Description
This One-Pot BBQ Chicken and Rice recipe is a delicious and easy meal that combines tender chicken, flavorful BBQ sauce, and cheesy goodness all in one skillet. Perfect for a quick weeknight dinner or a cozy family meal.
Ingredients
Scale
Ingredients:
- 1 pound boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1/2 cup BBQ sauce (plus more for drizzling)
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped fresh parsley or green onions (for garnish)
Instructions
- Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken, season with salt, pepper, and smoked paprika, and cook for 4–5 minutes until lightly browned.
- Add the diced onion and garlic and cook for another 2–3 minutes until fragrant.
- Stir in the uncooked rice, chicken broth, BBQ sauce, and corn. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat and sprinkle with shredded cheddar cheese. Cover for 2–3 minutes to allow the cheese to melt. Drizzle with additional BBQ sauce if desired and garnish with parsley or green onions before serving.
Notes
- Use smoked or grilled chicken for added flavor.
- This dish also works well with brown rice—just increase the broth and simmer time accordingly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 90 mg
