Sweet & Smoky Honey BBQ Chicken & Rice – Perfect One-Skillet Recipe

Posted on December 9, 2025

Last Friday, I had one of those hectic days where the idea of washing more than one pan felt like a cruel joke. My fridge was looking sparse, but I managed to pull out some chicken thighs, a bottle of honey BBQ sauce, and a random bag of rice hiding in the pantry. The result? This Sweet & Smoky Honey BBQ Chicken & Rice—an easy one-skillet meal that saved dinner and my sanity.

If you’ve ever wanted a recipe that combines bold flavors, minimal cleanup, and enough comfort to make you feel like a culinary genius, this is it. Plus, it’s all done in one skillet, so you can spend less time scrubbing and more time enjoying your meal. Let’s dive in!

Why You’ll Love This Recipe

Okay, let’s talk about why this dish is going to be your new weeknight dinner hero. I could go on, but here are the highlights:

One-skillet wonder: Everything cooks together—chicken, rice, veggies, sauce—which means fewer dishes to wash. Hallelujah!
Sweet and smoky flavor: The honey BBQ sauce caramelizes beautifully on the chicken, while the smoked paprika adds a subtle kick.
Perfectly cooked rice: The rice soaks up all the juices and flavor from the chicken and BBQ sauce, turning into something magical.
Ready in 30 minutes: From start to finish, you can have this on the table in half an hour. No need to stress about dinner!

This dish is perfect for busy nights when you need something quick but still crave big flavor. Bonus: It’s a hit with picky eaters and BBQ lovers alike!

What Ingredients You’ll Need

Here’s the best part—this recipe uses simple ingredients you probably already have in your kitchen. And if not, they’re easy to grab on your next grocery run!

For the Chicken:

Chicken thighs (bone-in, skin-on) (4-6 pieces) — Trust me, thighs are where it’s at for this recipe. They stay juicy, and the skin crisps up beautifully.
Salt & pepper — A must for seasoning. Don’t skimp!
Smoked paprika (1 tsp) — Adds that smoky depth you need to balance the sweetness of the BBQ sauce.
Garlic powder (½ tsp) — Because garlic makes everything better.

For the Sauce & Rice:

Honey BBQ sauce (½ cup) — Use your favorite store-bought brand or make your own if you’re feeling fancy.
Honey (1 tbsp) — Sweetens the sauce just a touch more and helps it caramelize like a dream.
Chicken broth (1½ cups / 375ml) — Adds flavor and helps the rice cook perfectly.
White rice (1 cup / 190g) — Long-grain works best here. I’ve tried jasmine and basmati, and both are winners.
Onion (1 small, diced) — The foundation of flavor for any savory dish.
Bell peppers (1 cup, diced) — I love using red and green for the color and sweetness, but any variety works.
Olive oil (2 tbsp) — For searing the chicken and sautéing the veggies.

Quick tip: If you prefer brown rice, you’ll need to cook it separately and add it to the skillet at the end. It takes longer to cook than white rice!

Equipment Needed

You don’t need a fancy setup to make this dish—just a few basic tools and you’re good to go.

Large skillet with lid: I use my trusty cast iron skillet, but any large pan with a lid will work.
Tongs: Perfect for flipping the chicken and serving without making a mess.
Measuring cups and spoons: Essential for getting the sauce proportions right.
Knife and cutting board: For chopping your veggies.

Pro tip: If you don’t have a lid for your skillet, you can use a baking sheet or aluminum foil as a makeshift cover. It’s not glamorous, but it works!

How to Make It: Step-by-Step

Alright, let’s make this Sweet & Smoky Honey BBQ Chicken & Rice! I’m walking you through every step so you can nail it on the first try.

Season the chicken: Pat your chicken thighs dry with paper towels (this helps them crisp up). Season both sides generously with salt, pepper, smoked paprika, and garlic powder.
Sear the chicken (5 minutes): Heat 2 tbsp olive oil in your skillet over medium-high heat. Add the chicken thighs, skin-side down, and sear for 3-4 minutes until golden brown. Flip and sear the other side for 2 minutes. Remove from the skillet and set aside.
Sauté the veggies (4 minutes): In the same skillet, add your diced onion and bell peppers. Cook for 4 minutes, stirring occasionally, until softened and starting to caramelize.
Add the rice and broth (2 minutes): Stir the rice into the veggies, coating it in the oil and juices. Pour in the chicken broth and mix well.
Add the sauce and chicken (1 minute): Stir in the honey BBQ sauce and honey, then nestle the chicken thighs back into the skillet, skin-side up. Spoon some of the sauce over the chicken.
Simmer and cover (20 minutes): Reduce the heat to low, cover the skillet, and let it cook for 20 minutes. The rice will absorb all the liquid and become perfectly tender.
Finish and serve: Remove the lid and check the rice—it should be fluffy and fully cooked. If it’s still a little wet, cook uncovered for 2-3 minutes. Serve hot, garnished with fresh parsley if you’re feeling fancy!

Quick note: Don’t rush the simmering step. That’s when all the flavors meld together and the rice gets perfectly cooked.

My Best Tips & Techniques

Here’s everything I’ve learned from making this dish (probably too many times):

Keep the skin crispy: Don’t skip the initial searing step—it locks in flavor and gives you that golden, crispy skin.
Don’t stir the rice: Once the chicken is added back in, resist the urge to stir the rice. It needs to sit undisturbed to cook evenly.
Adjust the sweetness: If you prefer a less sweet dish, reduce the honey to ½ tbsp and add a splash of apple cider vinegar to balance the flavors.
Use fresh veggies: Frozen bell peppers work in a pinch, but fresh ones caramelize better and add more flavor.

And my golden rule for one-skillet dinners: clean as you go! While the dish is simmering, wash your cutting board, knife, and measuring tools. You’ll thank yourself later.

Ways to Mix It Up

Once you’ve mastered the basic recipe, here are a few ways to put your own twist on it:

Spicy Kick: Add 1 tsp cayenne pepper or a few dashes of hot sauce to the BBQ sauce for some heat.
Southwest Style: Mix in ½ cup black beans and ½ cup corn during the sautéing step.
Cheesy Finish: Sprinkle shredded cheddar or mozzarella on top before serving.
Pineapple Punch: Add ½ cup diced pineapple to the skillet for a tropical twist.
Vegan Option: Swap the chicken for tofu or chickpeas, and use vegetable broth instead of chicken broth. Works like a charm!

Serving Ideas & Storage

Serving Suggestions:

Serve with a simple green salad or steamed veggies for a complete meal.
Pair with garlic bread or cornbread for a cozy dinner.
Top with fresh cilantro or parsley for a pop of color and flavor.

Storage Tips:

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop with a splash of chicken broth to keep the rice moist.
Freezer: Freeze portions in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.

Pro tip: If you’re meal prepping, divide into individual containers for easy grab-and-go lunches.

Nutritional Info & Health Benefits

This one-skillet meal is balanced and packed with flavor—here’s a quick nutritional breakdown (per serving):

Nutritional Info	Amount Per Serving
Calories	365
Protein	22g
Carbs	38g
Fat	12g
Fiber	2g

Why I love this recipe:

High in protein thanks to the chicken and rice combo.
Bell peppers add a dose of vitamins A and C.
Low in sugar compared to most BBQ dishes.

Final Thoughts

So there you have it—my Sweet & Smoky Honey BBQ Chicken & Rice recipe! It’s simple, flavorful, and perfect for those busy nights when you just don’t have the energy for a complicated dinner.

I hope this recipe becomes a staple in your kitchen like it has in mine. It’s one of those dishes that feels like a treat but doesn’t require hours of effort.

If you try it, let me know how it turns out! Drop a comment below or tag me on Instagram @[your handle]—I love seeing your versions. And if you’ve got any questions, don’t hesitate to ask. Happy cooking!

FAQs

Q: Can I use chicken breasts instead of thighs?

A: Definitely! Just be aware that chicken breasts cook faster, so reduce the simmering time by 5 minutes to avoid drying them out.

Q: Can I use brown rice instead of white rice?

A: Sure, but you’ll need to increase the cooking time and add an extra ½ cup of chicken broth. Brown rice takes longer to cook!

Q: Can I make this ahead of time?

A: Yes! It reheats beautifully. Just store it in the fridge and reheat on the stovetop or microwave with a splash of broth to keep the rice moist.

Q: What’s the best BBQ sauce for this recipe?

A: I love using Sweet Baby Ray’s Honey BBQ Sauce, but any honey-based BBQ sauce will work. If you prefer homemade, that’s great too!

Q: Can I add more veggies?

A: Absolutely! Zucchini, mushrooms, or spinach would be great additions. Just sauté them with the onions and peppers.

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