glaze, all in one pan for easy cleanup.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts or thighs diced into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • salt and black pepper to taste
  • 1 cup long-grain white rice uncooked
  • 2 cups low-sodium chicken broth
  • 1 cup frozen mixed vegetables peas, carrots, corn
  • 1/2 cup BBQ sauce smoky or spicy works best
  • 2-4 tablespoons honey depending on desired sweetness
  • 1 teaspoon apple cider vinegar optional
  • red pepper flakes optional, for extra boldness
  • green onions sliced, for garnish

Equipment

  • Large skillet or deep pan with lid
  • wooden spoon
  • Fork for fluffing

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Bring mixture to a gentle boil, then reduce heat to low. Cover skillet with a tight-fitting lid and simmer undisturbed for 15 minutes.
  5. 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.
  6. Remove from heat and let pan sit, covered, for 5 minutes. This allows rice to finish absorbing moisture.
  7. Remove lid and fluff rice with a fork, mixing chicken and vegetables throughout. Garnish with sliced green onions if desired and serve hot.

Notes

Storage: Refrigerate in airtight containers up to 4 days. Rice absorbs more BBQ flavor overnight. Add splash of chicken broth when reheating to loosen rice. Reheat in microwave 1-2 minutes or in skillet over medium heat. Freezing: Freeze in freezer-safe containers up to 2 months. Thaw overnight before reheating. Brown rice option: Use 2.5 cups broth and cook for 40-45 minutes instead of 20. Bolder version: Use chipotle BBQ sauce or add cayenne pepper to seasoning. Protein swap: Use chicken thighs, pork tenderloin, or shrimp. Adjust cooking time as needed. Meal prep: Perfect for portioning into containers for the week.