Description
A comforting one-pan dish of tender chicken thighs, fluffy rice, and a tangy-sweet honey BBQ sauce, perfect for weeknight dinners.
Ingredients
Scale
- 1 lb (about 454 g) boneless, skinless chicken thighs
- 1 cup long-grain white rice (uncooked)
- 2 cups chicken broth
- 1/2 cup BBQ sauce
- 1/4 cup honey
- 1–2 tbsp soy sauce (optional)
- 2 cloves garlic, minced (or 1/2 tsp garlic powder)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 cup mixed vegetables (frozen peas/carrots/green beans – optional)
- 2–3 green onions, chopped for garnish
- 1 tbsp neutral oil (for searing)
Instructions
- Pat chicken thighs dry and rub with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Heat 1 tbsp oil in a large skillet over medium heat and sear chicken thighs for 3–4 minutes per side until golden brown. Remove chicken and set aside.
- In a small bowl, whisk together BBQ sauce, honey, soy sauce (if using), and minced garlic.
- In the same skillet, add uncooked rice and toast for 1–2 minutes until it smells nutty.
- Pour in the chicken broth and half of the prepared BBQ-honey sauce. Stir to combine.
- Return seared chicken to the skillet and pour the remaining sauce over the top.
- Cover and reduce heat to low. Simmer for 15 minutes.
- Stir in mixed vegetables, cover, and cook an additional 5 minutes or until rice is tender and chicken reaches 165°F (74°C).
- Remove from heat and let sit, covered, for 5 minutes.
- Garnish with chopped green onions and serve hot.
Notes
For a spicier kick, add cayenne or hot sauce. You can use chicken breast for a leaner option, but adjust cooking time accordingly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 27g
- Sodium: 675mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 90mg