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–+ servings

Honey BBQ Chicken Rice Recipe

This easy honey BBQ chicken rice combines tender chicken, fluffy seasoned rice, corn, and a sticky sweet-and-smoky barbecue sauce in one skillet.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner
Cuisine American
Servings 6

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.