I remember the first time I made this one-pan honey BBQ chicken and rice: it was a hectic weeknight, the kids were starving, and I wanted something that felt special without the fuss. The sticky-sweet sauce caramelized around the rice, the chicken stayed juicy, and we all went back for seconds. This dish delivers big flavor from one skillet and very little cleanup, which is why it’s become a regular in my rotation. If you like hearty skillet meals, you might also enjoy the flavorful buffalo chicken dip with cottage cheese for another quick crowd-pleaser.
Why you’ll love this dish
This recipe hits a lot of weeknight sweet spots. It’s quick to make, budget-friendly (rice stretches the protein), and kid-approved thanks to the honey-sweet BBQ glaze. Everything cooks in one pan, so you save time on washing up and get those lightly toasted rice grains for extra texture. It’s perfect when you want a filling meal that still feels homey and a little special — think busy family dinners, casual get-togethers, or meal-prep lunches for the week.
“Sweet, smoky, and impossibly simple — perfect for nights when you want comfort without the effort.”
How this recipe comes together
Quick overview before you start:
- Brown seasoned chicken briefly in a skillet to develop flavor.
- Remove the chicken, toast the rice in the same pan to pick up browned bits.
- Add chicken broth mixed with honey BBQ sauce, return the chicken, cover, and simmer until rice is tender and chicken is cooked through.
- Finish by fluffing the rice and topping with scallions for brightness.
This overview sets up a straightforward flow: sear → toast → simmer → finish. Expect about 25–30 minutes total hands-on and cooking time.
What you’ll need
- 2 boneless, skinless chicken breasts
- 1 cup rice (long-grain white rice works best here)
- 2 cups chicken broth (use low-sodium if you prefer)
- 1/2 cup honey BBQ sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Chopped green onions for garnish
Notes and swaps: Use chicken thighs if you prefer richer flavor (increase simmer time slightly). For a lower-carb version, swap rice for cauliflower rice — add it near the end and cook until just tender.
Step-by-step instructions
- Heat the olive oil in a large skillet over medium heat.
- Pat the chicken dry and season on both sides with garlic powder, onion powder, salt, and pepper.
- Add the chicken to the skillet and cook until browned on both sides, about 5 minutes total. Turn once.
- Remove the chicken from the skillet and set it aside on a plate.
- In the same skillet, add the rice and toast it, stirring for about 1 minute so it picks up the browned bits.
- Pour in the chicken broth combined with the honey BBQ sauce. Stir to combine and bring the mixture to a gentle simmer.
- Place the chicken back into the skillet on top of the rice and liquid. Cover the skillet and cook for about 15–20 minutes, or until the rice is tender and the chicken registers 165°F (no longer pink in the center).
- Remove the lid, fluff the rice with a fork, let the chicken rest a few minutes, then slice or shred it and mix lightly with the rice.
- Garnish with chopped green onions and serve hot.
Best ways to enjoy it
Serve this directly from the skillet for a cozy presentation. Pair it with a crisp green salad or steamed vegetables to balance the sweet glaze. For more texture, top with crushed tortilla chips or toasted sesame seeds. Drinks that pair well include an iced tea, a light lager, or a citrusy white wine. Leftovers make a great lunch — reheat and add a squeeze of lime to revive the flavors.
Storage and reheating tips
- Refrigerator: Cool to room temperature within two hours and store in an airtight container for 3–4 days.
- Freezer: Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stove over low heat with a splash of chicken broth to loosen the rice, or microwave in 30–45 second intervals, stirring in between. Always reheat to 165°F for safety.
- Safety tip: Don’t leave cooked rice at room temperature for more than two hours; spores in rice can survive cooking and multiply if left out too long.
Pro chef tips
- Toast the rice: Browning the rice for a minute adds nutty flavor and helps prevent a mushy result.
- Check internal temp: Use an instant-read thermometer — breast meat should reach 165°F.
- Even cooking: If your chicken breasts are uneven, gently pound them to an even thickness so they cook through at the same rate.
- Sauce balance: If the honey BBQ is very sweet, balance with a splash of apple cider vinegar or a squeeze of lemon before serving.
- One-pan shortcut: Cut the chicken into 1-inch pieces and brown them fully in step 3; they’ll cook more quickly in the simmer and infuse the rice with more sauce.
Creative twists
- Heat it up: Stir in a few dashes of hot sauce or add diced jalapeño when toasting the rice.
- Swap proteins: Use boneless skinless thighs, turkey cutlets, or even tempeh for a vegetarian option (increase simmer time for denser proteins).
- Creamy version: Stir in a few tablespoons of cream cheese or a scoop of cottage cheese for a richer finish — if you like cottage-cheese-based dishes, see these cottage cheese and jello recipes for inspiration.
- Add vegetables: Fold in frozen corn or chopped bell pepper while simmering for color and nutrition.
Common questions
Q: Can I use brown rice or instant rice?
A: Brown rice will need significantly more liquid and a longer simmer (usually 40–45 minutes); increase broth and check for doneness. Instant rice cooks much faster — add it near the end and cut the simmering time to avoid overcooking the chicken.
Q: Can I make this in the oven?
A: Yes. After browning the chicken and toasting the rice on the stovetop, combine broth and BBQ sauce, return to oven-safe skillet, cover with foil, and bake at 375°F for about 20–25 minutes until rice and chicken are done.
Q: How can I tell when the rice is properly cooked without a thermometer?
A: The rice should be tender and the liquid absorbed. Pierce the chicken center; juices should run clear and there should be no pink. A fork should easily break into the chicken.
Q: Is this freezer-friendly?
A: Yes — store in airtight containers for up to 3 months. Thaw overnight and reheat gently with added broth if the rice has absorbed too much sauce.
Conclusion
If you want a reliable, tasty one-pan meal that’s quick enough for weeknights and satisfying enough for company, this honey BBQ chicken and rice fits the bill. For a slightly different but still speedy version, check out this Delicious 30-Minute Honey BBQ Chicken and Rice Recipe.
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One-Pan Honey BBQ Chicken and Rice
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: None specified
Description
A quick and hearty one-pan meal featuring juicy chicken and sticky-sweet honey BBQ rice, perfect for weeknight dinners.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth (low-sodium preferred)
- 1/2 cup honey BBQ sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Pat the chicken dry and season on both sides with garlic powder, onion powder, salt, and pepper.
- Add the chicken to the skillet and cook until browned on both sides, about 5 minutes total. Turn once.
- Remove the chicken from the skillet and set it aside on a plate.
- In the same skillet, add the rice and toast it, stirring for about 1 minute so it picks up the browned bits.
- Pour in the chicken broth combined with the honey BBQ sauce. Stir to combine and bring the mixture to a gentle simmer.
- Place the chicken back into the skillet on top of the rice and liquid. Cover the skillet and cook for about 15-20 minutes, or until the rice is tender and the chicken registers 165°F (no longer pink in the center).
- Remove the lid, fluff the rice with a fork, let the chicken rest a few minutes, then slice or shred it and mix lightly with the rice.
- Garnish with chopped green onions and serve hot.
Notes
For a richer flavor, use chicken thighs instead of breasts. For a lower-carb version, swap rice for cauliflower rice, adding it near the end to prevent overcooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American