Last spring, my granddaughter and I spent a whole Saturday morning at the little farmers’ market in town. The stalls were brimming with fresh vegetables, jars of golden honey, and the smoky scent of grilled meats from the food trucks along the edge.
We wandered slowly, chatting with the vendors we’ve known for years. One beekeeper, whose family has been keeping hives since before I was born, handed us a warm sample of honey straight from the comb. That deep, floral sweetness stayed with me all morning.
By the time we got home, our shopping bags were heavy with carrots, bell peppers, and a fresh bottle of that honey. We’d planned to cook something simple for lunch, but as the rain started to patter against the kitchen window, I felt like making something hearty and comforting — the kind of meal you can serve in one skillet and bring right to the table.
I pulled out some chicken thighs from the fridge, a jar of mesquite BBQ sauce from the pantry, and that golden honey. Within an hour, the kitchen smelled warm and smoky, with a sweetness that reminded me of that market stall.
Short Description
A one-pan wonder with tender chicken, fluffy rice, and a glossy honey-BBQ sauce that’s smoky, sweet, and utterly irresistible. Perfect for busy nights, family dinners, or when you want a comforting meal without fuss.
Key Ingredients
Main Ingredients:
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup long-grain white rice, rinsed and drained
- 2 cups low-sodium chicken broth
- 1/2 cup mesquite BBQ sauce
- 1/4 cup honey
- 1 cup mixed vegetables (peas, carrots, corn, bell peppers)
- 2 tablespoons olive or vegetable oil, divided
Seasonings:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Optional Garnish:
- 2–3 green onions, thinly sliced
- 2 tablespoons fresh parsley, chopped
- Extra drizzle of BBQ sauce
Tools Needed
- Large skillet or Dutch oven with lid
- Wooden spoon or heat-proof spatula
- Small mixing bowl
- Fine-mesh strainer
- Measuring cups and spoons
Cooking Instructions
Step 1: Prep the Chicken and Rice
Cut chicken into bite-sized pieces (about 1-inch cubes for breasts, slightly larger for thighs). Mix garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl. Rinse the rice in a fine-mesh strainer until the water runs clear; drain well.
Step 2: Sear the Chicken
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sprinkle half of the seasoning mix over the chicken. Sear for 3–4 minutes per side until golden brown but not fully cooked. Remove chicken and set aside.
Step 3: Toast the Rice
Add the remaining oil to the skillet. Stir in the drained rice with the rest of the seasoning. Cook 1–2 minutes, stirring constantly, until edges look slightly translucent and the grains smell nutty.
Step 4: Build the Sauce Base
Pour in chicken broth, BBQ sauce, and honey (careful, it may splatter). Stir to combine and scrape up any browned bits from the bottom. Bring to a gentle boil.
Step 5: Simmer to Cook
Return chicken to the skillet, nestling it into the rice. Cover with a tight lid and cook on low heat for 15 minutes without lifting the lid.
Step 6: Add the Vegetables
After 15 minutes, scatter mixed vegetables evenly on top. Cover again and cook another 5 minutes, until rice is tender, vegetables are hot, and chicken is cooked through (165°F / 74°C).
Step 7: Rest and Serve
Remove from heat and let stand, covered, for 5 minutes. Fluff gently with a fork, fold vegetables in, garnish with green onions or parsley, and add a final drizzle of BBQ sauce if desired. Serve hot.
Why You’ll Love This Recipe
Sweet and Smoky Harmony: The honey and mesquite BBQ create a perfect balance of caramelized sweetness and deep smoky flavor.
One-Pan Efficiency: Minimal dishes, maximum flavor.
Family-Friendly: Mild spices and a touch of sweetness make it appealing to all ages.
Customizable: Switch up veggies or protein to suit your mood.
Meal-Prep Friendly: Stores and reheats beautifully for busy weeks.
Mistakes to Avoid & Solutions
Overcrowding the Pan: Crowding prevents browning. Cook chicken in batches if needed for that golden crust.
Skipping the Rice Toasting Step: Toasting adds depth. Without it, the dish risks tasting flat.
Stirring the Rice While Cooking: This releases steam and disrupts cooking. Keep the lid closed until the set times.
Adding Vegetables Too Early: Veggies added too soon will overcook and turn mushy. Wait until the final 5 minutes.
Using Too Much Honey: Stick to 1/4 cup — any more and it may overpower the smoky BBQ notes.
Serving and Pairing Suggestions
Serve family-style straight from the skillet for a cozy, rustic presentation.
Pair with a crisp green salad tossed with lemon vinaigrette.
Add cornbread or garlic bread for extra comfort.
For drinks, try iced tea with lemon or a light lager.
Storage and Reheating Tips
Refrigeration: Store in airtight containers up to 4 days.
Freezing: Cool completely before freezing up to 2 months. Thaw in fridge overnight before reheating.
Reheating: Warm gently in a covered skillet over low heat with a splash of broth to keep rice moist.
FAQs
1. Can I use brown rice instead of white?
Yes, but extend cooking time to about 35–40 minutes and add extra broth as needed.
2. Can I make this vegetarian?
Absolutely. Swap chicken for chickpeas or cubed tofu and use vegetable broth.
3. What type of BBQ sauce works best?
A mesquite or hickory-flavored sauce works beautifully for smokiness, but any favorite will do.
4. Can I use leftover cooked chicken?
Yes, stir it in during the last 5 minutes with the vegetables to avoid drying it out.
5. Can I cook this in the oven?
Yes. Sear chicken and toast rice on the stovetop, then bake covered at 350°F for 20–25 minutes.
Tips & Tricks
Use chicken thighs for extra juiciness and richer flavor.
Warm the broth before adding to keep the cooking temperature consistent.
Letting the dish rest after cooking makes the rice fluffier.
A drizzle of extra honey just before serving can make the sweetness pop for those who like it more pronounced.
Recipe Variations
Spicy Twist: Add 1 teaspoon chipotle powder with the seasonings.
Tex-Mex Style: Swap BBQ sauce for salsa, honey for corn, and add black beans.
Asian-Inspired: Replace BBQ sauce with teriyaki, honey with brown sugar, and garnish with sesame seeds.
Mediterranean: Use olive oil, add chopped sun-dried tomatoes, olives, and finish with feta.
Final Thoughts
That rainy afternoon turned into one of those unplanned family meals you wish you could bottle up and keep forever. We ate straight from the skillet, passing forks back and forth for “just one more bite,” while the rain kept falling outside.
The smoky BBQ and sweet honey clung to the rice in a way that felt indulgent yet homey. When the last spoonful was gone, my granddaughter was already asking when we’d make it again. I smiled, knowing this dish had found a permanent spot in our kitchen and maybe, one day, in hers too.
Honey BBQ Chicken Rice Skillet
Print ThisIngredients
- Main Ingredients:
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup long-grain white rice, rinsed and drained
- 2 cups low-sodium chicken broth
- 1/2 cup mesquite BBQ sauce
- 1/4 cup honey
- 1 cup mixed vegetables (peas, carrots, corn, bell peppers)
- 2 tablespoons olive or vegetable oil, divided
- Seasonings:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Optional Garnish:
- 2–3 green onions, thinly sliced
- 2 tablespoons fresh parsley, chopped
- Extra drizzle of BBQ sauce
Instructions
Step 1: Prep
Cut chicken into bite-size pieces. Mix seasonings in a bowl. Rinse and drain rice.
Step 2: Sear Chicken
Heat 1 tbsp oil in a skillet. Season chicken with half the mix, sear 3–4 min per side, remove.
Step 3: Toast Rice
Add remaining oil. Stir rice with rest of seasoning, cook 1–2 min until nutty and translucent at edges.
Step 4: Add Liquids
Pour in broth, BBQ sauce, and honey. Stir, scraping browned bits. Bring to a gentle boil.
Step 5: Simmer
Nestle chicken into rice. Cover, cook on low 15 min without lifting lid.
Step 6: Add Veggies
Top with vegetables, cover, cook 5 min until rice is tender and chicken is done.
Step 7: Finish
Rest covered 5 min. Fluff, fold in veggies, garnish, and drizzle BBQ sauce if desired.
