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Honey BBQ Chicken Rice – The Best 1-Pan Family Dinner (50 Min)

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This Honey BBQ Chicken Rice is a cozy, family-friendly dinner that’s cooked in just one pan. Juicy chicken, sweet and smoky BBQ sauce, and fluffy rice come together for a flavorful meal that’s both hearty and easy to clean up. Perfect for busy weeknights when you want comfort food without the hassle!

Ingredients

  • For the Chicken & Marinade:
  • 1 1/2 lbs (700g) boneless, skinless chicken thighs (or breasts)
  • 1/2 cup BBQ sauce
  • 3 tbsp honey
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt & black pepper, to taste
  • For the Rice:
  • 1 tbsp olive oil (or butter)
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups long-grain rice (uncooked, rinsed)
  • 3 cups chicken broth
  • 1/2 cup corn kernels (optional)
  • 1/2 cup bell peppers, diced (optional)
  • To Finish:
  • Extra BBQ sauce for brushing
  • Fresh parsley or green onions, chopped (for garnish)

Instructions

  • In a bowl, whisk together BBQ sauce, honey, olive oil, paprika, garlic powder, salt, and pepper. Add chicken and coat well. Let marinate for at least 15 minutes (or overnight for best flavor).
  • Heat a large oven-safe skillet or pan over medium-high heat. Sear chicken for 2–3 minutes per side until lightly browned (it won’t be fully cooked yet). Remove and set aside.
  • In the same pan, add olive oil, onion, and garlic. Sauté until fragrant.
  • Stir in rice, chicken broth, corn, and bell peppers. Mix well and bring to a simmer.
  • Nestle chicken back into the rice mixture. Brush with extra BBQ sauce on top.
  • Cover with a lid (or foil) and bake in a preheated oven at 375°F (190°C) for 30–35 minutes, until the rice is fluffy and the chicken is fully cooked (internal temp 165°F / 74°C).
  • Remove lid, brush chicken with more BBQ sauce, and broil for 2–3 minutes for a caramelized finish (optional).
  • Garnish with parsley or green onions and serve hot.

Notes

  • Swap chicken thighs for drumsticks or breasts, adjusting cooking time slightly.
  • Use brown rice, but increase broth to 3 1/2 cups and bake an extra 10–15 minutes.
  • For a spicy kick, add 1 tsp chili flakes or hot sauce to the marinade.
  • Leftovers reheat beautifully—store in the fridge for up to 3 days.

Find it online: https://yumfamilyrecipes.com/honey-bbq-chicken-rice-the-best-1-pan-family-dinner-50-min/