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Are you on the hunt for a quick and delicious weeknight meal that the whole family will love? Look no further than the Sweet & Sticky One-Pan Honey BBQ Chicken Rice. This dish combines tender chicken thighs, fluffy rice, and a luscious honey BBQ sauce, all cooked together in a single pan for minimal cleanup and maximum flavor. In today’s busy world, finding meals that are both satisfying and easy to prepare is essential, and this recipe ticks all the boxes.

One-Pan Honey BBQ Chicken Rice

Indulge in this Sweet & Sticky One-Pan Honey BBQ Chicken Rice that’s bursting with flavor! Perfect for a quick weeknight dinner, this dish combines tender chicken thighs with savory BBQ sauce, honey, and vibrant veggies all cooked in one skillet. With just 40 minutes of prep and cook time, you’ll have a delicious meal that satisfies the whole family. Garnish with fresh parsley for a pop of color and enjoy! 🍯🍗 #OnePanMeal #ComfortFood
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup long-grain white rice

1 ½ cups chicken broth

1 cup BBQ sauce (your choice)

2 tablespoons honey

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper, diced (any color)

1 teaspoon smoked paprika

½ teaspoon black pepper

¾ teaspoon salt

1 cup frozen corn

Fresh parsley for garnish (optional)

Instructions
 

Sauté the Veggies: In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing until they become soft and translucent (about 4-5 minutes). Stir in the minced garlic and let it cook for another minute until fragrant.

    Cook the Chicken: Push the veggies to the side of the pan and add the chicken thighs. Season them with smoked paprika, black pepper, and salt. Sear the chicken for about 5 minutes on each side until golden brown.

      Prepare the Rice: Once the chicken is browned, add the rice to the skillet. Stir to combine with the veggies and chicken.

        Add the Liquids: In a small bowl, mix the BBQ sauce and honey together. Pour the chicken broth and the BBQ-honey mixture over the rice and chicken in the skillet. Bring it to a gentle boil.

          Simmer: Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer for about 20 minutes. After 20 minutes, add the frozen corn to the skillet and stir gently. Cover again and let it cook for an additional 5-10 minutes until the rice is tender and all liquid is absorbed.

            Rest and Serve: Remove the skillet from heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork and serve the chicken on top, drizzling any remaining sauce over the dish. Garnish with fresh parsley if desired.

              Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4