Honey BBQ Chicken Rice Skillet
A quick and delicious one-pan meal featuring tender chicken, flavorful rice, and colorful vegetables in a sweet and tangy BBQ sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup long-grain white rice, rinsed and drained
- 2 cups chicken broth, preferably low-sodium
- 1/2 cup BBQ sauce, mesquite flavor recommended For extra smokiness
- 1/4 cup honey
- 1 cup mixed vegetables (frozen or fresh) Peas, carrots, corn, and bell peppers work well
- 2 tablespoons vegetable or olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2-3 green onions thinly sliced
- 2 tablespoons fresh parsley, chopped
- to taste Extra drizzle of BBQ sauce
Instructions
Preparation
- If using chicken breasts, cut them into 1-inch cubes or bite-sized pieces (chicken thighs can be left a bit larger). Mix the seasonings (garlic powder, onion powder, smoked paprika, salt, and pepper) in a small bowl. Rinse the rice in a fine-mesh strainer until the water runs clear, then drain well. Have all other ingredients measured and ready to go.
Cooking
- Heat 1 tablespoon of oil in a large skillet or Dutch oven over medium-high heat. Sprinkle half of the seasoning mixture over the chicken pieces. Once the oil is hot, add the chicken to the pan in a single layer, being careful not to overcrowd (work in batches if needed). Sear for 3-4 minutes per side until golden brown but not necessarily cooked through. Transfer the chicken to a plate and set aside.
- In the same pan, add the remaining 1 tablespoon of oil. Add the rinsed and drained rice to the pan along with the remaining seasoning mixture. Stir constantly and cook for 1-2 minutes until the rice becomes slightly translucent around the edges and smells toasty.
- Carefully pour in the chicken broth, BBQ sauce, and honey. Stir well to combine, ensuring to scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle boil, then reduce the heat to low.
- Add the seared chicken back to the pan, nestling the pieces into the rice mixture. Cover the skillet with a tight-fitting lid and simmer on low heat for 15 minutes.
- After 15 minutes, quickly add the mixed vegetables on top of the rice and chicken, spreading them evenly. Cover again immediately and continue cooking for another 5 minutes, or until the rice is tender, the vegetables are heated through, and the chicken reaches an internal temperature of 165°F (74°C).
- Remove the pan from heat and let it sit, covered, for 5 minutes. Uncover and gently fluff the rice with a fork, carefully incorporating the vegetables.
- Sprinkle the sliced green onions and/or chopped parsley over the top if using. Drizzle a small amount of additional BBQ sauce over the dish just before serving. Serve hot, directly from the skillet or transfer to a serving dish.
Notes
For extra flavor, marinate the chicken in the BBQ sauce and honey for a few hours before cooking. Feel free to customize the vegetables based on preferences or what's in season. Add red pepper flakes for a spicy kick.