Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 cup smoky honey BBQ sauce
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional garnishes: chopped cilantro, sliced green onions, or sesame seeds
Instructions
- Start by seasoning the chicken with smoked paprika, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken and sear each side until golden brown, about 4-5 minutes per side. Remove and set aside.
- In the same skillet, add the rice and cook for 2-3 minutes, stirring frequently, until lightly toasted. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for about 10 minutes, or until the rice is nearly tender.
- Nestle the cooked chicken back into the skillet on top of the rice. Spoon the smoky honey BBQ sauce over both the chicken and rice. Cover and simmer for an additional 10 minutes, or until the chicken is cooked through (internal temperature 165°F) and the rice is fluffy.
- Sprinkle with chopped cilantro or sliced green onions if desired. Serve hot directly from the skillet for a rustic presentation.
Notes
- For extra flavor, consider adding sliced green onions, cilantro, or sesame seeds as garnishes.
- Adjust cooking times if using chicken thighs for juicier results.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free, Dairy-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 12 g
- Sodium: 950 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 125 mg