One-Pan Bold Honey BBQ Chicken Rice: My Comfort Dinner Fix

Buckle Up for One-Pan Bold Honey BBQ Chicken Rice

Alright mate, let me just say—this One-Pan Bold Honey BBQ Chicken Rice is a bit of a lifesaver in my house. I still remember the first time I threw this together, half because I was desperate to use up some leftover BBQ sauce and half because I just couldn't face doing a mountain of dishes (my sink looked like a Jackson Pollock painting, honestly). And you know what? The family actually asked for seconds—which, with my lot, is rare unless pizza's involved. Oh, if you hear a rogue dog bark in the background while you’re cooking, just know you’re not alone—my terrier seems to think he’s Gordon Ramsay every time I start this meal.

Why You'll Love This (or, Why I Keep Making It)

I make this when I’m low on time, energy, and patience (let’s be real). It’s a one-pan wonder, which means fewer dishes and less faffing about. My family goes a bit bonkers for this because the honey BBQ sauce gets all sticky and coats the rice in this sort of sweet, smoky hug—plus I can sneak in extra veggies and they barely notice. Honestly, the only real fight is who gets the last piece of chicken (I sometimes have to referee). Also, I used to burn the rice every time I tried one-pan recipes but this version is pretty forgiving. On second thought, that’s maybe just because I’ve finally learned to stop cranking the heat up to eleven.

What You’ll Need (But Don’t Stress It)

• 4 chicken thighs (boneless, skinless is my go-to, but I’ve totally done this with drumsticks—just cook a smidge longer)
• 1 cup long grain white rice (Basmati works well, but honestly, I sometimes use whatever bag I grab first)
• 1 and ½ cups chicken broth (out of broth? I’ve used water with a cube crumbled in; my grandma always insisted on Knorr, but it’s fine either way)
• ½ cup bold honey BBQ sauce (store-bought is fine, but homemade if you’re feeling extra—sometimes I even mix a bit of sriracha in for oomph)
• 1 tablespoon honey (optional, but I like it a tad sweeter)
• 1 bell pepper, diced (red, yellow, green… or skip it if your fridge is bare)
• ½ onion, chopped (I sometimes use shallots, or just extra garlic if I’m out)
• 2 cloves garlic, minced (or a big squeeze of that lazy garlic from a tube)
• 1 teaspoon smoked paprika (or plain paprika, or skip it. Not the end of the world)
• Olive oil, salt, pepper to taste

How I Actually Make It (Step-by-Step-ish)

1. Heat a solid splash of olive oil in your biggest frying pan (something with a lid is good, but I’ve MacGyvered it with foil in a pinch). Medium-high heat, but don’t go mad.
2. Chuck in the chicken thighs, season with salt, pepper, and smoked paprika. Brown them for about 5 minutes per side—don’t worry if bits stick, that’s flavor.
3. Remove chicken (just plop them on a plate for a sec). Add onions and peppers to the same pan. Sauté until just soft-ish; this is where I usually sneak a taste and sometimes add more garlic because, well, garlic.
4. Pour in the rice and give everything a good stir so the rice gets a bit toasty. It’ll look a little weird here—almost like you’ve messed up—but power through.
5. Pour over chicken broth, honey BBQ sauce, and the honey if using. Give it a swirl; scrape those tasty brown bits off the bottom (I call it flavor gold).
6. Return the chicken to the pan, nestling them down into the rice. Bring everything to a gentle simmer.
7. Cover and let it cook for 20-25 minutes, until the rice is fluffy and the chicken is cooked through. I check after 15—sometimes my rice is thirsty and needs a splash more broth.
8. Remove from heat, let it sit (with the lid on) for 5 minutes. This is the hard part—waiting. But do it, otherwise the rice goes a bit mushy.
9. If you want, brush a bit more BBQ sauce on the chicken and pop the whole thing under the broiler for a couple mins to get that sticky top. Totally optional but, wow.

Stuff I’ve Learned Along the Way (Notes)

• If you use brown rice, it’ll take ages—like, forever. I tried once. Never again.
• The sauce thickens up after sitting, so if it looks a little runny at first, just give it five minutes. Actually, I think this tastes better the next day (when there’s leftovers, which is rare).
• I forgot the lid once and the rice was a bit crunchy, but my husband called it ‘textured’ and ate the lot anyway.

What If You Want to Tinker?

• I’ve swapped the BBQ sauce for teriyaki—pretty tasty, though not everyone was impressed. My mate Pete reckoned it was ‘just sticky rice with ideas above its station.’ Fair enough.
• Chucked in frozen peas or corn near the end, for ‘health’ (and to clear out the freezer).
• Once tried it with tofu instead of chicken, but it sort of soaked up the sauce and got a bit weird—maybe I just don’t know how to do tofu right.

The One Pan You Need (But Don’t Panic)

I use a big nonstick frying pan with a lid. If you don’t have that, a Dutch oven or even a deep ovenproof dish covered with foil works. One time I used a roasting tin covered with a baking tray—bit of a faff, but it did the trick.

How to Store This (If You Have Any Left)

Pop any leftovers in a container in the fridge. They’ll be good for up to 3 days, though honestly, in my house it never lasts more than a day! I sometimes eat it cold, straight from the fridge (no judgement, yeah?).

How I Serve It Up (With a Twist)

I usually serve it right out of the pan (less washing up, see). Sometimes I sprinkle chopped spring onions or a handful of fresh coriander if I’m feeling posh. At BBQs, I’ve even set it out with tortilla chips—my lot scoop it up like it’s nacho night. My cousin likes a dollop of Greek yogurt on top—I thought he was mad, but actually it works.

Lessons from My Kitchen (Pro Tips)

• I once tried rushing the rice and opened the lid too soon. Regretted it—the steam is your friend here.
• Don’t skip browning the chicken. Makes all the difference—otherwise it just tastes, I don’t know, a bit ‘meh’?
• If you use extra sauce, keep an eye on the salt. Some BBQ sauces are saltier than a bag of crisps from the chippy.

Questions Folks Actually Ask Me (FAQ Time)

• Can I make this with chicken breast?
  Yep! I’d cut them into big chunks so they don’t dry out—keep an eye, they cook a bit faster than thighs. But honestly, thighs stay juicier (and they’re cheaper, at least over here).
• Is this spicy?
  Not really, unless you add extra hot sauce (which I do for myself when the kids aren’t looking!).
• Can I double the recipe?
  Sure, but use a really big pan or split it between two. The rice needs room to move and soak everything up.
• Is it gluten-free?
  Depends on the BBQ sauce—some have hidden wheat. I check the labels (I like the resource at Celiac.org for tips).
• What’s a good homemade BBQ sauce?
  I’ve tried a few—this one on Simply Recipes is decent if you want to give it a go.

And—total aside here—if you’re into meal planning or just want more fuss-free dinners, I sometimes browse Budget Bytes for inspiration. No one’s paying me to say that! Alright, enough chatter, go on and get cooking. Let me know if you try it, especially if you come up with a new twist (or just want to swap kitchen disaster stories—I’ve got loads).

★★★★★ 4.50 from 63 ratings

One-Pan Bold Honey BBQ Chicken Rice

yield: 4 servings

prep: 15 mins

cook: 30 mins

total: 45 mins

A flavorful and easy one-pan meal featuring tender chicken, bold honey BBQ sauce, and fluffy rice, perfect for a quick and satisfying dinner.

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Ingredients

• 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup long-grain white rice, uncooked
• 1 ½ cups low-sodium chicken broth
• 1 cup honey BBQ sauce
• 1 medium red bell pepper, diced
• 1 small red onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

1. 1
   Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt, black pepper, and smoked paprika. Cook for 4-5 minutes until lightly browned.
2. 2
   Add chopped red onion and diced red bell pepper to the skillet. Sauté for 2-3 minutes until vegetables begin to soften.
3. 3
   Stir in uncooked rice, then pour in chicken broth and honey BBQ sauce. Mix well to combine all ingredients.
4. 4
   Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes, or until the rice is tender and liquid is absorbed.
5. 5
   Remove from heat and let stand, covered, for 5 minutes. Fluff rice with a fork, garnish with fresh parsley if desired, and serve hot.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 480cal

Protein: 32 gg

Fat: 10 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 65 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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