One-Pan Honey BBQ Chicken with Rice and Vegetables (Print-Friendly Version)

Uncooked long-grain white rice simmers under chicken in a covered pan with broth, barbecue sauce and honey. Mixed vegetables enter near the end. Check rice tenderness and chicken temperature independently: one can finish before the other, especially when chicken pieces differ in thickness.

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# Ingredients You’ll Need:

→ Protein

01 - 1 lb boneless, skinless chicken thighs or breasts

→ Grains

02 - 1 cup uncooked long-grain white rice

→ Liquids

03 - 2 cups chicken broth

→ Sauces

04 - 1/2 cup BBQ sauce
05 - 1/4 cup honey

→ Spices

06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1/2 teaspoon smoked paprika
09 - Salt and pepper, to taste; a little neutral oil for the pan if needed

→ Vegetables

10 - 1 cup mixed vegetables (frozen or fresh)

→ Garnish

11 - Chopped green onions or parsley

# How to Make It:

01 - Season chicken with garlic powder, onion powder, smoked paprika, salt and pepper; heat a lightly oiled deep skillet and sear about 3–4 minutes per side, then set aside briefly while continuing the same cooking session.
02 - Stir the uncooked rice in the pan for about a minute, then add broth, barbecue sauce and honey and scrape up browned but not burned residue.
03 - Return chicken, bring the liquid to a gentle simmer, cover closely and cook over low heat about fifteen minutes.
04 - Add mixed vegetables, cover and continue until the rice is tender, the vegetables are cooked and every thick chicken center reaches 165°F; add small splashes of hot liquid only if the rice needs more hydration.
05 - Remove from heat for five minutes with the lid on, then fluff gently and garnish if desired.

# Extra Suggestions:

01 - The one-cup measure is dry long-grain white rice.
02 - Not necessarily.
03 - The rice needs a longer covered period than small mixed vegetables.
04 - Add a small amount of hot water or broth, reseal and continue gently.

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