One-Pan Honey BBQ Chicken Rice

The chicken sizzled loud enough to make my daughter peek over the counter, drawn by the smell of garlic and paprika hitting hot oil. She asked if dinner was almost ready, and I realized I hadn't even started the rice yet. That's when I tossed everything into one pan, broth and all, and crossed my fingers. Thirty minutes later, we had sticky-sweet chicken, fluffy rice, and vegetables that actually got eaten without complaint.

I made this on a Tuesday night when my husband was working late and I wanted something that felt like effort without the actual effort. The kitchen smelled like a backyard cookout, and when he walked in, he thought I'd been grilling outside. The kids had already eaten seconds by then, and there was barely enough left for him to scrape from the pan.

Ingredients

• Boneless, skinless chicken thighs or breasts (1 lb): Thighs stay juicier and more forgiving if you get distracted, but breasts work fine if you prefer leaner meat.
• Salt, pepper, garlic powder, onion powder, smoked paprika: This spice blend gives the chicken a base layer of flavor before the sauce even touches it.
• BBQ sauce (½ cup): Use your favorite brand or whatever's open in the fridge, just make sure it's thick enough to cling.
• Honey (¼ cup): Balances the tanginess of the BBQ sauce and helps the glaze stick to the chicken as it cooks.
• Long-grain rice (1 cup, rinsed): Rinsing removes excess starch so the rice doesn't turn gummy under all that sauce.
• Chicken broth (2 cups, low sodium): The rice absorbs this along with drippings from the chicken, which is where all the flavor hides.
• Mixed vegetables (1 cup): Bell peppers, peas, and carrots are classic, but frozen corn or chopped zucchini work just as well.

Instructions

Season the chicken:

Toss the chicken pieces with salt, pepper, garlic powder, onion powder, and smoked paprika in a bowl or right on a plate. Make sure every piece gets coated, even the awkward little ones.

Sear the chicken:

Heat your skillet over medium heat with a drizzle of oil, then add the chicken in a single layer. Let it sear for 4 to 5 minutes per side until it has golden-brown edges and releases easily from the pan.

Add the honey BBQ sauce:

Whisk the BBQ sauce and honey together in a small bowl, then pour it over the chicken. Stir everything around so each piece is glossy and coated.

Stir in the rice and broth:

Add the rinsed rice and chicken broth directly to the pan. Give it a gentle stir to distribute the rice evenly, then let the liquid come to a simmer.

Cover and cook:

Reduce the heat to low, cover the pan tightly with a lid, and let it cook undisturbed for 20 minutes. Resist the urge to peek or stir.

Add the vegetables:

After 20 minutes, scatter the mixed vegetables on top of the rice without stirring them in. Cover again and cook for another 5 minutes to let them steam.

Rest and fluff:

Remove the pan from heat and let it sit, still covered, for 5 minutes. Then fluff the rice gently with a fork, mixing in the vegetables as you go.

Save

My son, who usually picks at anything green, ate an entire serving without realizing he'd just consumed peas and carrots. I didn't say a word, just watched him scrape his plate clean and ask if we could have it again next week. That's when I knew this recipe wasn't just easy, it was a keeper.

Swapping Out the Chicken

Bone-in thighs work too, but you'll need to increase the cooking time by about 10 minutes and check that the internal temperature hits 165°F. If you're using leftover rotisserie chicken, skip the searing step and just toss the shredded meat in with the sauce, rice, and broth. It won't have the same caramelized edges, but it'll still taste like comfort in a bowl.

Adjusting for Brown Rice

Brown rice needs more liquid and more time, so add an extra half cup of broth and let it simmer for 30 to 35 minutes instead of 20. Check halfway through and add a splash more broth if it looks dry. The texture will be chewier, but it holds up well to the sticky sauce and makes the dish feel a little heartier.

Making It Your Own

A splash of apple cider vinegar in the honey BBQ sauce cuts through the sweetness and adds a bright, tangy edge. Swap the mixed vegetables for whatever needs using up, corn, broccoli florets, diced zucchini, even frozen green beans. Serve it with a wedge of lime squeezed over the top for a little citrus pop, or pair it with a crisp green salad if you want something cool and crunchy alongside.

• Stir in a pinch of red pepper flakes if you like a little heat with your sweet.
• Top finished servings with chopped green onions or fresh cilantro for color and freshness.
• Leftovers reheat beautifully in the microwave, just add a tablespoon of water and cover to keep the rice from drying out.

Save

This is the kind of dinner that makes you look like you planned ahead, even when you absolutely didn't. One pan, one lid, and a table full of people who think you've been cooking all day.

Recipe Questions & Answers

→ Can I use brown rice instead of white rice?

Yes, brown rice works well but requires 10–15 minutes longer simmering time and additional broth as needed to ensure the grains fully cook through.

→ What vegetables work best in this dish?

Bell peppers, peas, carrots, corn, zucchini, and broccoli all pair beautifully. Use fresh or frozen—both cook through during the final steaming phase.

→ Can I make this ahead of time?

This dish reheats wonderfully. Store in an airtight container and warm portions in the microwave or on the stovetop with a splash of broth to refresh the rice.

→ Is this suitable for meal prep?

Absolutely. Portion into containers after cooling and refrigerate for up to 4 days. The flavors develop even more overnight, making leftovers delicious.

→ Can I use chicken breasts instead of thighs?

Both work perfectly. Breasts tend to be leaner while thighs offer more richness. Cut into uniform pieces so everything cooks evenly.