Can I use chicken breasts instead of thighs for this recipe?

While chicken breasts can be used in this One-Pot BBQ Chicken and Rice recipe, we recommend chicken thighs for their juiciness and tenderness. Chicken breasts tend to dry out when cooked in a one-pot dish, but if you prefer breasts, make sure they are thinner cuts to avoid dryness.

Can I make this dish in the oven instead of on the stovetop?

Yes, you can bake this One-Pot BBQ Chicken and Rice in the oven. Preheat your oven to 375°F (190°C), cover the skillet, and bake for 20–25 minutes, or until the rice and chicken are fully cooked through. Make sure to check for doneness before serving.

What type of BBQ sauce works best for this recipe?

For the best flavor, we recommend using a thicker, sweeter BBQ sauce—like a Kansas City-style BBQ sauce. Avoid mustard-based BBQ sauces, as they can overpower the dish. Feel free to use your favorite store-bought or homemade BBQ sauce to suit your taste!

Can I make this dish spicier?

Absolutely! If you like a bit of heat, you can add hot sauce to the BBQ sauce or sprinkle red pepper flakes on top after serving. You could also opt for a spicy BBQ sauce to kick up the flavor and spice level.

One-Pot BBQ Chicken and Rice Recipe – Easy & Delicious

Name: One-Pot BBQ Chicken and Rice Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 6 boneless, skinless chicken thighs; 1 cup (237 ml) BBQ sauce; 1 medium onion, diced; 2 cloves garlic, minced; 2/3 cup (110 g) frozen corn, thawed; 1 can (15 oz, 425 g) black beans, drained and rinsed; 3/4 cup (139 g) short-grain white rice (NOT quick/minute rice); 3 cups (710 ml) chicken stock; Salt and pepper to taste; 1 cup (132 g) freshly shredded colby jack cheese; Avocado, diced tomatoes, and fresh parsley or cilantro for topping

Description

One-Pot BBQ Chicken and Rice is a flavorful, easy-to-make dish that combines tender chicken, hearty rice, and delicious BBQ sauce all in one pot. This recipe offers a simple solution for a busy weeknight dinner, packed with protein, fiber, and savory flavors that everyone in the family will love.

Ingredients

Scale

1 tablespoon olive oil
6 boneless, skinless chicken thighs
1 cup (237 ml) BBQ sauce
1 medium onion, diced
2 cloves garlic, minced
2/3 cup (110 g) frozen corn, thawed
1 can (15 oz, 425 g) black beans, drained and rinsed
3/4 cup (139 g) short-grain white rice (NOT quick/minute rice)
3 cups (710 ml) chicken stock
Salt and pepper to taste
1 cup (132 g) freshly shredded colby jack cheese
Avocado, diced tomatoes, and fresh parsley or cilantro for topping

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Instructions

Heat olive oil in a large deep skillet or pot over medium-high heat. Season chicken thighs with salt and pepper, then brown them on both sides. Brush a generous amount of BBQ sauce onto both sides of the chicken while it is browning. Remove the chicken once halfway cooked, about 3-4 minutes, and set it aside on a plate.
In the same skillet, add diced onion and minced garlic. Cook for 2 minutes until softened.
Stir in thawed corn and black beans. Mix to incorporate with the onions and garlic.
Add the rice to the skillet and toast it for about 2 minutes, stirring occasionally.
Pour in the chicken stock and add the remaining BBQ sauce. Stir to combine. Season with salt and pepper to taste.
Bring to a boil, then reduce heat to medium-low. Nestle the chicken back into the skillet and cover. Cook for 30 minutes, or until the rice is cooked through and the chicken is fully cooked.
Sprinkle shredded colby jack cheese on top of the chicken and rice. Cover again to melt the cheese.
Remove from heat and top with avocado, diced tomatoes, and parsley or cilantro if desired. Serve hot.

Notes

Make sure to check the doneness of the chicken by ensuring the internal temperature reaches 165°F (74°C).
For a spicier version, add hot sauce or red pepper flakes on top.
If using chicken breasts instead of thighs, ensure they are thinner to avoid dryness.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or microwave.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 439
Sugar: 18g
Sodium: 680mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 4g
Protein: 32g
Cholesterol: 95mg