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.
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
-
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.
-
I add the remaining oil, then stir in the rice and toast for 1–2 minutes until it smells nutty.
-
I pour in chicken broth, BBQ sauce, and honey, stirring to combine. I nestle the chicken back into the rice.
-
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.
-
In the last 5 minutes, I scatter veggies on top and re-cover; I cook until heated through.
-
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
Honey BBQ Chicken Rice
- 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
- 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.
- Add the remaining oil and stir in rice, toasting for 1–2 minutes until it smells nutty.
- Pour in chicken broth, BBQ sauce, and honey, stirring to combine. Nestle chicken back into rice.
- Bring to a simmer, reduce heat to low, cover, and cook for 18–20 minutes until rice is tender and liquid is absorbed.
- In the last 5 minutes, scatter veggies on top, re-cover, and cook until heated through.
- 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