One-Pan Honey BBQ Chicken Rice
Tender chicken, fluffy rice, and a sweet-tangy honey BBQ glaze come together in a single pan for the ultimate easy comfort food.
Ingredients
- Chicken & Rice:
- 2 lbs chicken thighs or breasts bone-in thighs preferred
- 1½ cups long-grain rice jasmine or basmati
- 1 medium yellow onion diced
- 2 medium bell peppers red and yellow, diced
- 1 cup corn kernels fresh or frozen
- 4 cloves garlic minced
- 2½ cups low-sodium chicken broth
- 3 tbsp olive oil divided
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- 1 tsp smoked paprika optional but recommended
- Honey BBQ Glaze:
- ¼ cup honey
- ½ cup BBQ sauce your favorite brand
Instructions
- Prepare the Chicken:
- Pat chicken completely dry. Season generously with salt, pepper, and smoked paprika. Let sit at least 10 minutes.
- Sear the Chicken:
- Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken 5–7 minutes per side until golden brown. Remove to a plate.
- Cook the Vegetables:
- Add remaining olive oil if needed. Sauté onions and bell peppers 4–5 minutes until slightly softened. Add garlic and cook 1 minute more. Stir in corn and cook 2 minutes.
- Combine Rice and Broth:
- Pour in chicken broth, scraping up browned bits. Stir in rice evenly. Bring to a simmer.
- Nestle Chicken and Glaze:
- Return chicken to the pan, skin-side up if using. In a bowl, whisk honey and BBQ sauce. Pour evenly over chicken and rice.
- Simmer Until Done:
- Reduce heat to low. Cover and simmer 25–30 minutes without lifting the lid, until rice is tender and liquid mostly absorbed.
- Rest and Serve:
- Remove from heat. Let rest 5 minutes before fluffing rice. Serve warm.
Notes
Brown Rice: Substitute with brown rice but increase broth by ½ cup and cook ~45 minutes. Slow Cooker: Brown chicken first, then cook everything on low 4–6 hours, adding rice in the last 2 hours. Vegetables: Feel free to add zucchini, peas, or broccoli. Storage: Keeps 3–4 days refrigerated or up to 3 months frozen.
