Quick Honey BBQ Chicken Rice: One-Pan Dinner Magic (Print Version)

Honey BBQ Chicken Rice - A fast, flavorful one-pan dinner. Tender chicken in sticky honey BBQ sauce, served over fluffy rice. Perfect for any night!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Contains meat, can be gluten-free with GF BBQ sauce

# Ingredients:

→ Main Players

01 - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 1 cup long-grain white rice (e.g., Jasmine or Basmati)
03 - 1.5 cups chicken broth
04 - 1 cup your favorite BBQ sauce
05 - 2 tbsp honey
06 - 1 tbsp olive oil

→ Flavor Boosters

07 - 1 small yellow onion, diced
08 - 3 cloves garlic, minced
09 - 1 red bell pepper, diced
10 - 1 tsp smoked paprika
11 - 0.5 tsp onion powder
12 - 0.5 tsp garlic powder
13 - 0.5 tsp black pepper
14 - 0.5 tsp salt (or to taste)

→ Fresh Finish

15 - 2 green onions, chopped
16 - 2 tbsp fresh cilantro, chopped (optional)

→ Optional Extras

17 - A dash of hot sauce for a kick
18 - A squeeze of lime juice before serving

# Instructions:

01 - First things first, get your chicken thighs cut into bite-sized pieces, maybe about 1-inch chunks. Then, dice up that yellow onion and red bell pepper, and mince your garlic. I usually do this while the pan is heating up because I’m always rushing, but sometimes I get ahead and everything is perfectly prepped, which honestly feels like a win. You want everything ready to go because once you start cooking, it moves pretty quickly!
02 - Heat a tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Once it’s shimmering, toss in your diced onion and red bell pepper. Let them cook down for about 3-5 minutes until they start to soften and smell wonderfully fragrant. This is where the magic starts, that sweet smell of softening onions is just the best. Stir in the minced garlic for just about a minute until it’s fragrant too—don't let it burn, that's a mistake I've made before, and burnt garlic is not a good vibe.
03 - Push the veggies to one side of the pan, then add your chicken pieces to the other side. Let them sear for 2-3 minutes per side until they're lightly browned. This step is important for flavor development, honestly! Then, sprinkle in the smoked paprika, onion powder, garlic powder, salt, and black pepper. Stir everything together, coating the chicken and veggies with all those lovely spices. It should smell incredibly savory and a little smoky at this point.
04 - Pour in your long-grain white rice, giving it a good stir to toast it slightly with the chicken and veggies for about a minute. This little toasting step makes a difference, I swear. Then, add your chicken broth, BBQ sauce, and honey. Stir well to combine everything, making sure no rice is sticking to the bottom. This is where the liquid magic happens, transforming it into that saucy, flavorful Honey BBQ Chicken Rice we're aiming for.
05 - Bring the mixture to a gentle boil, then immediately reduce the heat to low, cover the skillet, and let it simmer for about 15-18 minutes. Resist the urge to peek! I know, it's hard, but lifting the lid lets out all that precious steam. The rice needs that consistent heat to cook through properly and absorb all those amazing flavors. You'll start to smell the sweet BBQ sauce permeating your whole kitchen, it’s a good sign!
06 - After 15-18 minutes, turn off the heat and let the skillet sit, still covered, for another 5 minutes. This steaming time helps the rice get extra fluffy. Then, remove the lid, fluff the Honey BBQ Chicken Rice with a fork, and stir in your chopped green onions and fresh cilantro. Taste it—does it need a little more salt or pepper? Maybe a tiny squeeze of lime if you're feeling fancy. The chicken should be tender, the rice perfectly cooked, and the sauce sticky and irresistible.

# Notes:

01 - Don't skip searing the chicken; it really adds depth of flavor.
02 - Leftovers actually taste better the next day, trust me! Store in an airtight container for up to 3 days.
03 - If you don't have red bell pepper, green or yellow works too, but red gives a nice sweetness.
04 - A sprinkle of toasted sesame seeds before serving adds a lovely texture and look.

# Tools You'll Need:

01 - Large skillet or Dutch oven with lid
02 - Cutting board
03 - Knife
04 - Measuring cups and spoons

# Nutrition Facts (Per Serving):

Calories: 450-550
Total Fat: 15-25g
Total Carbohydrate: 45-60g
Protein: 30-40g

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