Description
A delicious one-pan meal where tender chicken and fluffy rice absorb a sweet, smoky BBQ flavor, creating an easy and satisfying dinner.
Ingredients
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup long-grain white rice, rinsed and drained
- 2 cups chicken broth, preferably low-sodium
- ½ cup BBQ sauce
- ¼ cup honey
- 1 cup mixed vegetables (frozen or fresh peas, carrots, corn, bell peppers)
- 2 tablespoons vegetable or olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 2-3 green onions, thinly sliced (optional garnish)
- 2 tablespoons fresh parsley, chopped (optional garnish)
- Extra BBQ sauce for drizzling (optional garnish)
Instructions
- Cut chicken into bite-sized pieces and combine the seasoning mixture in a small bowl.
- Heat 1 tablespoon of oil in a skillet over medium-high heat and sear the chicken until golden brown for 3-4 minutes per side. Transfer to a plate.
- Add the remaining oil to the pan, then toast the rice for 1-2 minutes.
- Pour in the chicken broth, BBQ sauce, and honey, scraping up any browned bits. Bring to a gentle boil and reduce heat.
- Return chicken to the pan, cover with a lid, and simmer on low heat for 15 minutes.
- Add vegetables on top, cover, and cook for another 5 minutes until the rice is tender and chicken is cooked through.
- Remove from heat, let sit covered for 5 minutes, fluff with a fork, and garnish as desired.
Notes
Add a splash of water when reheating leftovers to prevent drying.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American