This One-Skillet Honey BBQ Chicken & Rice is a quick, satisfying meal that combines tender chicken, fluffy rice, and a sweet-smoky honey BBQ sauce. I love making it on busy weeknights because everything comes together in one pan, making cleanup a breeze and the flavors totally irresistible.

Why You’ll Love This Recipe

I only use one skillet for the whole recipe, which saves me time on dishes.
The honey and BBQ sauce combo gives the chicken a rich, tangy-sweet flavor that’s always a hit.
I can mix in any vegetables I have on hand, making it super versatile.
It’s filling enough to feed the whole family with just one dish.
Leftovers taste great and are easy to reheat.

Ingredients

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

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
1/2 cup BBQ sauce
1/4 cup honey
1 cup mixed vegetables (like peas, carrots, corn, or bell peppers)
2 tablespoons vegetable or olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
Optional garnish: green onions, parsley

Directions

I start by combining the garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl.
I season the chicken with half of the seasoning mix.
In a large skillet, I heat 1 tablespoon of oil over medium-high heat.
I cook the chicken for 3–4 minutes per side until browned, then set it aside.
I add the remaining oil to the skillet and stir in the rice with the leftover seasoning mix, cooking for 1–2 minutes until the rice becomes slightly toasted.
I pour in the chicken broth, BBQ sauce, and honey, then stir well to combine.
I return the chicken to the skillet, nestling it into the rice mixture.
I bring everything to a boil, then reduce the heat, cover, and simmer for 15 minutes.
After 15 minutes, I add the mixed vegetables on top, cover again, and cook for 5 more minutes.
I remove the skillet from heat and let it sit, covered, for another 5 minutes.
I fluff the rice, mix in the veggies, and top with green onions or parsley if I want a fresh finish.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

I like to add a dash of red pepper flakes or chopped jalapeños when I want some heat.
Swapping in smoked BBQ sauce gives the dish a deeper flavor.
When I use brown rice, I add a bit more liquid and let it cook longer.
I mix in fresh spinach, zucchini, or mushrooms when I have them on hand.
Using bone-in chicken works too—I just adjust the cook time accordingly.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I microwave it covered on medium heat or warm it in a skillet with a splash of broth.
If I freeze portions, they keep well for up to 3 months. I thaw overnight before reheating.

FAQs

How can I make this dish vegetarian?

I replace the chicken with tofu or a meat substitute and use vegetable broth instead of chicken broth.

Can I use pre-cooked chicken?

Yes, I sometimes use rotisserie chicken. I stir it in near the end to warm it through without overcooking it.

What type of rice is best?

Long-grain white rice works best because it cooks evenly and stays fluffy.

Can I make this ahead of time?

Definitely. I prep everything, cook it, then store it in the fridge and reheat it when ready to eat.

Can I cook this in an Instant Pot?

Yes. I sauté the chicken and rice first, then pressure cook everything (minus the veggies) for about 5 minutes and add the veggies afterward to steam.

Conclusion

This One-Skillet Honey BBQ Chicken & Rice is one of those meals I come back to again and again. It’s easy, comforting, and full of flavor—and the fact that it all cooks in one pan just makes it even better. It’s the perfect choice when I want a fuss-free dinner that still tastes amazing.