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One-Pan Bold Honey BBQ Chicken Rice

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A cozy, flavor-forward weeknight meal with sweet, tangy, and smoky notes over tender chicken and perfectly cooked rice.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 1 lb boneless, skinless chicken thighs or breasts Use your preferred cut; thighs are more forgiving and flavorful, breasts are leaner.
  • 1 cup long-grain rice, uncooked Gives a light, separate grain texture when cooked properly.
  • 2 cups chicken broth, warm Warm broth helps bring the rice to a simmer quickly and evenly.
  • 1/2 cup BBQ sauce Provides tangy, savory barbecue flavor and a glossy finish.
  • 1/4 cup honey Balances BBQ sauce with natural sweetness and helps glaze the chicken.
  • 1 tsp garlic powder Adds savory depth without fresh garlic prep.
  • 1 tsp onion powder Rounds out the aromatic base with mild onion flavor.
  • 1/2 tsp smoked paprika Brings a gentle smoky note and warm color.
  • to taste Salt and black pepper Essential for seasoning the chicken and rice to your preference.
  • 1 cup mixed vegetables (fresh or frozen) Adds color, nutrition, and texture; use a blend you enjoy.

Method
 

Preparation
  1. Season the chicken with salt, black pepper, garlic powder, onion powder, and smoked paprika. Make sure both sides are evenly coated for balanced flavor.
  2. In a large skillet, heat oil over medium heat and sear the chicken for 3 to 5 minutes on each side until browned. Aim for a golden crust; the goal is color, not full cooking through.
  3. Remove the chicken from the skillet and set aside. Keep the browned bits in the pan for flavor.
  4. Add the rice to the skillet and toast for 1 to 2 minutes. Stir frequently until the rice looks slightly translucent at the edges.
  5. Add the warm chicken broth, BBQ sauce, and honey; bring to a simmer. Stir to combine so the rice is evenly coated in liquid and sauce.
  6. Stir in the mixed vegetables and return the chicken to the skillet, nestling the pieces gently into the rice.
  7. Cover and cook on low until the rice absorbs the liquid, about 20 to 25 minutes. Do not lift the lid frequently; check near the lower end of the time range and adjust as needed.
  8. Serve hot and enjoy. Let the dish rest for a couple of minutes uncovered before serving if you want slightly firmer rice.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 4gSodium: 800mgFiber: 2gSugar: 8g

Notes

Pat the chicken dry before seasoning to help it brown better. Toast the rice until slightly translucent for nuttier flavor and better texture. If the rice is still firm at 25 minutes, add a splash of hot water or broth, cover, and cook a few more minutes. Store leftover chicken and rice in an airtight container for up to 3 days; reheat gently on the stove or in the microwave.

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