Description
How to make one pan honey BBQ cheddar chicken rice with tender chicken, melted cheese and sweet barbecue sauce that creates the perfect weeknight comfort meal.
Ingredients
Scale
Protein & Base
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1½ cups long-grain white rice, uncooked
- 2¾ cups low-sodium chicken broth
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
Honey BBQ Sauce
- ½ cup barbecue sauce
- ⅓ cup honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
Seasonings & Cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 1½ cups sharp cheddar cheese, shredded
- 2 tablespoons olive oil
- 2 green onions, sliced for garnish
Instructions
- Prep Sauce: Whisk together barbecue sauce, honey, apple cider vinegar, Worcestershire sauce, and smoked paprika in a small bowl. This sweet and tangy mixture will coat everything beautifully.
- Brown Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Season chicken with salt, pepper, and garlic powder, then brown for 3-4 minutes per side until golden.
- Add Aromatics: Push chicken to one side and add diced onion and minced garlic to the pan. Cook for 2-3 minutes until fragrant and onion starts to soften.
- Combine Everything: Stir in rice, chicken broth, and half the honey BBQ sauce. Mix well, then arrange chicken pieces on top. Don’t stir after this point or rice won’t cook properly.
- Bake Covered: Cover tightly with foil and bake at 375°F for 25-30 minutes until rice is tender and liquid is absorbed. Check at 25 minutes to prevent overcooking.
- Add Cheese: Remove foil, brush chicken with remaining BBQ sauce, and sprinkle cheddar cheese over everything. Bake uncovered 5 more minutes until cheese melts and bubbles.
- Rest and Serve: Let stand 5 minutes to allow flavors to settle, then garnish with sliced green onions. The rice will finish absorbing any remaining liquid during this rest period.
Notes
- Don’t stir the rice after adding broth or it becomes gummy and sticky.
- Store leftovers in airtight container for up to 4 days in refrigerator.
- Chicken thighs work better than breasts for juicier results.
- Cover tightly with foil to ensure even cooking and tender rice.
- Let rest 5 minutes after baking for best texture and flavor.
- Add extra broth when reheating to prevent drying out.
Allergy Information: Dairy
Nutrition
- Calories: 420 calories
- Fat: 14g
- Carbohydrates: 48g
- Protein: 28g