One-Pan Honey BBQ Chicken Rice

In the hustle and bustle of modern life, finding time to prepare a wholesome meal can often feel like a daunting task. Enter the solution: one-pan meals. These culinary wonders have surged in popularity among home cooks, and for good reason. One-Pan Honey BBQ Chicken Rice is a perfect example of how a single dish can deliver a delightful balance of flavors, textures, and nutritional value—all while saving you precious time and effort.

Discover the convenience of One-Pan Honey BBQ Chicken Rice, a delicious meal perfect for busy weeknights. This recipe features succulent chicken thighs glazed in a sweet and tangy barbecue sauce, combined with fluffy rice and vibrant vegetables for a nutritious and satisfying dish. Enjoy the efficiency of minimal cleanup and the beautiful melding of flavors all cooked in one pan. Ideal for both novice cooks and seasoned chefs looking for a quick, tasty dinner option to please the whole family. Try this recipe and elevate your weeknight meals!

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Ingredients

1 lb (450g) boneless, skinless chicken thighs

1 cup long-grain white rice

2 cups chicken broth

1 medium onion, chopped

3 cloves garlic, minced

1 cup barbecue sauce (preferably a honey-infused variety)

1 tablespoon honey

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon black pepper

1/2 teaspoon salt

1 cup corn (fresh, frozen, or canned)

1 bell pepper (any color), diced

2 green onions, sliced (for garnish)

Fresh cilantro or parsley, chopped (for garnish)

Instructions

Prep the Chicken: In a large bowl, combine the chicken thighs with the smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix well to ensure the chicken is evenly coated with the spices.

Sear the Chicken: Heat a large, deep skillet or sauté pan over medium-high heat. Add a drizzle of olive oil, followed by the seasoned chicken thighs. Sear them for about 5-6 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

Sauté the Vegetables: In the same skillet, add the chopped onion and garlic. Sauté for about 2-3 minutes, until the onion turns translucent. Stir in the diced bell pepper and corn, cooking for another 2-3 minutes.

Combine Rice and Liquids: Add the rice to the skillet, stirring for about a minute until it is slightly toasted. Pour in the chicken broth and add honey and half of the barbecue sauce. Mix well to combine all ingredients.

Add Chicken Back: Nestle the seared chicken thighs back into the rice mixture. Bring the mixture to a gentle simmer, then reduce heat to low. Cover the skillet with a lid and let it cook for about 20 minutes or until the rice is tender and has absorbed the liquid.

Glaze the Chicken: After 20 minutes, brush the remaining barbecue sauce over the chicken thighs, cover again, and let it cook for an additional 5 minutes to allow the flavor to seep into the chicken.

Fluff and Serve: Once done, remove from heat and let it rest for a few minutes (keep the lid on). Fluff the rice with a fork and garnish with sliced green onions and fresh cilantro or parsley. Serve warm!

Prep Time, Total Time, Servings: 10 minutes | 35 minutes | 4 servings