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One-pan meals have surged in popularity, and for good reason. They offer a simple, stress-free approach to cooking that resonates with busy families and meal-preppers alike. By limiting the number of dishes used, one-pan recipes not only save time but also make cleanup a breeze. They allow home cooks to focus on creating delicious meals without the hassle of juggling multiple pots and pans on the stovetop or navigating a cluttered kitchen. In this article, you will discover how to prepare One-Pan Honey BBQ Chicken Rice, including a detailed ingredient breakdown, step-by-step preparation instructions, and tips for customizing the dish to your taste.

One-Pan Honey BBQ Chicken Rice

Savor the deliciousness of this One-Pan Honey BBQ Chicken Rice! Perfect for busy weeknights, this easy recipe combines tender marinated chicken thighs with aromatic veggies and fluffy rice, all cooked together in one pan. The sweet and tangy BBQ sauce pairs beautifully with a hint of honey, creating a comforting meal your family will love. Garnish with fresh parsley for a pop of color. Ready in just 1 hour, it's a meal that's both tasty and effortless!
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Ingredients
  

2 cups long-grain white rice

4 boneless, skinless chicken thighs

1 cup BBQ sauce (homemade or store-bought)

1/4 cup honey

2 cups chicken broth

1 tablespoon olive oil

1 large onion, diced

1 bell pepper (any color), diced

3 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Marinate the Chicken: In a bowl, combine the BBQ sauce and honey. Add the chicken thighs and coat them thoroughly. Let it marinate for at least 30 minutes (or up to overnight in the fridge for more intense flavor).

    Sauté the Vegetables: In a large skillet or pan over medium heat, add olive oil. Once hot, sauté the diced onion and bell pepper for about 3-5 minutes until softened. Add minced garlic and sauté for an additional minute until fragrant.

      Cook the Chicken: Push the vegetables to the side and add the marinated chicken thighs to the center of the pan. Sear for about 3-4 minutes on each side until they have a nice caramelized color.

        Add Rice and Broth: Add the long-grain rice to the pan, stirring it in with the vegetables. Pour in the chicken broth and sprinkle in the smoked paprika, garlic powder, salt, and pepper. Bring the mixture to a gentle boil.

          Simmer: Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 20-25 minutes. Do not lift the lid during this time to ensure proper cooking.

            Check for Doneness: After 25 minutes, check to make sure the rice is fully cooked and has absorbed the liquid. If there’s still broth remaining, cover and let it cook for an additional 5 minutes.

              Serve: Remove the chicken thighs and shred them into bite-sized pieces. Gently fluff the rice with a fork and mix in the chicken. Optionally, drizzle with extra honey BBQ sauce and garnish with fresh parsley before serving.

                Prep Time: 30 min | Total Time: 1 hr | Servings: 4