One-Pan Honey BBQ Chicken Rice

Prep Time 10

Cook Time 30

Servings 4

Heat a large skillet over medium heat. Season the chicken on both sides with garlic powder, onion powder, smoked paprika, salt, and pepper.
Sear the chicken for about 5 minutes per side until golden brown. It does not need to be fully cooked through at this stage.
In a small bowl, whisk together the BBQ sauce and honey until fully combined. Pour the mixture over the seared chicken in the skillet.
Add the rice to the skillet, then pour in the chicken broth. Gently stir to distribute the rice evenly around the chicken.
Bring the skillet to a simmer. Once simmering, reduce the heat to low, cover with a lid, and cook for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.
In the last 5 minutes of cooking, scatter the mixed vegetables on top of the rice and chicken. Replace the lid and allow the vegetables to steam until heated through.
Remove from heat and let the dish rest, covered, for 5 minutes.
Fluff the rice with a fork, garnish with chopped green onions or parsley if desired, and serve.

Chicken thighs stay juicier than breasts and are recommended for the best texture.
Use long-grain white rice for best results. Short-grain rice will become too mushy.
Measure the broth carefully - 2 cups for 1 cup of rice is the sweet spot for this method.
Do not skip the 5-minute resting time after cooking. It makes a noticeable difference in the rice texture.
Leftovers keep well in the fridge for 3–4 days and freeze beautifully for up to 3 months.
To reheat, add a small splash of chicken broth to the skillet and warm over medium heat, or microwave with a loose cover for 2–4 minutes.