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Easy One-Pot BBQ Chicken and Rice Recipe Perfect for Busy Weeknights

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A quick and easy one-pot meal combining smoky BBQ chicken thighs with tender, fluffy rice, perfect for busy weeknights and family dinners.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • 1 cup long-grain white rice, rinsed
  • 3/4 cup BBQ sauce
  • 2 cups chicken broth
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Pat the chicken thighs dry and season both sides with salt, pepper, and smoked paprika.
  2. Heat olive oil over medium-high heat in a large skillet. Add chicken thighs and sear for 3-4 minutes per side until golden brown but not fully cooked. Remove and set aside.
  3. In the same pan, sauté chopped onion and garlic for 2-3 minutes until softened and fragrant, scraping up browned bits.
  4. Stir in the rinsed rice and toast for 1-2 minutes until slightly translucent.
  5. Pour in chicken broth and BBQ sauce, stirring gently to combine.
  6. Nestle the seared chicken thighs on top of the rice mixture.
  7. Reduce heat to low, cover with a tight-fitting lid, and simmer for 20-25 minutes until rice is tender and chicken is cooked through (165°F internal temperature).
  8. Remove from heat and let rest, covered, for 5 minutes.
  9. Sprinkle chopped fresh parsley on top and serve.

Notes

If rice is not fully cooked after 25 minutes, add a splash more broth, cover, and cook a few minutes longer. For a smoky char, broil chicken for 2-3 minutes at the end. Rinsing rice prevents gumminess. Use gluten-free BBQ sauce and broth for gluten sensitivities. Can substitute chicken breasts or make vegetarian with mushrooms or tofu and vegetable broth.

Nutrition

Keywords: BBQ chicken, one-pot meal, chicken and rice, easy dinner, weeknight recipe, family meal, quick recipe

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