Honey BBQ Chicken Rice
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I fell in love with this Honey BBQ Chicken Rice the first time I needed a no-fuss weeknight dinner that still felt comforting and a little special. It’s a one-pan-style meal (with a quick sear first) where tender, saucy chicken bakes into fragrant rice — perfect for busy nights, picky eaters, or when you need a crowd-pleasing dish with minimal cleanup. If you like the idea of a sticky-sweet glaze folded into your rice, this is the recipe to keep in rotation — and it’s similar to other easy skillet versions I test when I’m optimizing times and textures for a busy kitchen one handy variation here.
Why you’ll love this dish
This recipe hits a few marks: it’s fast (about 30–40 minutes), budget-friendly, and flexible. The honey and BBQ sauce give the chicken a glossy, sweet-savory coating that flavors the rice as it simmers, so every bite is saucy without extra fuss. It’s also kid-friendly and easy to scale up or down for meal prep.
“Sauce so good even the rice tastes like dessert — a new family favorite.” — dinner-tested reviewer
When to make it: weeknight dinners, quick potluck contributions, or a last-minute family meal when you want something satisfying without many components.
How this recipe comes together
Step-by-step overview:
- Season and sear the chicken to build flavor and color.
- Mix a simple honey-BBQ sauce (with soy and garlic for depth).
- Toast the rice briefly in the pan to add nuttiness.
- Add broth and sauce, nestle the chicken back in, cover, and let everything simmer until the rice absorbs the liquid and the chicken is cooked.
- Stir in mixed veggies at the end for color and nutrition, rest, then garnish.
This quick sequence gives you a one-pan dinner with layers of flavor — a little caramelization from searing, a sticky glaze from the sauce, and fluffy rice that soaks up the juices.
What you’ll need
Ingredient list:
- 1 lb boneless, skinless chicken thighs (about 4–6 thighs)
- 1 cup long-grain rice (white)
- 2 cups chicken broth
- 1/2 cup BBQ sauce
- 1/4 cup honey
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 cup mixed vegetables (optional — peas, carrots, corn)
- Chopped green onions for garnish
Notes and substitutions:
- For extra umami, add 1 tbsp soy sauce to the sauce and 1 clove minced garlic — this is optional but recommended for depth. You can see a similar skillet approach in a related recipe for inspiration here.
- Swap chicken breasts if you prefer, but reduce searing time slightly to avoid drying. For brown rice, see the Variations section below (it needs more liquid and time).
- Use low-sodium broth if you’re watching salt; adjust salt at the end.
Step-by-step instructions
- Pat the chicken thighs dry. Season both sides with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Heat a large skillet over medium heat with 1–2 tbsp oil. When hot, sear the chicken 3–4 minutes per side until golden brown. Remove chicken and set aside.
- In a small bowl, whisk together BBQ sauce, honey, soy sauce (if using), and minced garlic (if using).
- In the same skillet, add the uncooked rice and toast, stirring, for 1–2 minutes until slightly fragrant and coated in any pan fond.
- Pour in the chicken broth and half of the sauce. Stir to combine and bring to a gentle simmer.
- Return the seared chicken to the pan, nestle it into the rice, and spoon the remaining sauce over the top.
- Cover, reduce heat to low, and simmer for 15 minutes.
- Stir in the mixed vegetables, recover, and cook for another 5 minutes or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
- Remove from heat and let rest, covered, for 5 minutes to finish steaming. Garnish with chopped green onions and serve hot.
Quick tips for the directions:
- Keep the lid tight while simmering so the rice cooks evenly.
- If rice is still chewy after the time, add 2–3 tbsp more hot broth and cook a few minutes longer.
Best ways to enjoy it
Serve this straight from the skillet for a rustic family-style presentation, spooning rice under and around the chicken. Pairings:
- A crisp green salad or simple coleslaw to cut the sweetness.
- Roasted Brussels sprouts or steamed broccoli for extra veg.
- For a lighter meal, serve over a bed of wilted spinach rather than using rice.
For a portable option, spoon the rice and chicken into bowls and top with avocado slices, pickled red onion, or extra BBQ drizzle. Looking for plating inspiration or alternate skillet formats? Check this related skillet recipe for ideas on presentation and sides here.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
- Freezing: Freeze in meal-sized portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat on the stovetop over low heat with a splash of broth or water to loosen the rice. Microwave reheats fine — cover and add a teaspoon of water per serving to avoid drying.
- Food safety: Always reheat until steaming hot and ensure cooked chicken reached 165°F (74°C) when first prepared.
Pro chef tips
- Don’t skip the sear: Browning the chicken builds flavor through the Maillard reaction and leaves tasty bits (fond) in the pan that flavor the rice.
- Toast the rice: A brief toast in the hot pan improves the rice’s aroma and keeps it from going mushy.
- Adjust sweetness: Taste the sauce before adding it to the pan; if your BBQ sauce is already sweet, reduce honey to 2 tbsp.
- Use an even pan: A wide, heavy-bottomed skillet cooks rice more evenly than a narrow pot.
- For deeper flavor, stir half the sauce into the broth and reserve the rest to glaze the chicken after cooking.
Need more quick-skillet inspiration or swaps? I often compare small tweaks across similar recipes to find the best timing and seasoning balance.
Creative twists
- Spicy honey BBQ: Add 1/2 tsp cayenne or a few dashes of hot sauce to the sauce.
- Creamy finish: Stir in 1/4 cup cream cheese or sour cream at the end for a richer texture.
- Brown rice version: Use 1 3/4 cups brown rice and 3 1/2 cups broth; simmer covered for 35–40 minutes.
- Vegetarian: Replace chicken with firm tofu cubes, sear until golden, and follow the same process (use vegetable broth).
- Smoky-sweet: Swap smoked paprika for chipotle powder for a deeper smoky heat.
Common questions
Q: How long does this take from start to finish?
A: About 30–40 minutes total: 6–8 minutes to sear, a few minutes to prep and toast rice, 20 minutes simmering and finishing.
Q: Can I use chicken breasts instead of thighs?
A: Yes. Use slightly thinner or pound breasts for even cooking, sear 2–3 minutes per side, and check internal temperature to avoid drying.
Q: Is this gluten-free?
A: The core recipe can be gluten-free if you use a gluten-free BBQ sauce and replace soy sauce with tamari or coconut aminos. Check labels on store-bought sauces.
Q: Can I make this in a rice cooker or Instant Pot?
A: You can adapt it: brown the chicken in the Instant Pot, add rice, broth, and sauce and cook on high pressure for 8 minutes with a 10-minute natural release. For a rice cooker, brown the chicken on the stove first, then transfer everything to the cooker and cook according to the rice cooker’s white rice setting. Timing may vary.
Q: My rice is mushy — what went wrong?
A: Likely too much liquid or overcooking. Use exact rice amounts, keep the heat low while simmering, and avoid lifting the lid too often.
Conclusion
If you want more ideas or similar family-friendly bowls, see this Honey BBQ Chicken Bowls recipe for another take on saucy chicken and rice: Honey BBQ Chicken Bowls · Easy Family Recipes. For a skillet-focused approach with slightly different seasoning and timing, this one-skillet variation is a useful reference: One-Skillet Honey BBQ Chicken and Rice Recipe – Recipes by Clare
Enjoy the sticky, savory-sweet comfort of this one-pan meal — it’s a great weeknight winner that’s forgiving, tasty, and easy to adapt.
Honey BBQ Chicken Rice
Ingredients
Method
- Pat the chicken thighs dry. Season both sides with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Heat a large skillet over medium heat with 1–2 tbsp oil. When hot, sear the chicken 3–4 minutes per side until golden brown. Remove chicken and set aside.
- In a small bowl, whisk together BBQ sauce, honey, soy sauce (if using), and minced garlic (if using).
- In the same skillet, add the uncooked rice and toast, stirring, for 1–2 minutes until slightly fragrant and coated in any pan fond.
- Pour in the chicken broth and half of the sauce. Stir to combine and bring to a gentle simmer.
- Return the seared chicken to the pan, nestle it into the rice, and spoon the remaining sauce over the top.
- Cover, reduce heat to low, and simmer for 15 minutes.
- Stir in the mixed vegetables, recover, and cook for another 5 minutes or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
- Remove from heat and let rest, covered, for 5 minutes to finish steaming.
- Garnish with chopped green onions and serve hot.
