One-Pan Bold Honey BBQ Chicken & Rice
Ingredients:
4 boneless, skinless chicken breasts or thighs
1 cup long-grain rice (or your favorite variety)
1 cup chicken broth
½ cup honey
½ cup BBQ sauce (any kind you like)
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon olive oil or butter
1 teaspoon smoked paprika
Salt and pepper, to taste
Optional garnish: Fresh parsley, chopped
Instructions:
Season the chicken:
Rub chicken with salt, pepper, and smoked paprika.
Sauté aromatics:
Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, cooking for about 2 minutes until softened.
Sear the chicken:
Add seasoned chicken to the skillet. Cook each side for 5–6 minutes, until golden brown. Remove and set aside.
Toast the rice:
In the same skillet, stir in the rice and cook for 1–2 minutes to lightly toast it.
Make the sauce:
In a small bowl, mix together honey and BBQ sauce. Pour the mixture over the rice, then add chicken broth. Stir everything together, scraping up any browned bits from the bottom of the pan.
Simmer it all together:
Return chicken to the pan, placing it over the rice. Cover and simmer on low heat for 20–25 minutes, until the rice is tender and chicken is fully cooked.
Serve:
Sprinkle with chopped parsley if desired. Serve hot and enjoy!
Notes:
Add extra veggies like corn, peas, or bell peppers for more color and nutrients.
For more heat, use a spicy BBQ sauce or add chili flakes.
You can substitute rice with quinoa or cauliflower rice for a different twist.
Leftovers store well in the fridge for up to 3 days—just reheat with a splash of broth.
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