Save My neighbor knocked on my door one Tuesday holding a skillet, asking if I had honey. She was halfway through making dinner and realized her bottle was empty. I gave her mine and she invited me over twenty minutes later to try what she'd made. That one-pan chicken and rice dish, sweet and smoky and impossibly easy, became my weeknight rescue ever since.
I started making this on nights when my kids had back-to-back activities and we needed something fast but filling. The first time, I used frozen peas and carrots because that was all I had. They loved it so much they started requesting it by name. Now it's our Thursday tradition, and I let them pick which veggies go in.
Ingredients
- Boneless, skinless chicken thighs or breasts (1 lb): Thighs stay juicier during the simmer, but breasts work if you prefer leaner meat. Cut them into even pieces so they cook at the same rate.
- Salt, pepper, garlic powder, onion powder, smoked paprika: This spice blend gives the chicken a savory backbone that stands up to the sweetness. The smoked paprika adds a hint of campfire without any actual grilling.
- BBQ sauce (½ cup): Use your favorite brand or homemade. I like a tangy variety to balance the honey.
- Honey (¼ cup): It caramelizes slightly as it simmers, creating a sticky glaze that clings to every grain of rice.
- Long-grain rice (1 cup, rinsed): Rinsing removes excess starch so the rice stays fluffy instead of gummy. I learned this after one gluey batch years ago.
- Chicken broth (2 cups, low sodium recommended): Low sodium lets you control the salt level. If you only have regular broth, skip the added salt on the chicken.
- Mixed vegetables (1 cup): Bell peppers, peas, carrots, corn, zucchini, or broccoli all work. Fresh or frozen, just add them in the last few minutes so they stay bright.
Instructions
- Season the chicken:
- Toss the bite-sized chicken pieces with salt, pepper, garlic powder, onion powder, and smoked paprika in a bowl or right in the pan. Make sure every piece gets coated so the flavor goes all the way through.
- Sear the chicken:
- Heat your large skillet over medium heat with a drizzle of oil if your pan tends to stick. Sear the chicken for 4 to 5 minutes per side until it's golden and slightly crispy on the edges.
- Glaze with honey BBQ sauce:
- Whisk together the BBQ sauce and honey in a small bowl, then pour it over the chicken. Stir everything around so each piece is coated in that sticky, glossy sauce.
- Add rice and broth:
- Pour in the rinsed rice and chicken broth, then stir gently to distribute the rice evenly. The liquid should just cover everything.
- Simmer covered:
- Bring the pan to a simmer, then reduce the heat to low and cover with a tight lid. Let it cook undisturbed for 20 minutes so the rice absorbs the broth and the flavors meld together.
- Steam the vegetables:
- In the last 5 minutes, scatter your vegetables on top without stirring them in. Cover again and let them steam until tender and the rice is fully cooked.
- Rest and fluff:
- Remove the pan from the heat and let it sit covered for 5 minutes. This gives the rice time to settle, then fluff it gently with a fork before serving.
Save One evening I made a double batch for a potluck and watched three different people come back for thirds. A friend asked for the recipe and admitted she'd been intimidated by one-pan meals, thinking they'd be bland. She texted me a photo of her version the next week with a caption that said, My kids actually cheered. That's when I knew this dish had real power.
Customizing Your Vegetables
You can swap in whatever vegetables you have on hand or whatever your family will actually eat. I've used frozen corn and peas in winter, fresh zucchini and bell peppers in summer, and even thinly sliced broccoli when that was the only green thing left in my fridge. The key is cutting fresh vegetables into small, even pieces so they cook through in those final 5 minutes. Frozen veggies can go in straight from the bag.
Adjusting the Sweetness
If your BBQ sauce is already very sweet, start with 2 tablespoons of honey and taste the sauce before adding more. I once used a honey-flavored BBQ sauce and added the full quarter cup of honey, and it was like eating dessert with chicken. A splash of apple cider vinegar or a squeeze of lime at the end can cut through the sweetness and bring everything into balance.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to 3 days. I reheat individual portions in the microwave with a damp paper towel on top to keep the rice from drying out. You can also reheat the whole batch in a covered skillet over low heat with a splash of broth or water to loosen it up.
- Add a sprinkle of water before reheating to refresh the rice and prevent it from getting hard.
- Freeze portions in meal prep containers for up to 2 months and thaw overnight in the fridge.
- Top reheated servings with fresh herbs or a squeeze of lime to brighten the flavors.
Save This dish has saved me on more rushed evenings than I can count, and it never feels like a compromise. It's the kind of recipe you can make on autopilot and still be proud to serve.
Recipe FAQs
- → Can I use brown rice instead of white rice?
Yes, brown rice works well but requires about 10-15 minutes additional simmering time and extra broth as needed since it takes longer to cook and absorbs more liquid.
- → What vegetables work best in this dish?
Bell peppers, peas, and carrots are classic choices, but you can also use corn, zucchini, broccoli, or any fresh or frozen vegetables your family enjoys.
- → Can I make this with chicken breasts instead of thighs?
Absolutely. Boneless skinless chicken breasts work well—just cut them into bite-sized pieces and adjust cooking time if needed to prevent drying out.
- → How can I add more flavor to the sauce?
Try adding a splash of apple cider vinegar to the honey BBQ mixture for tanginess, or increase the smoked paprika for a deeper smoky flavor.
- → Is this dish freezer-friendly?
Yes, leftovers freeze well for up to 3 months. Store in airtight containers and reheat with a splash of water or broth to refresh the rice.
- → Can I make this ahead of time?
The dish reheats beautifully—store in the refrigerator for up to 4 days and warm gently on the stovetop or microwave, adding a little broth if needed.