Description
How to make savory Honey BBQ Chicken and Rice with tender chicken and fluffy rice all in one pan that’s perfect for busy weeknights.
Ingredients
Scale
- Main Components:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1.5 cups long-grain white rice, uncooked
- 3 cups low-sodium chicken broth
- 1 cup prepared honey BBQ sauce
- 2 tablespoons honey
- Aromatics & Vegetables:
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- Seasonings:
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon smoked paprika
- Garnish:
- 1/4 cup fresh parsley, chopped
- 2 green onions, sliced
Instructions
- Sauté Aromatics: Heat olive oil in a large oven-safe pan over medium heat. Sauté chopped onion and red bell pepper until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant. This builds your flavor base.
- Brown Chicken: Push the cooked vegetables to one side of the pan. Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. This step helps seal in juices for your One-Pan Honey BBQ Chicken and Rice.
- Add Ingredients: Stir in the uncooked long-grain white rice, chicken broth, honey BBQ sauce, honey, salt, black pepper, and smoked paprika. Ensure all ingredients are well combined and the rice is evenly distributed across the pan.
- Bake Dish: Bring the mixture to a gentle simmer on the stovetop. Cover the pan tightly with a lid or foil. Transfer to a preheated 375°F (190°C) oven and bake for 25-30 minutes, until the rice is tender and liquid absorbed.
- Rest & Fluff: Remove the pan from the oven and let it rest, still covered, for 5-10 minutes. This allows the rice to finish steaming and become perfectly fluffy. Then, gently fluff the One-Pan Honey BBQ Chicken and Rice with a fork.
- Garnish & Serve: Garnish your delicious One-Pan Honey BBQ Chicken and Rice with fresh chopped parsley and sliced green onions. Serve immediately, straight from the pan, for a comforting and satisfying weeknight meal.
Notes
Resting the dish after baking is crucial for perfectly fluffy rice; do not skip this step.
Store leftovers in an airtight container in the refrigerator for 3-4 days; cool promptly before storing.
Chicken breast can substitute thighs, but monitor cooking closely to prevent it from drying out.
Serve warm, garnished with fresh parsley and green onions; a crisp green salad pairs wonderfully.
Toast rice before adding liquid for a nuttier flavor and improved texture in the finished dish.
**Allergy Information:** Soy, Gluten