I’m excited to share my Honey Bbq Chicken Rice, a one-pan recipe with a surprisingly simple glaze and a clever shortcut that makes weeknight dinners way easier.

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I never thought a one pan meal could feel so bold. I started with diced chicken thighs and a glossy BBQ sauce and ended up with this sticky smoky plate that somehow tastes way fancier than it is.

It’s perfect for On The Go Dinner Ideas when you gotta eat fast, and also fits Quick And Easy Healthy Dinner Recipes for nights you want protein without fuss. I mess up the timing more than I admit, but every time I scoop a bite I want to make it again.

No fancy plating, just big flavor that gets everyone asking whats in it.

Ingredients

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Chicken: Main protein juicy and savory keeps you full and satisfied.
Rice: Carb base gives energy and soaks up sauce for heartiness.
BBQ sauce: Sweet smoky flavor, adds tang, but can be high in sugar.
Honey: Natural sweetener boosts caramel notes and adds simple sugars.
Onion: Adds aroma and sweetness when cooked, also brings fiber and antioxidants.
Red bell pepper: Bright sweet crunch provides vitamin C and pops with color.
Garlic: Pungent bite gives a small antioxidant boost and deepens flavor.
Smoked paprika: Gives smoky warmth without heat and lifts the BBQ flavor.
Corn (optional): Adds sweet popping kernels, more fiber and playful texture.
Cheddar cheese (optional): Melty creamy finish adds fat protein and a sharp finish.

Ingredient Quantities

1 1/2 lbs boneless skinless chicken thighs or breasts, diced

1 tbsp olive oil

1 medium yellow onion, diced

1 red bell pepper, diced

2 cloves garlic, minced

1 cup long grain white rice, rinsed

1 3/4 cups chicken broth

1 cup BBQ sauce, plus extra for serving

2 tbsp honey

1 tsp smoked paprika

1/2 tsp chili powder

1 tsp kosher salt

1/2 tsp black pepper

1 cup frozen corn (optional)

1 cup shredded cheddar cheese (optional)

2 green onions, thinly sliced for garnish (optional)

Fresh parsley, chopped for garnish (optional)

How to Make this

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1. Prep everything: rinse 1 cup long grain white rice until water runs clear, pat 1 1/2 lbs diced boneless skinless chicken thighs or breasts dry, dice 1 medium yellow onion and 1 red bell pepper, mince 2 cloves garlic, thinly slice 2 green onions and chop fresh parsley for garnish.

2. Season the chicken with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika and 1/2 tsp chili powder, toss to coat evenly.

3. Heat 1 tbsp olive oil in a large heavy skillet or Dutch oven over medium-high heat. Add chicken in a single layer, don’t crowd the pan, and sear until edges are golden but not fully cooked, about 3 to 4 minutes per side. Remove chicken to a plate.

4. Add the diced onion and red bell pepper to the same pan and cook until softened, about 3 to 4 minutes, scraping up browned bits. Stir in the minced garlic and cook 30 seconds until fragrant.

5. Stir in the rinsed rice and toast it for about 1 minute, then pour in 1 3/4 cups chicken broth, 1 cup BBQ sauce and 2 tbsp honey. Scrape the bottom of the pan to release any stuck bits, bring to a gentle boil.

6. Nestle the seared chicken back into the pan, reduce heat to low, cover and simmer gently for 18 to 20 minutes, or until rice is tender and liquid is absorbed. If using 1 cup frozen corn, stir it in during the last 5 minutes of cooking.

7. Turn off the heat and let the pan sit covered for 5 minutes to finish steaming. If using 1 cup shredded cheddar cheese, sprinkle it over the top now and cover until melted.

8. Fluff the rice with a fork, taste and adjust salt if needed, drizzle extra BBQ sauce for serving if you like, then garnish with sliced green onions and chopped parsley. Serve warm.

Equipment Needed

1. Large heavy skillet or Dutch oven with lid
2. Cutting board
3. Chefs knife (for chopping onion, pepper and chicken)
4. Measuring cups and spoons
5. Fine mesh sieve or colander to rinse the rice
6. Tongs and a spatula to sear and stir
7. Wooden or silicone spoon to scrape the pan
8. Plate for resting the chicken and a fork to fluff the rice

FAQ

Q: Can I use chicken breasts instead of thighs? A: Yes. Breasts work fine but they cook faster and can dry out if overdone. Dice them small, brown quickly in the pan for flavor, then finish with the rice and sauce. Cook until chicken reaches 165 F internal temp, dont guess.

Q: Can I swap long grain white rice for brown rice? A: You can, but you need more liquid and a longer cook time. Use about 2 cups chicken broth and expect 40 to 45 minutes on the stovetop. Or cook the brown rice ahead and stir it in at the end so it doesnt get mushy.

Q: How do I make it less sweet or spicier? A: Cut the honey or use a less sweet BBQ sauce to tone down sweetness. For heat add extra chili powder, a pinch of cayenne, or a few dashes of hot sauce. A splash of apple cider vinegar or lime juice brightens the dish and balances sweetness too.

Q: Can I add frozen corn or cheese, and when do I add them? A: Yes. Stir frozen corn in during the last 5 minutes of cooking so it thaws but stays crisp. If using cheddar, sprinkle it over the pot off the heat, cover for a minute to melt, or stir in right before serving for extra creaminess.

Q: Can I make this ahead and how do I reheat it? A: Make ahead is great. Keeps 3 to 4 days in the fridge. Reheat gently in a skillet with a splash of broth or water to loosen the rice, or microwave in short bursts stirring between. You can freeze portions up to 2 months, thaw overnight before reheating.

Q: Any shortcuts for slow cooker or Instant Pot? A: Slow cooker: brown the chicken first for better flavor, then add rice, sauce and 1 3/2 to 2 cups broth and cook about 2 to 3 hours on high. Instant Pot: use about 1 to 1 1/4 cups broth for 1 cup rice and cook on high pressure for 5 to 6 minutes, quick release. Times can vary by appliance so keep an eye on it.

Honey BBQ Chicken Rice Recipe Substitutions and Variations

Chicken: turkey breast or thighs, pork tenderloin cut into cubes, or extra-firm tofu/tempeh (press tofu and brown it so it holds up)
Long grain white rice: brown rice (needs more liquid and longer cook time), quinoa (1 cup quinoa to about 1 1/2 cups broth), or cauliflower rice (stir in at the end, no extra broth)
BBQ sauce + honey: quick BBQ stand-in of 3/4 cup ketchup + 2 tbsp brown sugar + 1 tbsp vinegar, or 1 cup teriyaki sauce + 1 tbsp honey for an asian twist, or hoisin with a splash of sriracha
Smoked paprika or chili flavor: regular paprika + pinch of ground cumin or a few drops of liquid smoke, or swap smoked paprika for chipotle powder for more heat

Pro Tips

– Dont crowd the pan when you sear the chicken. Get the pieces in a single layer so they brown instead of steam, that crust is where a lot of flavor comes from. If you need more space sear in two batches then combine later.

– Toast the rinsed rice for a minute or two before adding liquid, it gives the dish more depth, and keeps the grains from getting mushy. If at the end the rice is still a little chewy add a splash of hot broth, cover and let it sit 3 to 5 minutes longer.

– BBQ sauce can be very sweet and thick, so taste as you go. If it overwhelms the dish thin it with a little extra chicken broth and brighten it with a splash of apple cider vinegar or a squeeze of lemon, this keeps the flavor from being flat.

– Add delicate things late and let it rest. Stir in frozen corn or cheese only in the last few minutes so they dont overcook, and once everything is done let the pan sit covered for a few minutes before you fluff and serve so the juices redistribute.

Honey BBQ Chicken Rice Recipe

Recipe by James Level

0.0 from 0 votes

I’m excited to share my Honey Bbq Chicken Rice, a one-pan recipe with a surprisingly simple glaze and a clever shortcut that makes weeknight dinners way easier.

Servings

servings

Calories

853

kcal

Equipment: 1. Large heavy skillet or Dutch oven with lid
2. Cutting board
3. Chefs knife (for chopping onion, pepper and chicken)
4. Measuring cups and spoons
5. Fine mesh sieve or colander to rinse the rice
6. Tongs and a spatula to sear and stir
7. Wooden or silicone spoon to scrape the pan
8. Plate for resting the chicken and a fork to fluff the rice

Ingredients

1 1/2 lbs boneless skinless chicken thighs or breasts, diced
1 tbsp olive oil
1 medium yellow onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 cup long grain white rice, rinsed
1 3/4 cups chicken broth
1 cup BBQ sauce, plus extra for serving
2 tbsp honey
1 tsp smoked paprika
1/2 tsp chili powder
1 tsp kosher salt
1/2 tsp black pepper
1 cup frozen corn (optional)
1 cup shredded cheddar cheese (optional)
2 green onions, thinly sliced for garnish (optional)
Fresh parsley, chopped for garnish (optional)

Directions

Prep everything: rinse 1 cup long grain white rice until water runs clear, pat 1 1/2 lbs diced boneless skinless chicken thighs or breasts dry, dice 1 medium yellow onion and 1 red bell pepper, mince 2 cloves garlic, thinly slice 2 green onions and chop fresh parsley for garnish.
Season the chicken with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika and 1/2 tsp chili powder, toss to coat evenly.
Heat 1 tbsp olive oil in a large heavy skillet or Dutch oven over medium-high heat. Add chicken in a single layer, don't crowd the pan, and sear until edges are golden but not fully cooked, about 3 to 4 minutes per side. Remove chicken to a plate.
Add the diced onion and red bell pepper to the same pan and cook until softened, about 3 to 4 minutes, scraping up browned bits. Stir in the minced garlic and cook 30 seconds until fragrant.
Stir in the rinsed rice and toast it for about 1 minute, then pour in 1 3/4 cups chicken broth, 1 cup BBQ sauce and 2 tbsp honey. Scrape the bottom of the pan to release any stuck bits, bring to a gentle boil.
Nestle the seared chicken back into the pan, reduce heat to low, cover and simmer gently for 18 to 20 minutes, or until rice is tender and liquid is absorbed. If using 1 cup frozen corn, stir it in during the last 5 minutes of cooking.
Turn off the heat and let the pan sit covered for 5 minutes to finish steaming. If using 1 cup shredded cheddar cheese, sprinkle it over the top now and cover until melted.
Fluff the rice with a fork, taste and adjust salt if needed, drizzle extra BBQ sauce for serving if you like, then garnish with sliced green onions and chopped parsley. Serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 580g
Total number of serves: 4
Calories: 853kcal
Fat: 20.3g
Saturated Fat: 8.3g
Trans Fat: 0.2g
Polyunsaturated: 6g
Monounsaturated: 10g
Cholesterol: 174mg
Sodium: 1224mg
Potassium: 685mg
Carbohydrates: 75g
Fiber: 2g
Sugar: 21g
Protein: 65g
Vitamin A: 1025IU
Vitamin C: 43mg
Calcium: 222mg
Iron: 2.5mg

Honey BBQ Chicken Rice Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Honey BBQ Chicken Rice Recipe Substitutions and Variations

Pro Tips