Description
Sticky, savory-sweet Honey BBQ chicken and rice baked in one pan until perfectly golden with irresistible caramelized edges. A fuss-free dinner that tastes like a slow-cooked feast.
Ingredients
6 bone-in, skin-on chicken thighs
1 ½ cups uncooked long grain white rice
2 ¼ cups low-sodium chicken broth
1 cup honey BBQ sauce
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
¾ teaspoon kosher salt
½ teaspoon black pepper
Fresh chopped parsley (optional, for garnish)
Instructions
1. Preheat oven to 375°F. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs skin side down for 4–5 minutes until golden. Flip and cook another 2 minutes. Remove and set aside.
2. Add remaining olive oil to the pan. Stir in garlic powder, paprika, salt, and pepper. Add rice and toast for 2 minutes, stirring constantly.
3. Pour in chicken broth and half the BBQ sauce. Stir gently and bring to a simmer. Remove from heat.
4. Nestle chicken on top of rice. Brush remaining BBQ sauce over chicken.
5. Bake uncovered for 40–45 minutes until chicken is cooked and rice is tender with crispy edges. Rest for 5 minutes. Garnish with parsley and serve.
Notes
For best results, use a cast iron or oven-safe pan. Do not cover while baking to allow edges to caramelize. Let rest before serving for fluffier rice.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 thigh + rice
- Calories: 480
- Sugar: 11g
- Sodium: 690mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg
Keywords: honey bbq one pan chicken and rice, baked bbq chicken, one pan rice, crispy rice edges