Description
This One-Pan Honey BBQ Chicken & Rice recipe is a flavorful and easy-to-make dish combining tender, juicy chicken thighs with savory honey BBQ sauce and perfectly cooked rice. Enhanced with a medley of frozen mixed vegetables, garlic, onion, and smoked paprika, this comforting meal is perfect for a quick weeknight dinner that requires minimal cleanup.
Ingredients
Scale
Chicken and Seasoning
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
Rice and Vegetables
- 1 cup long-grain white rice
- 1 1/2 cups chicken broth
- 1/2 cup honey BBQ sauce
- 1 cup frozen mixed vegetables (peas, carrots, corn)
Garnish
- Chopped green onions for garnish (optional)
Instructions
- Prepare the Chicken: In a large skillet, heat the olive oil over medium-high heat. Season the chicken thighs evenly with salt and black pepper. Place the chicken thighs in the hot skillet and cook for 5-7 minutes on each side, or until they are browned and cooked through. Once cooked, remove the chicken from the skillet and set it aside safely.
- Toast the Rice: In the same skillet, add the uncooked rice. Stir and cook for 1-2 minutes to toast the rice slightly, which will bring out a nuttier flavor and enhance the overall dish.
- Add Broth and Seasonings: Pour in the chicken broth and honey BBQ sauce. Sprinkle the garlic powder, onion powder, and smoked paprika over the mixture, then stir thoroughly to combine all ingredients evenly. Bring this mixture to a vigorous boil over medium-high heat.
- Simmer with Chicken and Vegetables: Once boiling, reduce the heat to low. Nestle the cooked chicken thighs back into the skillet on top of the rice. Evenly distribute the frozen mixed vegetables over the chicken and rice. Cover the skillet with a tight-fitting lid and let it simmer gently for 20-25 minutes, or until the rice has absorbed all the liquid and is tender.
- Rest and Serve: Remove the skillet from heat and leave it covered for an additional 5 minutes to allow the flavors to meld and the rice to finish steaming. Fluff the rice gently with a fork, garnish with chopped green onions if desired, and serve warm.
Notes
- Make sure to keep the heat low when simmering to prevent burning the rice at the bottom of the pan.
- You can substitute chicken thighs with chicken breasts if preferred, but thighs tend to stay juicier.
- Use a skillet with a lid that fits well to ensure proper steaming of the rice and vegetables.
- Feel free to add other vegetables such as bell peppers or broccoli for variety.
- Leftovers store well in the fridge for up to 3 days and reheat nicely.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Honey BBQ Chicken, One-Pan Meal, Chicken and Rice, Easy Dinner, Quick Weeknight Recipe, Skillet Dinner
