A delicious and easy one-pan meal featuring bold honey BBQ chicken served over rice, perfect for a quick dinner.
Author:Jessica
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 cups long-grain white rice
4 cups chicken broth
1 pound boneless, skinless chicken thighs
1 cup BBQ sauce
1/4 cup honey
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
1 cup frozen corn
1 cup black beans, rinsed and drained
1/2 cup chopped green onions (for garnish)
Instructions
In a large skillet or pan, heat the olive oil over medium heat. Season the chicken thighs with salt, pepper, garlic powder, onion powder, and smoked paprika. Add the chicken to the pan and sear for about 5 minutes on each side until browned. Remove the chicken from the pan and set aside.
In the same pan, add the rice and stir for 1-2 minutes until slightly toasted.
Pour in the chicken broth, BBQ sauce, and honey. Stir to combine.
Return the chicken to the pan, nestling it into the rice mixture. Bring to a boil, then reduce the heat to low. Cover and simmer for 20 minutes.
After 20 minutes, add the frozen corn and black beans on top of the rice without stirring. Cover and cook for an additional 5-10 minutes, or until the rice is tender and the chicken is cooked through.
Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and garnish with chopped green onions before serving.
Notes
For a spicier kick, add a teaspoon of cayenne pepper or your favorite hot sauce to the BBQ sauce.
Substitute chicken thighs with chicken breasts for a leaner option, adjusting the cooking time as needed to ensure they remain juicy.