One-Pan Bold Honey BBQ Chicken Rice
One-Pan Bold Honey BBQ Chicken Rice
Ingredients
- 1 pound boneless skinless chicken breast, diced
- 1 tablespoon olive oil
- 1 onion, small, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice, uncooked
- 2 cups chicken broth
- 1/2 cup BBQ sauce
- 2 tablespoons honey
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese, optional
- 2 tablespoons green onions, chopped, optional
Instructions
- 1
Heat the olive oil in a large 12-inch skillet with a lid over medium heat.
⏱️ 1 min
- 2
Add the diced chicken to the skillet. Season with salt, black pepper, paprika, and garlic powder. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is lightly browned.
⏱️ 6 min
- 3
Add the diced onion and red bell pepper to the skillet with the chicken. Cook for 3 to 4 minutes until they begin to soften.
⏱️ 4 min
- 4
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
⏱️ 1 min
- 5
Add the long-grain white rice to the skillet and stir for 1 minute to lightly toast it.
⏱️ 1 min
- 6
Pour in the chicken broth, BBQ sauce, and honey. Stir everything well to combine all ingredients.
⏱️ 1 min
- 7
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet with its lid and simmer for 18 to 20 minutes, or until the rice is tender and has absorbed most of the liquid.
⏱️ 20 min
- 8
Remove the skillet from heat and let it sit, still covered, for 5 minutes. This allows the rice to finish steaming and become fluffy.
⏱️ 5 min
- 9
If desired, sprinkle the shredded cheddar cheese evenly over the rice. Cover the skillet again for 2 to 3 minutes until the cheese is melted and gooey.
⏱️ 3 min
- 10
Garnish with chopped green onions, if using, and serve warm.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Bold Honey BBQ Chicken Rice
- 1 pound boneless skinless chicken breast, diced
- 1 tablespoon olive oil
- 1 onion, small, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice, uncooked
- 2 cups chicken broth
- 1/2 cup BBQ sauce
- 2 tablespoons honey
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese, optional
- 2 tablespoons green onions, chopped, optional
Instructions
- 1
Heat the olive oil in a large 12-inch skillet with a lid over medium heat.
⏱️ 1 min - 2
Add the diced chicken to the skillet. Season with salt, black pepper, paprika, and garlic powder. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is lightly browned.
⏱️ 6 min - 3
Add the diced onion and red bell pepper to the skillet with the chicken. Cook for 3 to 4 minutes until they begin to soften.
⏱️ 4 min - 4
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
⏱️ 1 min - 5
Add the long-grain white rice to the skillet and stir for 1 minute to lightly toast it.
⏱️ 1 min - 6
Pour in the chicken broth, BBQ sauce, and honey. Stir everything well to combine all ingredients.
⏱️ 1 min - 7
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet with its lid and simmer for 18 to 20 minutes, or until the rice is tender and has absorbed most of the liquid.
⏱️ 20 min - 8
Remove the skillet from heat and let it sit, still covered, for 5 minutes. This allows the rice to finish steaming and become fluffy.
⏱️ 5 min - 9
If desired, sprinkle the shredded cheddar cheese evenly over the rice. Cover the skillet again for 2 to 3 minutes until the cheese is melted and gooey.
⏱️ 3 min - 10
Garnish with chopped green onions, if using, and serve warm.
⏱️ 1 min