This one pan bbq chicken rice cooks browned chicken thighs and long grain rice together in a single skillet with chicken broth and barbecue sauce. The rice absorbs the smoky, sweet flavor of the sauce while the chicken finishes tender and juicy.
You need only a few main ingredients and one large skillet with a lid. Brown the chicken, add the rice, broth, and sauce, then cover and let everything simmer until the rice is soft. It is an easy weeknight dinner with very little cleanup, and the leftovers reheat well.
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Why This One Pan BBQ Chicken Rice Recipe Works
Cooking the rice in broth and sauce means every grain picks up flavor as it swells. Nothing is wasted, and the browned bits left behind from searing the chicken dissolve into the liquid for extra depth.
Chicken thighs stay juicy through the long simmer, while breasts also work if you watch the time. Browning first builds a caramelized crust and a savory base for the sauce.
The recipe has a short ingredient list, so it is forgiving. A tight lid and low heat do the real work, and the rice steams in its own liquid without any stirring.
Ingredients for One Pan BBQ Chicken Rice
- 1 lb boneless skinless chicken thighs or breasts
- 1 tbsp vegetable oil
- 1 cup long grain white rice
- 2 cups low sodium chicken broth
- 1/2 cup barbecue sauce
Chicken thighs or breasts. Boneless skinless thighs stay juicy and are harder to overcook. Breasts work too, but check them early for doneness.
Long grain rice. Long grain white rice cooks up fluffy and separate. Do not rinse it, since the surface starch helps thicken the sauce slightly.
Chicken broth. Low sodium broth keeps the salt in check because barbecue sauce is already salty.
Barbecue sauce. Choose a sauce with a flavor you enjoy, since it carries the dish. A sweet and smoky style suits it well.
Vegetable oil. A tablespoon of oil keeps the chicken from sticking while it browns.
How to Make One Pan BBQ Chicken Rice
1. Heat the oil. Heat the oil in a large skillet with a lid over medium heat until it shimmers.
2. Brown the chicken. Add the chicken and cook for 3 to 4 minutes per side, until browned. The chicken does not need to be cooked through yet.
3. Add the rice and liquids. Stir the rice, chicken broth, and barbecue sauce into the skillet, scraping up the browned bits from the bottom.
4. Simmer. Bring to a simmer, then reduce the heat to low and cover tightly.
5. Cook the rice. Cook for 18 to 20 minutes without lifting the lid, until the rice is tender and the chicken reaches 165 degrees F.
6. Rest. Remove from the heat and let the skillet sit covered for 5 minutes.
7. Whip and serve. Loosen the rice with a fork, slice or shred the chicken if you like, and serve hot.
How to Serve One Pan BBQ Chicken Rice
Serve the rice straight from the skillet, topped with sliced green onions or chopped cilantro. It pairs well with a cool creamy Asian cucumber salad, a side of homemade baked beans, or roasted chile cheese cornbread. For a creamy side, add macaroni salad with sour cream. If you like heat, stir a little hot sauce or chili powder into the barbecue sauce before adding it.
How to Store and Reheat One Pan BBQ Chicken Rice
Cool the rice quickly and refrigerate it within 1 hour of cooking. It keeps for up to 3 days in an airtight container. Reheat until steaming hot and the chicken reaches 165 degrees F, adding a splash of broth or water to loosen the rice. To freeze, portion into containers and freeze for up to 1 month, then thaw in the refrigerator overnight before reheating.
Tips and Variations for One Pan BBQ Chicken Rice
Pat the chicken dry. Dry chicken browns faster and develops a better crust.
Keep the lid on. Lifting the lid lets steam escape and leaves hard rice.
Use a wide skillet. A 12 inch skillet gives the rice enough surface area to cook evenly.
Check the temperature. Use a thermometer to confirm the chicken reaches 165 degrees F.
Adjust the liquid. If the rice is still firm after cooking, add a splash of broth, cover, and cook 3 more minutes.
Add vegetables. Frozen peas or corn stirred in during the rest add color and a little sweetness.
Boost the heat. Add hot sauce or chili powder to the barbecue sauce for a spicier dish.
Cool rice safely. Rice can carry bacteria that survive cooking, so check the University of Maine rice guidance for safe cooling and storage.
Frequently Asked Questions About One Pan BBQ Chicken Rice
How do I keep one pan bbq chicken rice from sticking?
Use a wide skillet with a tight lid, keep the heat low during the simmer, and avoid stirring after the lid goes on.
Can I make one pan bbq chicken rice with chicken breasts?
Yes. Breasts cook a little faster, so start checking the temperature at 15 minutes and pull them at 165 degrees F.
How long does one pan bbq chicken rice keep?
It keeps for 3 days in the refrigerator. Reheat until it reaches 165 degrees F.
Can I use brown rice?
Brown rice needs more liquid and a longer cook time, so use a separate method for it.
Which barbecue sauce suits this dish?
A sweet and smoky sauce works well. Spicy sauces add heat, and sweeter sauces bring extra caramel flavor.
One Pan BBQ Chicken and Rice with Chicken Thighs
Equipment
- 12 inch skillet with lid
- Tongs
- Instant read thermometer
- Measuring cups
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken thighs or breasts
- 1 tbsp vegetable oil
- 1 cup long grain white rice
- 2 cup low sodium chicken broth
- ½ cup barbecue sauce
Instructions
Cooking
- Brown. Heat the oil in a large skillet over medium heat and brown the chicken 3 to 4 minutes per side.
- Add. Stir in the rice, broth, and barbecue sauce, scraping the browned bits from the pan.
- Simmer. Bring to a simmer, cover tightly, and cook on low for 18 to 20 minutes until the rice is tender and the chicken reaches 165 degrees F.
- Rest. Let the skillet stand covered for 5 minutes off the heat.
- Serve. Loosen the rice and serve hot with green onions or cilantro.
