Description
How to make one pan creamy tangy BBQ chicken and rice with tender chicken, fluffy rice, and bold sauce that creates the perfect weeknight comfort meal.
Ingredients
Scale
Chicken and Base
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1½ cups long-grain white rice, uncooked
- 3 cups low-sodium chicken broth
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
Creamy BBQ Sauce
- ½ cup BBQ sauce
- ½ cup heavy cream
- 2 tbsp apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
Seasonings and Finish
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ cup fresh chives, chopped
- 2 tbsp olive oil
Instructions
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and garlic powder. Cook until golden brown on all sides, about 6-8 minutes. Remove and set aside.
- Sauté Aromatics: In the same pan, add diced onion and cook until softened and translucent, about 4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- Make Sauce: Whisk together BBQ sauce, heavy cream, apple cider vinegar, brown sugar, Dijon mustard, and smoked paprika in a bowl until smooth and well combined.
- Add Rice: Stir uncooked rice into the pan with onions and garlic. Cook for 1-2 minutes, stirring constantly, until rice is lightly toasted and coated with the aromatics.
- Combine Everything: Pour in chicken broth and the prepared BBQ cream sauce. Return chicken to the pan and bring mixture to a boil, then reduce heat to low.
- Simmer Covered: Cover tightly and simmer for 18-20 minutes until rice is tender and liquid is absorbed. Don’t lift the lid during cooking or you’ll lose steam.
- Rest and Serve: Remove from heat and let stand covered for 5 minutes. Fluff gently with a fork, then garnish with fresh chives before serving while hot and creamy.
Notes
- Don’t lift the lid while the rice is simmering or it won’t cook properly and will be crunchy.
- Store leftovers in the refrigerator for up to 4 days and reheat with a splash of broth.
- Chicken thighs work better than breasts as they stay tender during the longer cooking time.
- Toast the rice briefly before adding liquid for better texture and nutty flavor.
- Let the dish rest for 5 minutes after cooking so the rice can absorb all the sauce.
- Frozen vegetables can be added in the last 5 minutes of cooking time.
Allergy Information: Dairy
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 48g
- Protein: 28g