One-Pan Bold Honey BBQ Chicken Rice

My youngest once called this "sticky chicken surprise" because she couldn't believe everything cooked in one pan. I'd been skeptical too, tossing rice straight into a skillet with seared chicken and hoping it wouldn't turn into a gummy mess. But that first forkful, sweet and smoky with tender grains soaking up all the glaze, proved me wrong. Now it's the dish I turn to when I need dinner fast and the sink empty. No one ever guesses it took less than an hour.

I made this for a neighbor recovering from surgery, and she texted me later asking if I'd actually cooked the rice with the chicken. She couldn't believe the texture came out fluffy, not mushy. I admitted I'd been nervous the first time, lifting the lid too often to check. But once I trusted the process and left it alone, the steam worked its magic. Now I double the batch and keep leftovers for lunches that taste even better the next day.

Ingredients

• Boneless, skinless chicken thighs or breasts (1 lb): Thighs stay juicier, but breasts work if you don't overcook them; cut them small so they sear fast and soak up the sauce.
• Salt, pepper, garlic powder, onion powder, smoked paprika: This spice blend builds a savory base that balances the sweetness; don't skip the paprika, it adds a subtle smokiness.
• BBQ sauce (½ cup): Use your favorite brand or homemade; tangier sauces pair beautifully with the honey.
• Honey (¼ cup): It thins the BBQ sauce just enough to coat everything and caramelizes slightly as it cooks.
• Long-grain rice (1 cup, rinsed): Rinsing removes excess starch so the grains stay separate; jasmine or basmati work wonderfully here.
• Chicken broth (2 cups, low sodium): This infuses the rice with flavor; low sodium lets you control the saltiness.
• Mixed vegetables (1 cup): Bell peppers, peas, and carrots add color and nutrition; frozen veggies are a lifesaver on busy nights.

Instructions

Store cookware, spices, and prep tools within reach to keep cooking organized and efficient.

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Season the chicken:

Toss the chicken pieces with salt, pepper, garlic powder, onion powder, and smoked paprika in a bowl until every piece is coated. Let them sit while you heat the pan so the spices cling better.

Sear the chicken:

Heat your skillet over medium heat with a drizzle of oil, then add the chicken in a single layer. Let it sizzle undisturbed for 4 to 5 minutes per side until golden brown; resist the urge to flip too soon.

Add the glaze:

Whisk the BBQ sauce and honey together in a small bowl, then pour it over the browned chicken. Stir gently so every piece is glossy and sticky.

Combine rice and broth:

Scatter the rinsed rice over the chicken, then pour in the broth. Give it one gentle stir to settle everything evenly in the pan.

Simmer covered:

Bring the liquid to a simmer, then reduce the heat to low and cover tightly with a lid. Let it cook undisturbed for 20 minutes; peeking releases steam and can leave the rice undercooked.

Steam the vegetables:

After 20 minutes, scatter the vegetables on top without stirring, cover again, and cook for 5 more minutes. The steam will soften them perfectly while finishing the rice.

Rest and fluff:

Turn off the heat and let the pan sit covered for 5 minutes. This resting time lets the grains firm up, then fluff gently with a fork before serving.

Save

My husband once scraped the crispy bits from the bottom of the pan and declared them the best part. Now I let the rice sit an extra minute after I turn off the heat, hoping for that golden crust. It doesn't always happen, but when it does, we fight over who gets the corner servings. This dish turned into more than dinner; it became a little ritual we all look forward to.

Choosing Your Chicken

Thighs forgive you if you cook them a minute too long, staying tender and moist, while breasts can dry out fast. I buy whichever is on sale and adjust my timing, checking breasts a minute earlier. Either way, cutting them into bite-sized pieces means faster cooking and more surface area for that sticky glaze to cling to. Don't stress about perfect uniform cubes; rustic chunks soak up flavor just as well.

Making It Your Own

I've stirred in a splash of apple cider vinegar when the sauce tasted too sweet, and the brightness balanced everything beautifully. Brown rice works if you add 10 to 15 minutes to the simmer and a bit more broth; just know it won't be as fluffy. Swap the vegetables for whatever's in your crisper: zucchini, corn, broccoli, even diced tomatoes. This recipe bends to your pantry without breaking.

Serving and Storing

I serve this straight from the skillet with a wedge of lime on the side; the citrus cuts through the sweetness and wakes up the whole dish. Leftovers keep in the fridge for three days and reheat beautifully in the microwave with a damp paper towel on top to add moisture. Sometimes I pack it into meal prep containers on Sunday and eat it cold for lunch, the flavors melding even more overnight.

• Pair it with a simple green salad dressed in vinaigrette to balance the richness.
• Sprinkle chopped cilantro or green onions on top for a fresh, bright finish.
• If you love heat, drizzle hot sauce or sprinkle red pepper flakes before serving.

Provides cushioned comfort while cooking, prepping meals, washing dishes, and standing longer in the kitchen.

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Save

This dish taught me that one-pan meals don't have to be boring or mushy compromises. They can be vibrant, flavorful, and something everyone at the table actually wants to eat again.

Recipe FAQ

→ Can I use brown rice instead of white rice?

Yes, you can substitute brown rice, but you'll need to increase the simmering time by 10–15 minutes and add extra chicken broth as needed since brown rice requires more liquid and longer cooking time to become tender.

→ What vegetables work best in this dish?

Mixed vegetables like bell peppers, peas, and carrots work wonderfully, but you can also use corn, zucchini, broccoli, or green beans. Both fresh and frozen vegetables work well in this recipe.

→ Can I make this ahead of time?

This dish is best served fresh, but you can prep the ingredients in advance—cut the chicken, measure the spices, and mix the sauce. Store everything separately in the refrigerator until ready to cook.

→ Is this dish gluten-free?

The dish can be gluten-free if you use a gluten-free BBQ sauce and verify that your chicken broth is certified gluten-free. Some store-bought BBQ sauces and broths contain gluten or soy-based ingredients.

→ Can I add more protein to this dish?

You can add beans like kidney beans or black beans during the simmering stage for extra protein and fiber. Alternatively, serve with a side of grilled chicken or add diced sausage to the pan along with the chicken pieces.