One-Pan Bold Honey BBQ Chicken Rice

One-Pan Bold Honey BBQ Chicken Rice
As the leaves turn copper and the oven hums like a cozy kitchen companion, I remember the first time I served this dish to neighbors — the warm, sticky glaze and fragrant rice felt like a hug in a bowl.

Introduction
There’s something instantly comforting about One-Pan Bold Honey BBQ Chicken Rice: it combines sticky-sweet honey, smoky BBQ notes, and tender chicken with fluffy rice, all roasted together for an easy weeknight supper or a seasonal gathering. This recipe has become a reader favorite because it’s forgiving for beginners, produces minimal cleanup, and fills the house with fall aromas that invite everyone to the table. If you love seasonal treats and easy baking-style meals, you’ll appreciate how this dish balances cozy flavors without complicated technique. For a crunchy contrast, try pairing it with a bright salad inspired by a recent twist I tried from a crispy hot honey feta chicken recipe.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 pounds)
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup long-grain rice, rinsed
• 1 3/4 cups low-sodium chicken broth
• 1/2 cup barbecue sauce (your favorite)
• 1/4 cup honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili flakes (optional)
• 1 cup frozen peas or chopped seasonal vegetables
• Fresh parsley, chopped, for garnish

Note: For a softer comfort texture, you can use boneless thighs; just adjust cooking time slightly and check internal temperature.

Why this recipe works

• The juices from the chicken flavor the rice as it cooks, eliminating the need for multiple pots.
• The honey and BBQ sauce create a glossy, bold coating that caramelizes just enough for deep fall flavor.
• It’s flexible: swap vegetables or rice types, and it still shines — similar to hearty slow-cooker meals like crock-pot chicken and rice.

Step-by-step instructions

1. Preheat and prep: Preheat your oven to 400°F (200°C). Pat chicken thighs dry and season generously with salt, pepper, and smoked paprika.
2. Brown the chicken: Heat olive oil in a large ovenproof skillet over medium-high heat. Sear chicken skin-side down until golden brown, 4–5 minutes. Flip and brown briefly; remove to a plate.
3. Sauté aromatics: Reduce heat to medium, add sliced onion and garlic to the skillet, and cook until fragrant and translucent, about 4 minutes.
4. Add rice and liquid: Stir in rinsed rice so it gets coated in the onion mixture. Pour in chicken broth and scrape any browned bits from the pan.
5. Mix sauce and nestle chicken: In a small bowl, whisk barbecue sauce, honey, and apple cider vinegar. Pour half the sauce over the rice and stir. Nestle the browned chicken thighs into the rice, skin-side up, and spoon the remaining sauce over the chicken.
6. Bake: Cover tightly with foil and bake for 25 minutes. Remove foil, sprinkle frozen peas (or vegetables) around the chicken, and return to the oven uncovered for another 10–15 minutes until rice is tender and chicken reaches 165°F (74°C).
7. Rest and serve: Let the dish rest 5 minutes; garnish with parsley and serve straight from the pan. For another take on BBQ comfort, explore a crockpot BBQ chicken for meal prep inspiration.

Tips for success

• Rinse rice until the water runs clear to avoid gummy grains.
• Use an ovenproof pan with a tight-fitting lid or foil to keep steam in; it’s the key to perfect rice.
• If skin crisps too quickly, tent foil loosely during the last 10 minutes.
• For even cooking, bring the skillet to a simmer briefly before moving to the oven.
• For more honey-forward flavor without extra sweetness, try a tangier mustard note like in a Greek honey mustard roast.

Possible variations

• Gluten-free: Use a gluten-free barbecue sauce and ensure chicken broth is gluten-free; the recipe itself is naturally gluten-free with these swaps.
• Streusel topping (crunchy finish): Mix 1/2 cup panko (or gluten-free crumbs), 2 tablespoons melted butter, 2 tablespoons parmesan, and herbs; sprinkle over rice during the last 10 minutes for a savory streusel.
• Veg-forward: Add roasted butternut or mushrooms for seasonal depth.
• Cheesy finish: Stir in 1/2 cup shredded cheddar before serving for an indulgent twist similar to comforting mac-and-cheese flavors found in honey buffalo chicken and mac and cheese.

Storage recommendations

• Refrigerate: Cool completely, transfer to an airtight container, and refrigerate for up to 3 days.
• Reheat: Gently reheat in a covered skillet over low heat with a splash of broth to revive the rice, or microwave with a damp paper towel on top for 90–120 seconds.
• Freeze: Portion into freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Conclusion

If you enjoy fuss-free, fall-friendly meals, this One-Pan Bold Honey BBQ Chicken Rice is a dependable weeknight winner that captures cozy flavors with minimal cleanup. For another reference version of this dish and a source of inspiration, check out One-pan Bold Honey Bbq Chicken Rice – Cooked.wiki.

FAQs
Q: How long does One-Pan Bold Honey BBQ Chicken Rice take to cook?
A: From prep to table, plan about 45–55 minutes: 10–15 minutes to brown and prep, then 35–40 minutes in the oven (covered then uncovered).

Q: Can I use brown rice instead of long-grain white rice?
A: Yes, but brown rice requires more liquid and longer cooking time—typically add 20–25 minutes and increase broth by about 1/2 cup.

Q: Is this recipe freezer-friendly?
A: Yes. Cool completely, portion into freezer-safe containers, and freeze up to 2 months. Thaw overnight in the fridge before reheating.

Q: How can I make the dish gluten-free?
A: Ensure your barbecue sauce and chicken broth are labeled gluten-free and use gluten-free panko for any crunchy topping.

One-Pan Bold Honey BBQ Chicken Rice

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: mateo
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Gluten-Free, Dairy-Free

Print Recipe

Pin Recipe

Description

A comforting dish that combines honey, BBQ flavors, and tender chicken with fluffy rice, all roasted in one pan for easy cleanup.

---

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 pounds)
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup long-grain rice, rinsed
• 1 3/4 cups low-sodium chicken broth
• 1/2 cup barbecue sauce (your favorite)
• 1/4 cup honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili flakes (optional)
• 1 cup frozen peas or chopped seasonal vegetables
• Fresh parsley, chopped, for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 400°F (200°C). Pat chicken thighs dry and season generously with salt, pepper, and smoked paprika.
2. Heat olive oil in a large ovenproof skillet over medium-high heat. Sear chicken skin-side down until golden brown, 4–5 minutes. Flip and brown briefly; remove to a plate.
3. Reduce heat to medium, add sliced onion and garlic to the skillet, and cook until fragrant and translucent, about 4 minutes.
4. Stir in rinsed rice so it gets coated in the onion mixture. Pour in chicken broth and scrape any browned bits from the pan.
5. In a small bowl, whisk barbecue sauce, honey, and apple cider vinegar. Pour half the sauce over the rice and stir. Nestle the browned chicken thighs into the rice, skin-side up, and spoon the remaining sauce over the chicken.
6. Cover tightly with foil and bake for 25 minutes. Remove foil, sprinkle frozen peas (or vegetables) around the chicken, and return to the oven uncovered for another 10–15 minutes until rice is tender and chicken reaches 165°F (74°C).
7. Let the dish rest 5 minutes; garnish with parsley and serve straight from the pan.

Notes

For a softer texture, you can use boneless thighs; just adjust cooking time slightly and check internal temperature.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American