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Sticky Honey BBQ Chicken And Rice For Busy Weeknights With Glossy Diced

Sticky Honey BBQ Chicken and Rice for Busy Weeknights

Sticky Honey BBQ Chicken and Rice for Busy Weeknights pairs browned chicken, fluffy rice, and a smoky-sweet glaze in one skillet.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Rice
  • 1 1/4 pounds boneless skinless chicken breasts 1-inch pieces
  • 3/4 cup long-grain white rice uncooked
  • 1 1/2 cups low-sodium chicken broth warmed
  • 1/2 cup yellow onion diced
  • 2 teaspoons olive oil divided
  • 2 cloves garlic minced
  • 1 teaspoon smoked paprika divided
  • 1/2 teaspoon kosher salt divided
  • 1/4 teaspoon black pepper freshly ground
Honey BBQ Sauce
  • 1/4 cup barbecue sauce thick style
  • 1 tablespoon honey regular honey
  • 2 tablespoons fresh parsley chopped, optional

Equipment

  • 12-Inch Skillet With Lid
  • Mixing bowl
  • Instant-Read Thermometer

Method
 

Honey BBQ Sauce
  1. Stir the barbecue sauce and honey together until smooth. Set aside.
Chicken and Rice
  1. Season the chicken with 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, and the black pepper.
  2. Heat 1 teaspoon olive oil in a 12-inch skillet over medium-high heat. Brown the chicken in one layer for 4 minutes, turning once, then transfer it to a plate. The centers will still be undercooked.
  3. Reduce the heat to medium. Add the remaining oil and onion, then cook for 2 minutes. Stir in the garlic for 30 seconds.
  4. Add the rice and remaining smoked paprika. Stir for 30 seconds to coat the grains.
  5. Pour in the chicken broth and add the remaining salt. Scrape up the browned bits and bring the broth to a simmer. Reduce the heat to low, cover, and cook for 12 minutes.
  6. Arrange the chicken over the rice and spoon the honey BBQ sauce over each piece. Cover and cook for 5 to 6 minutes.
  7. Check that the rice is tender and the thickest chicken pieces register 165°F. Remove from the heat, fluff the rice around the chicken, and finish with parsley if using.

Notes

Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 2 months; the thawed rice will be slightly softer. Reheat covered with a splash of broth or water. Boneless chicken thighs may replace the breasts, but they can need an extra minute to cook through.