I still remember the first time I tossed honey and BBQ sauce into a skillet with rice and chicken — the smell filled the kitchen in minutes, and everyone headed straight for seconds. One-Pan Bold Honey BBQ Chicken Rice is exactly that: a simple, saucy, crowd-pleasing meal you can pull together on a busy weeknight. It balances sticky-sweet honey, tangy BBQ, and savory chicken with a one-pan cleanup promise — perfect when you want comfort without the fuss. For a slower, hands-off alternative, you might also like this crock-pot chicken and rice recipe which uses similar flavors but cooks low and slow.

Why you’ll love this dish

This recipe does a lot with very little: a single pan, pantry-friendly ingredients, and flavors that appeal to picky eaters and adventurous eaters alike. It’s fast enough for weeknights, filling enough for family dinners, and flexible enough to adapt when you’re low on time or ingredients. The technique — searing the chicken, sautéing aromatics, then simmering everything together — builds real depth of flavor with minimal effort.

"Sticky, savory, and so easy — the whole family asked for seconds. Perfect one-pan comfort food."

Because the rice cooks in the same pan as the chicken, the grains soak up the BBQ-honey juices for more concentrated flavor than serving sauce on the side. It’s also a budget-friendly option: use bone-in thighs for economical richness or breasts for a leaner plate.

How this recipe comes together

This is the basic workflow so you know what to expect before you start:

Sear seasoned chicken to develop color and flavor.
Remove the chicken and sauté onions and garlic in the same pan.
Toast the rice briefly so it picks up browned bits.
Add chicken broth, honey, and BBQ sauce, then nestle the chicken back in.
Cover and simmer until the rice absorbs the liquid and the chicken reaches a safe internal temperature.
Finish with fresh herbs and serve.

This overview helps you pace the cook: active time for searing and sautéing, then hands-off simmering while the rice and chicken finish together.

What you’ll need

Chicken thighs or breasts (skin-on, bone-in thighs add flavor; boneless breasts cook faster)
Long-grain white rice (1 cup rice : 2 cups chicken broth is a common ratio); for brown rice, increase liquid and time
Honey (adjust to taste)
BBQ sauce (your favorite bottle; smoky or spicy varieties change the profile)
Onion (yellow or sweet), chopped
Garlic, minced
Vegetable oil (or another neutral oil)
Chicken broth (low-sodium recommended)
Salt and black pepper
Optional: sliced green onions or chopped parsley for garnish

Notes and substitutions inline: If you want lower sugar, use less honey and choose a low-sugar BBQ sauce. For gluten-free, confirm your BBQ sauce is labeled gluten-free. If you prefer a low-carb version, cook cauliflower rice separately and spoon the saucy chicken over it.

Step-by-step instructions

Heat a large pan over medium heat and add a tablespoon of oil. Let the oil shimmer.
Season the chicken all over with salt and pepper. Add to the pan and brown well on both sides — about 4–6 minutes per side for skinless pieces (longer for bone-in). Browning adds flavor; don’t skip it.
Transfer the browned chicken to a plate and set aside.
In the same pan, add the chopped onion and cook until translucent, about 3–4 minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant.
Add the rice to the pan and stir for 1–2 minutes so each grain picks up flavor from the pan. This light toasting improves texture.
Pour in the chicken broth, then stir in the honey and BBQ sauce until evenly combined. Scrape up any browned bits from the bottom of the pan.
Return the chicken to the pan, nestling the pieces into the rice. Cover the pan and reduce the heat to low. Simmer until the rice is tender and the chicken is cooked through — about 18–20 minutes for long-grain white rice, longer for brown rice. Check the internal temperature of the thickest part of the chicken; it should reach 165°F (74°C).
Once done, remove from heat and let rest for 5 minutes with the lid on. Garnish with green onions or parsley and serve.

If you prefer a slow-cooked approach for hands-off evenings, consider this alternate crock-pot chicken and rice method that yields a similar, comforting result.

Best ways to enjoy it

Serve this One-Pan Bold Honey BBQ Chicken Rice straight from the skillet for casual family dinners. Presentation ideas:

Spoon onto warm plates and scatter chopped green onions and parsley for color.
Offer tangy pickles or a simple slaw on the side to cut the sweetness.
Pair with steamed greens (broccoli, green beans) or a crisp salad for balance.
For a heartier meal, top with shredded cheddar and bake briefly under the broiler to crisp.

This dish also works well served over mashed potatoes or roasted sweet potatoes if you want a different starch base.

Storage and reheating tips

Cool leftovers to room temperature within two hours, then refrigerate in an airtight container.
Refrigerated leftovers keep 3–4 days. Reheat in a skillet over medium heat with a splash of broth to loosen the sauce, or microwave until steaming hot (165°F).
To freeze: portion into freezer-safe containers and freeze up to 3 months. Thaw in the fridge overnight before reheating.
Food safety note: always reheat to an internal temperature of 165°F and discard any food left out over two hours.

Helpful cooking tips

Sear for flavor: don’t rush the browning step — flavor mostly comes from the fond (the browned bits) on the pan.
Use a tight-fitting lid for even steaming of rice. If your lid isn’t snug, check the liquid level and be prepared to add a few tablespoons more broth.
Adjust sweetness and tang: start with less honey and add more to taste after the rice has cooked. The BBQ sauce brand matters — smoky sauces will dominate, while sweet ones soften the bite.
Bone-in thighs vs. breasts: bone-in thighs take longer but stay juicier and add deeper flavor; boneless breasts cook faster and are leaner.
If you’re short on time, par-cook the rice (to about half done) separately and finish by combining everything for a shorter simmer. For related slow-cooker strategies, try this crock-pot no-peek chicken with rice recipe for inspiration.

Creative twists

Spicy: stir in a spoonful of chipotle in adobo or hot sauce with the BBQ for a smoky heat.
Tropical: add pineapple chunks and use a sweeter BBQ sauce for a Hawaiian-style plate.
Herb-forward: finish with chopped cilantro and a squeeze of lime for brightness.
Low-carb: skip the rice and serve the saucy chicken over cauliflower rice (cook cauliflower rice separately so it doesn’t get mushy).
Vegetarian: replace chicken with firm tofu or seitan; brown and follow the same process but reduce simmer time to suit the substitute.

Common questions

Q: Can I use frozen chicken?
A: Yes — but thaw first for even cooking. Searing frozen chicken releases a lot of moisture and won’t brown properly. Thaw in the fridge overnight or use the defrost setting in your microwave before starting.

Q: Can I make this with brown rice?
A: You can, but brown rice needs more liquid (roughly 2 1/2 to 3 cups broth per cup rice) and a longer simmer (about 35–45 minutes). Consider par-cooking the brown rice if you want to keep the timing similar.

Q: What if the rice is still firm but the chicken is done?
A: Remove the chicken (cover to keep warm), add a little more hot broth or water to the rice, cover, and simmer until tender. Then return the chicken briefly to reheat.

Q: Is this safe to meal prep?
A: Yes. Portion into airtight containers and refrigerate up to 4 days. For freezing, portion into meal-sized containers and freeze up to 3 months.

Conclusion

This One-Pan Bold Honey BBQ Chicken Rice is the kind of recipe that simplifies dinner without skimping on flavor — ideal for busy nights, picky eaters, and anyone who loves sticky, saucy comfort food. For the original recipe inspiration and to compare variants, see Cook Craze’s One-Pan Bold Honey BBQ Chicken Rice. If you want to read how other home cooks reacted the first time they tried a similar one-pan wonder, check out this enthusiastic reader review on Cooktop Cove.