Description
How to make sticky sweet BBQ Parmesan chicken rice with tender chicken, savory cheese, and aromatic spices that creates the perfect comfort meal.
Ingredients
Scale
Base Ingredients
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1½ cups long-grain white rice, uncooked
- 3 cups low-sodium chicken broth
- 2 tbsp olive oil
BBQ Sauce Components
- ½ cup barbecue sauce
- ¼ cup honey
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar
Seasonings
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp black pepper
- 1 tsp salt
Finishing Touches
- ¾ cup freshly grated Parmesan cheese
- 2 green onions, sliced thin
- 1 tbsp fresh parsley, chopped
Instructions
- Season Chicken: Pat chicken pieces dry and season with salt, pepper, garlic powder, and onion powder. Let sit for 5 minutes while you prep other ingredients and heat your pan.
- Sear Chicken: Heat olive oil in large skillet over medium-high heat. Add chicken and cook 6-8 minutes until golden brown on all sides. Don’t overcrowd the pan or chicken will steam.
- Make Sauce: In small bowl, whisk together BBQ sauce, honey, brown sugar, soy sauce, and apple cider vinegar until smooth. This sticky mixture will coat everything beautifully.
- Add Rice: Push chicken to one side of pan and add rice to empty space. Toast for 2 minutes until fragrant, then stir everything together with the chicken pieces.
- Simmer Together: Pour in chicken broth and half the BBQ sauce mixture. Bring to boil, then reduce heat to low, cover and simmer 18-20 minutes until rice is tender.
- Add Cheese: Remove from heat and stir in remaining sauce, smoked paprika, and Parmesan cheese. Let stand covered 5 minutes to melt cheese and absorb flavors completely.
- Garnish and Serve: Fluff with fork and top with sliced green onions and fresh parsley. Serve immediately while hot and the cheese is still melty and perfect.
Notes
- Don’t skip toasting the rice as it adds important nutty flavor depth.
- Freshly grated Parmesan melts much better than pre-shredded cheese.
- Let the dish rest covered after cooking for best texture and flavor.
- Store leftovers in airtight container for up to 4 days.
- Add splash of broth when reheating to prevent drying out.
- Double the recipe easily for meal prep or larger families.
Allergy Information: Dairy, Soy
Nutrition
- Calories: 485 calories
- Fat: 18g
- Carbohydrates: 52g
- Protein: 32g