Honey BBQ Chicken Rice Skillet
A delicious one-pan meal featuring tender chicken, flavorful rice, and colorful vegetables, coated 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 Use chicken breasts for a leaner option; cut into 1-inch cubes.
- 1 cup long-grain white rice, rinsed and drained
- 2 cups chicken broth, preferably low-sodium
- 1/2 cup BBQ sauce (mesquite flavor recommended)
- 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 pieces green onions, thinly sliced For garnish.
- 2 tablespoons fresh parsley, chopped For garnish.
- to taste none extra drizzle of BBQ sauce For serving.
Instructions
Preparation
- If using chicken breasts, cut them into 1-inch cubes. 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. 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 and remaining seasoning mixture. Stir constantly for 1-2 minutes until the rice becomes slightly translucent and smells toasty.
- Pour in the chicken broth, BBQ sauce, and honey. Stir well and bring to a gentle boil, then reduce heat to low.
- Add the seared chicken back into the pan, cover 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. Cover again and cook for another 5 minutes, until the rice is tender and chicken reaches an internal temperature of 165°F.
- Remove from heat and let sit, covered, for 5 minutes. Then fluff the rice with a fork.
Serving
- Sprinkle sliced green onions and chopped parsley over the top. Drizzle with extra BBQ sauce before serving.
- Serve hot, directly from the skillet or transfer to a serving dish.
Notes
To store leftovers, let the dish cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days, or frozen for up to 2-3 months. Reheat thoroughly before consuming.