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Welcome to the delightful world of One-Pan Honey BBQ Chicken Rice, a dish that combines the rich, smoky flavors of barbecue with the sweetness of honey in a wholesome, easy-to-make meal. This recipe is not only a treat for your taste buds but also a game-changer for your busy weeknights. With the demands of modern life, finding time to cook can be challenging, especially for families juggling work, school, and extracurricular activities. One-pan meals like this one save time on both preparation and cleanup, allowing you to enjoy a hearty dish without the hassle of multiple pots and pans.

One-Pan Honey BBQ Chicken Rice

Try this delicious One-Pan Honey BBQ Chicken Rice recipe for a satisfying meal that comes together effortlessly! Featuring tender chicken thighs simmered with aromatic veggies, long-grain rice, and a sweet Honey BBQ sauce, this dish is sure to please the whole family. Perfect for busy weeknights, it’s not only easy to make but also requires minimal cleanup. Serve with fresh parsley for a burst of flavor and color. Enjoy a comforting dinner in just 40 minutes!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup long-grain white rice

2 cups chicken broth

1/2 cup Honey BBQ sauce

1 medium onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 cup frozen peas and carrots mix

2 tablespoons olive oil

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Chicken: Season the chicken thighs with smoked paprika, salt, and pepper on both sides.

    Sauté the Veggies: In a large skillet or pan over medium heat, add the olive oil. Once hot, add the diced onion and garlic. Sauté for about 2-3 minutes until fragrant and translucent.

      Cook the Chicken: Push the sautéed veggies to the side of the pan and add the seasoned chicken thighs. Brown the chicken for about 5 minutes on each side until golden.

        Add Rice and Sauce: Lower the heat, and sprinkle the rice around the chicken. Pour in the chicken broth and Honey BBQ sauce. Stir gently to combine, ensuring the rice is evenly distributed.

          Simmer: Bring the mixture to a gentle simmer, then cover the pan with a lid. Reduce the heat to low and let it cook for about 15-20 minutes until the rice is tender and has absorbed most of the liquid.

            Add Peas and Carrots: After 15 minutes, add the frozen peas and carrots to the pan, cover again, and cook for an additional 5 minutes until heated through.

              Final Touches: Check the chicken for doneness (should reach an internal temperature of 165°F). If needed, cook a few more minutes. Once cooked, fluff the rice with a fork, and gently mix the dish together.

                Serve: Garnish with freshly chopped parsley before serving.

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