One-Pot Honey BBQ Chicken and Rice
Tender bites of chicken and long-grain white rice simmered together in a sweet-and-tangy honey BBQ sauce, all in one skillet. An easy 40-minute weeknight dinner with just one pan to wash.
Servings 4
Calories 513kcal
Ingredients
- 1 tablespoon olive oil or butter
- 1 to 1 1/2 pounds boneless skinless chicken thighs or breasts cut into bite-size pieces
- 1 teaspoon salt divided
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup uncooked long-grain white rice
- 1 3/4 cups chicken broth
- 1/2 cup BBQ sauce homemade or store-bought, plus 2 to 3 tablespoons more for finishing
- 1 to 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 to 1 1/2 cups sugar snap peas optional
- green onions or chopped parsley, for serving optional
Instructions
- Heat the oil in a large, deep skillet or Dutch oven over medium-high heat.
- Add the chicken, 1/2 teaspoon of the salt, the black pepper, and the smoked paprika. Cook for 4 to 5 minutes, stirring occasionally, until lightly browned. It does not need to be cooked through yet.
- Add the diced onion and cook for 2 to 3 minutes, until it begins to soften.
- Add the garlic and cook for about 30 seconds, stirring constantly.
- Stir in the uncooked rice and cook for about 1 minute, until the grains are coated in the pan juices.
- Pour in the chicken broth. Stir in 1/2 cup BBQ sauce, the honey, the apple cider vinegar, and the remaining 1/2 teaspoon salt. Scrape up any browned bits from the bottom of the pan.
- Bring to a gentle boil. Reduce the heat to low, cover, and cook for 18 to 22 minutes, until the rice is tender, the chicken is cooked through (165°F in the biggest piece), and most of the liquid is absorbed. Do not stir while it simmers.
- Remove the skillet from the heat and let it rest, covered, for 5 minutes.
- Gently fluff and stir the rice. Add another 2 to 3 tablespoons of BBQ sauce if you would like it saucier.
- For the optional sugar snap peas: scatter them over the top, cover again, and cook for 3 to 5 minutes, just until bright green and crisp-tender.
- Garnish with sliced green onions or parsley and serve warm.
Notes
Chicken thighs stay especially tender during the longer cooking time, but chicken breasts may also be used. Cut breasts into fairly large bite-size pieces to help keep them from drying out. Use regular long-grain white rice rather than instant rice. Do not stir the rice repeatedly while it cooks, as this can release excess starch and make the dish gummy. The apple cider vinegar helps balance the sweetness of the honey and BBQ sauce. It can be omitted, but the finished dish may taste sweeter and less tangy. Use 1 tablespoon honey for a more savory BBQ flavor, or 2 tablespoons for a noticeably sweeter honey BBQ sauce.
Nutrition
Calories: 513kcal | Carbohydrates: 62g | Protein: 38g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 164mg | Sodium: 1488mg | Potassium: 691mg | Fiber: 2g | Sugar: 19g | Vitamin A: 647IU | Vitamin C: 24mg | Calcium: 69mg | Iron: 3mg
