One Pan BBQ Chicken and Rice with Chicken Thighs
Browned chicken thighs and long grain rice simmered together in broth and barbecue sauce in a single skillet.
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.
Notes
Substitutions: Use chicken breasts if you prefer, and check them early.
Tips: Keep the lid on during the simmer. Add hot sauce for heat.
Storage: Refrigerate for up to 3 days, reheat to 165 degrees F, or freeze for up to 1 month.