I created this Honey BBQ Chicken Rice as a one-pan wonder that’s both comforting and full of flavor—tender chicken, perfectly cooked rice, and a sweet and smoky sauce all come together in about 30 minutes.

Honey BBQ Chicken Rice

Why You’ll Love This Recipe

I love how effortless it is—everything cooks in one skillet with minimal hands-on time. The honey and BBQ sauce blend with the rice, infusing every bite with that classic sweet-smoky combo. Plus, I always have most of these pantry staples on hand, making it perfect for busy weeknights.

Ingredients

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

  • 1 lb boneless, skinless chicken (thighs are juicier, but breasts work fine)

  • 1 cup long‑grain white rice, rinsed

  • 2 cups chicken broth

  • ½ cup BBQ sauce (choose your preferred flavor)

  • ¼ cup honey

  • 1 tbsp olive or vegetable oil, divided

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • ½ tsp smoked paprika

  • Salt and pepper, to taste

  • 1 cup mixed veggies (such as peas, carrots, bell pepper) – optional but adds color and nutrition

Directions

  1. I heat ½ tablespoon oil in a large skillet over medium-high heat. I season the chicken with garlic powder, onion powder, paprika, salt, and pepper, then sear until golden (about 5–7 minutes). I remove and set it aside.

  2. I add the remaining oil, then stir in the rice and toast for 1–2 minutes until it smells nutty.

  3. I pour in chicken broth, BBQ sauce, and honey, stirring to combine. I nestle the chicken back into the rice.

  4. I bring it to a simmer; reduce heat to low, cover, and cook for about 18–20 minutes until rice is tender and liquid absorbed.

  5. In the last 5 minutes, I scatter veggies on top and re-cover; I cook until heated through.

  6. I turn off the heat, let it stand covered for 5 minutes, then fluff the rice and serve.

Servings and timing

  • Makes 4 servings

  • Prep time: 10 minutes

  • Cook time: 20 minutes

  • Total time: 30 minutes

Variations

  • Spicy kick: I add ½ tsp red pepper flakes or use spicy BBQ sauce.

  • Veggie boost: I like to add bell peppers, corn, or peas—fresh or frozen.

  • Brown rice: I swap for brown rice sometimes, just extend cooking time and liquid by around 10 minutes.

  • Instant Pot: I sauté the chicken and rice, then pressure cook for 5 minutes with a 10-minute natural release and stir in veggies afterward.

Storage/reheating

  • To store: I let it cool completely, then refrigerate in an airtight container for up to 3 days or freeze for up to 2 months.

  • To reheat: I add a splash of broth or water and warm it in a skillet over medium-low or microwave it covered.

  • Tip: The rice texture actually improves after resting overnight.

FAQs

What kind of chicken works best—thighs or breasts?

I prefer thighs since they stay extra juicy, but breasts work too—I just watch the cooking time to avoid drying them out.

Can I make this gluten-free?

Definitely. I use gluten-free BBQ sauce and substitute tamari for soy sauce if needed.

How do I fix soggy or crunchy rice?

If it’s soggy, I uncover it and cook a few more minutes. If it’s crunchy, I may not have sealed the lid tightly—I just cook a bit longer.

Can I add vegetables?

Yes! I toss in frozen mixed veg or fresh chopped peppers, carrots, or corn in the last 5 minutes to keep them vibrant.

How can I make it spicier?

I like adding chili flakes, diced jalapeño when toasting the rice, or using a spicy BBQ sauce or cayenne powder.

Conclusion

This Honey BBQ Chicken Rice is a weeknight hero: fast, flavorful, and fuss-free. I love how the rice absorbs that sweet and smoky sauce and the one-pan cleanup. Whether I’m meal prepping or serving guests, it’s always a crowd-pleaser. I hope it becomes a staple in your home too!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Honey BBQ Chicken Rice

Honey BBQ Chicken Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Evelyn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Skillet
  • Cuisine: American
  • Diet: Low Calorie

Description

Honey BBQ Chicken Rice is a one-pan meal that combines tender chicken, rice, and a sweet-smoky BBQ sauce for a quick and flavorful dish in about 30 minutes.


Ingredients

  • 1 lb boneless, skinless chicken (thighs or breasts)
  • 1 cup long-grain white rice, rinsed
  • 2 cups chicken broth
  • ½ cup BBQ sauce
  • ¼ cup honey
  • 1 tbsp olive or vegetable oil, divided
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp smoked paprika
  • Salt and pepper, to taste
  • 1 cup mixed veggies (optional)

Instructions

  1. Heat ½ tablespoon oil in a large skillet over medium-high heat. Season chicken with garlic powder, onion powder, paprika, salt, and pepper, and sear until golden (5–7 minutes). Remove and set aside.
  2. Add the remaining oil and stir in rice, toasting for 1–2 minutes until it smells nutty.
  3. Pour in chicken broth, BBQ sauce, and honey, stirring to combine. Nestle chicken back into rice.
  4. Bring to a simmer, reduce heat to low, cover, and cook for 18–20 minutes until rice is tender and liquid is absorbed.
  5. In the last 5 minutes, scatter veggies on top, re-cover, and cook until heated through.
  6. Turn off heat, let stand covered for 5 minutes, then fluff rice and serve.

Notes

  • For a spicier version, add red pepper flakes or use a spicy BBQ sauce.
  • For extra veggies, consider adding bell peppers, corn, or peas in the last 5 minutes of cooking.
  • If using brown rice, increase the cooking time and liquid by about 10 minutes.
  • For an Instant Pot version, sauté chicken and toast rice, then pressure-cook for 5 minutes with a 10-minute natural release, adding veggies afterward.
  • Rice texture improves when stored overnight.

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 15g
  • Sodium: 600mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 70mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star