Description
An easy, flavor-packed one-pan dinner featuring tender chicken, fluffy rice, and an irresistible honey BBQ sauce, perfect for busy weeknights.
Ingredients
Scale
- 1.5 lbs (680g) boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- ½ tsp salt
- 1.5 cups (300g) long-grain white rice, rinsed
- 2 cups (470ml) chicken broth
- ½ cup (120ml) water
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- ¾ cup (180ml) BBQ sauce
- ¼ cup (60ml) honey
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- Pinch red pepper flakes (optional)
- Fresh parsley or cilantro, chopped (for garnish)
- Green onions, sliced (for garnish)
Instructions
- Pat chicken thighs dry. In a small bowl, combine smoked paprika, garlic powder, onion powder, black pepper, and salt. Sprinkle this seasoning blend generously over all sides of the chicken thighs.
- Heat 1 tbsp olive oil in a large, oven-safe skillet over medium-high heat. Carefully place seasoned chicken thighs into the hot skillet. Sear for 4-5 minutes per side until golden-brown. Remove chicken from skillet and set aside.
- Reduce heat to medium. Add diced yellow onion to the skillet; sauté for 5-7 minutes until softened and translucent. Add minced garlic and cook for 1 minute, stirring constantly, until fragrant.
- Pour in BBQ sauce, honey, apple cider vinegar, Worcestershire sauce, Dijon mustard, and red pepper flakes (if using). Stir all ingredients together, scraping up any browned bits from the bottom of the pan. Let the sauce simmer gently for 2-3 minutes.
- Rinse long-grain white rice thoroughly. Add the rinsed rice directly into the skillet with the simmering sauce and onion mixture; stir well to coat. Pour in chicken broth and water, stirring to combine. Carefully nestle the seared chicken thighs back into the skillet on top of the rice mixture.
- Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce heat immediately to low. Cover the skillet tightly with a lid and cook undisturbed for 20-25 minutes.
- After cooking, remove skillet from heat but do not lift the lid. Let the dish rest, still covered, for another 10 minutes. Once rested, carefully remove the lid. Gently fluff the rice with a fork and check chicken internal temperature (165°F/74°C). Garnish generously with fresh chopped parsley or cilantro and sliced green onions before serving directly from the skillet.
Notes
- This dish is best served fresh from the skillet. <li.Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: One Pan
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg