Why You’ll Love This Recipe

I’m drawn to how all the elements come together in one pan: juicy, flavorful chicken; tender, saucy rice; and a vibrant mix of seasonings. It cooks in under an hour and delivers big, homey flavors without fuss. Plus, it’s easy to customize—just add veggies, spice, or swap proteins. It’s become a weekend staple for me.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs (or breasts)
Long‑grain white rice
Chicken broth
BBQ sauce
Honey
Garlic powder and onion powder
Smoked paprika
Salt and freshly ground black pepper
Olive oil
Optional: mixed vegetables, soy/tamari for depth, chopped green onions or parsley for garnish

Directions

Preheat the oven to 375 °F (190 °C) or use a large skillet if baking on the stove.
Season chicken with garlic powder, onion powder, smoked paprika, salt, and pepper.
Heat oil in a deep skillet or oven-safe pan over medium heat and sear chicken 3–4 minutes per side until golden. Remove and set aside.
Add rice to the pan and toast briefly—about 1–2 minutes.
Combine chicken broth, BBQ sauce, and honey; pour over rice and stir to combine.
Nestle the chicken back in. If using mixed vegetables, scatter them on top now.
Cover and cook: bake for 35–40 minutes or simmer on the stove over low heat for 18–20 minutes until rice is tender and chicken reaches 165 °F (74 °C).
Let rest 5 minutes with the lid on, then fluff rice, garnish, and serve.

Servings and timing

Serves 4.

Prep time: ~10 minutes
Cook time: ~35–40 minutes
Total time: ~45–50 minutes

Variations

Protein swap: I sometimes use chicken breasts, shrimp, or even tofu.
Grain shift: Brown rice works too—just allow extra simmering time.
Veggie additions: Bell pepper, corn, or peas add color and nutrition.
Flavor kicks: I stir in chili flakes or a dash of hot sauce. I also swap soy sauce for tamari to deepen umami.
Smoky twist: Switch to mesquite or hickory BBQ sauce for a deeper smoky flavor.

Storage/reheating

I store leftovers in airtight containers for up to 3 days in the fridge. To reheat, I gently warm it in a skillet over low-medium heat, adding a splash of broth to revive the rice and sauce. The oven helps too if I want to crisp the chicken skin.

FAQs

Can I use chicken breasts instead of thighs?

Yes—just watch the cooking time since breasts tend to cook faster and can dry out.

Do I need to bake it, or can I simmer on the stove?

Both methods work. Baking gives a more even cook, while stove simmering is quicker—just cover the pan and check rice for doneness.

Is this gluten‑free?

Yes, as long as you use gluten‑free BBQ sauce and tamari or skip soy sauce altogether.

Can I prep this recipe ahead of time?

I prep the sauce and season the chicken ahead, then assemble and bake later—it saves time and keeps everything fresh.

What’s the best way to add veggies?

I toss frozen or chopped fresh vegetables on top before cooking for a well-rounded, colorful dish.

Conclusion

This Honey BBQ Chicken Rice is a dependable, mouthwatering recipe that delivers bold flavors in a single pan. Whether for a cozy weeknight dinner or a casual gathering, it satisfies every time. I hope it becomes a go‑to in both my kitchen and yours!

Honey BBQ Chicken Rice