One-Pot BBQ Chicken and Rice Recipe

If you’re looking for a fuss-free, delicious dinner that comes together with minimal cleanup, you’ve got to try this One-Pot BBQ Chicken and Rice Recipe. I absolutely love how this dish balances smoky, tangy BBQ flavors with comforting, fluffy rice — all cooked in one pan. When I first tried this, it quickly became a family favorite because it hits that perfect “weeknight dinner” sweet spot: easy, hearty, and loaded with flavor. Stick with me and I’ll walk you through why this recipe wins every time.

this Recipe

Ingredients You’ll Need

Everything you need is simple and pantry-friendly, but they come together beautifully for a harmonious dish. Here’s what I love about these ingredients and a few pointers when buying.

• Olive oil: Use good quality extra virgin for better flavor and a silky finish.
• Boneless, skinless chicken thighs: Thighs stay juicy better than breasts, especially in one-pot recipes.
• BBQ sauce: I recommend thicker, sweeter Kansas City-style sauces — they caramelize nicely and complement the rice.
• Onion: Yellow onions bring sweetness when cooked down, balancing the tangy BBQ.
• Garlic: Fresh minced garlic is non-negotiable for that aromatic punch.
• Frozen corn: This adds a pop of sweetness and texture; no need to thaw fully before adding.
• Black beans: Rinsed and drained, they boost protein and make the meal more filling.
• Short-grain white rice: Avoid quick or minute rice, as the longer cooking short-grain rice absorbs flavors best.
• Chicken stock: Use homemade or low-sodium store-bought for controlled saltiness and depth.
• Salt and pepper: To taste, obviously, but don’t skip seasoning at each step!
• Colby jack cheese: Freshly shredded melts wonderfully and adds creamy richness.
• Avocado, diced tomatoes, parsley or cilantro: Fresh toppings that brighten every bite.

Variations

I love how versatile this One-Pot BBQ Chicken and Rice Recipe is — I often switch up ingredients based on what’s in my fridge or to suit dietary needs. Give it a whirl with your own twist and make it your own!

• Swap chicken thighs for chicken breasts: If you prefer leaner cuts, just watch cooking times carefully to avoid drying out.
• Use different beans: Pinto or kidney beans work great too if black beans aren’t your thing.
• Make it spicy: Add diced jalapeños or a dash of cayenne powder for some heat — my husband loves this twist!
• Vegetarian option: Skip the chicken and add extra beans, veggies, or even tofu marinated in BBQ sauce.
• Cheese alternatives: Try cheddar or pepper jack for a different flavor profile.

How to Make One-Pot BBQ Chicken and Rice Recipe

Step 1: Brown the Chicken with BBQ Love

Start by heating olive oil in a deep skillet or large pot over medium-high heat. While it’s warming up, season your chicken thighs generously with salt and pepper. When the oil is shimmering, add the chicken and let it brown on one side — about 3-4 minutes. Here’s the trick: while the chicken is browning, use a pastry brush to slather a good amount of your BBQ sauce over both sides. This step caramelizes the sauce onto the chicken, creating that irresistible glaze and sealing in moisture. Once the chicken is browned and halfway cooked, remove it to a plate. Don’t worry, it’ll finish cooking with the rice later.

Step 2: Build the Veggie and Rice Base

In the same pan, toss in the diced onion and minced garlic. Stir them around until the onion softens and becomes fragrant — about 3-5 minutes. Next, add your thawed corn and rinsed black beans. Give everything a good toss to combine. Now, sprinkle in the short-grain rice. Toasting it in the pan for a couple of minutes might sound fancy, but it adds a subtle nuttiness and prevents the rice from getting too mushy later.

Step 3: Pour in the Liquids and Season Well

Carefully pour in the chicken stock—don’t forget, this is what’s going to cook the rice and infuse so much flavor. Add the rest of your BBQ sauce to the pot and stir everything until it’s evenly mixed. Give it a little taste and season with salt and pepper accordingly. Once combined, raise the heat just enough to bring it all to a boil.

Step 4: Simmer with Chicken and Cheese Finish

Lower the heat to medium-low and nestle the chicken thighs back into the pot, pressing them gently into the rice and liquid so they get juicy and tender as the rice cooks. Cover the skillet, then let everything simmer undisturbed for about 30 minutes — this is where the rice fully absorbs the stock and the flavors marry beautifully. Once the rice is cooked through, sprinkle the shredded Colby jack cheese evenly on top, and cover again to melt the cheese—only takes a few minutes, but the gooey cheese layer adds that perfect finishing touch.

Finally, remove from the heat and top with diced avocado, fresh tomatoes, and a sprinkle of parsley or cilantro for freshness and a burst of color.

How to Serve One-Pot BBQ Chicken and Rice Recipe

Garnishes

I always go for creamy avocado and juicy diced tomatoes to cut through the richness of the BBQ sauce and melted cheese. Fresh parsley or cilantro adds a lovely herbaceous pop that brightens the entire dish. If you want some crunch, sprinkle a handful of chopped green onions or toasted pepitas.

Side Dishes

You really don’t need much on the side, but I like pairing this with a crisp green salad dressed lightly with lemon vinaigrette or some roasted Brussels sprouts to add a bit of earthiness. Cornbread or warm crusty bread are also lovely for mopping up extra sauce.

Creative Ways to Present

For special occasions, I’ve served this recipe in individual cast iron skillets—everyone gets their own cheesy, saucy portion right at the table. Garnish with edible flowers or a lime wedge for a casual but festive look. It’s colorful and inviting, perfect for impressing guests without extra effort.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers into airtight containers and keep them in the fridge for up to 3 days. The flavors actually deepen overnight, so it tastes even better the next day. Just avoid topping with fresh garnishes like avocado before storing—they don’t hold up well.

Freezing

Freezing this dish works, but I recommend freezing the chicken and rice mixture without the cheese and fresh toppings. Wrap tightly in freezer-safe containers and use within 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers in a covered skillet over low heat to keep the chicken juicy and prevent the rice from drying out. Sprinkle with a little extra cheese while reheating if you want that melty goodness again. Microwave works fine for a quick fix, just add a splash of chicken stock or water to keep it moist.

FAQs

Final Thoughts

This One-Pot BBQ Chicken and Rice Recipe is one of those dishes that feels like a warm hug after a busy day. I love how it’s just part dinner, part comfort food — easy to make but with so much flavor. My family always asks for seconds, and I bet yours will too once you try it. Honestly, it’s become my go-to when I want to impress without stress. So grab that skillet, your favorite BBQ sauce, and get ready to make a new dinner favorite that’s as quick as it is satisfying!

Print