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Honey BBQ Chicken Rice

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A one-pan meal featuring tender chicken thighs coated in a sticky honey-BBQ glaze, baked with fragrant rice and mixed vegetables for a comforting weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 1 lb boneless, skinless chicken thighs (about 4–6 thighs)
  • 1 cup long-grain rice (white)
  • 2 cups chicken broth Use low-sodium if monitoring salt.
  • 1/2 cup BBQ sauce
  • 1/4 cup honey Adjust based on BBQ sauce sweetness.
  • 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
Optional enhancements
  • 1 tbsp soy sauce For extra umami.
  • 1 clove minced garlic If using soy sauce.

Method
 

Preparation
  1. Pat the chicken thighs dry. Season both sides with garlic powder, onion powder, smoked paprika, salt, and pepper.
  2. 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.
  3. In a small bowl, whisk together BBQ sauce, honey, soy sauce (if using), and minced garlic (if using).
Cooking
  1. In the same skillet, add the uncooked rice and toast, stirring, for 1–2 minutes until slightly fragrant and coated in any pan fond.
  2. Pour in the chicken broth and half of the sauce. Stir to combine and bring to a gentle simmer.
  3. Return the seared chicken to the pan, nestle it into the rice, and spoon the remaining sauce over the top.
  4. Cover, reduce heat to low, and simmer for 15 minutes.
  5. 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).
  6. Remove from heat and let rest, covered, for 5 minutes to finish steaming.
  7. Garnish with chopped green onions and serve hot.

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 58gProtein: 28gFat: 10gSaturated Fat: 2gSodium: 575mgFiber: 2gSugar: 15g

Notes

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. For storage, refrigerate leftovers in an airtight container for up to 3–4 days or freeze for up to 3 months.
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