Can I use brown rice?

You can use brown rice instead of white rice. Brown rice will require 25-30 minutes of cooking time and a bit more liquid. Test the brown rice near the end of the recommended covered cooking time. Chicken breasts used in place of chicken thighs may cook more quickly.

Why is my rice still firm?

It depends on the amount of liquid left in the pan after simmering the rice. Add some water to the pan and cover. Continue cooking until the rice is done. Cover the pan during and after cooking to let the rice rest. This will help the rice absorb any remaining liquid in the pan.

How long do leftovers keep?

Refrigerate in a covered container for up to 3 days. To reheat, use the stovetop or microwave, stirring often to reheat evenly.

What vegetables can I add?

Bell peppers or corn would go well in this recipe. Broccoli is another good option. Any of these vegetables can be added to the onion and garlic in the skillet before the rice. They will cook in the same skillet and absorb barbecue sauce together with the chicken and rice.

Chicken breasts instead of thighs?

I'd use the same amount of boneless, skinless chicken breast. You might need to keep a closer eye on the chicken as it cooks with the rice to prevent it from overcooking. Otherwise, there are no changes to the method, and the chicken is served on top of the rice just as before.

Easy One-Pan Honey BBQ Chicken and Rice

By Miles CarrOct 15, 2026

Prep

10 min

Cook

20 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Boneless, skinless chicken thighs are what I recommend using for this recipe because they contain fat and don't dry out during the covered simmer. Rice cooked with honey barbecue sauce in this recipe is sweet and tangy.

I mix the honey and barbecue sauce in a small dish before bringing the skillet to heat. Brown the seasoned chicken for 3 to 4 minutes per side in the skillet. Bits of browned chicken will add flavor to the onion and garlic. A wide, shallow sauté pan would be a good option for toasting rice. You can use a wide, shallow sauté pan if you have one.

The rice is first fried in oil with other seasoned ingredients, then stock is added. I rinse the rice with cold water to reduce excess starch. When the rice is covered while cooking, the chicken cooks above the rice and drips juices into the sauce (the smell is like that of barbecue chicken, but no actual barbecue is involved).

I take the pan off the stove and let it stand covered for 5 minutes. I add chopped parsley to the chicken. Serve steamed vegetables with the chicken for dinner. The sauce adheres to the chicken, and the onions are cooked but not mushy.

Why you'll love this recipe

1Browned chicken pieces hold up under the barbecue sauce.
2A small onion and two cloves of garlic are fried in the same pan.
3Honey and barbecue sauce may make a sticky coating in the skillet.
4Long-grain white rice soaks up juices and drippings from the chicken and pan.
5Fresh parsley is garnished on the dish before serving.
6You can use chicken broth or just water. Anything you have will work.

Instructions

Mix the honey and barbecue sauce in a small bowl, then set it aside.

Heat the olive oil in a large skillet or sauté pan over medium heat. Season the chicken with the salt, black pepper, and paprika, then sear it for 3-4 minutes per side until golden brown. Transfer the chicken to a plate.

Add the chopped onion and minced garlic to the same pan. Sauté for about 2-3 minutes until softened and fragrant.

Stir in the uncooked rice and cook for 1 minute, coating it in the oil and aromatics.

Pour in the chicken broth and stir to combine. Set the seared chicken on top of the rice, then pour the honey barbecue sauce evenly over the pan.

Bring the mixture to a gentle boil, reduce the heat to low, and cover. Simmer for about 18-20 minutes, until the rice is tender and the chicken is cooked through.

Remove the pan from the heat and let it rest covered for 5 minutes. Garnish with freshly chopped parsley before serving.

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