Save My neighbor knocked on my door one Tuesday holding an empty casserole dish and asked what I'd made the night before because her kids heard the sizzle through the open window. I laughed and told her it was just chicken and rice, but she didn't believe me until I scribbled the recipe on a napkin. That's the magic of this dish: it sounds ordinary until the honey BBQ glaze hits the hot pan and fills your entire kitchen with that sweet, smoky promise. Now I make it every other week, and honestly, the hardest part is waiting for the rice to finish cooking.
I started making this on nights when everyone was hungry at different times and I needed something forgiving. The rice stays warm in the pan, the chicken doesn't dry out, and I could serve it straight from the stove without plating anything fancy. One evening my brother-in-law stopped by unannounced, lifted the lid, and helped himself to a heaping spoonful before even saying hello. That's when I knew this recipe had earned its place in my rotation.
Ingredients
- Boneless, skinless chicken thighs or breasts (1 lb): Thighs stay juicier during the simmer, but breasts work if you keep an eye on the heat and don't let them overcook.
- Salt, pepper, garlic powder, onion powder, smoked paprika: This simple seasoning blend builds a smoky base that the honey BBQ sauce clings to beautifully.
- BBQ sauce (½ cup): Use your favorite brand or whatever's in the fridge, just taste it first to make sure it's not too vinegary or too sweet.
- Honey (¼ cup): Balances the tang of the BBQ sauce and creates that glossy, sticky coating everyone fights over.
- Long-grain rice (1 cup, rinsed): Rinsing removes excess starch so the rice cooks up fluffy instead of gummy.
- Chicken broth (2 cups, low sodium): Adds depth without making the dish too salty, especially since BBQ sauce already has plenty of seasoning.
- Mixed vegetables (1 cup): Bell peppers, peas, and carrots are my go-to, but frozen corn or fresh zucchini work just as well.
Instructions
- Season the chicken:
- Toss the chicken pieces with salt, pepper, garlic powder, onion powder, and smoked paprika in a bowl or right in the pan. Make sure every piece gets coated so the flavor is consistent.
- Sear the chicken:
- Heat your skillet over medium heat with a drizzle of oil, then add the chicken in a single layer. Let it sizzle undisturbed for 4 to 5 minutes per side until golden brown and just cooked through.
- Glaze with honey BBQ:
- Whisk the BBQ sauce and honey together in a small bowl, pour it over the chicken, and stir until every piece is slicked with that glossy coating. The kitchen will smell incredible at this point.
- Add rice and broth:
- Stir in the rinsed rice and chicken broth, scraping up any caramelized bits stuck to the bottom of the pan. Those browned bits are pure flavor.
- Simmer covered:
- Bring everything to a gentle simmer, then reduce the heat to low and cover with a tight-fitting lid. Let it cook undisturbed for 20 minutes so the rice absorbs the liquid and the flavors meld together.
- Steam the vegetables:
- In the last 5 minutes, scatter your vegetables on top, replace the lid, and let them steam until tender. This keeps them bright and crisp instead of mushy.
- Rest and fluff:
- Turn off the heat and let the pan sit, covered, for 5 minutes. Then fluff the rice gently with a fork, mixing in the vegetables and chicken as you go.
Pin it The first time I served this to my in-laws, my father-in-law ate two full plates and then asked if I'd write down the recipe for his wife. She later told me he never asks for recipes, so I must've done something right. Now it's the dish I bring to potlucks because I know it'll disappear, and I'll get texts the next day asking for the instructions.
Choosing Your Chicken
Thighs are more forgiving because they stay moist even if you overcook them slightly, but breasts work if you're watching calories or prefer white meat. I cut them into roughly the same size so they cook evenly and don't leave you with some pieces rubbery and others perfectly tender. If you're using frozen chicken, thaw it completely and pat it dry before seasoning, or the spices won't stick properly.
Customizing Your Vegetables
I've tossed in everything from frozen peas to fresh diced zucchini, and it always works. Bell peppers add a sweet crunch, carrots bring color, and corn makes it feel more summery. Just keep the total amount around one cup so the rice-to-vegetable ratio stays balanced, and add delicate greens like spinach right at the end so they wilt without turning to mush.
Storing and Reheating
This keeps in the fridge for up to four days in an airtight container, and it reheats surprisingly well in the microwave or on the stovetop with a splash of broth. The flavors deepen overnight, so leftovers often taste even better the next day. I've even packed it cold in a lunch container and eaten it at room temperature, and it still held up.
- Add a tablespoon of water or broth before reheating to prevent the rice from drying out.
- If freezing, portion it into individual servings so you can thaw just what you need.
- Reheat gently over medium-low heat, stirring occasionally, to keep the chicken tender.
Pin it This is the kind of recipe that makes weeknight cooking feel less like a chore and more like something you actually look forward to. I hope it becomes a regular in your house, too.
Frequently Asked Questions
- → What type of rice works best?
Long-grain white rice is ideal for this dish as it cooks evenly and absorbs the flavorful sauce without becoming mushy. Brown rice can be substituted but will require additional simmering time and extra broth.
- → Can I use other meats?
While chicken thighs and breasts work wonderfully, you can also use pork tenderloin or turkey cutlets. Adjust cooking times slightly based on the thickness of your meat choice.
- → What vegetables can I add?
Bell peppers, peas, carrots, corn, zucchini, or broccoli all complement the sweet BBQ flavors. Use whatever fresh or frozen vegetables you have available for a colorful, nutritious addition.
- → How do I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently with a splash of water or broth to refresh the rice texture before serving.
- → Can I make this spicier?
Add a pinch of cayenne pepper, red pepper flakes, or use a spicy BBQ sauce to increase the heat level. Adjust according to your family's preference for bold flavors.
- → What if the rice isn't tender after 20 minutes?
If the rice still has a crunch, add 2-3 tablespoons of additional broth, cover tightly, and continue simmering for 5 more minutes. Let it stand covered before fluffing to finish the cooking process.