Description
This One-Pot BBQ Chicken and Rice recipe is a flavorful and convenient dinner option that combines tender, saucy chicken thighs with seasoned rice and vegetables all cooked together in a single skillet. Topped with melted cheese and fresh avocados, tomatoes, and herbs, it’s perfect for busy weeknights.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 6 boneless, skinless chicken thighs
- 1 cup your favorite BBQ sauce
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2/3 cup frozen corn, thawed
- 15 ounce can black beans, drained and rinsed
- 3/4 cup short-grain white rice (NOT quick/minute rice)
- 3 cups chicken stock
- Salt and pepper to taste
- 1 cup freshly shredded colby jack cheese
- Avocado, diced tomatoes, and parsley or cilantro for topping
Instructions
- Brown the Chicken: Heat olive oil in a large deep skillet or pot over medium-high heat. Season the chicken thighs with salt and pepper, then brown on both sides. Brush BBQ sauce generously over the chicken while browning. Cook about 3-4 minutes per side until halfway cooked through. Remove and set aside.
- Sauté Vegetables and Toast Rice: In the same skillet, add diced onion and minced garlic. Cook until softened. Add thawed corn and drained black beans, stirring to combine. Add rice and toast gently for about 2 minutes.
- Add Liquids and Season: Pour in chicken stock and remaining BBQ sauce. Stir well to combine. Season with salt and pepper to taste.
- Simmer with Chicken: Bring mixture to a boil, then reduce heat to medium-low. Nestle the chicken pieces back into the skillet among the rice and liquid. Cover and cook for 30 minutes, or until rice is fully cooked and liquid absorbed.
- Add Cheese and Toppings: Sprinkle shredded colby jack cheese over the top of the skillet, cover to let the cheese melt. Once melted, remove from heat and top with diced avocado, diced tomatoes, and chopped parsley or cilantro as desired.
Notes
- This dish is perfect for easy weeknight dinners because it requires only one pot and minimal prep.
- Use your preferred BBQ sauce for different flavor profiles—smoky, sweet, or spicy.
- Short-grain white rice is recommended for best texture; avoid quick-cooking or minute rice varieties.
- Feel free to substitute chicken thighs with boneless chicken breasts if preferred, adjusting cooking time accordingly.
- Leftovers can be refrigerated and reheated well, making this recipe great for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 439 kcal
- Sugar: 18 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 90 mg
