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Welcome to the delicious world of one-pan cooking, where convenience meets flavor! Today, we’re diving into a recipe that perfectly embodies this philosophy: One-Pan Honey BBQ Chicken Rice. This dish is not only a feast for the senses but also a savior for busy weeknights when time is of the essence and cleanup needs to be minimal. Imagine succulent chicken thighs glazed in a sticky honey BBQ sauce, served over fluffy rice and vibrant vegetables—all cooked in a single pan. It’s a harmonious blend of sweet and smoky flavors that’ll leave your taste buds dancing and your family asking for seconds.

One-Pan Honey BBQ Chicken Rice

Discover the delicious flavors of this One-Pan Honey BBQ Chicken Rice! Perfect for busy nights, this easy recipe brings together juicy chicken thighs, aromatic garlic, and sweet honey BBQ sauce, all simmered with fluffy rice and vibrant mixed veggies. Cook everything in one skillet for a hassle-free meal that’s ready in just 40 minutes. Garnish with fresh parsley for a pop of color. Enjoy a comforting dish that the whole family will love!
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Ingredients
  

1 lb (450g) chicken thighs, boneless and skinless

1 cup long-grain white rice, rinsed

2 cups chicken broth

1/2 cup honey

1/2 cup BBQ sauce (your choice of flavor)

1 medium onion, diced

3 cloves garlic, minced

1 cup frozen mixed vegetables (peas, carrots, corn)

2 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

Fresh parsley, chopped (for garnish)

Instructions
 

In a large skillet or pan, heat the olive oil over medium-high heat. Add the diced onion and sauté for about 3 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.

    Season the chicken thighs with smoked paprika, salt, and black pepper. Add the seasoned chicken to the skillet and cook for about 5-7 minutes, browning on both sides.

      In a small bowl, mix together the honey and BBQ sauce. Pour this mixture over the browned chicken thighs, making sure to coat them well.

        Add the rinsed rice to the skillet, followed by the chicken broth. Stir gently to combine all ingredients, and then bring to a gentle simmer.

          Cover the skillet with a lid and reduce the heat to low. Cook for about 20 minutes, or until the rice is tender and has absorbed the liquid. Avoid lifting the lid too often to maintain steam.

            After 20 minutes, stir in the frozen mixed vegetables. Cover and let it sit for an additional 5 minutes, allowing the vegetables to warm through.

              Once done, remove the skillet from heat and let it sit covered for another 5 minutes. Fluff the rice with a fork before serving.

                Serve hot, garnished with fresh chopped parsley for a burst of color and flavor.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4