Description
A quick and healthy one-pan meal featuring tender chicken, fluffy rice, and smoky honey BBQ flavor, perfect for busy weeknights.
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 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)
- ¼ teaspoon red pepper flakes (optional)
- 1 cup long-grain white rice, rinsed and drained
- 2 cups chicken broth (low-sodium preferred)
- ½ cup BBQ sauce (mesquite flavor recommended)
- ¼ cup honey
- 1 cup mixed vegetables (peas, carrots, corn, bell peppers)
- 2–3 green onions, thinly sliced (optional)
- 2 tablespoons fresh parsley, chopped (optional)
- Extra drizzle of BBQ sauce (optional)
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Season the chicken with half of the spice mix and sear for 3–4 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining oil and toast the rice with the remaining spices for 1–2 minutes until fragrant.
- Pour in the chicken broth, BBQ sauce, and honey. Stir, scraping up any browned bits from the skillet. Return the chicken to the skillet and cover. Simmer on low for 15 minutes.
- Quickly lift the lid, add the vegetables over the top, cover again, and cook for an additional 5 minutes until the rice is tender and the veggies are heated through.
- Turn off the heat, keep the skillet covered for 5 minutes, then fluff the rice with a fork. Garnish with green onions, parsley, and an extra drizzle of BBQ sauce if desired. Serve immediately and enjoy!
Notes
For extra flavor, consider using mesquite-flavored BBQ sauce. Can use frozen veggies for convenience.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pan Cooking
- Cuisine: American