Print

One Pan Honey BBQ Chicken Rice

Print Recipe

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

Scale
  • 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

  1. Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, and smoked paprika until well coated.
  2. 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.
  3. Add diced onion and minced garlic. Cook for 2 to 3 minutes until softened and fragrant. Lower heat slightly if garlic starts to darken.
  4. Add uncooked rice and stir for 1 minute to lightly toast.
  5. 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.
  6. 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.
  7. Stir in frozen corn and peas. Cover and cook for 2 to 3 more minutes until vegetables are heated through.
  8. 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.

Find it online: https://www.delicetreats.com/one-pan-honey-bbq-chicken-rice/