Honey BBQ Chicken Rice One Pan Recipe – Easy Family Dinner

Posted on September 5, 2025

The sizzle of chicken in a sticky-sweet honey BBQ sauce, bubbling away with fluffy rice, is enough to make my whole kitchen smell like pure comfort. Honestly, if you crave meals that are bold, a little messy, and totally satisfying, this one pan honey BBQ chicken rice recipe is about to become your new obsession. I stumbled on the idea during one of those frantic weeknights when every pot in my cupboard was dirty and my patience was running thin. Who knew desperation would lead to such delicious magic?

Let’s be real—there’s just something so comforting about a dish that’s hearty, packed with flavor, and leaves you with just one pan to wash. I’ve cooked my fair share of one-pan wonders, but this honey BBQ chicken rice is the one my family asks for again and again. The chicken stays juicy, the rice soaks up all those sweet, smoky juices, and dinner basically makes itself while you catch up on life (or let’s face it, scroll through Pinterest).

I’ve tweaked and retested this recipe more times than I can count—swapping in different BBQ sauces, testing with brown rice, even sneaking in extra veggies. Whether you’re wrangling picky eaters or just want a no-fuss meal that feels like a warm hug, this honey BBQ chicken rice is your answer. It’s the kind of meal you’ll want to dive right into, fork-first, and maybe (just maybe) lick the pan clean when no one’s looking. So, grab your skillet and let’s make some dinner magic!

Why You’ll Love This Honey BBQ Chicken Rice One Pan Recipe

Quick & Easy: You can have this honey BBQ chicken rice on the table in about 40 minutes, start to finish. Perfect for those weeknights when time is tight but you still crave something homemade.
Simple, Pantry-Friendly Ingredients: There’s a good chance you’ve already got everything you need—rice, chicken, BBQ sauce, honey, and a few classic spices. No last-minute supermarket dashes!
Perfect for Any Occasion: This recipe absolutely shines at family dinners, casual gatherings, or even as a meal prep option. It’s hearty and filling—nobody leaves the table hungry.
Crowd-Pleaser: The sweet-spicy BBQ sauce makes it irresistible for kids and adults alike. I’ve yet to meet someone who didn’t go back for seconds.
Unbelievably Flavorful: The rice soaks up every drop of honey BBQ goodness, and the chicken stays tender and juicy. Comfort food at its finest!

What truly sets this honey BBQ chicken rice apart is the way everything cooks together in one skillet. The rice gets infused with BBQ flavor, the chicken turns golden and succulent, and every bite bursts with bold, sweet-savory goodness. I love that I can switch up the veggies or add a spicy twist, but the core flavors always shine. This recipe isn’t just another chicken-and-rice dinner—it’s my go-to for busy days, lazy Sundays, or whenever I want to impress with minimal effort.

There’s a real sense of satisfaction in serving a meal that’s both simple and memorable. It’s the kind of dish that makes you close your eyes and savor each mouthful. Whether you’re feeding a family, meal prepping for the week, or looking to surprise your friends with something deliciously different, this honey BBQ chicken rice is ready to make dinnertime feel special, every single time.

What Ingredients You Will Need

This honey BBQ chicken rice recipe relies on straightforward, flavor-packed ingredients you probably already have on hand. Each one plays a role in building that signature sweet, smoky, and savory bite.

Chicken Thighs (boneless, skinless, 1.5 pounds/680g): Thighs stay juicy and soak up the sauce, but you can use chicken breasts if you prefer—just watch the cook time.
Long Grain White Rice (1 cup/190g, uncooked): I always reach for classic white rice because it cooks evenly and fluffs up beautifully. Jasmine or basmati work great too.
Honey (1/4 cup/60ml): Adds that signature sweetness and helps the sauce caramelize. Local honey tastes amazing here.
BBQ Sauce (3/4 cup/180ml, your favorite brand): Go bold and smoky for depth, or sweeter if you like it milder. I’m partial to sauces labeled “bold” or “hickory.”
Chicken Broth (2 cups/480ml): Keeps the rice tender and flavorful. Low-sodium broth helps you control the salt.
Bell Pepper (1 large, diced): Adds color and a subtle crunch. I love using red or yellow for a pop.
Onion (1 medium, diced): For sweetness and depth. I usually go with yellow onions.
Garlic (3 cloves, minced): The more, the merrier—fresh garlic really makes a difference.
Olive Oil (2 tablespoons/30ml): For browning the chicken and sautéing veggies. Canola or avocado oil works too.
Smoked Paprika (1 teaspoon): Optional, but it seriously dials up the smoky BBQ flavor.
Salt & Black Pepper (to taste): Adjust to your liking—remember, BBQ sauce adds some saltiness too.
Frozen Corn (1 cup/160g): Totally optional, but I love the sweet crunch it adds. Fresh or canned works in a pinch.
Chopped Fresh Parsley or Green Onion (for garnish): Not required, but it looks pretty and adds a fresh bite.

Ingredient Tips & Swaps:

Rice: If you want to use brown rice, increase the broth to 2.5 cups/600ml and add 10–15 minutes to the cook time. Or, try quinoa for a protein boost.
Chicken: Swap in rotisserie chicken—just stir it in during the last 10 minutes to heat through.
BBQ Sauce: Homemade or store-bought both work. I sometimes mix spicy and regular for an extra kick.
Veggies: In summer, toss in zucchini or cherry tomatoes. In winter, frozen peas or spinach are great for color.
Allergies: For gluten-free, check your BBQ sauce label and use certified gluten-free broth. For dairy-free, you’re all set—no tweaks needed!

Honestly, the best part is how flexible this recipe is. Use whatever veggies you have lurking in the fridge, swap in your favorite BBQ sauce, and make it your own every single time.

Equipment Needed

Large Skillet with Lid (12-inch/30cm): A heavy-bottomed, oven-safe skillet is ideal here. Cast iron is my go-to—it distributes heat evenly and gives the rice a gorgeous, slightly crispy bottom. Any deep-sided skillet with a tight-fitting lid works, though.
Sharp Chef’s Knife and Cutting Board: For prepping the chicken and chopping veggies. If you’re like me and hate extra dishes, use the same board for everything (just start with the veggies, then the chicken).
Measuring Cups and Spoons: For accuracy. Eyeballing works in a pinch, but precise measurements mean perfect rice.
Wooden Spoon or Silicone Spatula: For stirring without scratching your pan.
Small Bowl (optional): For mixing the honey and BBQ sauce before adding to the pan—helps with even distribution.

Equipment Notes: If you don’t have a skillet with a lid, improvise with a baking sheet or foil. I’ve also cooked this in a Dutch oven with excellent results. For easy clean-up, look for pans with an enamel coating. And if you’re on a budget, thrift store cast iron skillets clean up beautifully with a little elbow grease—just give them a good scrub and season before use.

How to Make One Pan Honey BBQ Chicken Rice

Prep the Ingredients (10 minutes):
- Dice 1 bell pepper and 1 onion. Mince 3 garlic cloves.
- Trim and cut 1.5 pounds (680g) chicken thighs into bite-sized pieces. Pat dry with paper towels for better browning.
Tip: Prepping everything before you start cooking makes the whole process smoother—trust me, you don’t want to be frantically mincing garlic while the chicken’s already sizzling!
Sear the Chicken (5 minutes):
- Heat 2 tablespoons (30ml) olive oil in your large skillet over medium-high heat.
- Add chicken, season lightly with salt and pepper, and cook 2–3 minutes per side until golden (it won’t be cooked through yet).
- Transfer chicken to a plate—leave those tasty browned bits in the pan.
If your pan isn’t big enough, work in two batches so the chicken browns instead of steams.
Sauté the Veggies (3 minutes):
- Add diced onion and bell pepper to the same skillet. Sauté for 2–3 minutes until starting to soften.
- Add garlic and smoked paprika; stir for 30 seconds, just until fragrant.
Your kitchen will smell amazing at this point—don’t be surprised if everyone comes wandering in!
Build the Sauce (2 minutes):
- In a small bowl, whisk together 1/4 cup (60ml) honey and 3/4 cup (180ml) BBQ sauce. Pour into the pan with veggies.
- Stir to coat everything evenly.
Add the Rice & Broth (2 minutes):
- Stir in 1 cup (190g) uncooked long grain white rice and 1 cup (160g) frozen corn if using.
- Pour in 2 cups (480ml) chicken broth and give everything a good mix, scraping up any stuck bits from the pan.
Make sure the rice is mostly submerged—this helps it cook evenly.
Return Chicken & Simmer (20–25 minutes):
- Arrange browned chicken pieces on top of the rice mixture. Cover with a tight-fitting lid.
- Reduce heat to low and simmer 20–25 minutes, until rice is tender and liquid is absorbed.
- Check at 20 minutes—if rice is still a bit firm, add a splash more broth and cook another 5 minutes.
Don’t peek too often—lifting the lid releases steam and slows down cooking.
Rest & Fluff (5 minutes):
- Remove from heat and let the pan sit, covered, for 5 minutes. This step lets the rice steam and finish absorbing all those amazing flavors.
- Fluff the rice gently with a fork, mixing in the saucy chicken.
Finish & Serve:
- Scatter chopped parsley or green onion over the top. Serve hot, straight from the pan.
- Optional: Drizzle with extra BBQ sauce or a squeeze of lemon for brightness.
If you like a crispy bottom (hello, socarrat!), leave the pan uncovered on low for the last 5 minutes.

This recipe is forgiving, but if your rice is still crunchy, just add a splash more broth and let it cook a bit longer. If things look too wet, uncover the pan for the last few minutes to let excess moisture evaporate. Trust your senses—the dish should smell sweet and smoky, with tender chicken and perfectly cooked rice. And honestly, don’t stress about perfection. This one pan honey BBQ chicken rice is all about flavor, comfort, and making dinnertime easy.

Cooking Tips & Techniques

I’ve made this honey BBQ chicken rice more times than I can count, and let me tell you—little tweaks make a big difference. Here are my best tips for nailing it every time:

Brown the Chicken Well: Don’t rush the searing step. A good golden crust on the chicken pieces adds so much flavor—even if they’re not cooked through yet, you’ll get that irresistible “grilled” taste.
Use a Tight-Fitting Lid: Steam is your friend! If your lid is loose, cover the pan with foil first, then the lid. Otherwise, the rice might cook unevenly or dry out.
Layer the Chicken on Top: Nestling the chicken just above the rice lets those juices drip down as it cooks. I learned the hard way that stirring the chicken into the rice from the start makes everything mushy.
Don’t Stir Once Simmering: Once everything’s in and simmering, resist the urge to stir! This keeps the rice fluffy and prevents sticking. (Trust me, I messed this up a few times before learning my lesson.)
Check Rice Early: Depending on your skillet and stove, cook time may vary. Peek at 20 minutes—if the rice is just right, you’re golden. If it’s a touch crunchy, add a splash of broth and keep going.
Multitasking Magic: While the dish simmers, prep a quick side salad, set the table, or just take a moment for yourself (with a glass of iced tea, maybe?).
Consistency Counts: For perfect texture every time, use the same brand of rice and measure your broth carefully. Different rices absorb liquid differently.

If you ever end up with a sticky or slightly burnt bottom, don’t panic—just scrape up the crispy bits and call it “chef’s treat.” Honestly, some folks (me included) fight over those caramelized, crunchy edges. Cooking is about learning as you go, so embrace the happy accidents along the way!

Variations & Adaptations

This honey BBQ chicken rice recipe is endlessly adaptable—you can switch things up based on what’s in your fridge, your mood, or your dietary needs. Here are a few of my favorite ways to make it your own:

Low-Carb/Keto: Swap the rice for riced cauliflower (about 3 cups/400g) and reduce the broth to 1 cup (240ml). Simmer for just 10–12 minutes, until the “rice” is tender. The BBQ sauce will still shine!
Vegetarian: Replace the chicken with canned chickpeas (drained and rinsed) or cubed tofu. Use vegetable broth instead of chicken broth. The honey BBQ flavor is fantastic with plant-based protein.
Spicy Kick: Add 1–2 teaspoons hot sauce or a pinch of cayenne to the BBQ sauce mixture for extra heat. Sometimes I toss in sliced jalapeños for a little fire.
Seasonal Veggies: In the fall, swap bell pepper for diced butternut squash or sweet potato (add 5 minutes to sauté time). In the spring, throw in asparagus tips or fresh peas.
Gluten-Free: Double-check your BBQ sauce and broth labels—many are naturally gluten-free, but it’s always good to be sure.

Honestly, one of my favorite “mistakes” was tossing in leftover pineapple chunks—turns out, a little tropical sweetness plays perfectly with the smoky BBQ sauce. Don’t be afraid to experiment! This honey BBQ chicken rice is made for your personal twist.

Serving & Storage Suggestions

For peak deliciousness, serve this honey BBQ chicken rice piping hot, straight from the skillet. I love bringing the whole pan to the table—there’s something cozy about everyone digging in family-style.

Presentation: Top with chopped parsley or green onions for color. A few lemon wedges on the side add a bright, zesty contrast.
Pairings: This dish goes great with a crisp green salad, buttered corn on the cob, or a simple slaw. For drinks, try iced tea, lemonade, or a cold beer.
Storage: Leftovers keep well in an airtight container in the fridge for up to 4 days. The flavors get even better overnight, as the rice soaks up all that saucy goodness.
Freezing: Yes, you can! Cool completely, then portion into freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge.
Reheating: Splash a little broth or water over the rice before microwaving or reheating on the stovetop. Cover loosely to keep things moist. It’ll taste just as good as the day you made it!

If you’re making this for a party, double the recipe and use a wide, shallow baking dish—just keep an eye on the liquid so the rice doesn’t dry out. And if you’re lucky enough to snag leftovers, tuck them into a tortilla for the best BBQ chicken rice burrito ever. Trust me, you’ll want to try it!

Nutritional Information & Benefits

This one pan honey BBQ chicken rice balances comfort and nutrition. Each serving (about 1.5 cups) offers roughly:

Calories: 430
Protein: 27g
Carbohydrates: 50g
Fat: 12g
Fiber: 3g
Sugar: 15g (mostly from honey and BBQ sauce)

Health Highlights: Chicken thighs deliver lean protein and iron, while bell peppers and corn add fiber, vitamin C, and a little extra crunch. Using low-sodium broth and a good quality BBQ sauce keeps things lighter. If you need gluten-free or dairy-free, just double-check your BBQ sauce and you’re set. Personally, I love that this recipe feels indulgent but still packs in real, wholesome ingredients. It’s a dinner you can feel good about—body and soul.

Conclusion

This honey BBQ chicken rice one pan recipe is more than just an easy weeknight dinner—it’s bold, comforting, and loaded with crave-worthy flavor. It’s the recipe I turn to when I want to impress without stress, or just need a dinner that brings everyone to the table with a smile. The sweet and smoky combo, the fluffy rice, the juicy chicken…honestly, it’s dinnertime happiness in a skillet.

Don’t be afraid to make it your own—swap veggies, try a spicy twist, or tuck the leftovers into a burrito for lunch the next day. I hope you love this as much as my family does! If you try it, leave a comment below or tag me on Pinterest—I can’t wait to see your creations. Now go grab a pan and bring a little magic to your dinner routine!

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work well—just cut them into bite-sized pieces and be careful not to overcook, as they dry out faster than thighs.

What type of BBQ sauce should I use?

It’s totally up to you! Bold, smoky BBQ sauces add depth, but sweeter sauces work great if you prefer milder flavors. Mix and match to find your favorite combo.

How do I make this recipe gluten-free?

Just make sure to use a certified gluten-free BBQ sauce and chicken broth. Most ingredients are naturally gluten-free, so you’re good to go!

Can I make this ahead for meal prep?

Definitely! Portion into containers and store in the fridge for up to 4 days. The flavors deepen as it sits, so leftovers are extra tasty.

What if my rice isn’t cooked after 25 minutes?

No worries—just add a splash more broth, cover, and continue simmering for 5–10 more minutes. Sometimes different brands of rice or skillet sizes can affect cook time.

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honey BBQ chicken rice recipe

Honey BBQ Chicken Rice One Pan Recipe

Author: Leana
Total Time: 40 minutes
Yield: 4 servings 1x

Print Recipe

Description

This easy one-pan honey BBQ chicken rice is a comforting, flavor-packed family dinner featuring juicy chicken thighs, fluffy rice, and a sticky-sweet BBQ sauce. Everything cooks together in one skillet for minimal cleanup and maximum flavor.

Ingredients

Scale

1.5 pounds boneless, skinless chicken thighs (about 680g), cut into bite-sized pieces
1 cup long grain white rice (uncooked, about 190g)
1/4 cup honey (60ml)
3/4 cup BBQ sauce (your favorite brand, 180ml)
2 cups chicken broth (480ml, low-sodium preferred)
1 large bell pepper, diced (red or yellow recommended)
1 medium onion, diced
3 cloves garlic, minced
2 tablespoons olive oil (30ml)
1 teaspoon smoked paprika (optional)
Salt and black pepper, to taste
1 cup frozen corn (160g, optional)
Chopped fresh parsley or green onion, for garnish (optional)

Instructions

Prep the ingredients: Dice the bell pepper and onion. Mince the garlic. Trim and cut chicken thighs into bite-sized pieces and pat dry.
Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and sear 2–3 minutes per side until golden (not cooked through). Transfer chicken to a plate.
Add diced onion and bell pepper to the skillet. Sauté for 2–3 minutes until starting to soften. Add garlic and smoked paprika; stir for 30 seconds until fragrant.
In a small bowl, whisk together honey and BBQ sauce. Pour into the pan with veggies and stir to coat.
Stir in uncooked rice and frozen corn (if using). Pour in chicken broth and mix well, scraping up any browned bits from the pan.
Arrange browned chicken pieces on top of the rice mixture. Cover with a tight-fitting lid. Reduce heat to low and simmer 20–25 minutes, until rice is tender and liquid is absorbed. Check at 20 minutes and add more broth if needed.
Remove from heat and let the pan sit, covered, for 5 minutes. Fluff the rice gently with a fork, mixing in the chicken.
Scatter chopped parsley or green onion over the top. Serve hot, straight from the pan. Optional: Drizzle with extra BBQ sauce or a squeeze of lemon.

Notes

For gluten-free, use certified gluten-free BBQ sauce and broth. Brown the chicken well for extra flavor. Don’t stir once simmering to keep rice fluffy. If rice is undercooked, add a splash more broth and cook a bit longer. Leftovers keep well and can be frozen. Swap veggies or add a spicy kick as desired.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American