Dinner

One-Pan Bold Honey BBQ Chicken Rice Recipe

ByLily Cross January 27, 2026January 27, 2026

Introduction

This one-pan bold honey BBQ chicken rice is a flavorful and easy dinner that combines tender chicken, smoky BBQ sauce, and sweet honey with perfectly cooked rice. It’s a comforting meal you can make all in one skillet, making cleanup a breeze.

A close-up image of a white plate filled with white fried rice mixed with small pieces of carrots and green peas as the bottom layer, topped with golden-brown grilled chicken chunks glazed with a shiny, dark brown sauce, evenly spread across the top. The rice has a fluffy texture with visible grains, while the chicken looks juicy and slightly crispy on the edges. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless, skinless chicken thighs or breasts
1 cup long-grain rice
2 cups chicken broth
½ cup BBQ sauce
¼ cup honey
1 cup mixed vegetables (frozen or fresh)
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
Salt and pepper to taste

Instructions

Step 1: Season the chicken with garlic powder, onion powder, smoked paprika, salt, and pepper. In a large skillet over medium heat, sear the chicken for about 5 minutes on each side until browned.
Step 2: In a small bowl, whisk together the BBQ sauce and honey. Pour this mixture over the browned chicken in the skillet.
Step 3: Add the rice and chicken broth to the skillet, stirring gently to combine with the sauce and chicken.
Step 4: Bring the mixture to a gentle simmer. Cover the skillet and cook on low heat for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.
Step 5: During the last 5 minutes of cooking, evenly spread the mixed vegetables on top of the rice and cover to steam.
Step 6: After cooking, remove the skillet from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork before serving.

Tips & Variations

For extra smoky flavor, use smoked paprika and try substituting the BBQ sauce with a spicy or chipotle variety.
Substitute chicken thighs with breasts if you prefer leaner meat, adjusting cooking time as needed to avoid drying out.
Add a sprinkle of fresh herbs like parsley or cilantro before serving for a fresh finish.
Use vegetable broth instead of chicken broth to make it suitable for a lighter, more vegetarian-friendly version (omit chicken or substitute with tofu).
If you don’t have mixed vegetables, frozen peas, carrots, and corn work well as alternatives.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or microwave, adding a splash of broth or water to prevent the rice from drying out.

How to Serve

The image shows a close-up of a white bowl filled with fried rice at the bottom layer, containing pieces of small diced carrots, green peas, and scrambled egg scattered throughout. On top of the rice, there is a layer of grilled chicken chunks coated in a glossy, dark brown sauce, giving a shiny and sticky texture. The chicken pieces are spread evenly across the rice, showcasing their bright brown, slightly charred surface. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white or brown rice for this recipe?

Long-grain white rice works best for this recipe because it cooks evenly within 20 minutes. Brown rice requires a longer cooking time, so if using brown rice, increase the cooking time and liquid accordingly.

How do I know when the chicken is fully cooked?

Chicken is fully cooked when it reaches an internal temperature of 165°F (74°C) and the juices run clear. The cooking time in this recipe allows the chicken to cook gently in the sauce and broth after initial searing, ensuring it stays tender.