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Sticky One Pan Honey BBQ Chicken Rice Weeknight Win In A Glossy

Sticky One Pan Honey BBQ Chicken Rice Weeknight Win

Sticky One Pan Honey BBQ Chicken Rice Weeknight Win pairs tender chicken and savory rice with a glossy sweet-smoky sauce in one skillet.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 389
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound boneless skinless chicken breasts 1-inch pieces
  • 1 teaspoon olive oil for searing
  • 3/4 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper for seasoning
  • 1 teaspoon smoked paprika for seasoning
  • 1/2 cup yellow onion diced
  • 2 cloves garlic minced
  • 1 cup long-grain white rice rinsed, drained
  • 1 1/2 cups low-sodium chicken broth for simmering
  • 1/4 cup barbecue sauce divided
  • 1 tablespoon honey for sauce
  • 1 teaspoon apple cider vinegar for balance
  • 2 tablespoons green onions sliced, optional

Equipment

  • 12-Inch Skillet With Tight-Fitting Lid
  • Cutting board
  • Chef'S Knife
  • Mixing bowl
  • measuring cups and spoons

Method
 

  1. Pat the chicken dry. Season it with 1/2 teaspoon salt, black pepper, and smoked paprika.
  2. Heat the olive oil in a 12-inch skillet over medium-high heat. Sear the chicken for 2 minutes, stirring once, until browned in spots but still raw inside. Transfer it to a plate.
  3. Add the onion and remaining salt. Cook for 2 minutes, scraping up the browned bits.
  4. Stir in the garlic and rice. Cook for 1 minute, until the garlic smells fragrant and the rice edges look slightly translucent.
  5. Stir together the barbecue sauce, honey, and vinegar. Reserve 2 tablespoons, then add the remaining sauce and broth to the skillet. Bring to a simmer.
  6. Return the chicken and any juices to the skillet. Cover, reduce the heat to low, and cook for 14 minutes without lifting the lid.
  7. Remove the skillet from the heat and let it stand, covered, for 5 minutes. The rice should be tender and the chicken should reach 165°F.
  8. Fluff the rice around the chicken, spoon the reserved sauce over the top, and add green onions if using.

Notes

Refrigerate leftovers in a covered container for up to 4 days. Reheat with a splash of broth to loosen the rice. Chicken thighs may replace chicken breasts without changing the timing, while brown rice requires additional liquid and a longer cooking time.