One-Skillet Honey BBQ Chicken & Rice
Creamy, juicy, and packed with sweet-and-smoky flavor, this One-Skillet Honey BBQ Chicken & Rice is the kind of weeknight wonder that becomes a family favorite fast.
Servings: 4 servings
Equipment
- Large Skillet
Ingredients
Chicken
- 2 large chicken breasts, diced (about 1-inch pieces)
Rice
- 1 cup long-grain white rice rinsed if desired
Broth
- 1 cup chicken broth hot or room temperature
Sauce
- 1/2 cup BBQ sauce your favorite variety
- 2 tbsp honey room temperature
- 1 tbsp olive oil
Aromatics
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Seasoning
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat for 2 minutes so the oil shimmers but does not smoke.
- Add the diced chicken in a single layer, season with a pinch of salt and a few grinds of black pepper, and cook 6–8 minutes, stirring occasionally, until the pieces are golden and cooked through. Use a meat thermometer if unsure — chicken should reach 165°F. Remove the chicken to a plate and set aside.
- In the same skillet, add the finely chopped onion and sauté for about 2 minutes, then add the minced garlic and cook another 1 minute until softened and fragrant. Keep the heat at medium to avoid burning the garlic.
- Stir in the rice and cook 1–2 minutes, tossing so each grain gets coated with oil and picks up the savory aromatics. Toasting the rice briefly adds a nice texture.
- Pour in the chicken broth, increase heat to bring the skillet to a boil, then immediately reduce heat to low, cover, and simmer gently for 15 minutes. Avoid lifting the lid during this time so the rice cooks evenly.
- While the rice cooks, whisk the BBQ sauce and honey together in a small bowl until smooth and well combined. This becomes your glaze.
- After 15 minutes, remove the lid and check that the rice is tender and the liquid is absorbed. Fluff the rice with a fork. Return the cooked chicken to the skillet and pour the honey-BBQ sauce over everything. Gently stir to coat the rice and chicken evenly.
- Cook for an additional 2–3 minutes over low heat just to heat the chicken through and let the sauce cling to the grains. Taste and adjust seasoning with salt and pepper if needed.
- Garnish with chopped fresh parsley and serve immediately, spooning generous portions of sauce-coated chicken and rice onto plates.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. This dish can be frozen for up to 2 months. Reheat gently on the stovetop over low heat with a splash of water or broth to loosen the rice and sauce.