Honey BBQ Chicken Rice Recipe

 If you’re craving something cozy and full of flavor, Honey BBQ Chicken Rice will hit the spot. This easy Honey BBQ Chicken Rice recipe coats juicy chicken and tender rice in a sticky-sweet, smoky sauce that’s perfect for busy weeknights. Honey BBQ Chicken Rice is ideal for families, solo cooks, or anyone who wants a fast, flavor-packed dinner from simple pantry ingredients. For a spicy twist on comfort food, you can also take inspiration from this creamy Cajun version: Creamy Cajun Chicken and Rice Bowls.

Why This One’s a Keeper

This recipe balances comfort and convenience. The honey and BBQ sauce create a glossy, craveable coating that keeps chicken moist while the rice soaks up the flavors. It’s fast to make, feeds a crowd, and reheats well for lunches. Emotionally, it hits the nostalgia of takeout without the effort. Practically, it uses common ingredients and one pan for most of the work, so cleanup is easy. If you want a reliable weeknight dish that feels special but won’t eat your evening, this is a keeper.

Honey BBQ Chicken Rice

A comforting and flavor-packed meal mixing sticky-sweet sauce with tender chicken and fluffy rice, perfect for busy weeknights.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 500

Ingredients Method Notes

Ingredients

  

For the chicken

• 1.5 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 tbsp oil (neutral oil like canola or avocado)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika (optional) For depth
• Salt to taste
• Pepper to taste

For the sauce and rice

• 1 cup long-grain white rice, rinsed Can substitute with brown rice
• 2 cups low-sodium chicken broth
• 1/2 cup BBQ sauce (your favorite)
• 1/4 cup honey
• 2 tbsp soy sauce (or tamari)
• 1 cup frozen corn or peas (optional veggie add-in)

Garnishes

• 2 green onions sliced For garnish
• Sesame seeds (optional) For garnish

Method

 

Make the sauce

1. In a small bowl combine BBQ sauce, honey, soy sauce, garlic, and smoked paprika. Stir until smooth. Set aside.

Brown the chicken

1. Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet and brown for 3-4 minutes until golden but not fully cooked. Remove and set aside.

Sauté aromatics

1. In the same pan, add a touch more oil if needed. Sauté onion until soft, 3 minutes. Add rice and stir to coat for 1 minute.

Cook the rice

1. Pour in chicken broth and bring to a simmer. Return chicken to the pan, nestling pieces into the rice. Cover, reduce heat to low, and cook for 15-18 minutes until rice is tender and liquid is absorbed.

Finish with sauce

1. Remove lid, pour sauce over chicken and rice, stirring gently to coat. If using frozen corn or peas, stir in now. Cook uncovered 2-3 minutes until sauce is glossy and heated through.

Serve

1. Taste and adjust seasoning. Top with green onions and sesame seeds. Serve warm.

Notes

Pat chicken dry before seasoning for better browning. If rice is undercooked and liquid is gone, add 1/4 cup hot broth and continue cooking covered. Use thighs for juicier results and breasts for leaner bowls. For thicker sauce, simmer separately until reduced and then toss with chicken.

what you’ll need to make Honey BBQ Chicken Rice

• 1 1/2 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 tbsp oil (neutral oil like canola or avocado)
• 1 cup long-grain white rice, rinsed (substitutes: brown rice, see notes)
• 2 cups low-sodium chicken broth
• 1/2 cup BBQ sauce (your favorite)
• 1/4 cup honey
• 2 tbsp soy sauce (or tamari)
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika (optional, for depth)
• 1 small onion, diced
• Salt and pepper to taste
• 2 green onions, sliced for garnish
• Sesame seeds for garnish (optional)
• 1 cup frozen corn or peas (optional veggie add-in)

Equipment

• Large skillet with lid or medium saucepan
• Small bowl for sauce
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board

Step-by-Step Instructions

1. Make the sauce

   • In a small bowl combine BBQ sauce, honey, soy sauce, garlic, and smoked paprika. Stir until smooth. Set aside.

2. Brown the chicken

   • Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet and brown for 3-4 minutes until golden but not fully cooked. Remove and set aside.

3. Sauté aromatics

   • In the same pan, add a touch more oil if needed. Sauté onion until soft, 3 minutes. Add rice and stir to coat for 1 minute.

4. Cook the rice

   • Pour in chicken broth and bring to a simmer. Return chicken to the pan, nestling pieces into the rice. Cover, reduce heat to low, and cook for 15-18 minutes until rice is tender and liquid is absorbed.

5. Finish with sauce

   • Remove lid, pour sauce over chicken and rice, stirring gently to coat. If using frozen corn or peas, stir in now. Cook uncovered 2-3 minutes until sauce is glossy and heated through.

6. Serve

   • Taste and adjust seasoning. Top with green onions and sesame seeds. Serve warm.

Pro Tips & Troubleshooting

• Pat chicken dry before seasoning for better browning.
• If rice is undercooked and liquid is gone, add 1/4 cup hot broth and continue cooking covered.
• Use thighs for juicier results and breasts for leaner bowls.
• For thicker sauce, simmer separately until reduced and then toss with chicken.
• Swap brown rice but allow longer cooking time and more liquid.
• Don’t overcrowd the pan when browning; do in batches if needed.
• To reduce sodium, use low-sodium BBQ sauce and broth.
• If sauce tastes too sweet, add a splash of vinegar or a pinch of chili flakes.

Serving Suggestions

• Best ways to serve: over steamed rice for extra comfort, or on top of cauliflower rice for a lighter option.
• Pairings: simple green salad, roasted broccoli, or air-fried sweet potato fries.
• Variations: add sliced bell peppers for color, swap honey for maple syrup, or brush chicken with extra sauce and broil briefly for charred edges.
• For meal prep: portion into containers with a side vegetable for balanced lunches.

Here’s another wholesome bowl idea if you want a sweet potato twist: Healthy Chicken Sweet Potato Rice Bowl.

Storage & Leftovers

• Refrigerate: cool to room temperature, store in an airtight container for up to 4 days.
• Freeze: place in freezer-safe containers for up to 3 months. Thaw in fridge overnight before reheating.
• Reheat: microwave covered in 1-minute bursts, stirring between, or reheat gently on the stove with a splash of water or broth to loosen the sauce.

Nutrition Notes

• This bowl provides a good mix of protein and carbohydrates for energy.
• Using lean chicken keeps calories moderate; swapping to thighs increases healthy fats and flavor.
• Adding vegetables boosts fiber and micronutrients. Choose low-sodium sauces to control salt.

Food Safety

Cook poultry to an internal temperature of 165°F (74°C). Keep raw chicken separate from other ingredients, wash hands and surfaces after handling, and refrigerate leftovers within two hours of cooking. Use clean utensils when serving to avoid cross-contamination.

FAQs

Conclusion

Give this a try, you may be surprised how quickly it becomes a favorite. For another take on the bowl concept and extra inspiration, see Honey BBQ Chicken Bowls · Easy Family Recipes. Enjoy making this easy recipe, and discover more simple homemade meal ideas and weeknight dish options.