One Pan Honey BBQ Chicken Rice | Quick Family Meal
Looking for a quick and tasty dinner? This one-pan honey BBQ chicken rice is a delightful blend of tender chicken and savory BBQ sauce, all in one dish! It’s high in protein and perfect for busy weeknights or family meals. Enjoy a tasty homemade dinner with minimal cleanup! 🍽️
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One Pan Honey BBQ Chicken Rice
A hearty and easy weeknight skillet dinner with tender chicken, sweet-smoky BBQ sauce, and fluffy rice all cooked together in one pan with over 30g protein per serving.
Ingredients
- 1 lb boneless skinless chicken breasts cut into 1-inch pieces
- 1 tbsp olive oil extra virgin preferred
- 1 cup uncooked white rice long-grain preferred
- 1.5 cup chicken broth low-sodium recommended
- 0.5 cup honey BBQ sauce use a thick variety for best results
- 1 cup frozen corn and peas mixed, no need to thaw
- 0.5 medium onion diced
- 2 cloves garlic minced
- 1 tsp smoked paprika
- salt and pepper to taste
- 2 green onions sliced, for garnish
- 0.25 cup shredded cheddar cheese optional, for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, and smoked paprika until well coated.
- Add chicken to the skillet and cook for 5 to 6 minutes, turning occasionally, until browned on all sides. Do not crowd the pan. Chicken does not need to be fully cooked through at this stage.
- Add diced onion and minced garlic. Cook for 2 to 3 minutes until softened and fragrant. Lower heat slightly if garlic starts to darken.
- Add uncooked rice and stir for 1 minute to lightly toast.
- Pour in chicken broth and honey BBQ sauce. Stir well to combine and scrape up any browned bits from the bottom of the pan. Bring to a full boil.
- Reduce heat to low and cover tightly with a lid. Simmer for 15 to 18 minutes without lifting the lid. The trapped steam cooks the rice evenly.
- Stir in frozen corn and peas. Cover and cook for 2 to 3 more minutes until vegetables are heated through.
- Remove from heat and let rest, still covered, for 5 minutes. Fluff rice with a fork, garnish with sliced green onions, and serve hot with optional shredded cheddar cheese.
Notes
Do not lift the lid while rice is simmering. Use a thick BBQ sauce to avoid mushy rice. If rice is still firm after 18 minutes, add 1/4 cup more broth, cover, and cook for 3 to 5 more minutes. Leftovers taste even better the next day. Stores in the refrigerator up to 3 days or freezer up to 3 months.
