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
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
- 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.