One-Pan Bold Honey BBQ Chicken Rice
I still remember the first time I stirred honey‑BBQ sauce into steaming rice and spooned a browned chicken breast on top — the sticky-sweet aroma filled the kitchen and dinner felt effortless. This one-pan bold honey BBQ chicken rice is exactly that: minimal fuss, maximum flavor, and comfort food that actually cleans up fast. It’s perfect when you want a saucy, family-friendly meal without hauling out the oven or washing a sinkful of pans. If you want the original post alongside this write-up, see the full MixMirth recipe for comparison.
Why you’ll love this dish
This recipe hits so many weeknight sweet spots: it’s fast, economical, and built for the stovetop so you don’t have to babysit multiple pots. The honey BBQ adds a bright, sweet-savory glaze that keeps the chicken moist while infusing the rice with flavor as it simmers. Parents and picky eaters often approve, and it scales easily — double the rice and broth for a crowd or keep it light with a side salad.
“We served this for a busy weeknight and everyone went back for seconds — smoky, sweet, and exactly the kind of easy dinner I want on repeat.”
If you like one‑pan dinners, this is a good addition to your rotation and you can compare notes with the MixMirth post for serve‑size ideas.
How this recipe comes together
Quick overview so you know what to expect: sear the chicken to build flavor, briefly toast the rice in the pan to add a nutty note, add broth and honey BBQ sauce, nestle the chicken on top, then simmer covered until the rice is tender and the chicken reaches a safe internal temperature. Rest the chicken for a few minutes, fluff the rice, garnish, and serve.
For more details on timing and visuals, check the step notes at the MixMirth recipe.
Gather these items
- 1 lb chicken breasts (2 medium breasts) — pounded to even thickness if they’re uneven
- 1 cup long-grain white rice (jasmine or basmati work well)
- 1 cup honey BBQ sauce (use your favorite brand or homemade)
- 2 cups chicken broth (low-sodium preferred)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: chopped green onions for garnish
Notes/substitutions:
- Swap chicken breasts for boneless skinless thighs (more forgiving, richer flavor).
- For a nutty boost, use brown rice — see the Variations section for liquid/time changes.
- If you want less sweetness, cut the honey BBQ to 3/4 cup and add 1/4 cup tomato sauce.
Step-by-step instructions
- Heat 1 tablespoon olive oil in a large, heavy skillet (10–12 inches) over medium heat.
- Season the chicken breasts with salt and pepper on both sides.
- Add the chicken to the hot pan and sear until golden brown, about 3–4 minutes per side. You’re not cooking through — just building color. Remove the chicken and set aside.
- Add the rice to the same pan. Stir and toast for 1–2 minutes, scraping up browned bits for extra flavor.
- Pour in 2 cups chicken broth and 1 cup honey BBQ sauce. Stir to combine and bring to a gentle simmer.
- Nestle the seared chicken back on top of the rice mixture, cover the pan with a tight-fitting lid.
- Reduce heat to low and simmer for 20–25 minutes, or until rice is tender and the chicken reaches 165°F (74°C) at the thickest point.
- Remove from heat. Let rest, covered, for 5 minutes. Fluff the rice with a fork, slice the chicken if desired, garnish with chopped green onions, and serve.
What to serve it with
- Bright contrast: a simple arugula or mixed-green salad with lemon vinaigrette.
- Veggie sides: steamed broccoli, roasted carrots, or charred corn for texture.
- For crunch: top with toasted sesame seeds or crushed crispy onions.
- Drinks: a cold lager or an iced tea balances the sweet BBQ notes.
How to store & freeze
Fridge: Transfer cooled leftovers to an airtight container and refrigerate for up to 3–4 days. Because the rice absorbs sauce over time, it will firm up — that’s normal.
Reheat: Microwave in a covered dish with a splash of water or broth to loosen the rice, or reheat gently on the stovetop in a skillet over medium-low, stirring occasionally. Reheat to 165°F (74°C).
Freeze: Portion into freezer-safe containers and freeze for up to 2–3 months. Thaw overnight in the fridge before reheating. Avoid freezing for longer than three months to maintain rice texture.
Food safety: Never leave cooked chicken at room temperature for more than 2 hours (1 hour if above 90°F/32°C). Use a thermometer to confirm the chicken hits 165°F.
Helpful cooking tips
- Even thickness: Pound chicken to an even thickness so sear and simmer times are consistent.
- Brown well: Don’t rush the sear — those fond bits stuck to the pan carry a lot of flavor into the rice.
- Tight lid: A snug lid traps steam and cooks the rice evenly. If your lid isn’t tight, tent the pan with foil before covering.
- Rice choice: Use long-grain white rice for the stated 20–25 minute timing. If using jasmine, timing is similar; for basmati, check at 18 minutes.
- Doneness check: Cut into the thickest part or use an instant‑read thermometer — 165°F is the safe target.
- Sauce adjust: If your BBQ sauce is very sweet, balance with a tablespoon of apple cider vinegar or a squeeze of lemon.
Creative twists
- Spicy BBQ: Mix a tablespoon of Sriracha or chipotle in adobo into the BBQ sauce.
- Veg-packed: Toss in diced bell peppers or frozen peas with the rice at step 5.
- Low-carb: Use cauliflower rice; after searing the chicken, add 1½–2 cups riced cauliflower with ½ cup broth and simmer 6–8 minutes.
- Creamy finish: Stir in 2 tablespoons of cream cheese or sour cream at the end for a silky texture.
- Smoky rub: Season the chicken with smoked paprika and garlic powder before searing for a deeper smoke profile.
- Vegetarian swap: Replace chicken with seared halloumi or thick tofu steaks and use vegetable broth.
Common questions
Q: How long does this recipe take from start to finish?
A: Active hands-on time is about 10–15 minutes (searing and toasting rice). Simmer time is 20–25 minutes, so plan 35–45 minutes total including resting.
Q: Can I use brown rice or other rice varieties?
A: Yes. Brown rice needs more liquid (about 2½–3 cups) and longer simmering (35–45 minutes). Keep the lid on and check periodically. If using quick-cook rice, reduce broth and simmer time accordingly.
Q: My rice turned out mushy — what went wrong?
A: Likely too much liquid or overcooking. Make sure you measure liquids carefully, keep heat at a low simmer, and avoid stirring while it cooks (stirring releases starch and can make rice gummy). Use a tight lid to control evaporation.
Q: Can I use frozen chicken breasts?
A: It’s best to thaw chicken fully before searing so you get a proper brown. Frozen chicken can lead to uneven cooking and longer simmer times.
Q: Is there a way to make this less sweet?
A: Reduce the honey BBQ to 3/4 cup and add 1/4 cup tomato sauce or a tablespoon of cider vinegar to balance sweetness.
Conclusion
If you want another take or a quick reference, see the original One-Pan Bold Honey BBQ Chicken Rice – Cook Craze for photos and a slightly different write-up. For a fan reaction and a fun one‑pan praise piece, read Delish! Love this one pan wonder! Everyone got seconds! for extra inspiration.
One-Pan Bold Honey BBQ Chicken Rice
Ingredients
Main Ingredients
- 1 lb chicken breasts (2 medium breasts) — pounded to even thickness if they’re uneven
- 1 cup long-grain white rice (jasmine or basmati work well)
- 1 cup honey BBQ sauce (use your favorite brand or homemade)
- 2 cups chicken broth (low-sodium preferred)
- 1 tablespoon olive oil
- to taste Salt and pepper
- Optional: chopped green onions for garnish
Instructions
Preparation
- Heat 1 tablespoon olive oil in a large, heavy skillet (10–12 inches) over medium heat.
- Season the chicken breasts with salt and pepper on both sides.
- Add the chicken to the hot pan and sear until golden brown, about 3–4 minutes per side. Remove the chicken and set aside.
- Add the rice to the same pan. Stir and toast for 1–2 minutes, scraping up browned bits for extra flavor.
- Pour in 2 cups chicken broth and 1 cup honey BBQ sauce. Stir to combine and bring to a gentle simmer.
- Nestle the seared chicken back on top of the rice mixture, cover the pan with a tight-fitting lid.
- Reduce heat to low and simmer for 20–25 minutes, or until rice is tender and the chicken reaches 165°F (74°C) at the thickest point.
- Remove from heat. Let rest, covered, for 5 minutes. Fluff the rice with a fork, slice the chicken if desired, garnish with chopped green onions, and serve.
