There’s something so comforting about a hearty, saucy meal that cooks all in one pot. This One-Pot BBQ Chicken and Rice Recipe is pure magic — a satisfying blend of smoky BBQ, tender chicken, and fluffy rice that’s sure to become your busy weeknight go-to.

A large black cast iron pan holds a layered dish where the bottom layer is a mix of cooked rice and beans in light brown and beige colors. On top of this is a layer of melted yellow and white shredded cheese, with some fresh chopped green cilantro scattered across. There are small pieces of bright red cherry tomatoes placed evenly on the cheese. The top layer features browned chicken thighs with a glossy, slightly shiny skin sprinkled with small bits of green cilantro. A wooden spoon is lifting one piece of chicken from the center, showing some stringy melted cheese stretching down. The pan sits on a white marbled surface with a small bunch of cilantro placed nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make One-Pot BBQ Chicken and Rice Recipe
Top Tip
How to Serve One-Pot BBQ Chicken and Rice Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
One-Pot BBQ Chicken and Rice Recipe

Why You'll Love This Recipe

I love this One-Pot BBQ Chicken and Rice Recipe because it delivers big flavor without fuss. It’s one of those meals where everything just comes together so perfectly, and cleanup is a breeze (seriously, just one pot!). Plus, my whole family begs for seconds.

Simple and Convenient: You cook everything in one pot, saving time and dishes.
Loaded with Flavor: The BBQ sauce gives the chicken and rice a smoky, tangy punch that’s irresistible.
Flexible Ingredients: It’s easy to swap veggies or use your favorite BBQ sauce for a personal touch.
Family-Friendly: Perfectly balanced with protein, veggies, and rice — it’s a hit with kids and adults alike.

Ingredients & Why They Work

This recipe uses ingredients that create a cozy, filling dish with the delightful tang of BBQ. I like to pick a BBQ sauce that’s not too sweet but flavorful — it really transforms the chicken and rice. The chicken thighs stay juicy, and the rice absorbs all those smoky juices.

Flat lay of six raw boneless skinless chicken thighs arranged evenly, a medium diced onion piled neatly, two whole uncracked garlic cloves, a small heap of thawed golden yellow corn kernels, a small white ceramic bowl filled with shiny black beans, a simple mound of short-grain white rice grains, a small white bowl holding rich dark reddish-brown BBQ sauce, a small white bowl of clear golden olive oil, a small white bowl filled with pale golden chicken stock, a neat pile of freshly shredded colby jack cheese with white and orange tones, diced ripe green avocado pieces, bright red diced tomatoes, and fresh green sprigs of parsley and cilantro, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: For a good sear on the chicken, plus adds subtle richness.
Boneless, skinless chicken thighs: They stay tender and juicy, which I prefer over chicken breasts here.
BBQ sauce: Your flavor powerhouse; go for a sauce that you really love tasting on its own.
Onion: Adds a savory base to the dish with a slight sweetness when sautéed.
Garlic: Just a couple cloves make a big flavor impact.
Frozen corn: I like how it adds a subtle sweetness and texture contrast.
Black beans: Great for an extra protein and fiber boost, plus a nice color pop.
Short-grain white rice: It cooks up tender and a bit creamy, perfect for soaking up the liquid and BBQ sauce.
Chicken stock: Brings depth and keeps the rice moist as it cooks.
Salt and pepper: Essential to balance and enhance all the flavors.
Colby jack cheese: Melts beautifully on top for a gooey finish. I always go for freshly shredded.
Avocado, diced tomatoes, parsley or cilantro: Fresh toppings to cut through the richness and brighten every bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the reasons I keep coming back to this One-Pot BBQ Chicken and Rice Recipe is how easy it is to tailor. I like to tweak it based on what I have or how spicy I’m feeling — you should definitely play around and find your version!

Variation: I sometimes swap black beans for kidney beans or chickpeas for a different texture and extra fiber—which my kids didn’t even notice!
Spice it Up: Adding a pinch of chili powder or cayenne while cooking onions and garlic gives it a nice kick.
Vegetarian Option: Use smoked tempeh or tofu and veggie broth instead of chicken for a delicious meatless meal.

Step-by-Step: How I Make One-Pot BBQ Chicken and Rice Recipe

On a white plate with a white marbled surface, there is a vibrant dish with three main layers. The bottom layer is made of seasoned rice mixed with black beans, corn, diced onions, and small pieces of red tomato, all combined with melted orange and white cheese spread unevenly. On top of the rice layer, two golden-brown cooked chicken pieces with a shiny glaze sit side by side. Bright green cilantro leaves are scattered over the chicken and rice. Half of a sliced avocado with a smooth green color is placed on the right edge of the plate, and small cherry tomato halves add brightness around the dish. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Sear the Chicken and Infuse BBQ Flavor

I start by heating olive oil in a deep skillet over medium-high heat. Once shimmering, I season the boneless chicken thighs with salt and pepper and place them in the pan. This step is key to lock in moisture and add caramelized flavor. While they're browning, I brush a generous layer of BBQ sauce on both sides with a pastry brush. The sauce gets warm and sticky, clinging to the chicken beautifully. After about 3-4 minutes per side — when the chicken is halfway cooked — I take them out to rest on a plate. This way, they’ll finish cooking perfectly with the rice later.

Step 2: Build the Flavor Base with Veggies and Rice

Using the same skillet (don’t wash it—those browned bits are pure flavor!), I add diced onions and minced garlic. Cook them until soft and fragrant, about 3-4 minutes. Then I toss in the thawed corn and rinsed black beans, stirring gently to blend those sweet and earthy notes. Next, I add the short-grain rice, toasting it for a couple of minutes helps it soak up those flavors and prevents it from sticking clumps later.

Step 3: Add Liquids and Simmer

Carefully, I pour in the chicken stock and stir in the remaining BBQ sauce straight into the pan. Mixing it all together ensures every grain of rice gets some of that smoky saucy goodness. I season this mix with salt and pepper — taste it, and adjust if you want it a touch tangier or spicier. Bring everything to a boil, then reduce the heat to medium-low.

Step 4: Return the Chicken, Cover & Let it Cook

Now, nestle the partially cooked chicken thighs back into the mix, pressing them lightly into the rice and sauce so they cook together. Cover the skillet and simmer on low for about 30 minutes. This slow simmer lets the rice absorb the liquid, while the chicken finishes cooking through—keeping it juicy and tender.

Step 5: Melt Cheese and Add Fresh Toppings

Once the rice is fluffy and the chicken is cooked, sprinkle shredded Colby jack cheese on top. Pop the lid back on for a few minutes until the cheese melts into that bubbling, gooey layer. Finally, I love topping the dish with creamy avocado chunks, juicy diced tomatoes, and fresh parsley or cilantro to add a bright freshness against all that richness.

Top Tip

After making this One-Pot BBQ Chicken and Rice Recipe many times, I've learned a few small things that make a big difference in taste and texture. These tips are little tricks that took me by surprise but now I swear by them.

Don’t Skip the Toasting: Toasting the rice for a couple of minutes before adding the liquids helps prevent mushy rice and deepens its flavor.
Halfway Cook the Chicken: Browning the chicken partially before simmering ensures it stays juicy and doesn’t dry out.
Use Good Quality BBQ Sauce: The BBQ sauce is a star here, so use one you love tasting on its own — it really makes the dish sing.
Cover and Don’t Peek Too Often: Keeping the pot covered during the simmer lets the rice cook evenly and traps the steam that keeps everything tender.

How to Serve One-Pot BBQ Chicken and Rice Recipe

BBQ Chicken and Rice - Serving Suggestion

Garnishes

I usually top mine with creamy diced avocado, bright diced tomatoes, and a generous sprinkle of fresh cilantro. The cool, fresh garnishes balance the smoky sweetness of the BBQ sauce and cheesy richness perfectly. Sometimes, I add a squeeze of lime juice just before serving — it adds a lovely zing.

Side Dishes

Because this dish is pretty filling on its own, I keep sides simple. A crisp green salad or steamed broccoli works wonderfully. On occasion, I make some quick pickled red onions to serve alongside — they add a nice acidic crunch that cuts through the richness.

Creative Ways to Present

For a dinner party, I like to serve this dish family-style in a rustic cast-iron skillet right in the center of the table — it looks impressive and invites everyone to dig in. I’ve also topped it with a dollop of sour cream and some sliced jalapeños to make it a bit festive.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge. It keeps well for about 3-4 days. When you reheat, be gentle to keep the chicken tender—microwaving on medium heat or warming on the stovetop with a splash of water helps loosen it up.

Freezing

This dish freezes surprisingly well. I usually freeze the chicken and rice together in portions, making sure to cool it completely before sealing. When thawed, it can be reheated on the stovetop or in the microwave without losing too much texture.

Reheating

To reheat, I add a splash of chicken stock or water to the pan, cover it, and warm gently over low heat. This keeps the rice moist and prevents the chicken from drying out. If you’re short on time, the microwave works fine—just cover the dish to lock in steam.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

You can, but boneless skinless thighs tend to stay juicier and more flavorful in this recipe. If you use breasts, watch the cooking time carefully to prevent drying out.

What type of rice works best for this recipe?

Short-grain white rice is recommended because it cooks up tender and slightly creamy. Avoid quick or minute rice as it won’t absorb the liquid properly.

Can I make this recipe spicier?

Absolutely! You can add chili powder, cayenne pepper, or diced jalapeños when cooking the onion and garlic or even swirl in a bit of hot sauce along with the BBQ sauce.

How do I prevent the rice from sticking to the pot?

To minimize sticking, make sure to toast the rice briefly before adding the liquid and keep the heat at a gentle simmer once covered. Using a well-seasoned or non-stick pot also helps.

Final Thoughts

This One-Pot BBQ Chicken and Rice Recipe holds a special place in my rotation because it pulls together such satisfying flavors with minimal effort. It’s the kind of dinner that feels like a warm hug after a busy day — easy, comforting, and delicious. I really hope you give this one a try; I think you’ll find it as trustworthy and tasty as I do!