Description
A one-pan wonder featuring tender chicken, fluffy rice, and a sweet BBQ glaze that caramelizes to perfection. This easy weeknight meal comes together in under 30 minutes with minimal cleanup.
Ingredients
Scale
For the Crust:
- For the chicken:
- 1.5 lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- For the sauce:
- 1/2 cup BBQ sauce (sweet hickory style)
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tsp Worcestershire sauce
- For the skillet:
- 1 cup long-grain white rice
- 1.5 cups chicken broth
- 1 red bell pepper, diced
- 1/2 white onion, diced
- 2 cloves garlic, minced
- Garnish:
- 2 green onions, sliced
- 1 tbsp sesame seeds
Instructions
1. Prepare the Crust:
- 1. Pat chicken dry and season with paprika, garlic powder, onion powder, salt, and pepper.
- 2. Heat olive oil in large skillet over medium-high. Cook chicken 4-5 minutes per side until browned. Remove and set aside.
- 3. In same skillet, sauté bell pepper and onion for 3 minutes. Add garlic and cook 30 seconds until fragrant.
- 4. Stir in rice, coating grains with oil. Pour in chicken broth and scrape up any browned bits.
- 5. Whisk together all sauce ingredients in a bowl. Pour half over rice mixture and stir to combine.
- 6. Nestle chicken thighs into rice. Drizzle remaining sauce over chicken.
- 7. Cover and simmer on low for 18-20 minutes until rice is tender and liquid is absorbed.
- 8. Let rest 5 minutes. Garnish with green onions and sesame seeds before serving.
Notes
For crispier chicken, broil for 2-3 minutes after cooking. Substitute cauliflower rice for low-carb version (reduce cook time to 8 minutes). Leftovers keep refrigerated for 3 days.