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In the fast-paced world we live in, finding the time to prepare a wholesome meal can feel daunting. Enter one-skillet meals—a culinary solution that combines flavor, efficiency, and convenience. Among the myriad of one-skillet options, the Finger-Lickin' One-Skillet BBQ Chicken & Rice Dinner stands out as a crowd-pleaser, ideal for busy weeknights, family gatherings, or casual get-togethers. This dish marries tender, juicy chicken with hearty rice and vibrant vegetables, all enveloped in a rich, smoky BBQ sauce. The result is a comforting yet satisfying meal that not only delights the taste buds but also simplifies the cooking process.

One-Skillet BBQ Chicken and Rice Dinner

Looking for a quick and delicious dinner option? Try the Finger-Lickin' One-Skillet BBQ Chicken & Rice Dinner! This easy recipe combines tender chicken thighs, fluffy rice, vibrant vegetables, and a smoky BBQ sauce all cooked in one pan, making cleanup a breeze. Perfect for busy weekdays or family gatherings, this meal is not only convenient but also full of flavor. Enjoy a hearty dish that brings everyone together around the table with minimal effort!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup long-grain white rice

1 cup low-sodium chicken broth

1 cup BBQ sauce (your favorite flavor)

1 cup corn (fresh, frozen, or canned)

1 small red bell pepper, diced

1 small yellow onion, diced

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup shredded cheddar cheese (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt, pepper, and smoked paprika. Once the oil is hot, add the chicken thighs, searing for about 5 minutes on each side until they are golden brown. They don’t need to be cooked through at this point. Remove them from the skillet and set aside.

    Sauté Vegetables: In the same skillet, add the diced onion and bell pepper. Sauté for about 3-4 minutes until they are softened. Add minced garlic and sauté for another 30 seconds until fragrant.

      Cook Rice: Stir in the rice, ensuring it gets coated in the oil and flavor from the vegetables for about a minute. Add the chicken broth and 1/2 cup of BBQ sauce, stirring well to combine. Bring the mixture to a boil.

        Combine Chicken and Cook: Once boiling, reduce the heat to low and nestle the seared chicken thighs back into the skillet, covering them with the rice and liquid. Cover the skillet with a lid and let it simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.

          Add Corn and Sauce: After 20 minutes, remove the lid and sprinkle the corn over the top of the dish. Drizzle with the remaining BBQ sauce, then sprinkle shredded cheddar cheese over the top if using. Cover again and let it sit for an additional 5 minutes until the cheese melts and the corn is heated through.

            Serve: Garnish with freshly chopped parsley before serving. Enjoy this hearty one-skillet meal straight from the pan!

              Prep Time, Total Time, Servings: 10 minutes | 35 minutes | Serves 4