I bring together juicy chicken thighs (or breasts) and fluffy rice all cooked in one pan, glazed in a sticky honey BBQ sauce—it’s cozy, flavorful, and perfect for busy nights. Honey BBQ Chicken Rice

Why You’ll Love This Recipe

I love this dish because it’s:

One-pan wonder: minimal cleanup, maximum flavor.
Quick and fuss-free: prep and cook in about 35 minutes.
Customizable: I can swap proteins, add veggies, or dial up the spice.
Crowd-pleasing: sweet, smoky, and savory—no one complains!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

I keep things simple with everyday staples that shine when combined:

Chicken thighs (boneless, skinless), or breasts
Long-grain rice (white or brown)
Chicken broth
BBQ sauce
Honey
Garlic powder & onion powder
Smoked paprika
Salt & pepper
Optional: mixed vegetables (frozen or fresh), green onions/parsley garnish

Directions

I season the chicken with garlic powder, onion powder, smoked paprika, salt, and pepper.
I heat oil in a large skillet over medium-high and sear the chicken until golden—about 5–7 minutes per side—then set it aside.
In the same pan, I stir in the rice and toast it for 1–2 minutes.
I pour in chicken broth, BBQ sauce, and honey; then nestle the chicken back into the mixture.
I bring it to a simmer, cover, reduce the heat to low, and cook for 15–20 minutes, until the rice is tender and liquid is absorbed. If I’m using mixed vegetables, I add them in the last 5 minutes.
I let it rest covered for 5 minutes off the heat, then fluff the rice and garnish before serving.

Servings and timing

Servings: 4
Prep time: ~10 minutes
Cook time: ~20 minutes simmer + 5–7 minutes sear
Total time: ~35 minutes

Variations

Spice it up: add red pepper flakes or chopped jalapeños.
Veggie add-ins: toss in peas, carrots, bell peppers, broccoli.
Brown rice swap: use brown rice, but increase broth by ~⅓ cup and cook ~10 minutes longer.
Protein changes: shrimp, tofu, or beef work—just adjust cooking times.
Gluten-free: use tamari instead of soy and check your BBQ sauce.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in the oven at 175 °C for ~15 minutes or zap in the microwave in short bursts. I also freeze portions for up to 2 months—just thaw overnight before reheating.

FAQs

Are chicken breasts okay to use instead of thighs?

Yes—breasts work fine. I just watch the cooking time since they cook faster and can dry out.

Can I make it ahead of time?

Absolutely. I prep everything, cover it, and refrigerate for up to 24 hours. When ready, I bring it to a simmer and cook as usual.

How do I prevent the rice from getting mushy?

I stick with long-grain rice, rinse it beforehand, and follow broth proportions. Letting it rest covered helps finish the steaming process nicely.

Can I add veggies while cooking?

Yes—I usually stir in frozen or fresh veggies about 5 minutes before the end so they heat through without getting too soft.

How spicy can I make it?

Totally up to me. I can stir in chili flakes, cayenne, or hot sauce for a kick, or keep it mild for kids.

Conclusion

This Honey BBQ Chicken Rice is a go-to for nights I want comfort without chaos. It’s easy, versatile, and always a hit. I hope it becomes a staple in your kitchen too—let me know how you customize it and enjoy every bite!