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Honey BBQ Chicken and Rice

A comforting one-pan meal combining succulent chicken thighs with sweet and tangy BBQ sauce, served over fluffy rice cooked in rich chicken broth. Perfect for busy weeknights or family gatherings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1.5 lbs Chicken Thighs Juicy and flavorful, can substitute with chicken breasts for a leaner meal.
  • 2 tbsp Olive Oil Essential for sautéing.
  • 1.5 cups Long-Grain White Rice Switch to brown rice for a healthier option.
  • 3 cups Chicken Broth or Water Adds depth of flavor.
  • 1 cup Barbecue Sauce Choose your favorite brand.
  • 0.5 cup Honey Infuses sweetness; can substitute with maple syrup or agave nectar.
  • 1 medium Onion Can use yellow, red, or shallots.
  • 3 cloves Garlic Fresh minced enhances flavor.

Method
 

Preparation
  1. In a large skillet, heat the olive oil over medium heat. Season the chicken thighs with salt and pepper.
  2. Once the oil is hot, add the chicken and sear until golden brown on both sides, about 5-7 minutes each side. Remove the chicken and set it aside.
  3. In the same pan, add the chopped onion and sauté until translucent, about 4 minutes.
  4. Add the minced garlic and cook for an additional 1 minute until fragrant.
  5. Stir in the long-grain rice, allowing it to toast briefly.
  6. Pour in the chicken broth (or water) and bring it to a simmer.
  7. Return the seared chicken to the pan. Drizzle the barbecue sauce and honey over the chicken evenly.
  8. Cover the skillet and reduce the heat to low. Cook for 20-25 minutes or until the rice is tender and has absorbed the liquid, and the chicken is cooked through (165°F internal temperature).
  9. Remove from heat and fluff the rice with a fork. Let it sit for a few minutes before serving.

Notes

Serve warm, garnished with chopped fresh herbs. Pair with a side salad or steamed veggies. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave until heated through.