Sweet BBQ Chicken and Rice Skillet: A One-Pan Weeknight Hero
There’s something magical about a meal that comes together in a single skillet—less cleanup, more flavor, and that satisfying feeling of pulling off dinner without a mountain of dishes. This Sweet BBQ Chicken and Rice Skillet is my go-to when life feels hectic (which, let’s be honest, is most weeknights). Imagine tender chicken thighs glazed in a sticky-sweet BBQ sauce, nestled into fluffy rice that soaks up all those smoky, tangy juices. It’s the kind of dish that makes everyone at the table ask for seconds—even the picky eaters.
I first stumbled on this recipe during a chaotic phase when my slow cooker was my lifeline. But one evening, I craved something faster and more hands-on. A skillet, a few pantry staples, and 30 minutes later, this dish was born. It’s since become a staple in our rotation, especially when I need a meal that feels comforting but doesn’t demand hours in the kitchen. Plus, it’s endlessly adaptable—swap the BBQ sauce for teriyaki, add a handful of frozen veggies, or sprinkle with crispy bacon for extra indulgence. Dinner wins don’t get easier than this.
Why You’ll Love This Sweet BBQ Chicken and Rice Skillet
- One-pan wonder: Minimal cleanup means more time for Netflix (or, you know, parenting).
- Weeknight-friendly: Ready in under 45 minutes, start to finish.
- Family-approved: The sweet BBQ glaze is a universal crowd-pleaser.
- Meal-prep hero: Leftovers taste even better the next day.
How to Make Sweet BBQ Chicken and Rice Skillet
Ingredients You’ll Need
- 1.5 lbs boneless, skinless chicken thighs (or breasts)
- 1 cup long-grain white rice (or jasmine rice for extra fragrance)
- 1.5 cups chicken broth (or water in a pinch)
- 1/2 cup BBQ sauce (homemade or store-bought—I love this easy homemade version)
- 1 tbsp olive oil
- 1 tsp smoked paprika (for that irresistible depth)
Step-by-Step Instructions
- Sear the chicken: Heat oil in a large skillet over medium-high. Season chicken with salt, pepper, and paprika, then sear 4–5 minutes per side until golden. Remove and set aside.
- Toast the rice: In the same skillet, add rice and stir 1–2 minutes until lightly toasted (this boosts flavor!).
- Simmer: Pour in broth and BBQ sauce, scraping up any browned bits. Nestle chicken back in, cover, and simmer 20 minutes on low.
- Rest and serve: Let sit 5 minutes off heat, then fluff rice with a fork. Garnish with fresh parsley if you’re feeling fancy.
Pro Tips for the Best Skillet Dinner
Want to take this dish to the next level? Here are my tried-and-true tricks:
- For extra caramelization, broil the skillet for 2–3 minutes before serving.
- Short on time? Use instant rice and reduce simmering to 10 minutes.
- Add a splash of apple cider vinegar to the BBQ sauce for tangy balance.
Frequently Asked Questions
Can I use chicken breasts instead of thighs? Absolutely! Just reduce cooking time by 3–4 minutes to avoid dryness.
What’s the best BBQ sauce for this recipe? A smoky-sweet sauce works best—try my homemade BBQ sauce for control over sweetness.
Can I make this gluten-free? Yes! Use tamari-based BBQ sauce and ensure your broth is GF.
How do I store leftovers? Keep in an airtight container for up to 3 days. Reheat with a splash of water to revive the rice.
Can I add vegetables? Toss in diced bell peppers or frozen peas with the rice for a veggie boost.
What pairs well with this dish? A simple garlic bread or crisp green salad balances the richness.
Whether you’re juggling work, kids, or just the general chaos of adulthood, this Sweet BBQ Chicken and Rice Skillet is here to save your dinner—and your sanity. It’s proof that the best meals don’t need to be complicated. Now, go forth and conquer that skillet. (And maybe hide the leftovers for lunch tomorrow—you deserve it.)
PrintSweet BBQ Chicken and Rice Skillet
Description
A one-pan wonder featuring tender chicken, fluffy rice, and a sweet BBQ glaze that comes together in under 30 minutes. Perfect for weeknight dinners!
Ingredients
For the Crust:
- For the chicken:
- 1.5 lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- For the rice:
- 1 cup long-grain white rice
- 2 cups chicken broth
- For the sauce:
- 1/2 cup BBQ sauce
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- For garnish:
- 2 green onions, sliced
- 1 tbsp chopped fresh parsley
Instructions
1. Prepare the Crust:
- 1. Season chicken thighs with paprika, garlic powder, and salt.
- 2. Heat olive oil in large skillet over medium-high heat. Add chicken and cook 5 minutes per side until browned. Remove and set aside.
- 3. In same skillet, add rice and toast for 1 minute. Pour in chicken broth and stir to combine.
- 4. Return chicken to skillet, nestling pieces into rice. Cover and simmer for 15 minutes.
- 5. Meanwhile, whisk together BBQ sauce, honey, and vinegar in small bowl.
- 6. After 15 minutes, uncover and brush chicken with sauce. Cook uncovered 5 more minutes until sauce thickens.
- 7. Garnish with green onions and parsley before serving.
Notes
For spicier version, add 1/4 tsp cayenne to chicken seasoning. Leftovers keep well refrigerated for 3 days. Reheat with splash of water to prevent drying.
