My Go To One Pan Wonder

Oh my goodness, you guys. This One-Pan Honey BBQ Chicken Rice is an absolute lifesaver on those chaotic weeknights. I remember the first time I threw this together, it was one of those evenings where everyone was starving, the fridge looked a bit sad, and I just needed something easy. And bam! A new family favourite was born. It’s become such a staple, my kids actually ask for it, which, let’s be honest, is a parenting win right there. Plus, anything that means less washing up is a winner in my book, am I right?

So, Why Will You Totally Dig This Dish?

Honestly, I make this when I can’t be bothered with a mountain of washing up (who can, right?). My family goes absolutely bonkers for this because it’s that perfect combo of sweet, smoky, and savoury. Plus, the chicken gets all tender and the rice soaks up all that yummy sauce. It’s a doddle to make, really. I used to struggle with getting the rice cooked perfectly in one pan dishes, but I think I’ve cracked it with this one! (Mostly!) It just hits all the right notes, you know? Comfort food, but not too heavy. My husband, who can be a bit picky, even asks for seconds. That’s when you know it’s good stuff.

What Youll Need To Grab

Here’s the bits and bobs you’ll need. Don’t stress too much about exact brands, use what you’ve got!

Chicken: About 1 lb (or 500g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces. Thighs are my secret weapon for extra juicy chicken!
Olive Oil: A tablespoon or so. Or any cooking oil you prefer.
Onion: 1 medium, chopped. Yellow or white, doesn’t matter a jot.
Bell Pepper: 1 large, any color, chopped. I like red or orange for sweetness.
Garlic: 2-3 cloves, minced. Or more if you’re a garlic fiend like me! Sometimes I use the pre-minced stuff form a jar when I’m feeling lazy.
Long Grain White Rice: 1 cup (about 200g), uncooked. Make sure to rinse it first! Basmati works too, but you might need to adjust cooking time slightly.
Chicken Broth: 2 cups (about 480ml). Low sodium is good. Vegetable broth works in a pinch, or even just water with a good quality stock cube.
BBQ Sauce: 1/2 cup (about 120ml). Use your favorite! I’m partial to Sweet Baby Ray’s, but any good quality one will do the trick. You can even find recipes to make your own BBQ sauce if you’re feeling adventurous.
Honey: 1/4 cup (about 60ml). Any runny honey works. My grandmother always insisted on local honey, but store-bought is fine.
Smoked Paprika: 1 teaspoon. This is a game changer for flavour! I love the stuff from The Spice House, but any brand will do.
Salt and Black Pepper: To taste. You know the drill.
Optional Garnish: Fresh parsley or chopped spring onions. Makes it look pretty!

Alright, Lets Get Cooking This Thing!

First things first, get your chicken chopped into bite sized pieces. About an inch, give or take, no need to be too precise. Then, in a medium bowl, toss it with a pinch of salt, a few grinds of pepper, and that lovely smoked paprika – don’t be shy with it.
Now, grab your big pan. Something oven safe if you have one, like a Dutch oven, is fab because it holds heat so well, but any large skillet with a lid will do. Heat up a splash of oil – olive oil, vegetable oil, whatever you’ve got – over medium high heat. Get it nice and hot, then carefully add the chicken. You want to get a bit of colour on it, you know? Sizzle it for about 5-7 minutes, turning occasionally, until it’s nicely browned. Doesn’t have to be cooked all the way through at this point. This is where I usually sneak a taste of the seasoning, shhh.
Once the chicken is looking good and golden, scoop it out of the pan and set it aside on a plate.
If your pan is looking a bit dry, add another tiny drizzle of oil. Toss in your chopped onion and bell peppers. Sauté them for about 5 minutes, stirring now and then, until they start to soften up and get a little bit of colour. Then, add the minced garlic and cook for another minute until it’s fragrant. You don’t want that garlic to burn, bitter garlic is no one’s friend!
Okay, now for the rice. Add your rinsed, uncooked rice straight into the pan with the veggies. Stir it around for a minute or so, just to get it a bit toasty and coated in all those lovely flavours. This helps it not get all clumpy later. It’s a good tip form my mother-in-law.
Pour in the chicken broth. Then stir in your BBQ sauce and honey. Give it all a really good mix, scraping up any browned bits from the bottom of the pan – that’s pure flavour, that is! Bring the mixture to a gentle simmer.
Nestle the browned chicken back into the rice mixture. Try to get it in a single layer if you can.
Once it’s simmering nicely, clap a lid on the pan, turn the heat down to low – like, really low – and let it cook for about 18-20 minutes. Don’t peek! Seriously, resist the urge. Let it do its thing.
After the time is up, turn off the heat. But still, DON’T LIFT THE LID. Let it sit, covered, for another 5-10 minutes. This step is super important for fluffy rice, trust me. It lets the steam finish cooking the rice perfectly.
Finally, you can lift the lid! Fluff the rice and chicken gently with a fork. Don’t worry if it looks a bit weird at this stage – it always does for a second! Garnish with fresh parsley or spring onions if you’re feeling fancy. And dinner is served!

A Few Little Notes From My Kitchen

I’ve found that if you don’t let the rice rest, it can be a bit sticky. Patience is a virtue, or so they say. So, definitely don’t skip that resting step.
If your BBQ sauce is super duper thick, you might need a tiny splash more broth or water. Just eyeball it; you want enough liquid for the rice to absorb without it being soupy. Actually, I find it works better if the liquid just covers the rice.
Don’t have long grain white rice? Jasmine or Basmati can work, but they might cook a little quicker, so check around the 15-minute mark. Brown rice would need significantly more liquid and a much longer cooking time, so I’d probably stick to white for this one if you want it quick.

Fancy Changing It Up A Bit?

Veggie Boost: Sometimes I throw in a can of drained sweetcorn or black beans with the rice for a bit more bulk and goodness. Frozen peas tossed in at the end work well too!
Spicy Kick: Add a pinch of red pepper flakes or a finely chopped jalapeño (seeds out if you don’t want it too fiery!) along with the onions. My husband loves this version.
Sausage Sizzle: Sliced smoked sausage, like andouille or kielbasa, browned along with the chicken, is also pretty amazing in this.
The One That Didn’t Work: One time, I tried adding pineapple chunks hoping for a Hawaiian BBQ vibe… yeah, it made the rice a bit too watery and the texture was just… off. Not my finest moment, that one. So maybe give that a miss, or experiment carefully!

Stuff You Might Need (Or Not!)

A large, heavy bottomed pan or skillet with a tight fitting lid is your best friend here. A Dutch oven is ideal because it holds heat so evenly and can go from hob to oven if you ever wanted to finish it that way (though not necessary for this recipe). But honestly, any big pot that can hold everything and has a lid will do the job. If your pan doesn’t have a lid, you can always improvise with a sturdy baking sheet placed on top, or even a couple of layers of heavy duty foil crimped tightly around the edges – just be super careful when you take it off because of the steam!

How To Keep The Goodness Going

Leftovers (if you have any, which is rare in my house!) keep really well in the fridge for up to 3 days. Just pop it in an airtight container. It’s fantastic reheated for lunch the next day; I actually think the flavours meld even more and it tastes even better sometimes! Just make sure to reheat it thoroughly until it’s piping hot.

How We Like To Eat It

We usually just eat this straight from a bowl, simple as that. If I’m feeling like I need some greens, a quick side salad with a zingy vinaigrette is lovely. Or sometimes, just some steamed broccoli. My kids, for some reason, love it with a dollop of sour cream or plain Greek yogurt on top – I initially thought it was a bit weird, but actually, it’s surprisingly good! It adds a nice creamy tang that cuts through the sweetness of the BBQ sauce.

My Hard Earned Pro Tips (So You Dont Mess Up Like I Did!)

Don’t Skip Browning the Chicken: I once tried to save time by just chucking all the raw chicken in with the rice and liquid, and while it cooked through, it was… fine, but the chicken wasn’t as flavourful and the texture was a bit meh. Those browned bits from searing the chicken first really do add a crucial layer of flavour. So, take the extra few minutes, it’s worth it!
Resist Stirring the Rice: Once you’ve added the liquid and the chicken and brought it to a simmer, put the lid on and leave it alone. Stirring rice while it’s cooking can release starches and make it gummy. Trust the process!
Seriously, Let It Rest: I know, I sound like a broken record, but that 5-10 minute rest with the lid ON after you turn off the heat is magical. I used to be impatient and fluff it straight away, and it often ended up a bit wet or unevenly cooked. That little rest makes all the difference for perfectly fluffy, separate grains of rice. I learned that the hard way, believe me!

Questions I Get Asked A Lot

Can I use chicken thighs instead of breasts?: Absolutely! Thighs are actually super flavourful and stay really moist, so they’re a great choice. Just make sure they’re boneless and skinless, and chop ’em up the same way as you would breasts.
What if I don’t have smoked paprika? Is it essential?: No worries! Regular sweet paprika will still give you a nice colour and mild flavour. Or you could even add a tiny pinch of cayenne pepper if you want a little heat. Smoked paprika just adds that lovely, deep smoky depth that goes so well with BBQ flavours, so I highly recommend it if you can get it, but the dish will still be delicious without.
My rice is always sticky/soggy, what am I doing wrong?!: Ah, the eternal rice struggle! A few things could be happening. Too much liquid is a common culprit – make sure your measurements are pretty accurate. Rinsing the rice before cooking helps remove excess surface starch, which can prevent stickiness. Also, try not to stir it too much while its simmering, as that can release starch and make it gummy. And, of course, that crucial resting step at the end! Finally, make sure your heat is genuinely low during that simmering stage; if it’s too high, the liquid can evaporate too quickly before the rice is cooked, or it might boil too vigorously.
Can I make this ahead of time?: You bet! It reheats beautifully. You could make the whole dish, let it cool, and then store it in the fridge. Or, you could prep the components – chop the chicken and veggies, mix the sauce – and then cook it fresh when you’re ready.
Can I freeze this One-Pan Honey BBQ Chicken Rice?: Yep, you probably could! I haven’t personally frozen this exact dish in its entirety, mainly because it gets eaten so fast in our house. But rice dishes generally freeze okay. Let it cool completely, then transfer to freezer-safe containers. Thaw it in the fridge overnight and reheat thoroughly in the microwave or on the stovetop (you might need to add a splash of water or broth when reheating on the stove). The texture of the rice might change a *little* bit upon thawing, but it should still be plenty tasty. Let me know if you try it!

Hope you and your family love this as much as we do! It’s a real crowd pleaser, and so, so easy. Happy cooking!

One-Pan Honey BBQ Chicken Rice