The school season is back in full swing. You need a dinner that feels like a treat. This Honey BBQ Chicken and Rice is exactly that. It is simple, fast, and very filling.
It delivers a sweet, smoky flavor that everyone loves. You can skip the expensive takeout tonight. This meal is better for your budget. It is also much better for your body.
Why This Recipe Is a Winner
This recipe is a total winner for busy families. It uses basic pantry staples you already have. The sticky glaze is irresistible for kids. You can have a healthy meal on the table fast.
It is perfect for busy fall weeknights. You can prep it in advance for lunches. This dish keeps you full for hours. It is high in protein and very satisfying.
Simple Method
Making this dish is very straightforward. You cook the rice while the chicken sears. The sauce thickens right in the pan. It is practically foolproof for any home cook.
Shortcuts make this recipe even faster. You can use a rice cooker if preferred. The glaze comes together in one small bowl. You will feel like a pro in the kitchen.
Ingredients You’ll Need
These simple ingredients create a deep, rich flavor. Most are likely in your kitchen now.
- 600g Chicken breast, boneless and skinless, diced into 1-inch cubes
- 2 cups Long grain white rice, uncooked
- 3.5 cups Chicken broth, low sodium
- 1/2 cup Low-sugar barbecue sauce
- 2 tablespoons Honey
- 1 tablespoon Low-sodium soy sauce
- 1 tablespoon Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1/2 teaspoon Smoked paprika
- Salt and cracked black pepper to taste
Step-by-Step
- Rinse rice under cold water until the water runs clear. In a medium saucepan, combine rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
- While rice is cooking, season the diced chicken breast evenly with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Heat olive oil in a large non-stick skillet over medium-high heat. Add the chicken in a single layer and sear for 6-8 minutes, stirring occasionally, until the internal temperature reaches 165°F (74°C).
- In a small bowl, whisk together the barbecue sauce, honey, and soy sauce until fully combined.
- Reduce the skillet heat to medium-low. Pour the sauce mixture over the cooked chicken.
- Toss the chicken continuously for 2-3 minutes until the sauce reduces into a thick, sticky glaze that coats the meat.
- Remove rice from heat and fluff with a fork.
- Divide the rice and the honey BBQ chicken into four equal portions for immediate serving or meal prep storage.
Best Ways to Enjoy It
Serve this warm in large, cozy bowls. The creamy rice soaks up the extra glaze. Add some steamed broccoli on the side. It adds a fresh, crunchy element.
Pack these into containers for easy weekday lunches. They are meal prep friendly and reheat beautifully. Your future self will thank you later.
Keep It Fresh
Store any leftovers in an airtight container. They stay fresh for four days. Reheat them in the microwave for two minutes. You can also freeze the glazed chicken alone. It lasts for up to three months.
Tips for Best Results
- Rinse your rice to ensure it stays fluffy.
- Don’t skip the smoked paprika for extra depth.
- Avoid overcooking the chicken so it stays tender.
- Whisk the sauce well before adding to the pan.
- Use low-sodium broth to control the salt levels.
- Add a splash of water if the glaze thickens too much.
- Garnish with green onions for a fresh pop.
Ways to Switch It Up
- Swap white rice for quinoa for more fiber.
- Add red pepper flakes for a spicy kick.
- Use cauliflower rice for a lower carb option.
- Try chicken thighs for a juicier texture.
Common Questions
Can I use brown rice instead?
Yes, you can use brown rice. It will take longer to cook. Check the package for the correct water ratio.
Is this recipe good for freezing?
The chicken freezes very well in its sauce. I recommend freezing the rice separately. This prevents the rice from getting mushy.
I hope your family loves this meal as much as mine. It makes those busy fall evenings feel much calmer. Enjoy every bite of that sticky glaze.
— Katie Wood
Ingredients
- 600 g Chicken breast, boneless and skinless, diced into 1-inch cubes
- 2 cups Long grain white rice, uncooked
- 3.5 cups Chicken broth, low sodium
- 1/2 cup Low -sugar barbecue sauce
- 2 tablespoons Hone y
- 1 tablespoon Low -sodium soy sauce
- 1 tablespoon Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1/2 teaspoon Smoked paprika
- Salt and cracked black pepper to taste
Instructions
- Rinse rice under cold water until the water runs clear. In a medium saucepan, combine rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
- While rice is cooking, season the diced chicken breast evenly with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Heat olive oil in a large non-stick skillet over medium-high heat. Add the chicken in a single layer and sear for 6-8 minutes, stirring occasionally, until the internal temperature reaches 165°F (74°C).
- In a small bowl, whisk together the barbecue sauce, honey, and soy sauce until fully combined.
- Reduce the skillet heat to medium-low. Pour the sauce mixture over the cooked chicken.
- Toss the chicken continuously for 2-3 minutes until the sauce reduces into a thick, sticky glaze that coats the meat.
- Remove rice from heat and fluff with a fork.
- Divide the rice and the honey BBQ chicken into four equal portions for immediate serving or meal prep storage.
