Description
A one-pan meal featuring juicy chicken thighs and rice coated in a sweet smoky BBQ sauce, perfect for busy weeknights or unexpected guests.
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 low-sodium chicken broth
- ½ cup BBQ sauce
- ¼ cup honey
- 1 cup mixed vegetables (frozen or fresh)
- 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 (or to taste)
- Optional: sliced green onions and fresh parsley for garnish
Instructions
- Prepare your ingredients: Cut chicken into pieces and mix seasonings. Rinse the rice in a fine-mesh strainer.
- Sear the chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Season the chicken, then sear for 3 to 4 minutes per side until golden brown. Set aside.
- Toast the rice: In the same skillet, add remaining oil and rice with the remaining seasoning. Stir for 1 to 2 minutes until slightly translucent.
- Build the sauce base: Add chicken broth, BBQ sauce, and honey to the skillet, scraping the brown bits. Bring to a gentle boil, then reduce heat.
- Simmer with chicken: Return chicken to the pan, cover, and simmer on low for 15 minutes.
- Add vegetables: Scatter mixed vegetables over the top, cover, and cook for another 5 minutes.
- Rest and finish: Remove from heat and let sit for 5 minutes before fluffing the rice. Optionally garnish before serving.
Notes
Let the dish cool before storing. Use a splash of broth when reheating to prevent drying out.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American