Honey BBQ Chicken Rice

Honey BBQ chicken rice is savory, sweet, and perfectly sticky with tender chicken, fluffy rice, and a glossy honey BBQ glaze that brings it all together. This one pan wonder uses simple pantry staples and comes together in under 40 minutes.

Love More Dinner Ideas? Try My Honey Glazed Salmon Rice Bowls or this Honey Garlic Shrimp Bowls next.

Why You’ll Love This Recipe

• One-pan simplicity – Everything cooks in a single skillet, so cleanup is a breeze.
• Sweet and savory balance – The honey mellows the tangy BBQ sauce, creating a flavor everyone loves.
• Weeknight-friendly – Ready in about 35 minutes with ingredients you probably already have.
• Kid-approved comfort – Even picky eaters go back for seconds when there’s BBQ and honey involved.
• Customizable – Swap chicken thighs for breasts, add extra veggies, or adjust the sweetness to your family’s taste.

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Ingredients You’ll Need

Chicken & Sauce

• 1½ pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces (thighs stay juicier, but breasts work beautifully too)
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 cup barbecue sauce (use your favorite—Sweet Baby Ray’s or homemade both work)
• 2–3 tablespoons honey (start with 2 if you like it less sweet)
• 1–2 tablespoons soy sauce (adds a savory depth)
• 1 tablespoon apple cider vinegar or white vinegar, optional (brightens the sauce beautifully)

Rice & Veggies

• 1 tablespoon butter
• 1 small onion, diced
• 1 cup long-grain white rice, rinsed (rinsing removes excess starch for fluffier rice)
• 2 cups chicken broth (low-sodium works great)
• 1 cup frozen peas and carrots, optional (adds color and nutrition)

For Serving (Optional)

• Chopped fresh parsley or green onions
• Extra BBQ sauce for drizzling
• Lemon or lime wedges (a squeeze adds brightness)

Why These Ingredients Work

The chicken gets a quick sear to lock in flavor and create those golden edges we all love. Olive oil keeps it from sticking, while garlic and onion powder add that savory foundation without any extra prep work.

The real magic happens when barbecue sauce meets honey—it creates a glossy, slightly sticky glaze that clings to every bite. Soy sauce might seem surprising, but it adds umami and depth that makes the sauce taste richer and more complex. A splash of vinegar cuts through the sweetness and balances everything perfectly.

The rice gets toasted in butter and sautéed onions, which builds a nutty, aromatic base. Cooking it all together in chicken broth instead of water infuses every grain with flavor.

As the rice simmers beneath that honey BBQ sauce, it soaks up all those sweet and savory notes. The frozen peas and carrots steam in at the end, staying bright and tender without any extra effort.

Essential Tools and Equipment

• Large skillet or heavy-bottomed pan with a lid – A 12-inch pan works best for even cooking
• Sharp knife and cutting board – For cutting chicken and dicing onions
• Mixing bowl – To whisk together the sauce
• Measuring cups and spoons – For accuracy
• Wooden spoon or spatula – For stirring and fluffing
• Fork – To fluff the finished rice

Step-by-Step Instructions

Step 1: Season & Sear the Chicken

Pat the chicken pieces dry with paper towels—this helps them brown beautifully. Season with a light sprinkle of salt and black pepper, plus the garlic powder and onion powder.

Heat the olive oil in your large skillet over medium-high heat until it shimmers. Add the chicken pieces in a single layer and let them cook undisturbed for about 3 minutes, then flip and cook another 2–3 minutes until lightly browned on all sides.

They don’t need to be cooked through yet—just nicely seared to lock in flavor. Remove the chicken from the pan and set it aside on a plate.

Step 2: Build the Sauce

In a bowl, whisk together the barbecue sauce, honey, soy sauce, and vinegar if you’re using it. Give it a good stir until everything’s combined and smooth.

Set this aside—you’ll pour it over everything in a few minutes, and it’s going to smell absolutely amazing.

Step 3: Sauté Aromatics & Toast Rice

Reduce the heat to medium and add the butter to the same pan—there’s no need to wash it. Those browned bits from the chicken are pure flavor.

Add your diced onion and cook for 3–4 minutes, stirring occasionally, until it softens and turns translucent. Add the rinsed rice and stir it around for about a minute, letting the grains get lightly toasted and coated in that buttery onion goodness.

This step adds a subtle nutty flavor to the finished dish.

Step 4: Add Liquids & Chicken

Pour in the chicken broth and give everything a quick stir to combine with the rice and onions. Return the seared chicken to the pan, distributing the pieces evenly across the top.

Now pour that beautiful BBQ-honey sauce all over the chicken and rice. Stir gently so the rice and chicken are nicely coated—it should look glossy and smell incredible.

Step 5: Simmer

Bring the mixture to a low simmer, then cover the pan tightly with a lid and reduce the heat to low. Let it cook undisturbed for 18–20 minutes, or until the rice is tender and most of the liquid has been absorbed.

Resist the urge to peek too often—the steam needs to stay trapped to cook the rice perfectly.

Step 6: Add Veggies & Finish

Sprinkle the frozen peas and carrots over the top of the rice and chicken. Replace the lid and turn off the heat completely.

Let the pan stand for 5 minutes—the residual steam will cook the veggies and keep them bright and tender. Remove the lid and fluff the rice gently with a fork. Taste and add more salt or pepper if needed.

Step 7: Serve

Spoon the honey BBQ chicken rice into bowls or onto plates. Garnish with a sprinkle of chopped parsley or green onions for a pop of color and freshness.

If you want extra sauciness, drizzle a bit more BBQ sauce on top. Serve with lemon or lime wedges on the side for anyone who wants a little citrus brightness.

You Must Know

The key to fluffy rice is rinsing it thoroughly before cooking—this removes excess starch that can make it gummy. Don’t skip the searing step for the chicken. Those golden-brown edges add depth and keep the meat juicy as it finishes cooking in the sauce.

When you add the liquid, make sure your heat is low enough for a gentle simmer. If it boils too hard, the rice on the bottom can stick and burn before the top is fully cooked.

Personal Secret: I like to use a mix of chicken breasts and thighs—the breasts stay lean, and the thighs add richness and extra juiciness. If you can only find one or the other, no worries—just adjust your cooking time slightly. Thighs can handle a bit more heat without drying out, while breasts benefit from that gentle simmer.

Pro Tips & Cooking Hacks

• Use a lid that fits snugly – Steam is what cooks the rice, so a tight seal is essential.
• Don’t stir too much once simmering – Stirring releases starch and can make the rice mushy.
• Adjust sweetness to taste – Start with 2 tablespoons of honey and add more at the end if you want it sweeter.
• Brown the chicken well – Those caramelized bits add incredible flavor to the whole dish.
• Let it rest – The 5-minute standing time after cooking allows the rice to finish steaming and the flavors to settle.
• Swap broth for water + bouillon – If you don’t have broth on hand, use water with a bouillon cube dissolved in it.
• Add a pinch of red pepper flakes – For a subtle kick that balances the sweetness.

Flavor Variations & Suggestions

If you want to switch things up, try using teriyaki sauce instead of BBQ for a sweet and savory Asian-inspired twist. You can also add a tablespoon of Dijon mustard to the sauce for a tangy depth that’s absolutely delicious.

For a smokier flavor, use a smoky BBQ sauce or add a pinch of smoked paprika to the chicken seasoning. Fresh or canned pineapple chunks stirred in during the last few minutes create a Hawaiian vibe that kids especially love.

If you prefer more vegetables, toss in diced bell peppers with the onions, or stir in a handful of baby spinach at the very end—it wilts perfectly in the residual heat. You can also swap the white rice for brown rice, but you’ll need to increase the liquid to 2½ cups and the cooking time to about 40 minutes.

For a spicier version, add sliced jalapeños or a drizzle of hot sauce. And if you’re feeling adventurous, a tablespoon of peanut butter whisked into the sauce adds a rich, nutty undertone that’s surprisingly wonderful.

Make-Ahead Options

This dish is perfect for meal prep. You can cut and season the chicken up to a day ahead and store it covered in the refrigerator. The sauce can also be whisked together and refrigerated in a jar for up to three days—just give it a good shake before using.

If you want to prep the whole meal, you can cook everything completely, let it cool, and store it in an airtight container in the fridge for up to three days. Reheat individual portions in the microwave with a splash of water or broth to keep the rice from drying out.

You can also freeze this dish for up to two months. Let it cool completely, then portion it into freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave. The texture holds up beautifully, making it a lifesaver on extra busy nights when you need a homemade meal without the work.

What to Serve With Honey BBQ Chicken Rice

This dish is hearty enough to stand on its own, but a simple side salad with a tangy vinaigrette balances the sweetness beautifully. A crisp coleslaw with a lemony dressing adds crunch and brightness. Roasted broccoli or green beans bring a healthy, earthy element to the plate.

For something indulgent, warm cornbread with butter is an absolute treat alongside the savory-sweet flavors. If you’re serving this for a gathering, garlic bread or dinner rolls are always a hit for soaking up any extra sauce.

A chilled cucumber salad or pickles on the side provide a refreshing contrast. For drinks, iced tea or lemonade feel right at home with this comfort food classic. And if you want dessert, something light like fruit salad or vanilla ice cream keeps the meal from feeling too heavy.

Allergy Information

This recipe contains soy (from soy sauce) and may contain gluten depending on your barbecue sauce and soy sauce brands. To make it gluten-free, use tamari or coconut aminos instead of soy sauce and check that your BBQ sauce is certified gluten-free.

The dish contains dairy from the butter—you can easily substitute with olive oil or vegan butter for a dairy-free version. There are no eggs, tree nuts, peanuts, or shellfish in this recipe.

If you have sesame allergies, double-check your BBQ sauce label, as some varieties contain sesame oil. The recipe is naturally low in common allergens and can be adapted easily to fit most dietary needs without sacrificing flavor.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making this one of those rare dishes that tastes even better the next day.

To reheat, add a tablespoon or two of water or chicken broth to the rice to refresh the moisture, then microwave in 1-minute intervals, stirring in between, until heated through. You can also reheat on the stovetop over low heat, stirring gently and adding a splash of liquid as needed.

For freezing, portion the cooled dish into individual servings in freezer-safe containers or bags. Freeze for up to 2 months. Thaw overnight in the fridge, then reheat as directed above. The rice may be slightly softer after freezing, but the flavor stays delicious.

Questions I Get Asked A Lot

Can I use brown rice instead of white rice?

Yes! Brown rice works beautifully, but you’ll need to adjust the cooking time and liquid. Use 2½ cups of chicken broth instead of 2 cups, and simmer for about 35–40 minutes until the rice is tender. Everything else stays the same.

My rice turned out mushy—what happened?

This usually means there was too much liquid or the heat was too high. Make sure you’re using long-grain rice (not short-grain), rinsing it well, and keeping the heat at a gentle simmer. Also, avoid stirring the rice once it’s simmering—that releases starch and creates a gummy texture.

Can I make this with rotisserie chicken?

Absolutely! Skip the searing step and add shredded rotisserie chicken during the last 5 minutes of cooking, just to warm it through. This shortcut makes the recipe even faster and uses up leftovers beautifully.

What if I don’t have chicken broth?

No problem! Use water with a bouillon cube or a couple of teaspoons of chicken base dissolved in it. You can also use vegetable broth if that’s what you have on hand—it won’t be quite as rich, but it’ll still be delicious.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how it turned out and what your family thought. Did you add any special twists or serve it with something amazing?