Description
A quick and delicious one-pan dinner featuring tender chicken thighs cooked in a sweet and tangy honey BBQ sauce, served over fluffy rice with colorful vegetables.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 1 cup chicken broth
- 1 cup BBQ sauce (your favorite brand)
- 1 medium onion, diced
- 1 bell pepper, diced (any color)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup corn (frozen or canned)
- ¼ cup chopped green onions (for garnish)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté for about 3-4 minutes until softened.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
- Season the chicken thighs with paprika, salt, and black pepper. Add the chicken to the skillet and cook for 5-6 minutes on each side until browned.
- Pour the BBQ sauce over the chicken, then add the rice and chicken broth. Stir to combine all ingredients.
- Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and cook for 25 minutes, or until the rice is tender and has absorbed the liquid.
- Stir in the corn and cover again for an additional 5 minutes to heat through.
- Remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork and garnish with chopped green onions before serving.
Notes
- For a spicier kick, add a teaspoon of cayenne pepper or a splash of hot sauce to the BBQ sauce.
- Substitute the chicken thighs with boneless, skinless chicken breasts for a leaner option or use tofu for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg