BBQ Chicken and Rice Skillet Recipe

If you’re craving all the comforting flavors of barbecue but want to keep things simple (and avoid a sink full of dishes), this BBQ Chicken and Rice Skillet is the easiest, coziest answer. Tender chicken thighs, smoky-sweet BBQ sauce, and a rainbow of veggies all simmer together with fluffy rice—in one skillet! Dinner’s ready in about an hour, and your whole kitchen will smell like a summer cookout dream.

this Recipe

Ingredients You’ll Need

Each ingredient in this BBQ Chicken and Rice Skillet isn’t just there to fill up the pan—they’re carefully chosen to create layers of flavor and texture in every bite. Here’s why they matter (and a few handy tips!) for stellar results.

• Olive oil: A quick sizzle to kick off flavor and keep everything from sticking as you brown the chicken.
• Boneless, skinless chicken thighs: Thighs stay extra juicy and tender, soaking up the BBQ sauce beautifully.
• Your favorite BBQ sauce: This is the soul of the dish, adding tang, sweetness, and that smoky barbecue magic—go for a Kansas City–style variety for best results.
• Onion: Diced onion cooks down into a savory, aromatic base that flavors every spoonful.
• Garlic: Just a couple cloves add savory depth and a little zing.
• Frozen corn (thawed): Sweet, juicy pops of color and texture that brighten up the skillet.
• Black beans (canned): Mild, creamy beans make the meal extra satisfying and hearty.
• Short-grain white rice (not instant!): Classic starchy comfort; short-grain gives a perfectly clingy, tender bite.
• Chicken stock: Adds richness and helps the rice soak in all the flavors while it cooks.
• Salt and pepper: Season to taste and bring all those flavors to life.
• Freshly shredded colby jack cheese: Melts lusciously over the hot skillet, creating gooey, golden deliciousness.
• Avocado, diced tomatoes, parsley or cilantro: The final flourish for creamy, tangy, and fresh contrast.

Variations

This is a truly flexible recipe, so feel free to make the BBQ Chicken and Rice Skillet your own! Mix and match your favorite veggies, swap the protein, or boost the flavor to fit your mood or what you have on hand.

• Use Chicken Breast: Swap in chicken breast if that’s what you have—just watch carefully to avoid overcooking so it stays tender.
• Vegan/Vegetarian Swap: Sub in plant-based “chicken” strips or chickpeas and use vegetable broth; the BBQ sauce keeps the flavor bold!
• Change Up the Veggies: Try bell peppers, zucchini, or even spinach to pack in extra color and nutrition.
• Different Cheese: Pepper jack or smoked gouda can add a fun twist to your melty topping.
• Spicy BBQ Chicken and Rice Skillet: Add diced jalapeños or a dash of hot sauce if you’re craving some heat.

How to Make BBQ Chicken and Rice Skillet

Step 1: Brown and Brush the Chicken

Heat the olive oil in a large, deep skillet (or even a Dutch oven) over medium-high heat. Pat the chicken thighs dry and season on both sides with salt and pepper. Lay them into the hot pan, letting them sear and brown for a few minutes on each side. As they brown, generously brush both sides with your BBQ sauce for that sticky, caramelizing flavor. You don’t need to fully cook the chicken at this stage—just aim for some beautiful golden color and a flavorful crust. Once halfway cooked through, transfer the chicken to a plate.

Step 2: Sauté the Veggies and Toast the Rice

In the same skillet (no washing needed!), add the diced onion and minced garlic. Sauté for a couple of minutes until the onion is soft and fragrant. Add the thawed corn and rinsed black beans, and toss everything together so the veggies soak up the garlicky, oniony goodness. Scoot them to the side and add the rice, letting it “toast” for a minute or two—this simple step brings a lovely nutty flavor to your BBQ Chicken and Rice Skillet.

Step 3: Add Stock, Sauce, and Return Chicken

Now carefully pour in the chicken stock, followed by the rest of that BBQ sauce. Stir well so everything’s evenly mixed, and season with a little more salt and pepper. Arrange the browned chicken thighs right back into the skillet, nestling them into the rice and liquid. This way, the chicken will finish cooking gently while infusing the rice with savory barbecue flavor.

Step 4: Cover and Simmer

Bring everything to a boil, then reduce the heat to medium-low. Cover the skillet and let it simmer undisturbed for about 30 minutes—the rice will soak up all the magnificent sauce and chicken juices, and your kitchen will start to smell like BBQ heaven.

Step 5: Add Cheese and Finish with Toppings

Once the rice is tender and the chicken is cooked through, scatter loads of freshly shredded colby jack cheese across the top. Cover until it’s perfectly melted (this only takes a few minutes). Then, off the heat, add your favorite toppings: creamy diced avocado, juicy tomatoes, and a sprinkle of parsley or cilantro for a bright, fresh finish.

How to Serve BBQ Chicken and Rice Skillet

Garnishes

Go generous on the toppings! Creamy avocado cubes, juicy diced tomatoes, and freshly chopped parsley or cilantro add gorgeous color and a pop of freshness that balances the heartiness of the BBQ sauce and cheese. A squeeze of lime over the whole skillet can also add a zippy contrast.

Side Dishes

This BBQ Chicken and Rice Skillet is a full meal on its own, but if you’d like a spread, pair it with a crunchy cabbage slaw, a simple green salad, or buttery cornbread. Even a scoop of creamy coleslaw adds a cool, tangy contrast that’s hard to resist!

Creative Ways to Present

For a fun family dinner, bring the skillet straight to the table and let everyone dig in family-style. Or, for meal prep lunches, portion into bowls and pack with extra toppings on the side. To wow guests, arrange the chicken on top for dramatic effect and finish with a colorful shower of fresh herbs and toppings.

Make Ahead and Storage

Storing Leftovers

Leftover BBQ Chicken and Rice Skillet stores beautifully! Once cooled, simply scoop everything into an airtight container and refrigerate for up to 4 days. The flavors meld overnight, making the leftovers seriously crave-worthy.

Freezing

Want to freeze it for later? No problem! Cool completely, then divide into freezer-safe containers (individual portions are perfect for quick lunches). It will keep well for up to 2 months. Thaw overnight in the fridge before reheating for best texture.

Reheating

To reheat, simply microwave individual portions with a splash of chicken stock (to keep it moist) or gently warm in a covered skillet over low heat. Add a sprinkle of fresh cheese or herbs before serving for that just-made taste!

FAQs

Final Thoughts

If you’re ready for a wholesome, crowd-pleasing dinner that brings everyone running to the table, this BBQ Chicken and Rice Skillet is it! I hope you’ll give it a go—let it become a staple in your weeknight rotation like it is in mine. You might find yourself looking forward to leftovers, too!

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