Pin It The smell of honey and BBQ sauce bubbling together is what I wake up craving on busy weeknights. I threw this together one evening when the fridge was nearly empty and everyone was cranky. The sizzle of chicken hitting the hot pan, the steam rising when I poured in the broth, it all felt like a small act of rescue. By the time I lifted the lid, the kitchen smelled like comfort, and nobody complained about dinner again.
I first made this for my kids on a rainy Tuesday when they were bored and hungry at the same time. They hovered around the stove, peeking under the lid every few minutes like it was a magic trick. When I finally fluffed the rice and served it, they ate without a single complaint. That silence, punctuated only by the scrape of forks, felt like a victory.
Ingredients
- Boneless, skinless chicken thighs or breasts: Thighs stay juicier and forgive you if you overcook them slightly, but breasts work fine if you keep an eye on the heat.
- Salt, pepper, garlic powder, onion powder, smoked paprika: This spice blend builds a savory base that holds up against the sweetness of the sauce.
- BBQ sauce: Use your favorite brand or whatever you have open in the fridge, just make sure it has some tang to balance the honey.
- Honey: It smooths out the BBQ sauce and caramelizes slightly as everything simmers together.
- Long grain rice: Rinse it well or the texture turns gummy, a lesson I learned after one too many sticky pans.
- Chicken broth: Low sodium gives you control over the salt, and it adds richness that water just cant match.
- Mixed vegetables: Fresh or frozen, bell peppers, peas, and carrots add color and a bit of crunch without any extra effort.
Instructions
- Season the chicken:
- Toss the chicken pieces with salt, pepper, garlic powder, onion powder, and smoked paprika until every bit is coated. This step takes less than a minute but makes all the difference in flavor.
- Sear the chicken:
- Heat your skillet over medium heat and add a drizzle of oil if it looks dry. Let the chicken sizzle undisturbed for 4 to 5 minutes per side until you see golden edges forming.
- Glaze with sauce:
- Whisk together the BBQ sauce and honey in a small bowl, then pour it over the browned chicken. Stir gently so every piece gets coated in that sticky, sweet glaze.
- Add rice and broth:
- Pour in the rinsed rice and chicken broth, stirring just enough to combine everything evenly. The rice will look like its swimming at first, but trust the process.
- Simmer covered:
- Bring the pan to a gentle simmer, then lower the heat and cover it tightly. Let it cook undisturbed for 20 minutes so the rice can absorb all that flavor.
- Steam the vegetables:
- In the last 5 minutes, scatter your mixed vegetables on top and cover again. Theyll steam perfectly without turning mushy.
- Rest and fluff:
- Take the pan off the heat and let it sit covered for 5 minutes. Use a fork to fluff the rice gently, mixing in the vegetables as you go.
Pin It One night, I doubled the recipe and brought the leftovers to a potluck at work. A coworker who claimed she didnt like one pan meals asked for the recipe halfway through lunch. I realized then that this wasnt just convenient, it was genuinely craveable. The way the sauce clings to the rice, the pops of color from the vegetables, it all comes together like you planned it that way from the start.
Customizing Your Dish
If you want a little brightness, add a splash of apple cider vinegar to the honey BBQ mixture before pouring it over the chicken. For a heartier version, swap in brown rice, but add 10 to 15 minutes to the simmer time and an extra half cup of broth so it cooks through. You can also toss in corn, zucchini, or broccoli instead of the usual bell peppers and peas, whatever needs to be used up works beautifully here.
Serving Suggestions
This dish is complete on its own, but I like to serve it with a crisp green salad on the side to cut through the sweetness. A wedge of lime squeezed over the top adds a bright, tangy finish that wakes up every bite. Leftovers reheat surprisingly well in the microwave, and sometimes I pack them in a container for lunch the next day, still sticky and satisfying.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to three days. The rice soaks up even more sauce as it sits, so the flavor actually deepens overnight. When you reheat it, add a splash of water or broth and cover it loosely so the rice doesnt dry out.
- Freeze individual portions in freezer safe containers for up to two months.
- Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.
- If the rice seems dry after reheating, stir in a spoonful of extra BBQ sauce to bring it back to life.
Pin It This recipe has become my answer to What's for dinner when I dont have an answer. It always works, always tastes good, and never leaves me stuck at the sink scrubbing multiple pots.
Recipe FAQs
- → Can I use brown rice instead of white rice?
Yes, brown rice works well but requires 10–15 minutes more cooking time and extra broth. Adjust liquid accordingly and check for doneness before adding vegetables.
- → What vegetables work best in this dish?
Bell peppers, peas, carrots, corn, zucchini, or broccoli all work beautifully. Use fresh or frozen based on what you have available.
- → Can I make this ahead of time?
This dish reheats well. Store in an airtight container in the refrigerator for up to 3 days. Add a splash of broth when reheating to refresh the rice.
- → Is this suitable for meal prep?
Absolutely. Portion into individual containers for easy lunches throughout the week. The flavors actually develop more after sitting overnight.
- → Can I use chicken breasts instead of thighs?
Both work great. Chicken breasts stay tender when cut into bite-sized pieces and cooked gently. Just be careful not to overcook during the simmering phase.