Description
One-Pan Honey BBQ Chicken & Rice is a quick and easy weeknight dinner that combines tender chicken thighs, flavorful rice, and mixed vegetables all cooked in one pan.
Ingredients
- 2 tablespoons olive oil
- 4 boneless, skinless chicken thighs (about 1.5 pounds)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup long-grain white rice
- 1 1/2 cups chicken broth
- 1/2 cup honey BBQ sauce
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt, pepper, and garlic powder. Add the chicken to the skillet and sear for about 5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, add the rice and stir for 1-2 minutes until slightly toasted.
- Pour in the chicken broth and honey BBQ sauce, stirring to combine. Bring the mixture to a simmer.
- Return the chicken to the skillet, nestling it into the rice. Cover the skillet with a lid and reduce the heat to low. Cook for 20 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F).
- In the last 5 minutes of cooking, add the frozen mixed vegetables to the skillet, stirring gently to incorporate.
- Once done, remove from heat and let it sit for 5 minutes before serving. Garnish with chopped parsley if desired.
Notes
- For a spicier kick, add a teaspoon of red pepper flakes to the rice mixture.
- Substitute the chicken thighs with boneless, skinless chicken breasts for a leaner option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg