Go Back

BBQ Chicken & Rice Skillet - A Weeknight One-Pan Winner

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cooking oil: Olive or canola for sautéing.
  • Chicken: 1.25–1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces.
  • Yellow onion: 1 small, diced.
  • Bell pepper: 1 medium (red or green), diced.
  • Garlic: 2–3 cloves, minced.
  • Long-grain white rice: 1 cup, rinsed.
  • Low-sodium chicken broth: 2 cups.
  • BBQ sauce: 1/2 cup (choose your favorite; smoky or honey-style both work).
  • Corn: 1 cup frozen or canned (drained).
  • Cheddar cheese: 1 cup shredded (optional but delicious).
  • Seasonings: 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cumin, salt and black pepper to taste.
  • Green onions or cilantro: For garnish.
  • Lime wedges: Optional, for serving.

Method
 

  1. Prep the chicken and veggies: Cut the chicken into bite-size pieces and pat dry. Dice the onion and pepper, and mince the garlic. Rinse the rice until the water runs mostly clear.
  2. Heat the skillet: Add 1–2 tablespoons of oil to a large, deep skillet with a lid. Warm over medium-high heat until shimmering.
  3. Sear the chicken: Season the chicken with salt and pepper. Add to the hot skillet in a single layer. Cook 3–4 minutes, stirring once, until lightly browned but not fully cooked through. Transfer to a plate.
  4. Sauté aromatics: Add the onion and bell pepper to the skillet. Cook 3–4 minutes until softened. Stir in garlic, chili powder, smoked paprika, and cumin; cook 30 seconds until fragrant.
  5. Toast the rice: Stir in the rinsed rice. Cook 1–2 minutes, coating it with the spices and oil. This helps the rice stay fluffy.
  6. Add liquids and chicken: Pour in the chicken broth and stir to combine, scraping up any browned bits. Return the chicken to the skillet and bring to a gentle simmer.
  7. Cover and cook: Reduce heat to low, cover, and cook 15 minutes. Do not lift the lid during this time.
  8. Add BBQ and corn: Uncover, stir in the BBQ sauce and corn. If the mixture looks dry, add a splash more broth or water. Cover again and cook 5–7 minutes, until the rice is tender and the chicken is cooked through.
  9. Finish with cheese: Sprinkle cheddar over the top. Cover for 1–2 minutes to melt. Taste and adjust salt and pepper.
  10. Serve: Top with sliced green onions or chopped cilantro. Add a squeeze of lime if you like a bright finish. Serve hot straight from the skillet.