If you’re looking for a crowd-pleasing weeknight dinner that delivers beach-bonfire flavor with minimum fuss, the BBQ Chicken and Rice Skillet is about to become your new obsession. Juicy chicken, sweet pops of corn, melty cheddar, and a bright barbecue tang all cozy up together in one pan for a feel-good meal that magically manages to be comforting and exciting at once. This is a dish that will turn even a plain Tuesday into a celebration, and yes, it’s as simple as it sounds—no oven, no fancy gadgets, just pure flavor with big “seconds, please” energy.
Ingredients You’ll Need
This is one of those delightful recipes where every ingredient actually matters—each playing its part for taste, texture, or color. The BBQ Chicken and Rice Skillet shines because simple kitchen staples team up for something deliciously greater than the sum of its parts.
- Olive oil: Gives the chicken that golden sear and helps gently cook up the veggies.
- Boneless, skinless chicken breasts: Tender, lean protein that soaks up all the savory barbecue flavors.
- Salt: Essential for highlighting every flavor in the pan.
- Black pepper: Adds just a gentle bite for balance.
- Diced onion: Sweetens and mellows as it cooks, building up those classic comfort meal notes.
- Diced red bell pepper: Bright bursts of color and a faint sweetness that tastes like summer.
- Uncooked long grain white rice: Absorbs all those tasty juices, turning tender and fluffy right in the skillet.
- Chicken broth: Infuses richness and keeps the rice moist and flavorful.
- Barbecue sauce: The heart and soul of this dish—smoky, tangy, and sticky-sweet.
- Frozen corn: Adds little pops of sweetness and color, plus a lovely texture contrast.
- Shredded cheddar cheese: Bubbles up into irresistible gooeyness, making the whole thing extra cozy.
- Green onions: Fresh and zippy sprinkled on top as the ultimate easy garnish.
How to Make BBQ Chicken and Rice Skillet
Step 1: Sear the Chicken
Begin by heating the olive oil in a large, sturdy skillet over medium heat. While the oil comes to temperature, season your chicken pieces generously with salt and black pepper. Add the chicken to the hot skillet in a single layer and let it cook undisturbed for 4–5 minutes. You’re looking for the pieces to brown up a bit; this is where some of that crave-worthy flavor foundation is built, so don’t rush.
Step 2: Add the Onion and Bell Pepper
Once the chicken has lost its pinkness but isn’t cooked through just yet, toss in your diced onion and red bell pepper. Cook for another 3–4 minutes, stirring occasionally, until the vegetables soften and everything starts to smell like someone should be lighting up the grill outside.
Step 3: Toast the Rice
Stir in the uncooked rice right into the skillet, coating the grains with all the golden goodness for about a minute. Toasting gives the rice extra flavor and ensures it stays fluffy when it cooks up.
Step 4: Simmer with Broth and Barbecue Sauce
Pour in the chicken broth and that luscious barbecue sauce, stirring to combine all the delicious bits from the bottom of the pan. Bring it all up to a gentle simmer, then reduce the heat to low, cover snugly, and let the BBQ Chicken and Rice Skillet work its magic for 18–20 minutes—until the rice is tender and has greedily soaked up nearly every drop of liquid.
Step 5: Add Corn and Cheese
With the rice now perfectly cooked, stir in the frozen corn (no need to thaw), then immediately sprinkle the cheddar cheese all over the top. Cover again and let everything hang out for a couple minutes so the cheese melts into gooey, golden puddles you’ll want to dive into headfirst.
Step 6: Garnish and Serve
As the finishing touch, scatter sliced green onions over your BBQ Chicken and Rice Skillet. Their fresh pop elevates everything, making this easy skillet dinner look restaurant-fancy in seconds. Serve hot and watch every spoonful disappear!
How to Serve BBQ Chicken and Rice Skillet
Garnishes
That simple shower of sliced green onions is truly all you need, but this BBQ Chicken and Rice Skillet also loves a handful of fresh chopped cilantro or a swirl of extra barbecue sauce right before serving. If you want to add some heat, a few thinly sliced jalapeños on top totally does the trick without overpowering the dish. A squeeze of lime adds a bright finish if you’re craving a tangy twist.
Side Dishes
This one-pan wonder honestly doesn’t require much on the side, but if you’re feeling extra, a crisp green salad or some coleslaw will bring the ideal refreshing crunch. Cornbread, potato wedges, or grilled vegetables all play off the BBQ flavors perfectly and turn your BBQ Chicken and Rice Skillet dinner into a backyard-style feast—without any of the work.
Creative Ways to Present
Bored with bowls? Spoon your BBQ Chicken and Rice Skillet mixture right into bell pepper halves and bake till bubbly for a fun stuffed-veggie twist. Or use it as a filling for burritos or wraps, maybe even topped with a dollop of sour cream. Leftover rice skillet also shines piled onto baked potatoes, or scooped into bowls and topped with your favorite crunchy corn chips for a deconstructed BBQ bake.
Make Ahead and Storage
Storing Leftovers
Any extra BBQ Chicken and Rice Skillet keeps super well—just spoon it into airtight containers once cooled and refrigerate for up to 4 days. Make sure to refrigerate promptly to keep everything deliciously safe and fresh. The cheese will stay gooey and the flavors only get better.
Freezing
To freeze, let the skillet meal cool thoroughly before transferring to sturdy freezer containers or zip-top bags. Flatten for quicker freezing and label with the date. BBQ Chicken and Rice Skillet will keep great for up to 2 months. Thaw in the fridge overnight before reheating for best results.
Reheating
Gently reheat portions of BBQ Chicken and Rice Skillet in the microwave, loosely covered, or in a skillet over low heat with a splash of broth or water to bring back the moisture. Don’t forget to occasionally stir as you warm it—this helps distribute the gooey cheese evenly and keeps everything tasting just-cooked.
FAQs
Can I make BBQ Chicken and Rice Skillet with brown rice?
Absolutely! Brown rice adds a nutty, hearty dimension, but it does need a longer cook time and a bit more broth. Plan for at least 35–40 minutes simmering and add extra liquid if the skillet looks dry.
Is there a way to make it vegetarian?
For a meatless version, swap the chicken for drained black beans or canned chickpeas, use veggie broth, and follow the same directions. The BBQ sauce and veggie mix still make this skillet totally craveable.
Can I use pre-cooked or rotisserie chicken?
Yes, you can! Skip browning the chicken and add your cooked chicken pieces along with the corn—just long enough to warm through. It’s a fantastic shortcut that still delivers plenty of flavor.
Which barbecue sauce is best for this recipe?
I love a classic smoky-sweet BBQ sauce here, but feel free to go spicy, tangy, or even use a chipotle or honey-mustard variety to change up the skillet’s vibe. Use your favorite—this recipe is very forgiving and all about what you love.
Can I double this recipe for a crowd?
Definitely! Use a very large, deep skillet or Dutch oven, and keep the proportions the same. You might need a couple of extra minutes for the rice to cook through evenly, but the BBQ Chicken and Rice Skillet is perfect for gatherings and potlucks.
Final Thoughts
There’s something endlessly comforting about a meal that bubbles away in one pan, filling the kitchen with sweet-smoky aromas, then brings everyone to the table without any fuss. This BBQ Chicken and Rice Skillet is simple, forgiving, and loaded with pure joy in every cheesy, saucy bite. Whip it up soon and see just how quickly it disappears from your dinner table!
Print
BBQ Chicken and Rice Skillet Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This BBQ Chicken and Rice Skillet is a delicious one-pan meal that combines tender chicken, flavorful barbecue sauce, and cheesy goodness with rice and veggies. It’s an easy stovetop recipe perfect for a comforting dinner.
Ingredients
Chicken and Seasonings:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Grains:
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1 1/2 cups uncooked long grain white rice
- 2 cups chicken broth
- 1/2 cup barbecue sauce
- 1/2 cup frozen corn
Additional Toppings:
- 1 cup shredded cheddar cheese
- 2 green onions, sliced (for garnish)
Instructions
- Heat Olive Oil: In a large skillet, heat olive oil over medium heat.
- Cook Chicken: Season chicken with salt and pepper, then add to the skillet and cook until lightly browned.
- Add Vegetables: Add onion and bell pepper, cook until softened.
- Toast Rice: Stir in rice and cook to toast.
- Add Liquid: Pour in chicken broth and barbecue sauce, bring to a simmer, cover, and cook until rice is tender.
- Finish Dish: Stir in corn, sprinkle cheese over the top, cover, and let sit until cheese melts. Garnish with green onions before serving.
Notes
- For a smokier flavor, use smoked paprika or chipotle BBQ sauce.
- You can swap the corn for black beans or add chopped jalapeños for heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 9g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
