Description
A one-pan wonder that combines tender chicken, fluffy rice, and a sweet BBQ glaze for a quick and delicious weeknight meal. Perfect for busy families!
Ingredients
Scale
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
- Salt and pepper to taste
- For the rice:
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tbsp butter
- For the BBQ glaze:
- 1/2 cup BBQ sauce
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tsp Worcestershire sauce
- For garnish:
- 2 green onions, sliced
- 1 tbsp chopped fresh parsley
Instructions
1. Prepare the Crust:
- 1. Season chicken thighs with paprika, garlic powder, salt, and pepper.
- 2. Heat olive oil in large skillet over medium-high heat. Add chicken and cook 5-6 minutes per side until browned. Remove and set aside.
- 3. In same skillet, melt butter and add rice. Toast for 1-2 minutes until slightly golden.
- 4. Pour in chicken broth, scraping up any browned bits from pan. Bring to simmer.
- 5. Return chicken to skillet, nestling pieces into rice. Cover and reduce heat to low. Cook 20 minutes.
- 6. Meanwhile, whisk together BBQ sauce, honey, vinegar, and Worcestershire sauce.
- 7. After 20 minutes, uncover and brush chicken with BBQ glaze. Cover and cook 5 more minutes.
- 8. Remove from heat and let rest 5 minutes. Garnish with green onions and parsley before serving.
Notes
For spicier version, add 1/2 tsp chili powder to chicken seasoning. Leftovers keep well in fridge for 3 days. Reheat with splash of water to prevent drying.