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One-Pan Bold Honey BBQ Chicken Rice

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A cozy, flavor-forward skillet meal featuring tender chicken seared to golden brown, resting on a bed of long-grain rice soaked in a glossy blend of BBQ sauce, honey, and chicken broth.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs or breasts
  • 1 cup long-grain rice, uncooked
  • 2 cups warm chicken broth
  • 1/2 cup BBQ sauce
  • 1/4 cup honey
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • Salt and black pepper, to taste
  • 1 cup mixed vegetables (fresh or frozen)

Instructions

  1. Season the chicken. Pat the chicken dry, then season both sides with salt, black pepper, garlic powder, onion powder, and smoked paprika. Press the spices into the meat so they adhere.
  2. Heat oil and brown the chicken. Heat oil in a large skillet over medium heat and add the chicken. Cook until browned on both sides, about 3 to 5 minutes per side.
  3. Remove the chicken. Remove the chicken from the skillet and set aside on a plate, keeping the pan juices in the skillet.
  4. Toast the rice. In the same skillet, add the rice and stir for 1 to 2 minutes to coat the grains and lightly toast them.
  5. Add liquids and sauce. Pour in the chicken broth, BBQ sauce, and honey, and bring to a simmer. Stir to combine, scraping up any brown bits from the pan.
  6. Add vegetables and return chicken. Add the mixed vegetables and return the chicken to the skillet, nestling it into the rice.
  7. Cover and cook gently. Cover and reduce heat to low, cooking until the rice is tender and has absorbed the liquid, about 20 to 25 minutes.
  8. Finish and adjust seasoning. Taste and adjust seasoning before serving hot. Let the dish rest for 5 minutes off the heat if needed.

Notes

Use a tight-fitting lid to minimize evaporation and ensure even cooking. For alternate texture, shred cooked chicken and stir back into the rice before resting.

Nutrition

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