One-Pan Honey BBQ Chicken & Rice

There are few things more satisfying than tossing everything into one pan, walking away, and coming back to a complete meal that tastes like you spent hours on it. That’s exactly what this One-Pan Honey BBQ Chicken & Rice delivers — bold flavor, minimal cleanup, and a dinner that brings the family running to the table. It’s smoky, sweet, savory, and completely comforting.

Honestly, this dish has saved my weeknight dinners more times than I can count. I remember the first time I whipped it up on a whim, standing in the kitchen with a nearly empty fridge and a few basics in the pantry. Chicken thighs, some BBQ sauce, rice… I didn’t expect much, but what came out of the pan was pure magic. Since then, it’s become a weekly staple — and once you try it, I’m pretty sure it’ll find a spot in your regular rotation too.

Let’s get into the simple ingredients and steps that make this dish such a winner.

Why You’ll Love This Recipe

• One pan, less mess – All the magic happens in a single skillet. No pile of dishes waiting after dinner!

• Bold BBQ flavor – The honey BBQ sauce soaks into the chicken and rice, making every bite pop.

• Customizable – Add spice, swap out chicken parts, or sneak in some veggies — it’s super flexible.

• Comforting and satisfying – It’s hearty without being heavy, and it reheats like a dream.

Ingredients You’ll Need

Here’s what you’ll need to bring this one-pan wonder to life:

• 4 boneless, skinless chicken thighs or breasts

• 1 tablespoon olive oil

• 1 cup long grain white rice, rinsed

• 2 ¼ cups chicken broth

• ½ cup honey BBQ sauce

• 1 tablespoon honey

• 1 teaspoon smoked paprika

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• Salt and pepper, to taste

• Fresh chopped parsley for garnish (optional)

Tip: Stick with long grain rice — it holds its texture beautifully. Short-grain or sticky rice might turn a little mushy in this setup.

STEP 1: Season the Chicken

Start by seasoning your chicken on both sides. You’ll use a blend of smoked paprika, garlic powder, onion powder, and a generous pinch of salt and pepper. This simple mix gives the chicken a flavorful crust and sets the stage for all that BBQ goodness.

If you’re using chicken breasts instead of thighs, just keep in mind that they cook a little faster — we’ll talk about timing adjustments later.

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STEP 2: Sear to Lock in Flavor

Next, grab your favorite large skillet or sauté pan — something with a lid — and heat 1 tablespoon of olive oil over medium-high heat.

Add the chicken and sear for about 3 to 4 minutes per side, until it’s golden brown. It won’t be cooked through just yet, and that’s totally fine. The goal here is to build flavor on the outside, which will carry through the entire dish.

Once your chicken is nicely browned, remove it from the pan and set it aside.

Pro Tip: Don’t wipe out the skillet. All those little browned bits on the bottom? That’s pure flavor gold, and your rice is about to soak it all up.

STEP 3: Toast the Rice

In the same skillet, toss in your rinsed long grain white rice. Stir it around for 1 to 2 minutes over medium heat to let it toast slightly and absorb all those flavorful juices left behind by the chicken.

This small step makes a big difference — it adds a subtle nuttiness and depth to the rice, and helps keep the grains from sticking together later on.

STEP 4: Pour In the Liquid Goodness

Now comes the saucy part. Pour in your 2 ¼ cups chicken broth, ½ cup honey BBQ sauce, and 1 tablespoon honey. Give everything a good stir to combine.

The mix of the smoky BBQ sauce and sweet honey creates this rich, sticky, slightly tangy base that’s going to simmer into the rice and coat the chicken. It’s honestly what takes this dish to the next level.

Once everything’s stirred together, bring it to a gentle simmer.

If you’ve made it this far, you already know this dish is full of promise. In Part 1, we seasoned and seared the chicken, toasted the rice, and stirred up that mouthwatering honey BBQ mixture. Now we’re moving into the heart of the recipe — bringing it all together in one pan for that final, delicious payoff.

This next part is where the magic really happens. With just a little patience and a tight-fitting lid, you’ll end up with tender, juicy chicken and perfectly cooked rice infused with smoky, sweet BBQ flavor. And because it all simmers together, the cleanup stays just as easy as the prep.

Let’s finish this off.

STEP 5: Nestle the Chicken Back Into the Pan

Once your rice and sauce mixture is simmering gently, return the chicken to the pan. You’ll want to nestle each piece right into the rice so it’s partially submerged. This helps the chicken finish cooking gently while infusing the rice with all that seasoned goodness.

Cover the pan with a tight-fitting lid, reduce the heat to low, and let everything cook together for 18 to 22 minutes.

Important: Keep the lid on! Resist the urge to peek. The trapped steam is what cooks the rice evenly and keeps the chicken tender.

STEP 6: Let It Rest

When the timer goes off, don’t rush to uncover it just yet. Remove the pan from heat and let it sit, still covered, for about 5 minutes. This step is key — the rice finishes steaming and becomes beautifully fluffy, and the flavors get a final chance to settle.

This quick rest time also makes a big difference in texture. If you’ve ever had mushy or undercooked rice, this is your insurance policy.

STEP 7: Garnish and Serve

Now for the fun part: lift the lid, take in that sweet BBQ aroma, and garnish with a sprinkle of fresh chopped parsley if you’d like a pop of color and a bit of freshness.

Scoop it all onto plates or right into bowls. The chicken is juicy and tender, the rice is rich with smoky-sweet flavor, and there’s something deeply satisfying about getting all of it in one bite.

Recipe Tips & Variations

While this recipe is pretty straightforward, here are a few ways to tweak it to suit your tastes or use what you have on hand:

• Add heat: If you like things spicy, stir a teaspoon of hot sauce or a pinch of red pepper flakes into the sauce mixture before adding the chicken back in. You could also serve it with sliced jalapeños on top.

• Extra saucy? Brush a little extra BBQ sauce on top of the chicken halfway through cooking. It gives the chicken a glossy finish and an extra punch of flavor.

• Veggie it up: Stir in some frozen corn, chopped bell peppers, or even peas right before adding the lid. They’ll steam along with the rice and chicken.

• Swap the protein: This recipe also works with boneless pork chops or even plant-based chicken alternatives. Just adjust the cook time slightly to make sure everything cooks through properly.

• Make it ahead: This dish reheats beautifully. Just store leftovers in an airtight container in the fridge, and microwave when ready to eat. Add a splash of chicken broth when reheating to loosen up the rice.

Note: If using chicken breasts, you may want to cut them in half lengthwise to ensure they cook evenly and don’t dry out. Thicker breasts can take longer and might overcook the rice.