What the heck is this?
This is your weeknight hero—the kind of one-pan wonder that makes you look like you tried way harder than you did. Picture this: juicy chunks of chicken glazed in sticky-sweet honey BBQ sauce, cozying up with fluffy rice and soaking in all that smoky, savory goodness. Oh, and did we mention it all cooks in one skillet? No extra pots, no chaos, no regrets. It’s like BBQ chicken and a hearty rice casserole had a beautiful, low-effort baby.
Why You’ll Love This Recipe
One pan, one mess, one happy kitchen.
Sticky, sweet, smoky BBQ flavor in every bite.
Family-friendly and totally picky-eater approved.
No dry chicken here—just tender, juicy, saucy bites.
The leftovers? Even better the next day.
The Good Stuff You’ll Need
For the Chicken & Sauce:
1 1/2 lbs boneless, skinless chicken breasts or thighs, diced
1 tbsp olive oil
Salt and pepper to taste
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp onion powder
1/2 cup BBQ sauce (your favorite brand)
3 tbsp honey
2 tbsp ketchup
1 tbsp soy sauce (adds depth and balance)
For the Rice:
1 cup long grain white rice (uncooked)
2 1/4 cups chicken broth (low sodium if possible)
1/2 cup frozen corn (optional but great)
1/2 cup diced red bell pepper (for sweetness and color)
1/4 cup diced red onion (optional, but adds flavor punch)
To Finish:
1 cup shredded cheddar or colby jack cheese (totally optional but highly recommended)
Chopped green onions or parsley for garnish
Extra BBQ sauce for drizzling
Let’s Do This
Step 1: Sear the Chicken
Heat olive oil in a large oven-safe skillet or sauté pan over medium-high heat. Season the diced chicken with salt, pepper, garlic powder, paprika, and onion powder. Toss it into the pan and cook for 5–6 minutes until lightly browned (it doesn’t have to be cooked through yet). Remove chicken and set aside.
Step 2: Build the Flavor
In the same skillet (don’t clean it), stir together the BBQ sauce, honey, ketchup, and soy sauce. Let it bubble for 2 minutes to get thick and glossy. Add the rice, chicken broth, corn, bell pepper, and red onion. Stir everything together, then nestle the chicken back into the pan and spoon some sauce over it.
Step 3: Simmer & Bake
Bring the whole thing to a simmer. Once it’s bubbling, cover the skillet tightly with a lid or foil and transfer to a preheated 375°F (190°C) oven. Bake for 25–30 minutes, until the rice is tender and the liquid is absorbed.
Step 4: Melt the Cheese (Optional but Glorious)
Remove the lid or foil, sprinkle cheese all over the top, and return to the oven uncovered for 5 more minutes until melty and golden. Let it sit for 5 minutes before serving—this helps the rice set and makes everything easier to scoop.
Serving Suggestions
Scoop into bowls and top with extra drizzle of BBQ sauce, chopped green onions, and maybe a dash of hot sauce if you like a little kick. Add a simple green salad or some roasted veggies on the side for a complete plate.
Switch It Up
Spicy: Use spicy BBQ sauce or stir in hot sauce.
Cheesy All the Way: Stir cheese into the rice as well as melting it on top.
Veggie Boost: Add peas, chopped spinach, or zucchini for a green upgrade.
Make It Tex-Mex: Swap honey BBQ for chipotle BBQ, add black beans, and top with avocado.
Make-Ahead Tips
This dish keeps great in the fridge for up to 4 days. Reheat in the microwave or on the stovetop with a splash of broth. Want to prep ahead? Cook the chicken and chop the veggies ahead of time—just combine and bake when ready.
Questions People Actually Ask
Q: Can I use brown rice?
A: Sure! Just increase the broth to 2 3/4 cups and the bake time to 45–50 minutes. Make sure it’s covered well so it doesn’t dry out.
Q: Can I make this dairy-free?
A: Yep! Just skip the cheese or use your favorite dairy-free alternative.
Q: Can I do this all on the stove?
A: You can simmer it covered on low for about 25–30 minutes instead of baking—just stir occasionally to make sure the rice cooks evenly and doesn’t stick.
Q: Can I freeze it?
A: Yes! Cool it completely and freeze in airtight containers. Reheat in the microwave with a little extra broth for best texture.
One-Pan Honey BBQ Chicken Rice (The Lazy Legend of Weeknight Dinners)
- Total Time: 45 minutes
- Yield: 4–6 servings
Description
This is your weeknight hero—the kind of one-pan wonder that makes you look like you tried way harder than you did. Picture this: juicy chunks of chicken glazed in sticky-sweet honey BBQ sauce, cozying up with fluffy rice and soaking in all that smoky, savory goodness. Oh, and did we mention it all cooks in one skillet? No extra pots, no chaos, no regrets. It’s like BBQ chicken and a hearty rice casserole had a beautiful, low-effort baby.
Ingredients
For the Chicken & Sauce:
1 1/2 lbs boneless, skinless chicken breasts or thighs, diced
1 tbsp olive oil
Salt and pepper to taste
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp onion powder
1/2 cup BBQ sauce (your favorite brand)
3 tbsp honey
2 tbsp ketchup
1 tbsp soy sauce (adds depth and balance)
For the Rice:
1 cup long grain white rice (uncooked)
2 1/4 cups chicken broth (low sodium if possible)
1/2 cup frozen corn (optional but great)
1/2 cup diced red bell pepper (for sweetness and color)
1/4 cup diced red onion (optional, but adds flavor punch)
To Finish:
1 cup shredded cheddar or colby jack cheese (totally optional but highly recommended)
Chopped green onions or parsley for garnish
Extra BBQ sauce for drizzling
Instructions
Step 1: Sear the Chicken
Heat olive oil in a large oven-safe skillet or sauté pan over medium-high heat. Season the diced chicken with salt, pepper, garlic powder, paprika, and onion powder. Toss it into the pan and cook for 5–6 minutes until lightly browned (it doesn’t have to be cooked through yet). Remove chicken and set aside.
Step 2: Build the Flavor
In the same skillet (don’t clean it), stir together the BBQ sauce, honey, ketchup, and soy sauce. Let it bubble for 2 minutes to get thick and glossy. Add the rice, chicken broth, corn, bell pepper, and red onion. Stir everything together, then nestle the chicken back into the pan and spoon some sauce over it.
Step 3: Simmer & Bake
Bring the whole thing to a simmer. Once it’s bubbling, cover the skillet tightly with a lid or foil and transfer to a preheated 375°F (190°C) oven. Bake for 25–30 minutes, until the rice is tender and the liquid is absorbed.
Step 4: Melt the Cheese (Optional but Glorious)
Remove the lid or foil, sprinkle cheese all over the top, and return to the oven uncovered for 5 more minutes until melty and golden. Let it sit for 5 minutes before serving—this helps the rice set and makes everything easier to scoop.
Notes
Scoop into bowls and top with extra drizzle of BBQ sauce, chopped green onions, and maybe a dash of hot sauce if you like a little kick. Add a simple green salad or some roasted veggies on the side for a complete plate.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: ~520 kcal
- Fat: ~14g
- Carbohydrates: ~55g
- Protein: ~36g