One-Pan Honey BBQ Chicken Rice

Honey BBQ Chicken Rice transforms busy weeknights with tender chicken and sticky sweet sauce all cooked in one pan. I’ve made this recipe dozens of times when my family needs dinner fast, and it never disappoints.

Last Tuesday evening, I found myself staring at a pile of homework on the kitchen counter and three hungry kids asking what’s for dinner. That’s when I pulled out this recipe that has become my go-to solution. As the honey BBQ sauce bubbled around those golden chicken pieces, filling our kitchen with sweet and smoky aromas, I knew dinner would be special. The kids stopped their chatter when they caught that first whiff. Your kitchen’s about to smell incredible too.

What Makes This Honey BBQ Chicken Rice So Special

This recipe reminds me of those Sunday gatherings at Grandma’s farm, where she’d create one-pot wonders that tasted like she’d been cooking all day. What I love most about this Honey BBQ Chicken Rice is how it delivers big flavors with simple ingredients.

After making this for my family week after week, here’s why it works so well:

• Uses ingredients you already have like rice, honey, BBQ sauce, and basic seasonings
• Ready in about 45 minutes from start to finish
• Everything cooks in one skillet, which means easy cleanup
• The sweet and tangy flavors appeal to both kids and adults
• Leftovers taste even better the next day as the rice soaks up more sauce
• Works great for meal prep since it reheats beautifully

Key Players in This Recipe

Boneless chicken thighs stay incredibly juicy even if you cook them a few minutes longer. I always choose thighs over breasts because they have more fat, which keeps them moist during cooking. You can cube them yourself or buy pre-cut chicken.

Long-grain white rice gives you fluffy grains that soak up the honey BBQ sauce without turning mushy. Each grain stays separate, creating that perfect texture my family loves.

Honey brings natural sweetness that balances the tangy BBQ sauce and creates that sticky, glossy coating. I prefer using pure honey when I can find it at a good price.

BBQ sauce forms the flavor backbone, so pick one you enjoy eating straight from the bottle. In my kitchen, I prefer thick sauces with good smokiness like mesquite or hickory varieties.

Chicken broth replaces water for cooking the rice, adding rich, savory flavor throughout. I’ve learned that this simple swap makes all the difference.

Ketchup adds tomatoey sweetness and helps thicken the sauce to that perfect sticky consistency.

Soy sauce brings savory depth that makes the flavors more complex. Many folks don’t expect it in BBQ recipes, but it’s the secret that has people asking what makes this taste so good.

Apple cider vinegar cuts through the sweetness and adds brightness so the sauce doesn’t become too heavy.

Cooking This Honey BBQ Chicken Rice Step by Step

Step 1. I start by cutting the chicken thighs into bite-sized cubes, about 1.5-inch pieces. Season them well with salt, pepper, garlic powder, onion powder, and smoked paprika.

Step 2. Heat olive oil in a large 12-inch skillet over medium-high heat. Add the cubed chicken and cook for 5-6 minutes, stirring occasionally, until browned on most sides. Remove chicken to a plate.

Step 3. Betty’s tip: Don’t wipe out the pan. Those browned bits on the bottom contain flavor. Add minced garlic to the same skillet and cook for 30 seconds until fragrant.

Step 4. Add the rice directly to the skillet and stir it around for about 1 minute. Through years of making this, I discovered that toasting the rice helps prevent it from getting mushy.

Step 5. In a bowl, whisk together the ketchup, honey, BBQ sauce, soy sauce, apple cider vinegar, and red pepper flakes (if using) until completely smooth.

Step 6. Pour the sauce mixture and chicken broth into the skillet with the rice. Stir everything together well, scraping up those flavorful brown bits from the bottom.

Step 7. Nestle the browned chicken pieces back into the rice mixture. Bring everything to a simmer, then cover tightly with a lid. Reduce heat to low and cook for 20 minutes without peeking.

Step 8. Remove from heat and let the dish sit covered for 5 minutes. This resting period lets the rice finish cooking and absorb any remaining liquid. Fluff the rice gently with a fork, garnish with chopped green onions and sesame seeds, then serve hot.

Keeping This Dish Fresh

I typically store leftovers in airtight containers in the refrigerator for 3-4 days. The rice continues absorbing the sauce overnight, which actually makes the flavors deeper and more developed.

For longer storage, this Honey BBQ Chicken Rice freezes well for up to 2 months. I portion it into individual containers before freezing, which makes reheating single servings much easier. Leave a bit of space at the top since the rice expands slightly when frozen.

For the best texture when reheating, warm portions in a skillet over medium-low heat with a small splash of chicken broth. This brings back that just-cooked freshness. You can microwave portions too, just add a tablespoon of broth and heat in 60-second intervals, stirring between each round.

Complete Your Meal

This dish is filling enough on its own, but I love building a complete dinner that hits all the right notes:

• Steamed broccoli or green beans provide fresh crunch and bright color that contrasts nicely with the sweet, sticky rice
• Creamy coleslaw adds cool, tangy crunch that cuts through the richness perfectly
• Simple garden salad with light vinaigrette keeps the meal feeling balanced
• Roasted vegetables like Brussels sprouts or carrots add more nutrition without much effort
• Easy potato soup turns this into a true comfort food feast for cold evenings
• Sweet iced tea or lemonade washes everything down beautifully

FAQs

One-Pan Bold Honey BBQ Chicken Rice

Tender chicken cubes coated in sticky honey BBQ sauce served over fluffy rice, all cooked together in one skillet for easy cleanup and bold flavors.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Asian Fusion

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb boneless, skinless chicken thighs or breasts cubed into 1.5-inch pieces
• 1.5 cups long-grain white rice
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1/2 cup ketchup
• 1/3 cup honey
• 3 tablespoons BBQ sauce thick style preferred
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon red pepper flakes optional
• 2.5 cups chicken broth
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Green onions chopped, for garnish
• Sesame seeds optional, for garnish

Equipment

• Large 12-inch skillet with lid
• Cutting board and sharp knife
• mixing bowl
• whisk
• Measuring cups and spoons

Method

 

1. Cut chicken thighs into bite-sized cubes, about 1.5-inch pieces. Season generously with salt, pepper, garlic powder, onion powder, and smoked paprika.
2. Heat olive oil in a large 12-inch skillet over medium-high heat. Add cubed chicken and cook for 5-6 minutes, stirring occasionally, until browned on all sides. Remove chicken to a plate and set aside.
3. In the same skillet (do not wipe clean), add minced garlic and saute for 30 seconds until fragrant.
4. Add rice to the skillet and stir for 1 minute to toast slightly.
5. In a bowl, whisk together ketchup, honey, BBQ sauce, soy sauce, apple cider vinegar, and red pepper flakes (if using) until smooth.
6. Pour sauce mixture and chicken broth into skillet with rice. Stir well to combine, scraping up any browned bits from the bottom of the pan.
7. Return chicken to the pan, nestling pieces into the rice mixture. Bring to a simmer, then cover with lid. Reduce heat to low and cook for 20 minutes without lifting the lid.
8. Remove from heat and let sit covered for 5 minutes. Fluff rice with a fork, garnish with chopped green onions and sesame seeds, and serve hot.

Notes

Use bone-in chicken thighs for extra juiciness if preferred (add 5-10 minutes to cooking time). Reduce or eliminate red pepper flakes for a milder version. Can substitute turkey, pork, or tofu for different protein options. Brown rice requires an additional 10-15 minutes cooking time and 1/2 cup more broth. Do not lift the lid during the 20-minute cooking time to ensure rice cooks properly.