Hey y'all! If you're craving a hearty, soul-warming dinner that's bursting with bold flavors and minimal clean-up, this One-Pan Bold Honey BBQ Chicken Rice Recipe for a Cozy Winter Dinner is about to become your new go-to. Tender juicy chicken, fluffy seasoned rice, and a delicious honey BBQ glaze all come together in just one skillet for that ultimate comfort meal. Whether you’re feeding the family on a chilly evening or making life easier with weeknight meal prep, this recipe is as satisfying as it is simple. Let’s get cooking!

One-Pan Bold Honey BBQ Chicken Rice Recipe for a Cozy Winter Dinner

Why You'll Love This

All-in-one meal: Protein, veggies, and grains cook together in one pan for easy cleanup.
Cozy, bold flavors: Sweet, smoky, and tangy honey BBQ sauce brings winter warmth to every bite.
Family-friendly: Kids and adults alike go wild for the irresistible combo of chicken and BBQ.
Meal-prep friendly: Leftovers taste amazing and reheat well for busy lunches.
Customizable: Adaptable to your favorite vegetables or even swap in your preferred protein!

Ingredients

1 ¼ lbs (about 4) boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon olive oil
1 small yellow onion, finely chopped
1 red bell pepper, diced
2 cloves garlic, minced
1 cup long grain white rice, rinsed
1 ½ cups low-sodium chicken broth
¾ cup honey BBQ sauce
2 tablespoons honey
1 teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon black pepper
⅔ cup frozen corn kernels
½ cup frozen peas
2 green onions, sliced (for garnish)
Fresh chopped parsley (optional, for garnish)

Directions

Step 1: Sear the Chicken

Heat olive oil in a large, deep skillet or sauté pan over medium-high heat.
Add the chicken pieces and cook for 3-4 minutes, stirring occasionally, until lightly browned but not fully cooked through.
Transfer chicken to a plate and set aside.

Step 2: Sauté the Vegetables

To the same pan, add the chopped onion and diced red bell pepper. Sauté for 3-4 minutes until softened.
Add the minced garlic and cook for another 30 seconds until fragrant.

Step 3: Add Rice & Liquid

Stir in the rinsed rice, smoked paprika, chili powder, salt, and black pepper, letting the spices toast for 1 minute.
Pour in the chicken broth, honey BBQ sauce, and honey, stirring to combine.

Step 4: Simmer Everything Together

Return the browned chicken pieces to the pan and sprinkle in the frozen corn and peas. Stir gently.
Bring mixture to a simmer, reduce heat to low, cover, and cook for 18-20 minutes, or until rice is tender and liquid is mostly absorbed.

Step 5: Rest, Fluff & Serve

Remove the pan from heat and let it sit, covered, for 5 minutes before removing the lid.
Fluff the rice gently with a fork. Garnish with sliced green onions and parsley. Serve hot and enjoy!

Notes

Be sure to rinse your rice to remove excess starch and prevent gumminess.
If using a cast iron skillet, keep the heat slightly lower to avoid burning the sauce.
You can swap frozen veggies for fresh if preferred—just dice them small for even cooking.

Variations

Spicy Kick: Add ¼ teaspoon cayenne pepper or a diced jalapeño for more heat.
Veggie-Packed: Stir in extra veggies like carrots, zucchini, or spinach for added nutrition.
Protein Swap: Try diced turkey breast or plant-based chicken alternatives for a twist.

Required Equipment

Large deep skillet (12-inch recommended) with lid
Wooden spoon or spatula
Sharp chef's knife and cutting board
Measuring cups and spoons

Storage Instructions

Cool leftovers to room temperature and transfer to airtight containers.
Store in the refrigerator for up to 4 days.
Reheat gently in the microwave or on the stovetop with a splash of broth if needed.
Not recommended for freezing as rice can become mushy.

Suggested Pairings & Serving Recommendations

Serve alongside a simple green salad or steamed broccoli for freshness.
Pair with sweet cornbread or warm dinner rolls for added comfort.
Top with extra BBQ sauce or a dollop of Greek yogurt for a creamy touch.

Pro Tips

Use boneless chicken thighs for juicier, more flavorful results.
Don’t peek while rice is cooking—keeping the lid on locks in moisture and cooks rice perfectly.
For crispier edges, broil the finished dish (without lid) for 2-3 minutes after cooking.

FAQ

Can I use chicken breasts instead of thighs?: Yes! Chicken breasts work well—just avoid overcooking so they stay juicy.
Can I use brown rice?: Absolutely, but you’ll need to increase the liquid to 2 cups and simmer for 35-40 minutes instead of 18-20.
Is this dish gluten-free?: It can be, as long as your BBQ sauce is gluten-free. Always check labels to be sure.