Honey BBQ Chicken Rice
A time-efficient, high-impact entrée: tender chicken in a glossy honey-BBQ glaze served over broth-infused rice—delivering legacy barbecue flavours without firing up a grill.
Ingredients
- 2 boneless skinless chicken breasts — diced
- 1 cup long-grain white rice basmati or jasmine
- 2 cups low-sodium chicken broth
- ½ cup pure honey
- ½ cup BBQ sauce your preferred brand
- 1 Tbsp extra-virgin olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder or 2 fresh cloves minced
- ½ tsp onion powder
- Salt & pepper — to taste
- ¼ cup sliced green onions garnish
- ¼ cup shredded cheddar cheese optional
- Fresh parsley chopped (garnish)
Instructions
- Season & Sear – Heat olive oil in a large skillet over medium. In a bowl, coat chicken with smoked paprika, garlic powder, onion powder, salt, and pepper. Sauté 6-8 minutes until golden and cooked through.
- Glaze – Whisk honey and BBQ sauce; pour over chicken. Simmer 2-3 minutes until thick and glossy. Remove from heat.
- Rice – Bring chicken broth to a boil in a saucepan. Add rice, cover, reduce to low, and cook 18-20 minutes until liquid is absorbed. Do not lift the lid mid-cook.
- Assemble – Fluff rice with a fork, plate, and crown with honey-BBQ chicken and residual sauce. Top with green onions, cheddar (if using), and parsley. Serve immediately.
Notes
Spice Amplifier: Integrate ¼ tsp cayenne or swap in a spicy BBQ sauce for added heat. Sweetness Dial-Up: Add 1–2 Tbsp extra honey for a richer, caramelized profile. Whole-grain Option: Substitute brown rice; add ½ cup broth and extend cook time to 35-40 minutes. Meal-Prep Advantage: Cooled portions hold for 4 days under refrigeration or 3 months frozen—reheat with a splash of broth to restore moisture.
