Skillet Bbq Chicken and Rice
Transform your weeknight dinner routine with this one-pan Skillet BBQ Chicken and Rice, a flavor-packed dish that's as effortless as it is satisfying. Juicy, seared boneless chicken thighs are simmered to tender perfection atop a bed of seasoned long-grain white rice, infused with the smokiness of paprika, aromatic garlic, and savory chicken broth. A generous brush of tangy-sweet BBQ sauce elevates the dish with bold, sticky flavor, while the simplicity of cooking everything in a single skillet makes cleanup a breeze. Perfect for busy nights, this 40-minute recipe delivers hearty, home-cooked comfort with minimal effort. Serve it straight from the skillet and garnish with fresh parsley for a touch of brightness. This recipe is your new go-to for an easy, family-friendly dinner bursting with BBQ-inspired flair!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 0.5 cup BBQ sauce
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Heat the olive oil in a large skillet with a lid over medium-high heat.
Season the chicken thighs on both sides with smoked paprika, salt, and black pepper.
Add the chicken thighs to the skillet and sear for 2-3 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and cook for 3-4 minutes, stirring frequently, until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the rice and cook for 1-2 minutes, toasting it lightly.
Pour in the chicken broth and stir well to deglaze the pan, scraping up any browned bits from the bottom of the skillet.
Bring the mixture to a gentle simmer, then nestle the seared chicken thighs on top of the rice mixture.
Cover the skillet with a lid and reduce the heat to low. Cook for 25-30 minutes, or until the rice is tender and the chicken is cooked through.
Remove the skillet from heat and brush the chicken thighs generously with BBQ sauce.
Cover the skillet again and let it rest for 5 minutes to allow the flavors to meld.
Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 4244 mg | 185% | |
| Total Carbohydrate | 110.0 g | 40% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 36.8 g | ||
| Protein | 136.2 g | 272% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 252 mg | 19% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2148 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
