Crispy Honey BBQ Chicken and Rice: One-Pot Comfort
Honey BBQ Chicken and Rice is a comforting one-pot wonder that’s crispy, juicy, and better than takeout. After making this many times, I discovered the trick to keeping the chicken crispy and the rice perfectly cooked. If you love recipes like this, you’ll also enjoy Garlic Parmesan Roasted Zucchini and Samoa Truffles – Heart Healthy Greek.
Why This Crispy Honey BBQ Chicken and Rice: One-Pot Comfort Is Pure Comfort
- Crispy chicken with a sweet and tangy BBQ glaze
- One-pot easy cleanup
- Comforting and hearty, perfect for fall
- Better than takeout, family-friendly, and budget-friendly
What You'll Need for Crispy Honey BBQ Chicken and Rice: One-Pot Comfort
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 boneless, skinless chicken breasts
- 1 cup long grain white rice
- 1 cup BBQ sauce
- 1/4 cup honey
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1 tsp paprika
- 1 tsp chili powder
- Optional: Chopped green onions
- Optional: Shredded cheese
- Optional: Sour cream
📝 Ingredient Notes
- Chicken breasts: You can also use chicken thighs for this recipe.
🛒 Tools & Equipment I Recommend
- Instant Pot — Cooks chicken and rice perfectly in one pot, saving time and cleanup. → See on Amazon
- Meat Thermometer — Ensures chicken is cooked to a safe temperature, preventing overcooking. → See on Amazon
How to Make Crispy Honey BBQ Chicken and Rice: One-Pot Comfort
- Step 1: Season chicken breasts with salt, pepper, paprika, chili powder, and garlic powder. Heat a large skillet over medium-high heat and sear the chicken for 5-7 minutes on each side until golden brown. Remove chicken from skillet and set aside.
- Step 2: In the same skillet, add rice and stir to coat with the chicken drippings. Cook for 1-2 minutes until the rice is lightly toasted. Add 2 cups of water and bring to a boil. Reduce heat to low, cover, and let the rice simmer for 15-20 minutes until cooked.
- Step 3: While the rice is cooking, mix together BBQ sauce and honey in a small bowl. Once the rice is cooked, place the chicken breasts back in the skillet on top of the rice. Pour the BBQ sauce mixture over the chicken, spooning it onto the top and sides of the chicken.
- Step 4: Cover the skillet and let the chicken and rice simmer together for an additional 10-15 minutes until the chicken is cooked through and the sauce has thickened. Remove from heat and let it rest for a few minutes before serving.
Cook's Tips for Perfect Crispy Honey BBQ Chicken and Rice: One-Pot Comfort
- : To prevent the chicken from drying out, make sure not to overcook it. Use a meat thermometer to ensure it reaches an internal temperature of 165°F.
- Common mistake and fix: If the rice is not cooked through, add more water and cook for an additional 5-10 minutes. If the sauce is too thin, cook it uncovered for a few more minutes to allow it to thicken.
- : For a healthier version, use brown rice instead of white rice. It will take longer to cook, so adjust the cooking time accordingly.
- : To make this recipe in the Instant Pot, sear the chicken in the Instant Pot on the sauté setting, then add the rice and water, and cook on high pressure for 4 minutes with a 10-minute natural release. Proceed with step 3.
Storing & Reheating Crispy Honey BBQ Chicken and Rice: One-Pot Comfort
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: This dish can be made ahead of time and reheated when ready to serve.
Freezing Crispy Honey BBQ Chicken and Rice: One-Pot Comfort
Freeze cooked chicken and rice in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F for 15-20 minutes until heated through. Microwave: Reheat in the microwave for 1-2 minutes until heated through. Add a little water or broth to prevent the rice from drying out.
Recipe Notes
- Chef tip: For a spicier version, add some diced jalapeños to the skillet when cooking the rice.
- Best substitution: If you don't have BBQ sauce, you can use a mixture of ketchup, honey, and a splash of vinegar as a substitute.
- Make-ahead: This recipe can be made ahead of time and reheated when ready to serve. The flavors will meld together even more as it sits in the fridge.
- Scaling: This recipe can easily be doubled or tripled to serve a larger crowd. Just make sure to use a large enough skillet or divide the recipe into two skillets.
- Troubleshooting: If the chicken is sticking to the skillet, try adding a little more oil or deglazing the pan with a splash of water or broth.
Want to level up this recipe?
Cast Iron Skillet — Perfect for searing the chicken and cooking the rice, a cast iron skillet distributes heat evenly and adds a delicious flavor to the dish. → Check price on Amazon
Crispy Honey BBQ Chicken and Rice: One-Pot Comfort
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup long grain white rice
- 1 cup BBQ sauce
- 1/4 cup honey
- 1 tsp garlic powder
Seasonings
- Salt and pepper, to taste
- 1 tsp paprika
- 1 tsp chili powder
Optional Toppings
- Chopped green onions
- Shredded cheese
- Sour cream
Instructions
- Step 1: Season chicken breasts with salt, pepper, paprika, chili powder, and garlic powder. Heat a large skillet over medium-high heat and sear the chicken for 5-7 minutes on each side until golden brown. Remove chicken from skillet and set aside.
- Step 2: In the same skillet, add rice and stir to coat with the chicken drippings. Cook for 1-2 minutes until the rice is lightly toasted. Add 2 cups of water and bring to a boil. Reduce heat to low, cover, and let the rice simmer for 15-20 minutes until cooked.
- Step 3: While the rice is cooking, mix together BBQ sauce and honey in a small bowl. Once the rice is cooked, place the chicken breasts back in the skillet on top of the rice. Pour the BBQ sauce mixture over the chicken, spooning it onto the top and sides of the chicken.
- Step 4: Cover the skillet and let the chicken and rice simmer together for an additional 10-15 minutes until the chicken is cooked through and the sauce has thickened. Remove from heat and let it rest for a few minutes before serving.
Notes
- Chef tip: For a spicier version, add some diced jalapeños to the skillet when cooking the rice.
- Best substitution: If you don't have BBQ sauce, you can use a mixture of ketchup, honey, and a splash of vinegar as a substitute.
- Make-ahead: This recipe can be made ahead of time and reheated when ready to serve. The flavors will meld together even more as it sits in the fridge.
- Scaling: This recipe can easily be doubled or tripled to serve a larger crowd. Just make sure to use a large enough skillet or divide the recipe into two skillets.
- Troubleshooting: If the chicken is sticking to the skillet, try adding a little more oil or deglazing the pan with a splash of water or broth.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze cooked chicken and rice in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
- Oven reheat: Reheat in the oven at 350°F for 15-20 minutes until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes until heated through. Add a little water or broth to prevent the rice from drying out.
- Make ahead: This dish can be made ahead of time and reheated when ready to serve.
Nutrition Per Serving
- Calories: 550
- Protein: 35g
- Fat: 10g
- Carbs: 70g
- Fiber: 1g
- Sugar: 25g
- Sodium: 1200mg
- Cholesterol: 95mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Honey BBQ Chicken and Rice: One-Pot Comfort FAQs
Yes, you can make this dish ahead of time and reheat when ready to serve. The flavors will meld together even more as it sits in the fridge.
If the chicken is dry, it was likely overcooked. To prevent this, use a meat thermometer to ensure it reaches an internal temperature of 165°F. If the rice is dry, it may not have been cooked long enough. Add more water and cook for an additional 5-10 minutes.
Yes, you can freeze cooked chicken and rice in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
While you can cook the chicken in the air fryer, it's not recommended to cook the rice in the air fryer. The one-pot method is best for this recipe.
If you don't have BBQ sauce, you can use a mixture of ketchup, honey, and a splash of vinegar as a substitute.
A Warm Final Note
I can’t wait for you to try Crispy Honey BBQ Chicken and Rice: One-Pot Comfort and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
