One-Pan Honey BBQ Chicken Rice

Discover the mouthwatering flavors of Sweet & Smoky One-Pan Honey BBQ Chicken Rice, a perfect meal for busy weeknights or cozy family dinners. This recipe features tender chicken thighs, fluffy jasmine rice, and vibrant vegetables all cooked in one pan for easy cleanup. The harmonious blend of honey and BBQ sauce adds sweetness and smokiness, while the fragrant aromatics of onions and garlic enhance each bite. Enjoy a quick, satisfying dish that's both budget-friendly and packed with nutrition.

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Ingredients

4 boneless, skinless chicken thighs

1 cup jasmine rice, rinsed

2 cups low-sodium chicken broth

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup BBQ sauce (your choice)

2 tablespoons honey

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon salt

½ teaspoon black pepper

1 tablespoon olive oil

1 cup corn (fresh, frozen, or canned)

1 cup chopped bell peppers (red or yellow)

Fresh parsley, chopped (for garnish)

Instructions

Prepare the chicken: In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub this spice mixture evenly over the chicken thighs.

Sauté the onions and garlic: In a large skillet or pan, heat olive oil over medium heat. Add onions and garlic, and sauté until they become translucent and fragrant (about 2-3 minutes).

Brown the chicken: Push the sautéed onions and garlic to the side of the pan. Add the seasoned chicken thighs to the pan and cook for about 4-5 minutes on each side until they are golden brown.

Add the rice and liquids: Pour in the rinsed jasmine rice, chicken broth, BBQ sauce, and honey. Stir everything smoothly to combine. The rice should be submerged in the liquid, and the chicken should be on top.

Add corn and bell peppers: Mix in the corn and chopped bell peppers into the rice mixture gently.

Cook: Bring the mixture to a gentle boil, then reduce the heat to low and cover the pan with a lid. Cook for 25-30 minutes or until the rice is fluffy and has absorbed most of the liquid.

Check and rest: Once the rice is cooked, turn off the heat but keep the lid on for an additional 5 minutes to allow any remaining steam to finish cooking the rice.

Serve: Carefully remove the chicken thighs, slice them, and return them on top of the rice. Garnish with fresh parsley before serving.

Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings