One-Skillet Honey BBQ Chicken & Rice
Ingredients:
4 boneless, skinless chicken thighs
1 cup long-grain white rice
2 cups chicken broth
1/2 cup honey BBQ sauce
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 cup corn (fresh or frozen)
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Heat olive oil in a large skillet over medium heat. Season the chicken thighs with salt, pepper, and smoked paprika. Add the chicken to the skillet and sear for 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes, or until the onion is translucent. Stir in the rice and cook for an additional 1-2 minutes, allowing it to toast slightly.
Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and let simmer for 15 minutes, or until the rice is tender and has absorbed the liquid.
While the rice is cooking, brush the cooked chicken thighs with honey BBQ sauce. After the rice is done, nestle the chicken back into the skillet, along with the corn. Cover and cook for an additional 5 minutes to heat everything through.
Garnish with fresh parsley before serving. Enjoy your delicious one-skillet meal!
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 380 kcal | Servings: 4 servings
