Description
An easy one pan chicken dinner with bold honey BBQ flavors that comes together in under an hour. Perfect for busy weeknights with minimal cleanup.
Ingredients
Scale
- For the Chicken & Marinade:
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Sauce & Rice:
- 1 cup long-grain white rice (like Jasmine or Basmati), rinsed
- 1 ¾ cups chicken broth
- 1/2 cup your favorite BBQ sauce
- 1/4 cup honey
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- For Garnish (Optional):
- 2 green onions, thinly sliced
- Fresh parsley, chopped
Instructions
- Season the Chicken. In a medium bowl, toss the cubed chicken with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Sear the Chicken. Heat a large, oven-safe skillet over medium-high heat. Add the seasoned chicken and cook for 3-4 minutes per side until golden brown. Remove chicken and set aside.
- Sauté the Aromatics. In the same skillet, add diced onion and bell pepper. Sauté for 4-5 minutes until softened. Add minced garlic and cook for another minute until fragrant.
- Combine Sauce and Rice. Pour rinsed rice into skillet with vegetables. Stir to coat. Add chicken broth, BBQ sauce, honey, soy sauce, and apple cider vinegar. Stir until well combined.
- Bake to Perfection. Return seared chicken to skillet, nestling into rice mixture. Bring to simmer, then cover tightly. Transfer to preheated 375°F oven and bake for 20-25 minutes until rice is tender.
- Rest and Serve. Remove from oven and let rest, covered, for 5-10 minutes. Fluff rice with fork, garnish with green onions and parsley, and serve immediately.
Notes
Smart Swaps: No chicken broth? Use water with extra ½ teaspoon salt. For spicier kick, use spicy BBQ sauce or add cayenne. Store leftovers in airtight container in refrigerator for up to 4 days. Reheat with splash of water or broth to keep rice moist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 25g
- Sodium: 980mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg