Honey BBQ Chicken Rice Skillet

Category: Dinner Ideas That Actually Work

Succulent chicken pieces seared and simmered in a sweet, smoky honey BBQ sauce mingle with tender rice and a medley of vibrant vegetables for a comforting meal. Everything cooks together in one skillet, making cleanup simple. Well-seasoned chicken joins rice that’s toasted for nutty aroma, with fragrant broth and spicy-sweet BBQ sauce binding the flavors. Mixed vegetables are added near the end to preserve color and texture. Fresh herbs and a drizzle of sauce finish the dish right before serving, offering a warm, inviting meal perfect for busy weeknights or family gatherings.

Clare Recipes
Created By Lily Chen
Updated on Tue, 05 Aug 2025 14:07:40 GMT
A plate of food with rice and chicken. Save
A plate of food with rice and chicken. | lilicooks.com

Honey BBQ Chicken and Rice brings together juicy chicken, tender rice, and colorful vegetables all simmered in a sweet smoky honey BBQ sauce. This one-skillet meal is perfect for busy weeknights and easy on the budget, but it never shortchanges on flavor.

I first whipped this up on a day when I just could not face a pile of dishes. It was so simple yet so good the family keeps asking for it every week.

Ingredients

  • Boneless skinless chicken thighs or breasts: give you juicy bites and can be trimmed as needed Choose high-quality chicken for best flavor
  • Long-grain white rice: keeps the grains fluffy and separate Rinse well to avoid sticky results
  • Chicken broth: infuses the rice with extra savory depth Go for low-sodium to control the seasoning
  • BBQ sauce: for bold smoky flavor Mesquite style adds a richer taste
  • Honey: boosts the sweetness and helps the sauce glaze the chicken Choose local honey if possible for better aroma
  • Mixed vegetables: frozen or fresh add color crunch and nutrients Bell peppers peas and carrots all work beautifully
  • Vegetable or olive oil: for searing and sautéing adds richness Use a neutral oil if you do not want fruity olive notes
  • Garlic powder: amplifies the savory notes without chopping
  • Onion powder: for an extra savory kick and convenience
  • Smoked paprika: enhances the BBQ character Check for a deep red color and aromatic scent
  • Salt and black pepper: round out the flavors Adjust to your taste
  • Green onions and fresh parsley (optional): for a bright fresh touch
  • Extra drizzle of BBQ sauce (optional): for a luscious finish

Step-by-Step Instructions

Prep and Season:
Cut chicken to bite-sized pieces and combine garlic powder onion powder smoked paprika salt and pepper in a small bowl Rinse rice until water runs clear and drain Prepare all other ingredients so they are ready for quick cooking
Sear the Chicken:
Heat one tablespoon oil in a large skillet over medium-high Once hot scatter half of the seasoning on chicken and place in the pan in a single layer Sear each side for three to four minutes until golden but not fully cooked Transfer chicken to a plate
Toast the Rice:
Add second tablespoon oil to pan then pour in rinsed rice and the rest of the seasoning Stir constantly for one to two minutes Rice edges should look slightly translucent and you will smell a toasty aroma That means great flavor is on the way
Add Liquids and Simmer:
Slowly pour in chicken broth BBQ sauce and honey Stir and scrape the bottom to get all browned bits mixed in Bring to a gentle boil then lower heat to a simmer
Add Chicken and Cook:
Nestle browned chicken pieces into rice mixture Cover tightly and simmer over low for fifteen minutes Try not to lift the lid to let the rice steam properly
Add Vegetables and Finish Cooking:
Scatter mixed vegetables over the surface Put lid back on and cook five minutes more until veggies are warmed rice is tender and chicken reaches safe temperature
Rest and Fluff:
With heat off let the pan rest covered for five minutes This helps flavors meld and rice finish absorbing any liquid Then use a fork to gently fluff rice and mix in veggies
Garnish and Serve:
Sprinkle with green onions and parsley if you like Add a drizzle of BBQ sauce for extra flavor Serve immediately straight from the skillet for that cozy feel
A plate of rice and chicken with a sauce. Save
A plate of rice and chicken with a sauce. | lilicooks.com

I love the honey in this recipe because it turns the sauce silky and golden Once my niece helped squeeze the honey and we laughed so much it ended up on the counter as much as in the pan That memory makes this dish even sweeter.

Storage Tips

Once cooled portion leftovers into airtight containers for the fridge It keeps well for up to four days If freezing let the dish chill first then pack tightly to avoid freezer burn It can be reheated in the microwave or on the stovetop with a splash of broth

Ingredient Substitutions

If you do not have chicken thighs or breasts use diced turkey or even tofu for a vegetarian twist Brown rice works if you increase both broth and cooking time For a tangy note try apple cider vinegar in place of some honey Sriracha or hot sauce adds heat

Serving Suggestions

Enjoy straight out of the pan or dish it up with a crisp green salad For a fancier dinner sprinkle on roasted nuts or top with avocado slices This dish is also excellent rolled into a wrap for a hearty lunch

A plate of rice and chicken with sauce. Save
A plate of rice and chicken with sauce. | lilicooks.com

Cultural Context

Classic American BBQ flavors shine in family comfort food like this BBQ chicken and rice is a staple at potlucks and picnics with every region having its favorite sauce style By simmering everything together you get the rich flavors without the need for a grill

Recipe FAQs

→ Can I use chicken breasts instead of thighs?

Yes, both chicken thighs and breasts work well. Adjust the size of cut pieces for even cooking and keep an eye on doneness to prevent drying.

→ How can I make this dish spicier?

Increase heat by adding chopped jalapeños while toasting the rice, or sprinkle in red pepper flakes or a splash of hot sauce to suit your taste.

→ Is it possible to substitute brown rice?

Brown rice can be used, but increase broth to 2 1/2 cups and extend the initial simmer to 30-35 minutes before adding vegetables.

→ Can I prepare this dish ahead of time?

Absolutely. Once cooled, store portions in airtight containers in the fridge for up to 4 days, or freeze for up to 3 months.

→ Does this meal work for gluten-free and dairy-free diets?

Yes—ensure your chosen BBQ sauce is gluten-free. The meal contains no dairy as written.

Honey BBQ Chicken Rice Skillet

Juicy chicken, honey BBQ sauce, and rice simmered with mixed vegetables for a hearty one-pan dinner.

Preparation Time
10 min
Cooking Time
30 min
Overall Time
40 min
Created By: Lily Chen

Category: Main Dishes

Skill Level: Beginner-Friendly

Cuisine Type: American

Output: 4 Serves

Dietary Options: Gluten-Free, Dairy-Free

Ingredients

→ Main Ingredients

01 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 1 cup long-grain white rice, rinsed and drained
03 2 cups chicken broth, preferably low-sodium
04 1/2 cup BBQ sauce (mesquite flavor recommended for extra smokiness)
05 1/4 cup honey
06 1 cup mixed vegetables (frozen or fresh - peas, carrots, corn, and bell peppers work well)
07 2 tablespoons vegetable or olive oil, divided

→ Seasonings

08 1 teaspoon garlic powder
09 1 teaspoon onion powder
10 1/2 teaspoon smoked paprika
11 1/2 teaspoon salt, or to taste
12 1/4 teaspoon black pepper, or to taste

→ Garnish (Optional)

13 2-3 green onions, thinly sliced
14 2 tablespoons fresh parsley, chopped
15 Extra drizzle of BBQ sauce

Steps

Step 01

If using chicken breasts, cut them into 1-inch cubes or bite-sized pieces (chicken thighs can be left a bit larger). Mix the seasonings (garlic powder, onion powder, smoked paprika, salt, and pepper) in a small bowl. Rinse the rice in a fine-mesh strainer until the water runs clear, then drain well. Have all other ingredients measured and ready to go.

Step 02

Heat 1 tablespoon of oil in a large skillet or Dutch oven over medium-high heat. Sprinkle half of the seasoning mixture over the chicken pieces. Once the oil is hot, add the chicken to the pan in a single layer, being careful not to overcrowd (work in batches if needed). Sear for 3-4 minutes per side until golden brown but not necessarily cooked through. Transfer the chicken to a plate and set aside.

Step 03

In the same pan, add the remaining 1 tablespoon of oil. Add the rinsed and drained rice to the pan along with the remaining seasoning mixture. Stir constantly and cook for 1-2 minutes until the rice becomes slightly translucent around the edges and smells toasty. This step adds depth of flavor to the final dish.

Step 04

Carefully pour in the chicken broth (it may splatter), BBQ sauce, and honey. Stir well to combine, making sure to scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle boil, then reduce the heat to low.

Step 05

Add the seared chicken back to the pan, nestling the pieces into the rice mixture. Cover the skillet with a tight-fitting lid and simmer on low heat for 15 minutes. Resist the urge to lift the lid or stir, as this will release steam and affect the cooking of the rice.

Step 06

After 15 minutes, quickly add the mixed vegetables on top of the rice and chicken, spreading them evenly. Cover again immediately and continue cooking for another 5 minutes, or until the rice is tender, the vegetables are heated through, and the chicken reaches an internal temperature of 165°F (74°C).

Step 07

Remove the pan from the heat and let it sit, covered, for 5 minutes. This resting period allows the rice to absorb any remaining liquid and the flavors to meld together. Uncover and gently fluff the rice with a fork, carefully incorporating the vegetables.

Step 08

Sprinkle the sliced green onions and/or chopped parsley over the top if using. For extra BBQ flavor, drizzle a small amount of additional BBQ sauce over the dish just before serving. Serve hot, directly from the skillet or transfer to a serving dish.

Tips

  1. For brown rice, increase chicken broth to 2 1/2 cups and extend the initial cooking time to 30-35 minutes before adding vegetables.
  2. For added spice, mix in 1-2 finely chopped jalapeños with the rice or add 1/2-1 teaspoon of red pepper flakes or hot sauce.
  3. For meal prep, portion cooled leftovers into airtight containers and refrigerate for up to 4 days or freeze for up to 3 months.

Required Tools

  • Large skillet or Dutch oven
  • Tight-fitting lid
  • Fine-mesh strainer

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 450
  • Fats: 12 g
  • Carbohydrates: 60 g
  • Proteins: 25 g