One-Pan Bold Honey BBQ Chicken Rice
A crisp breeze, a cast-iron skillet on the stove, and the sweet scent of honey and BBQ that wraps the kitchen in fall comfort — that’s how this recipe became a family favorite one chilly evening when a last-minute dinner needed to feel like a celebration.
Introduction
If you’re after a cozy, satisfying one-dish meal this season, One-Pan Bold Honey BBQ Chicken Rice delivers warmth and bold flavor without fuss. Home bakers who love seasonal treats will appreciate how the sweet honey, tangy BBQ, and tender rice all meld together in one skillet. If you enjoy honey-forward chicken dishes, you might also like this crunchy option from the site on crispy hot honey feta chicken, which balances sweet and heat beautifully: crispy hot honey feta chicken. For a slow-cooked alternative that’s equally comforting, check out this cozy crock-pot chicken and rice recipe.
Why readers love this One-Pan Bold Honey BBQ Chicken Rice:
- Minimal cleanup — everything cooks together in one pan.
- Balanced flavors — sweet honey paired with bold BBQ sauce.
- Seasonal feel — perfect for crisp evenings and casual gatherings.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 pounds)
- 1 cup long-grain rice, rinsed
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1/2 cup tomato sauce
- 1/3 cup BBQ sauce (choose a bold variety)
- 3 tablespoons honey
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup frozen corn (optional)
- 2 tablespoons chopped fresh parsley, for garnish
Step-by-Step Instructions
- Preheat and prep: Preheat your oven to 375°F (190°C). Pat the chicken thighs dry and season with salt, pepper, and smoked paprika.
- Brown the chicken: Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the chicken, skin-side down, for 5–6 minutes until golden and crisp. Flip and cook 2 minutes more. Remove chicken and set aside.
- Sauté aromatics: Reduce heat to medium. Add the chopped onion to the skillet and cook until translucent, about 4 minutes. Stir in the garlic and rice and toast for 1–2 minutes.
- Build the sauce: Whisk together chicken broth, tomato sauce, BBQ sauce, and honey in a bowl. Pour the mixture into the skillet, scraping up browned bits from the bottom.
- Combine and bake: Stir in frozen corn if using. Nestle the chicken thighs back into the rice, skin-side up. Cover the skillet with a lid or foil and transfer to the oven.
- Bake until tender: Bake 25–30 minutes, or until rice is tender and the chicken reaches an internal temperature of 165°F (74°C). Remove cover and broil for 2–3 minutes if you want extra-crisp skin.
- Finish and serve: Let rest 5 minutes, then garnish with chopped parsley and spoon the glossy sauce over the rice and chicken.
Tips for Success
- Use an ovenproof skillet: A cast-iron or heavy-bottomed pan gives even heat and beautiful browning.
- Rinse the rice: Rinsing removes excess starch so the rice cooks fluffy, not gummy.
- Adjust sweetness and tang: If your BBQ sauce is very sweet, reduce honey by a tablespoon. For more tang, add a splash of apple cider vinegar.
- Check liquid levels: Different rices absorb liquid differently; if it looks too dry at mid-bake, add 1/4 cup extra broth.
- Try boneless for quicker cooking: Boneless thighs reduce bake time and make this One-Pan Bold Honey BBQ Chicken Rice even faster. If you prefer slow-cooked texture, take inspiration from this crockpot BBQ chicken method.
Possible Variations
- Gluten-free: Use gluten-free BBQ sauce and ensure your tomato sauce and broths are gluten-free to make this One-Pan Bold Honey BBQ Chicken Rice suitable for gluten-sensitive guests.
- Streusel-style crunch: For a fall-inspired twist, finish with a savory breadcrumb-parmesan streusel—mix panko, grated parmesan, melted butter, and a pinch of rosemary, sprinkle lightly over the rice, and broil until golden.
- Honey-mustard twist: Swap half the BBQ sauce for honey-mustard for a tangy-sweet swap reminiscent of a hearty roast: see this honey-mustard roast chicken and potatoes for flavor ideas: Greek honey-mustard roast chicken and potatoes.
- Comfort mash-up: Stir in creamy mac-and-cheese elements for a decadent one-pan mash-up inspired by honey buffalo mac and cheese combos: honey buffalo chicken and mac and cheese.
Storage Recommendations
- Refrigerate: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
- Reheat gently: Reheat in a skillet over low heat with a splash of broth to revive moisture, or microwave covered for 1–2 minutes.
- Freeze: For longer storage, freeze the cooled rice and chicken in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Conclusion
One-pan dinners like this One-Pan Bold Honey BBQ Chicken Rice make chilly nights feel effortless and festive. If you’d like another quick recipe with similar bold flavors and single-pan convenience, check out this easy roundup on One-pan Bold Honey Bbq Chicken Rice – Cooked.wiki, or explore a step-by-step fast version with extra tips at One-Pan Bold Honey BBQ Chicken Rice – Amazing 30-Minute Recipe.
FAQs
Q: Can I use white rice instead of long-grain?
A: Yes—long-grain white rice works best for texture, but basmati or jasmine are fine. Adjust liquid slightly if using different rice types.
Q: How can I make this spicier?
A: Stir in a teaspoon of chipotle in adobo or a pinch of cayenne to the sauce, or use a spicy BBQ sauce for heat.
Q: Is it okay to use boneless chicken breasts?
A: You can, but boneless breasts cook faster and can dry out. Reduce oven time and check internal temperature to avoid overcooking.
Q: Can I prep this ahead of time?
A: Yes—assemble the rice and sauce in the skillet, cover, and refrigerate up to 24 hours. When ready, add chicken and bake as directed, adding a few extra minutes if starting cold.
One-Pan Bold Honey BBQ Chicken Rice
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A cozy, satisfying one-dish meal featuring chicken thighs cooked with honey, BBQ sauce, and rice in a single pan.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 pounds)
- 1 cup long-grain rice, rinsed
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1/2 cup tomato sauce
- 1/3 cup BBQ sauce
- 3 tablespoons honey
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup frozen corn (optional)
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Pat the chicken thighs dry and season with salt, pepper, and smoked paprika.
- Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the chicken, skin-side down, for 5–6 minutes until golden and crisp. Flip and cook 2 minutes more. Remove chicken and set aside.
- Reduce heat to medium. Add the chopped onion to the skillet and cook until translucent, about 4 minutes. Stir in the garlic and rice and toast for 1–2 minutes.
- Whisk together chicken broth, tomato sauce, BBQ sauce, and honey in a bowl. Pour the mixture into the skillet, scraping up browned bits from the bottom.
- Stir in frozen corn if using. Nestle the chicken thighs back into the rice, skin-side up. Cover the skillet with a lid or foil and transfer to the oven.
- Bake for 25–30 minutes, or until rice is tender and chicken reaches an internal temperature of 165°F (74°C). Remove cover and broil for 2–3 minutes for extra-crisp skin.
- Let rest for 5 minutes, then garnish with chopped parsley and spoon the glossy sauce over the rice and chicken.
Notes
Use an ovenproof skillet for even heating and browning. Rinse rice for fluffy texture and adjust sweetness and tang according to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American