This honey BBQ chicken rice is an easy one-pan dinner packed with tender chicken, fluffy rice, sweet barbecue sauce, and plenty of savory flavor.
Honey BBQ chicken rice is the kind of dinner that works when you want something filling without making a sink full of dishes. Bite-size pieces of chicken are browned until golden, then combined with seasoned rice and a sticky honey barbecue sauce.
The sauce gives every bite that sweet and smoky flavor you expect from barbecue chicken, while a splash of apple cider vinegar keeps the sweetness balanced. Add corn for a little color and texture, and you have a complete meal right in the skillet.
Even better, everything comes together using everyday ingredients. No complicated preparation. No special equipment. Just a warm, saucy chicken and rice dinner that’s easy enough for a busy weeknight.
WHY YOU’LL LOVE THIS HONEY BBQ CHICKEN AND RICE
ONE-PAN DINNER: The chicken, rice, corn, and sauce all cook in the same skillet. Fewer dishes are always welcome when dinner needs to get on the table quickly.
SWEET AND SAVORY: Honey adds sweetness while barbecue sauce brings smoky, tangy flavor. Worcestershire sauce and apple cider vinegar round everything out so the finished dish doesn’t taste overly sweet.
FAMILY-FRIENDLY: The mild barbecue flavor makes this an easy dinner for both kids and adults. You can always add a little heat to individual servings if someone wants it.
GREAT FOR LEFTOVERS: The rice absorbs even more of the sauce as it rests. Pack leftovers into individual containers and lunch for the next day is already handled.
I love how the rice catches all those flavorful juices from the chicken. Once the sauce is stirred in, the grains turn glossy and slightly sticky without becoming heavy.
And the chicken? Tender, saucy, and coated in barbecue flavor from edge to edge.
HONEY BBQ CHICKEN RICE INGREDIENTS
This recipe uses simple ingredients, but each one has a job to do. The chicken gives the meal plenty of protein, the long-grain rice cooks up tender and fluffy, and the honey BBQ sauce ties everything together.
You’ll need:
- 1½ pounds of boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon of kosher salt, divided
- ½ teaspoon of black pepper
- 1 teaspoon of smoked paprika
- ½ teaspoon of garlic powder
- 2 tablespoons of olive oil, divided
- 1 small yellow onion, finely diced
- 2 teaspoons of minced garlic
- 1½ cups of uncooked long-grain white rice, rinsed and drained well
- 2½ cups of low-sodium chicken broth
- 1 cup of frozen corn
- ¾ cup of barbecue sauce
- ¼ cup of honey
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of apple cider vinegar
- 2 tablespoons of sliced green onions for garnish, optional
- Chopped fresh parsley for garnish, optional
What Kind Of Barbecue Sauce Should I Use?
Use a barbecue sauce that you already enjoy because its flavor will be noticeable throughout the finished dish.
A classic smoky or original barbecue sauce works especially well with the honey. If your sauce is already very sweet, you can reduce the honey slightly.
For a deeper flavor, choose a sauce with smoky or molasses notes. If you prefer something tangier, a vinegar-forward barbecue sauce will keep the dish less sweet.
What Rice Works Best?
Long-grain white rice is the best choice for this recipe. It stays fluffy and gives you separate grains instead of turning soft or sticky.
Jasmine rice can also work and will add a slightly fragrant flavor. Keep an eye on it because different rice varieties can need slightly different cooking times.
Avoid using instant rice in this recipe. It cooks too quickly for the skillet method and can become mushy before the chicken and sauce are ready.
HONEY BBQ CHICKEN RICE SUBSTITUTIONS AND ADDITIONS
CHICKEN: Boneless, skinless chicken thighs are a great substitute for chicken breasts. They have a little more fat and stay especially juicy during cooking. Cut them into evenly sized pieces so they cook at the same rate.
RICE: Long-grain white rice gives the most predictable results. Jasmine rice is another good choice. Brown rice requires additional liquid and a much longer cooking time, so it shouldn’t be swapped into this recipe using the same directions.
BARBECUE SAUCE: Use your favorite original, smoky, hickory, or sweet barbecue sauce. A spicy barbecue sauce works, too, if your family likes more heat.
HONEY: Maple syrup can replace the honey for a slightly deeper sweetness. The finished sauce won’t have quite the same honey flavor, but it will still be delicious.
CORN: Leave the corn out if you prefer, or replace it with frozen peas. Diced bell peppers can also be sautéed with the onion.
SPICE: Add ¼ to ½ teaspoon of crushed red pepper flakes or a dash of hot sauce to the honey BBQ mixture for a little heat.
GARLIC: Freshly minced garlic has great flavor, but jarred minced garlic works just fine when you’re trying to get dinner started quickly.
GARNISH: Green onions add freshness and a little crunch. Chopped parsley works well, too. You can use both or leave the garnish off completely.
HOW TO MAKE HONEY BBQ CHICKEN RICE
This chicken and rice skillet comes together in stages. Browning the chicken first gives it better color and flavor, while cooking the rice separately in the same skillet keeps it from becoming overcooked.
Here’s how to make it:
STEP ONE: Season The Chicken
Place the chicken pieces in a medium bowl.
Season with ½ teaspoon of salt, black pepper, smoked paprika, and garlic powder. Toss until the seasoning evenly coats all sides of the chicken.
Try to cut the chicken into pieces that are close to the same size. Smaller pieces will cook much faster than larger ones.
STEP TWO: Brown The Chicken
Heat one tablespoon of olive oil in a large, deep skillet over medium-high heat.
Once the oil is hot, add the chicken in a single layer. Cook for three to four minutes, stir, then continue cooking for another two to three minutes until the outside is lightly browned.
The chicken does not need to be completely cooked through yet. It will finish cooking later when it goes back into the skillet.
Transfer the browned chicken and any juices to a clean plate.
PRO TIP:
Don’t overcrowd the skillet. If your skillet is smaller, brown the chicken in two batches. Giving the pieces a little room helps them brown rather than steam.
STEP THREE: Sauté The Onion
Reduce the heat to medium and add the remaining tablespoon of olive oil.
Add the diced onion and cook for three to four minutes, stirring occasionally, until it begins to soften.
Add the minced garlic and cook for another 30 seconds. Stir constantly so the garlic becomes fragrant without burning.
Those browned bits left from the chicken are good. As the onion cooks, scrape them gently from the bottom of the skillet because they add extra savory flavor to the rice.
STEP FOUR: Toast The Rice
Add the rinsed and well-drained rice to the skillet.
Cook for one to two minutes, stirring frequently. The rice should become slightly glossy as it mixes with the oil, onion, and garlic.
This short toasting step helps the rice hold its shape while it cooks.
STEP FIVE: Add The Broth
Pour in the chicken broth and add the remaining ½ teaspoon of salt.
Stir well, making sure no rice is stuck to the bottom of the skillet.
Bring the liquid to a gentle boil.
Once boiling, reduce the heat to low and cover the skillet with a tight-fitting lid.
Cook for 14 to 16 minutes without lifting the lid unnecessarily.
PRO TIP:
Every time you remove the lid, steam escapes. That steam is what cooks the rice, so leave the skillet covered until you’re ready to check for doneness.
STEP SIX: Make The Honey BBQ Sauce
While the rice cooks, add the barbecue sauce, honey, Worcestershire sauce, and apple cider vinegar to a small bowl.
Stir until completely combined.
Taste the sauce. If your barbecue sauce is especially sweet, you can add another teaspoon of apple cider vinegar for a little more tang.
STEP SEVEN: Add The Chicken And Corn
After the rice has cooked for 14 to 16 minutes, remove the lid.
The liquid should be mostly absorbed and the rice should be nearly tender.
Add the frozen corn and return the browned chicken, along with any juices from the plate, to the skillet.
Pour the honey BBQ sauce over the chicken.
Gently fold everything together, taking care not to mash the rice.
STEP EIGHT: Finish Cooking
Cover the skillet again and cook over low heat for another five to seven minutes.
The chicken should be completely cooked through and reach 165°F in the center. The rice should be tender, and the corn should be hot.
If the rice still feels slightly firm, add two to three tablespoons of chicken broth, cover, and cook for another two to three minutes.
STEP NINE: Rest And Serve
Remove the skillet from the heat and leave it covered for five minutes.
This short resting time allows the remaining moisture to settle into the rice instead of pooling at the bottom of the skillet.
Fluff the rice gently with a fork.
Top with sliced green onions or chopped parsley, if desired, and serve while warm.
TIPS FOR THE BEST HONEY BBQ CHICKEN AND RICE
Rinse the rice under cool water until the water becomes much clearer. This removes excess surface starch and helps keep the finished rice from becoming gummy.
Drain it well afterward. Extra water can change the liquid ratio in the skillet.
Use a skillet with a lid that fits tightly. If too much steam escapes during cooking, the liquid can disappear before the rice becomes tender.
Keep the heat low once the broth comes to a boil. Rice doesn’t need an aggressive boil. Gentle heat gives it time to absorb the liquid evenly.
And don’t cook the chicken completely during the first step. Browning it gives the outside good color, but finishing it later with the rice and sauce keeps the pieces tender.
TROUBLESHOOTING HONEY BBQ CHICKEN RICE
My Rice Is Still Firm
Add two to four tablespoons of warm chicken broth and cover the skillet again.
Cook over low heat for another three to five minutes. Let it rest afterward before checking the texture.
My Rice Is Too Wet
Leave the skillet uncovered over low heat for a few minutes, stirring gently once or twice.
Keep in mind that the rice will continue absorbing liquid as it rests.
My Sauce Is Too Sweet
Stir in a teaspoon or two of apple cider vinegar. A small amount of acidity can make a big difference without covering up the barbecue flavor.
My Chicken Is Dry
Chicken breast can dry out when it cooks too long. Brown it only until the outside has color during the first stage and let it finish cooking after the rice is nearly done.
Chicken thighs are also a good option if you prefer darker, juicier meat.
The Bottom Of My Rice Is Sticking
The heat was probably a little too high.
Once the broth reaches a boil, immediately reduce the burner to low. A heavy-bottomed skillet also helps distribute the heat more evenly.
HOW TO SERVE HONEY BBQ CHICKEN RICE
This honey BBQ chicken rice is already a complete meal, so you can scoop it straight from the skillet into bowls and call dinner done.
If you’d like something fresh alongside it, a simple green salad makes a nice contrast to the sweet and smoky sauce.
Steamed broccoli, roasted green beans, or asparagus are also easy choices. Their mild flavor pairs well with the barbecue chicken without competing with it.
For a summer-style dinner, serve the chicken and rice with coleslaw. The cool, crunchy cabbage tastes especially good alongside warm BBQ sauce.
You could also spoon the chicken and rice into bowls and add extra corn, green onions, diced avocado, or a small drizzle of barbecue sauce over the top.
Want more sauce? Warm a little extra barbecue sauce separately and let everyone add their own at the table.
MAKE-AHEAD HONEY BBQ CHICKEN RICE
There are a few easy ways to get a head start on this recipe.
Cut the chicken into bite-size pieces up to one day ahead and keep it covered in the refrigerator.
The onion can also be diced ahead of time. Store it in a separate airtight container so its strong aroma doesn’t affect other foods.
You can mix the barbecue sauce, honey, Worcestershire sauce, and apple cider vinegar up to three days ahead. Keep the sauce covered in the refrigerator and give it a quick stir before using.
For the best rice texture, cook the full dish shortly before you plan to serve it.
HOW TO STORE HONEY BBQ CHICKEN AND RICE
IN THE FRIDGE: Allow the chicken and rice to cool, then transfer leftovers to an airtight container.
Store in the refrigerator for up to three to four days.
Dividing the leftovers into individual containers makes them easy to grab for lunch.
IN THE FREEZER: Place cooled leftovers in freezer-safe containers or freezer bags.
Freeze for up to two months for the best texture.
Rice can become slightly softer after freezing and thawing, but the barbecue sauce helps keep the chicken moist.
Thaw overnight in the refrigerator before reheating.
REHEATING: Reheat individual portions in the microwave until hot throughout.
Add a tablespoon of chicken broth or water before heating if the rice seems dry. Cover loosely so the steam can soften the rice.
You can also reheat larger portions in a covered skillet over low heat. Add a small splash of broth and stir occasionally until everything is heated through.
HONEY BBQ CHICKEN RICE FAQS
Can I Use Chicken Thighs?
Yes. Boneless, skinless chicken thighs work very well in this recipe.
Cut them into approximately 1-inch pieces and follow the same general cooking method. Chicken thighs tend to stay moist and have a slightly richer flavor than chicken breasts.
Can I Make This Recipe With Brown Rice?
Brown rice needs considerably more cooking time and often requires a different amount of liquid.
For consistent results, use long-grain white rice with these directions.
Do I Have To Rinse The Rice?
Rinsing is recommended.
It removes loose starch from the outside of the grains, which helps the cooked rice stay fluffy instead of becoming overly sticky.
Can I Make Honey BBQ Chicken Rice Spicy?
Absolutely.
Add crushed red pepper flakes, cayenne pepper, hot sauce, or a spicy barbecue sauce. Start with a small amount and add more after tasting.
Can I Add Vegetables?
Yes. Corn is included in this recipe, but there’s plenty of room for other vegetables.
Diced red bell pepper can cook with the onion. Frozen peas can be stirred in near the end. Small broccoli florets also work, although they should be lightly steamed first so they’re tender when added.
Can I Double This Recipe?
You can, but you’ll need a very large skillet or Dutch oven so the rice has enough room to cook evenly.
For the most predictable results, two separate batches are easier than crowding everything into one pan.
Why Does The Chicken Get Removed From The Pan?
Removing the chicken prevents it from overcooking while the rice simmers.
It goes back into the skillet near the end, where it finishes cooking in the honey BBQ sauce. This keeps the chicken tender while still giving you that browned flavor from the first step.
Can I Use Leftover Cooked Chicken?
Yes, with a small change to the directions.
Prepare the rice as instructed, then stir approximately three cups of diced or shredded cooked chicken into the skillet along with the corn and honey BBQ sauce.
Cook just until the chicken is heated through.
Honey BBQ Chicken Rice Recipe
Ingredients
- 1½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- 2 tablespoons olive oil divided
- 1 small yellow onion finely diced
- 2 teaspoons minced garlic
- 1½ cups uncooked long-grain white rice rinsed and drained
- 2½ cups low-sodium chicken broth
- 1 cup frozen corn
- ¾ cup barbecue sauce
- ¼ cup honey
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 2 tablespoons sliced green onions optional
- Chopped fresh parsley optional
Instructions
- Add the chicken to a medium bowl. Season with ½ teaspoon salt, black pepper, smoked paprika, and garlic powder. Toss to coat.
- Heat one tablespoon olive oil in a large deep skillet over medium-high heat. Add the chicken and cook for five to seven minutes, turning as needed, until lightly browned. The chicken does not need to be completely cooked through. Transfer to a clean plate.
- Reduce the heat to medium. Add the remaining tablespoon of olive oil and diced onion. Cook for three to four minutes until softened.
- Add the minced garlic and cook for 30 seconds, stirring constantly.
- Add the rinsed and drained rice. Cook for one to two minutes, stirring frequently.
- Pour in the chicken broth and add the remaining ½ teaspoon salt. Bring to a gentle boil.
- Reduce the heat to low, cover the skillet, and cook for 14 to 16 minutes.
- While the rice cooks, mix the barbecue sauce, honey, Worcestershire sauce, and apple cider vinegar in a small bowl.
- Add the frozen corn and browned chicken to the skillet. Pour the honey BBQ sauce over the chicken and gently stir everything together.
- Cover and cook over low heat for another five to seven minutes, or until the chicken reaches 165°F and the rice is tender.
- Remove the skillet from the heat and let it rest, covered, for five minutes.
- Fluff the rice gently, garnish with sliced green onions or parsley if desired, and serve warm.
Notes
- Make sure the rice is well drained after rinsing so you don’t accidentally add extra liquid to the skillet.
- If the rice is still firm after the chicken has finished cooking, add two to three tablespoons of chicken broth, cover, and cook for another few minutes.
- For a spicier version, add crushed red pepper flakes or hot sauce to the honey BBQ mixture.
- Boneless, skinless chicken thighs can be substituted for the chicken breasts.
- Use low-sodium chicken broth so you have better control over the salt level, especially since barbecue sauce and Worcestershire sauce already contain salt.
- Let the finished skillet rest for five minutes before serving. The rice will absorb the last bit of moisture and the honey BBQ sauce will settle into every bite.
