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In the fast-paced world we live in, finding time to prepare a delicious and nutritious meal can often feel like an uphill battle. Enter the One-Pan Honey BBQ Chicken Rice—a dish that checks all the boxes for a convenient, tasty, and family-friendly meal. This recipe delivers a delightful combination of sweet and smoky flavors, perfectly balanced with tender chicken and fluffy rice, all cooked together in one pan. It’s the kind of meal that not only satisfies hunger but also brings the family together around the dinner table.

One-Pan Honey BBQ Chicken Rice

Discover the ultimate weeknight meal with this One-Pan Honey BBQ Chicken Rice! This dish combines tender marinated chicken thighs, fragrant rice, and colorful veggies for a comforting and delicious dinner. With just one pan, enjoy the ease of cooking and cleanup while savoring the sweet and smoky flavors. Perfect for busy evenings, it takes only about an hour to prepare and serves four. Make it your go-to family favorite today!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup long-grain rice (uncooked)

2 cups chicken broth

1/2 cup honey

1/2 cup BBQ sauce

1 medium onion, chopped

2 cloves garlic, minced

1 bell pepper, diced (any color)

1 teaspoon smoked paprika

1 teaspoon dried oregano

1/2 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

2 tablespoons olive oil

Fresh parsley (for garnish, optional)

Instructions
 

Prepare the Chicken: In a small bowl, mix the honey, BBQ sauce, smoked paprika, oregano, salt, and black pepper. Marinate the chicken thighs in this mixture for at least 30 minutes (or overnight for deeper flavor).

    Sauté Vegetables: In a large skillet or pan over medium heat, add the olive oil. Once hot, add the chopped onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.

      Add Rice: Stir in the bell pepper and then add the uncooked rice to the pan, stirring continuously for about 2 minutes until the rice is slightly toasted.

        Combine Ingredients: Pour in the chicken broth and gently place the marinated chicken thighs on top of the rice. Bring the mixture to a gentle boil.

          Simmer: Lower the heat to a simmer, cover the pan, and let it cook for 25-30 minutes until the rice is cooked and the chicken is thoroughly cooked (internal temperature should reach 165°F or 74°C).

            Rest and Fluff: Once cooked, remove the pan from heat and let it rest (covered) for 5 minutes. Fluff the rice with a fork and carefully mix in the juices.

              Serve: Garnish with freshly chopped parsley if desired. Serve warm and enjoy your delicious one-pan meal!

                Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4