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- 4 boneless, skinless chicken thighs - 1 cup long-grain white rice - 1 ½ cups chicken broth - ½ cup honey - ½ cup BBQ sauce - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - ½ teaspoon salt - ¼ teaspoon black pepper - 1 cup mixed bell peppers, diced (red, yellow, green) - ½ cup corn (frozen or canned) - 2 green onions, sliced (for garnish) Always choose fresh chicken thighs for the best flavor and texture. I like to use organic chicken when possible. Long-grain white rice works best here, as it cooks evenly. For honey, look for raw or local honey for a deeper flavor. Use your favorite BBQ sauce, but a quality brand can enhance the dish. Fresh bell peppers add color and crunch. Frozen corn is quick and easy, while fresh corn can add sweetness. If you can't find chicken thighs, you can use boneless chicken breasts. They will cook a bit faster, so watch them closely. For the rice, brown rice can be used, but you will need to adjust the cooking time and liquid. You can swap the honey for maple syrup for a different sweet note. If you don't have bell peppers, use any other veggies you like, such as zucchini or carrots. The dish will still be tasty! {{ingredient_image_2}} To start, gather your ingredients. This makes cooking smooth and fun. You will need: - 4 boneless, skinless chicken thighs - 1 cup long-grain white rice - 1 ½ cups chicken broth - ½ cup honey - ½ cup BBQ sauce - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - ½ teaspoon salt - ¼ teaspoon black pepper - 1 cup mixed bell peppers, diced - ½ cup corn - 2 green onions, sliced Make sure to wash and chop the bell peppers. This adds color and flavor to your dish. Next, heat the olive oil in a large skillet over medium-high heat. While the oil heats, season your chicken thighs. Use garlic powder, onion powder, smoked paprika, salt, and black pepper. Once the oil is shiny, place the chicken thighs in the skillet. Sear each side for 4-5 minutes. You want a nice golden-brown crust. After searing, remove the chicken and set it aside on a plate. In the same skillet, add the long-grain white rice. Pour in the chicken broth, honey, and BBQ sauce. Stir well to mix everything. Now, add the diced bell peppers and corn over the rice. This not only adds flavor but also makes the dish look bright. Next, return the seared chicken thighs to the skillet. Nestle them on top of the rice and vegetables. Bring the mixture to a gentle boil. Once it boils, reduce the heat to low and cover the skillet. Let it simmer for 20-25 minutes. This allows the rice to soak up the flavors and become tender. After the cooking time, remove the skillet from heat. Use a fork to fluff the rice gently. Mix in the chicken and vegetables. Garnish with sliced green onions for a fresh touch. Enjoy your meal! To get that nice golden-brown crust on your chicken, start with a hot pan. Heat olive oil over medium-high heat until it shimmers. While the oil heats, season your chicken thighs well. Use garlic powder, onion powder, smoked paprika, salt, and black pepper. This adds flavor. Place the chicken in the hot skillet and don’t crowd the pan. Sear for 4-5 minutes on each side. You'll know it's ready when it releases easily from the pan. This step is key for great taste. For fluffy rice, rinse the long-grain white rice before cooking. This removes extra starch and helps it cook evenly. After searing the chicken, use the same pan. This keeps all the tasty bits. Pour in the chicken broth, honey, and BBQ sauce with the rice. Stir well to mix. Once it starts to boil, reduce the heat and cover. Let it simmer for 20-25 minutes. Fluff the rice with a fork before serving. This adds air and makes it light. If you have leftovers, let the dish cool before storing. Keep it in an airtight container. This helps keep the flavors fresh. You can store it in the fridge for up to 3 days. When reheating, use a microwave or stovetop. Add a splash of chicken broth to keep it moist. If you want to save it longer, consider freezing. Just make sure to use a freezer-safe container. It can last up to 3 months frozen. Pro Tips Marinate for Extra Flavor: Consider marinating the chicken thighs in a mixture of honey and BBQ sauce for at least 30 minutes before cooking. This will enhance the flavor profile and provide a deeper taste. Choose the Right Rice: Using long-grain white rice is ideal for this recipe, as it cooks evenly and absorbs the flavors well. Avoid using quick-cooking rice as it may not yield the same texture. Keep it Covered: Make sure to keep the skillet covered while simmering. This traps steam and helps the rice cook evenly, resulting in a fluffy texture. Garnish for Color: Adding freshly sliced green onions not only adds color to the dish but also provides a nice crunch and a pop of fresh flavor that balances the sweetness of the honey and BBQ. {{image_4}} You can easily tweak this recipe for different diets. If you want it gluten-free, use gluten-free BBQ sauce. To make it low-carb, replace the rice with cauliflower rice. For a vegan option, swap the chicken for firm tofu. Tofu absorbs flavors well, making it a great choice. You can also use vegetable broth instead of chicken broth for added depth. If you want a change from chicken, there are many proteins to try. Boneless turkey thighs work well and have a similar texture. You can also use shrimp, which cooks fast and adds a nice twist. For a heartier option, try pork chops. Just adjust the cooking time to ensure everything cooks evenly. Adding different veggies can change the dish's flavor and texture. Try zucchini, spinach, or carrots for a fresh touch. You can also sneak in some kale or broccoli for extra nutrients. Just chop them small so they cook quickly. Mix and match based on what you have at home. This keeps the dish exciting and colorful! To keep your One-Pan Honey BBQ Chicken & Rice fresh, let it cool first. Place the leftovers in an airtight container. This helps keep the meal safe and tasty. Store it in the fridge for up to 3 days. If you want to save it longer, freezing is a good choice. When you're ready to eat your leftovers, reheat them gently. Use a microwave-safe dish and cover it with a lid or a damp paper towel. Heat on medium power in short bursts, stirring every minute. This helps the meal warm evenly. You can also reheat it on the stovetop. Just add a splash of chicken broth to keep it moist. If you want to freeze the dish, portion it out first. Make sure to use freezer-safe containers or bags. Label them with the date, so you know when you made it. The meal can stay in the freezer for up to 3 months. When you're ready to eat, transfer the frozen meal to the fridge overnight to thaw. Then, reheat it as described above for the best taste. Yes, you can use brown rice. Brown rice adds a nutty taste and more fiber. However, it needs more cooking time. Use 2 cups of chicken broth instead of 1 ½ cups. Cook for about 30-35 minutes, or until tender. The best way to reheat this dish is on the stove. Place the leftover chicken and rice in a skillet. Add a splash of chicken broth to keep it moist. Heat over medium-low heat, stirring often, until warmed through. You can also use the microwave. Place in a microwave-safe dish, cover it, and heat in short bursts. Stir in between to avoid hot spots. You can adjust the sweetness easily. If you want it sweeter, add more honey or BBQ sauce. If it’s too sweet, add a splash of vinegar or lemon juice. This will balance the flavors. Taste as you go to find your perfect mix. This blog post covered key steps to make a great One-Pan Honey BBQ Chicken and Rice. We discussed essential ingredients and quality choices. You learned how to prepare and cook everything perfectly. I shared my best tips for searing chicken, making rice fluffy, and storing leftovers. You can also explore variations to fit your taste or diet. With these insights, you can create a delicious meal that satisfies everyone. Enjoy your cooking and get ready to impress!

One-Pan Honey BBQ Chicken & Rice

A delicious and easy one-pan meal featuring tender chicken thighs cooked with rice, honey, and BBQ sauce, topped with colorful vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 4 pieces boneless, skinless chicken thighs
  • 1 cup long-grain white rice
  • 1.5 cups chicken broth
  • 0.5 cup honey
  • 0.5 cup BBQ sauce
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 cup mixed bell peppers, diced
  • 0.5 cup corn
  • 2 pieces green onions, sliced

Instructions
 

  • Begin by heating the olive oil in a large skillet over medium-high heat. Season both sides of the chicken thighs with garlic powder, onion powder, smoked paprika, salt, and black pepper. Sear for about 4-5 minutes on each side until golden-brown. Remove the chicken and set aside.
  • In the same skillet, add the long-grain white rice, chicken broth, honey, and BBQ sauce. Stir thoroughly to combine.
  • Sprinkle the diced mixed bell peppers and corn over the rice mixture.
  • Nestle the seared chicken thighs back into the skillet on top of the rice and vegetable mixture. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20-25 minutes.
  • After cooking, fluff the rice gently with a fork, mixing in the chicken and vegetables. Garnish with sliced green onions.

Notes

For a rustic presentation, serve directly from the skillet and garnish with additional green onions.
Keyword BBQ, chicken, easy meal, one-pan, rice