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Plated serving of one-pan honey BBQ chicken and rice with fresh parsley garnish

Easy One-Pan Honey BBQ Chicken and Rice

Tender chicken thighs and fluffy rice cook together in a sweet and tangy honey barbecue glaze for an easy weeknight dinner with minimal cleanup.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken thighs or breasts
  • 1 cup long-grain white rice
  • 2 cups chicken broth or water
  • 1/3 cup honey
  • 1/2 cup barbecue sauce your favorite brand
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh parsley chopped, for garnish

Equipment

  • Large skillet or sauté pan with lid
  • Small mixing bowl

Method
 

  1. In a small bowl, mix together the honey and barbecue sauce until well combined. Set aside.
  2. 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.
  3. In the same pan, add the chopped onion and minced garlic. Saute for about 2-3 minutes until softened and fragrant.
  4. Stir in the uncooked rice and let it cook for 1 minute to coat in the oil and aromatics.
  5. 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.
  6. 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.
  7. Remove the pan from heat and let it rest, still covered, for 5 minutes. Garnish with freshly chopped parsley before serving.
Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

Always rinse your rice under cold water before cooking to remove excess starch. Keep the lid on when simmering to trap steam and help the rice cook evenly. If the rice isn't fully cooked after the time is up, add a splash more water and continue cooking with the lid on. Chicken thighs are recommended for juiciness, but breasts can be used and may cook faster. For frozen chicken, thaw completely before cooking. For brown rice substitute, increase cooking time to 25-30 minutes and add more liquid. Bell peppers, corn, or broccoli can be added with the onions and garlic. Can use maple syrup or agave nectar instead of honey.
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