Pin it The skillet was still warm from breakfast when I decided to throw dinner together in one pan. I had chicken thighs defrosting on the counter, a bottle of BBQ sauce in the door, and a bag of frozen veggies I kept forgetting about. What started as a lazy weeknight scramble turned into something my kids asked for by name the very next week. The honey made the sauce cling to every grain of rice, and somehow the whole thing tasted like effort without any of the fuss.
I made this the night my sister came over unannounced, hungry and tired from a long drive. She sat at the counter while I cooked, and by the time I fluffed the rice, she had already grabbed a fork. We ate straight from the pan, laughing about how good something so simple could taste. She still texts me photos whenever she makes it at home.
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Ingredients
- Boneless, skinless chicken thighs or breasts: Thighs stay juicier, but breasts work if you keep an eye on the heat and dont overcook them.
- Salt, pepper, garlic powder, onion powder, smoked paprika: This spice blend builds a smoky base that holds up under the sweetness of the sauce.
- BBQ sauce: Use your favorite brand or whatever is open in the fridge, it all caramelizes the same.
- Honey: It thins the BBQ sauce just enough to coat the chicken and rice without clumping.
- Long grain rice: Rinse it well or the rice turns gummy instead of fluffy.
- Chicken broth: Low sodium gives you control over the salt, and it adds more flavor than water ever could.
- Mixed vegetables: Fresh or frozen, it doesnt matter, just use what you have and toss them in at the end.
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Instructions
- Season the chicken:
- Toss the chicken pieces with salt, pepper, garlic powder, onion powder, and smoked paprika in a bowl or right in the pan. Make sure every piece gets coated so the flavor goes all the way through.
- Sear the chicken:
- Heat your skillet over medium heat and add a little oil if the pan is not nonstick. Let the chicken brown for four to five minutes per side, you want color but not a full cook.
- Make the glaze:
- Whisk the BBQ sauce and honey together in a small bowl, then pour it over the chicken and stir until everything is glossy. The pan will smell incredible at this point.
- Add rice and broth:
- Pour in the rinsed rice and chicken broth, then stir gently to mix everything without scraping off all that beautiful glaze. Bring it to a simmer, then drop the heat to low and cover tightly.
- Simmer the rice:
- Let the pan cook undisturbed for twenty minutes. Resist the urge to peek or stir, the steam is doing the work for you.
- Add the vegetables:
- In the last five minutes, scatter your vegetables on top and cover again. They will steam just enough to be tender without turning mushy.
- Rest and fluff:
- Turn off the heat and let the pan sit covered for five minutes. Then fluff the rice gently with a fork, mixing in the vegetables and chicken as you go.
Pin it The first time I served this, my youngest asked if we could eat it again tomorrow. It was not fancy, but it felt complete, like the kind of meal that makes everyone sit down at the same time. That is when I knew this recipe was not just quick, it was a keeper.
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Serving Suggestions
This dish is filling on its own, but a crisp green salad with a tangy vinaigrette balances the sweetness of the glaze. I have also served it with a wedge of lime squeezed over the top, which cuts through the honey and makes everything taste brighter. If you want bread, warm cornbread or a soft dinner roll works perfectly for soaking up any extra sauce left in the pan.
Ingredient Swaps and Add Ins
You can swap the chicken for boneless pork chops cut into chunks, or even firm tofu if you press it well and sear it first. For the vegetables, corn, zucchini, broccoli, or green beans all work, just make sure anything dense like broccoli is cut small so it steams through in five minutes. If you want a little heat, stir in a pinch of cayenne or a few dashes of hot sauce with the BBQ glaze.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to four days. Reheat individual portions in the microwave with a damp paper towel over the top to keep the rice from drying out. You can also reheat the whole batch in a covered skillet over low heat with a splash of broth or water stirred in.
- Let the pan cool completely before storing so condensation does not make the rice soggy.
- If freezing, portion it into single servings and reheat from frozen in the microwave for three to four minutes.
- The glaze may thicken in the fridge, just stir in a teaspoon of water when reheating to loosen it up.
Pin it This recipe taught me that one pan meals do not have to be boring or basic. When you get the flavors right, cleanup becomes the easiest part of cooking.
Recipe Q&A
- → Can I use brown rice instead of white rice?
Yes, brown rice works well but requires 10–15 minutes longer cooking time and additional broth to ensure proper hydration.
- → What vegetables work best in this dish?
Bell peppers, peas, carrots, corn, zucchini, and broccoli all work beautifully. Feel free to use fresh or frozen based on what you have available.
- → Can I make this with chicken breasts instead of thighs?
Absolutely. Boneless, skinless chicken breasts cut into bite-sized pieces work perfectly, though thighs tend to stay slightly more tender during cooking.
- → How can I add more flavor to the BBQ sauce?
A splash of apple cider vinegar adds brightness, or you can add a pinch of cayenne pepper for extra heat and smoked paprika for deeper smokiness.
- → What should I serve with this meal?
A crisp green salad balances the sweetness nicely, or serve with a wedge of lime for brightness. This complete dish also stands well on its own.
- → Can I prepare this ahead of time?
While best served fresh, you can prep the ingredients in advance. Store cut chicken and chopped vegetables separately in the refrigerator until ready to cook.