One-pan honey BBQ chicken and rice brings together tender chicken and fluffy rice in a sweet, tangy glaze that makes weeknight dinners feel special. I’ve made this countless times when my kitchen needed a break from dishes, and it never disappoints.
Growing up in the Midwest, Sunday dinners at Grandma’s farm meant big flavors and even bigger skillets. She had this way of throwing chicken and rice into one pan, letting everything simmer together until the kitchen smelled like heaven. The honey and barbecue sauce would caramelize just slightly on the chicken while the rice below soaked up every bit of that sweet, smoky goodness. Those Sunday evenings taught me that the best meals don’t need fancy techniques or a sink full of pots. Sometimes, the most comforting dinners come from letting good ingredients do their work in one trusty skillet. Time to get your skillet ready!
What Makes This One-Pan Honey BBQ Chicken So Special
After years of making one-pan meals for my own family, I’ve learned what truly works for busy weeknights. This one-pan honey BBQ chicken and rice checks every box for practical home cooking without sacrificing flavor.
- Uses pantry staples you likely have on hand
- Comes together in 30 minutes on busy evenings
- Delivers consistent, crowd-pleasing results every time
- The sweet and tangy sauce caramelizes beautifully on the chicken
- Rice cooks perfectly underneath, absorbing all those delicious flavors
- Minimal cleanup means more time with your family
My grandkids request this recipe more than any other when they visit. There’s something about that sticky, sweet glaze coating tender chicken that brings everyone to the table with a smile.
Key Players in This Recipe
Boneless, skinless chicken thighs provide juiciness and rich flavor that stays tender even if you cook them a few minutes longer. I always choose thighs over breasts for one-pan meals because they’re more forgiving.
Long-grain white rice cooks evenly and stays fluffy without turning mushy. The grains separate beautifully and soak up the honey BBQ sauce as everything simmers together.
Chicken broth adds depth and savory notes that water simply can’t match. In my kitchen, I prefer low-sodium broth so I can control the salt level myself.
Honey brings natural sweetness and helps the sauce caramelize on the chicken, creating those gorgeous golden-brown spots everyone loves.
Barbecue sauce forms the foundation of our glaze. I’ve found that a good quality sauce with a balance of sweet and tangy works best for this one-pan honey BBQ chicken and rice.
Onion and garlic build the aromatic base that makes your kitchen smell incredible. These two ingredients create depth that transforms simple chicken and rice into something memorable.
Paprika adds a subtle smokiness and beautiful color to the chicken without overpowering the sweet BBQ flavors.
How to Make One-Pan Honey BBQ Chicken and Rice
Step 1. I’ve learned that mixing the honey and barbecue sauce together first in a small bowl ensures even distribution later. This simple prep step makes a big difference in how the flavors come together.
Step 2. Betty always starts by heating the olive oil over medium heat until it shimmers slightly. Season your chicken with salt, pepper, and paprika, then sear each piece for 3-4 minutes per side until golden brown. This creates a flavorful crust that locks in moisture.
Step 3. In the same pan with all those delicious browned bits, add your chopped onion and minced garlic. Saute for 2-3 minutes until softened and fragrant. Through trial and error, I learned not to rush this step because those aromatics build the foundation.
Step 4. Stir in the uncooked rice and let it toast for about 1 minute, coating each grain in the oil and aromatics. This helps the rice stay separate and fluffy as it cooks.
Step 5. Pour in the chicken broth and stir well to combine everything, making sure no rice sticks to the bottom. Return your seared chicken to the pan, nestling each piece on top of the rice, then pour the honey BBQ sauce evenly over everything.
Step 6. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan tightly and let it simmer for 18-20 minutes. The key I discovered is resisting the urge to lift that lid, which lets all the steam escape.
Step 7. After years of making this, I’ve found that letting the pan rest off the heat for 5 minutes with the lid still on allows the rice to absorb any remaining moisture perfectly. Garnish with fresh parsley before serving for a pop of color and freshness.
Keeping This Recipe Fresh
I typically store leftovers in an airtight container in the refrigerator for up to 3 days. The rice stays surprisingly good, though it will firm up slightly as it cools. Make sure everything has cooled to room temperature before sealing the container to prevent excess moisture buildup.
Betty’s freezing method works well for this dish if you want to make it ahead. Portion the cooled chicken and rice into freezer-safe containers or bags, removing as much air as possible. It keeps well for up to 2 months in the freezer. I’ve learned to slightly undercook the rice by a minute or two if I know I’m freezing it, since reheating will continue the cooking process.
For the best texture, I reheat by adding a splash of chicken broth or water to the rice and warming it gently on the stovetop over medium-low heat, stirring occasionally. You can also microwave portions in 1-minute intervals, stirring between each, until heated through. My family prefers when I reheat the chicken separately in a skillet to crisp up the edges slightly.
Perfect Partners for One-Pan Honey BBQ Chicken
This honey BBQ chicken pairs beautifully with lighter sides that balance the sweet, rich sauce. Here’s what works well at our family table:
- Steamed broccoli or green beans provide a fresh, crisp contrast to the sticky glaze and help round out the meal with vegetables
- Simple garden salad with vinaigrette cuts through the sweetness with bright, acidic notes
- Creamy smothered chicken and rice offers another comforting chicken and rice variation for your recipe rotation
- Garlic butter chicken with broccoli makes a great alternative when you want similar easy prep but different flavors
- Cornbread or dinner rolls for soaking up that delicious sauce at the bottom of the pan
- Sheet pan chicken fajitas provides another quick one-pan option when you’re planning your weekly menu
For more easy weeknight chicken dinners, try my salsa verde chicken rice skillet which uses similar cooking techniques.
FAQs
I recommend adjusting the cooking time to 25 to 30 minutes and adding an extra half cup of liquid, as brown rice takes longer to cook and needs more moisture.
Many home cooks find success by adding a splash more water or broth, covering the pan again, and continuing to cook for another 5 minutes on low heat.
Betty’s solution is to thaw the chicken completely in the refrigerator overnight or using the cold water method before cooking for even, safe cooking throughout.
Easy One-Pan Honey BBQ Chicken and Rice
Ingredients
Equipment
Method
- In a small bowl, mix together the honey and barbecue sauce until well combined. Set aside.
- Heat the olive oil in a large skillet or saute pan over medium heat. Season the chicken with salt, pepper, and paprika. Add the chicken to the pan and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the pan and set aside on a plate.
- In the same pan, add the chopped onion and minced garlic. Saute for about 2-3 minutes until softened and fragrant.
- Stir in the uncooked rice and let it cook for 1 minute to coat in the oil and aromatics.
- Pour in the chicken broth (or water) and stir well to combine. Return the seared chicken to the pan, placing it on top of the rice. Pour the honey BBQ sauce evenly over the chicken and rice.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for about 18-20 minutes, or until the rice is tender and the chicken is cooked through.
- Remove the pan from heat and let it rest, still covered, for 5 minutes. Garnish with freshly chopped parsley before serving.
