Description
This one pan honey BBQ chicken rice combines tender chicken, fluffy rice, and a sweet-and-tangy honey barbecue glaze for an easy weeknight dinner the whole family will love. Ready in 40 minutes with simple ingredients.
Ingredients
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)
Instructions
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.
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.
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.
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.
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.
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.
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.
Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American