Description
This One Pan Honey BBQ Chicken Rice is a weeknight culinary revelation! It delivers robust, unforgettable flavors, satisfying textures, and ultimate convenience, all cooked to perfection in a single pan.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups long-grain white rice, rinsed
- 3 cups low-sodium chicken broth
- 1 medium yellow onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup frozen corn kernels
- 1/2 cup frozen peas
- 2 cloves garlic, minced
- 1 cup BBQ sauce
- 1/4 cup honey
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/4 tsp red pepper flakes (optional)
- Fresh parsley or cilantro, chopped (optional)
- Green onions, sliced (optional)
- Fresh lime juice (optional)
Instructions
- Pat dry and cut chicken thighs into 1-inch pieces. Toss chicken with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Set aside. Rinse rice under cold water until clear; drain well. Chop onion, red bell pepper, green bell pepper into 1-inch pieces. Mince garlic.
- In a separate bowl, whisk together BBQ sauce, honey, apple cider vinegar, Worcestershire sauce, Dijon mustard, and optional red pepper flakes until smooth.
- Preheat oven to 375°F (190°C). Lightly grease a baking dish. Spread rinsed rice evenly across the bottom. Scatter chopped onion, bell peppers, and minced garlic over rice. Pour chicken broth over rice and vegetables without stirring.
- Arrange seasoned chicken pieces on top of the vegetables and rice. Pour honey BBQ sauce over the chicken, ensuring most pieces are coated.
- Tightly cover the baking dish with aluminum foil. Bake for 30 minutes.
- Carefully remove foil. Stir in frozen corn and peas, distributing them evenly. Return the uncovered dish to the oven and bake for another 20-25 minutes, or until chicken is fully cooked and rice is tender.
- Once cooked, remove dish from oven and let it rest for 5-10 minutes. Use a fork to fluff the rice and stir to combine. Serve hot, garnished with parsley/cilantro, sliced green onions, and lime juice, if desired.
Notes
- This dish is convenient for busy weeknights.
- Customize the vegetables to your liking.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 15g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg