Looking for a hearty, flavorful meal that comes together in one pot? This One-Pot BBQ Chicken and Rice recipe is your answer! Combining tender chicken, smoky BBQ sauce, and fluffy rice, it’s a dish that’s sure to please the whole family. Perfect for busy nights, one-pot meals offer minimal cleanup with maximum comfort.
🛒 Ingredients
- 1 tablespoon olive oil
- 6 boneless, skinless chicken thighs
- Salt and pepper, to taste
- 1 cup (237 ml) your favorite BBQ sauce
- 1 medium onion, diced
- 2 cloves garlic, minced
- ⅔ cup (110 g) frozen corn, thawed
- 15 oz (425 g) can black beans, drained and rinsed
- ¾ cup (139 g) short-grain white rice (not quick/minute rice)
- 3 cups (710 ml) chicken stock
- 1 cup (132 g) freshly shredded colby jack cheese
- Avocado, diced tomatoes, and parsley or cilantro, for topping
👩🍳 Instructions
1. Sear the Chicken
- In a large deep skillet or pot, heat olive oil over medium-high heat.
- Season chicken thighs with salt and pepper.
- Sear chicken on both sides until browned, about 3-4 minutes per side.
- Brush a generous amount of BBQ sauce onto the chicken while it cooks.
- Remove chicken from skillet and set aside.
2. Sauté the Vegetables
- In the same skillet, add diced onion and minced garlic.
- Cook until softened, about 2-3 minutes.
- Add corn and black beans, stirring to combine.
3. Toast the Rice
- Add rice to the skillet, gently toasting it for a couple of minutes.
4. Combine and Simmer
- Pour in chicken stock and remaining BBQ sauce.
- Stir to incorporate completely.
- Season with salt and pepper.
- Bring to a boil, then reduce heat to medium-low.
- Nestle the seared chicken back into the skillet.
- Cover and cook for 30 minutes, or until rice is fully cooked.
5. Add Cheese and Serve
- Sprinkle shredded cheese over the top.
- Cover skillet to melt the cheese.
- Once cheese has melted, remove from heat.
- Top with avocado, diced tomatoes, and parsley or cilantro, if desired.
🍗 One-Pot BBQ Chicken and Rice Skillet
Looking for a hearty, flavorful meal that comes together in one pot? This One-Pot BBQ Chicken and Rice recipe from is your answer! Combining tender chicken, smoky BBQ sauce, and fluffy rice, it’s a dish that’s sure to please the whole family.
Ingredients
- 1 tablespoon olive oil
- 6 boneless skinless chicken thighs
- Salt and pepper to taste
- 1 cup 237 ml BBQ sauce
- 1 medium onion diced
- 2 cloves garlic minced
- ⅔ cup 110 g frozen corn, thawed
- 15 oz 425 g can black beans, drained and rinsed
- ¾ cup 139 g short-grain white rice
- 3 cups 710 ml chicken stock
- 1 cup 132 g shredded colby jack cheese
- Avocado diced tomatoes, parsley or cilantro (for topping)
Instructions
- Sear the Chicken
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Sear both sides until golden (about 3–4 mins per side). Brush with BBQ sauce, remove, and set aside.
- Sauté the Veggies
- In the same skillet, sauté onion and garlic for 2–3 minutes. Add corn and black beans, stir well.
- Toast the Rice
- Stir in the rice and lightly toast for a few minutes.
- Simmer Everything
- Add chicken stock and remaining BBQ sauce. Season again. Bring to a boil, then reduce heat. Add seared chicken back in, cover, and simmer for 30 minutes.
- Melt Cheese & Serve
- Top with shredded cheese, cover until melted. Garnish with avocado, tomatoes, and herbs.
Notes
🌟 Tips for Success
Choose the Right BBQ Sauce: Opt for a thicker, sweeter BBQ sauce (like Kansas City-style) for best results. Mustard-based sauces may overpower the dish.
Rice Matters: Use short-grain white rice for optimal texture. Avoid quick or instant rice.
Chicken Choices: Boneless, skinless chicken thighs are preferred for their juiciness. If using chicken breasts, ensure they are not too thick to prevent drying out.
Add-Ins: Feel free to incorporate other beans like kidney beans or black-eyed peas
🔍 Nutrition (Per Serving – Approximate, serves 4)
- Calories: ~520
- Carbs: ~42g
- Fat: ~24g
- Protein: ~36g
- Sodium: ~780mg
🌟 Tips for Success
- Choose the Right BBQ Sauce: Opt for a thicker, sweeter BBQ sauce (like Kansas City-style) for best results. Mustard-based sauces may overpower the dish.
- Rice Matters: Use short-grain white rice for optimal texture. Avoid quick or instant rice.
- Chicken Choices: Boneless, skinless chicken thighs are preferred for their juiciness. If using chicken breasts, ensure they are not too thick to prevent drying out.
- Add-Ins: Feel free to incorporate other beans like kidney beans or black-eyed peas
🔍 Nutrition (Per Serving – Approximate, serves 4)
- Calories: ~520
- Carbs: ~42g
- Fat: ~24g
- Protein: ~36g
- Sodium: ~780mg
🍽️ What to Serve With It
- A crisp green salad with vinaigrette
- Buttery cornbread or garlic toast
- Pickled onions or slaw for a tangy contrast
- Lemon iced tea or sparkling lemonade
🔄 Variations
- Cheesy Ranch: Mix a little ranch seasoning into the cheese.
- Spicy: Add hot sauce or chili flakes to the BBQ sauce.
- Tex-Mex: Use taco seasoning and top with jalapeños.
- Vegetarian: Skip the chicken and double the beans and veggies.
❓ FAQs
Q: Can I use homemade BBQ sauce?
A: Absolutely! Homemade BBQ sauce works great in this
Q: Can I bake this dish instead of cooking on the stovetop?
A: Yes, you can bake it covered at 375°F (190°C) for about 20-25 minutes, or until the rice and chicken are fully cooked.
Q: What toppings go well with this dish?
A: Fresh tomatoes, avocado slices, and parsley or cilantro make excellent toppings.
Q: Can I add bourbon to the BBQ sauce?
A: Yes, adding a splash of bourbon can enhance the flavor.
✅ Final Thoughts
This One-Pot BBQ Chicken and Rice is a flavorful, comforting meal that’s perfect for busy weeknights. With minimal cleanup and maximum taste, it’s sure to become a family favorite. Customize it with your preferred toppings and enjoy a delicious dinner that’s both satisfying and easy to prepare.
