BBQ Chicken and Rice is a simple, hearty, and flavor-packed dish that brings together tender chicken, smoky barbecue sauce, and perfectly cooked rice all in one skillet or casserole. It’s sweet, tangy, comforting, and incredibly easy to throw together with pantry staples. I love how it fills the kitchen with savory aromas and satisfies every time.
Why You’ll Love This Recipe
I love this recipe because it’s quick, customizable, and always a hit at the dinner table. The BBQ sauce adds a smoky-sweet flavor that seeps into the chicken and rice, creating a delicious one-dish meal. It’s perfect for busy weeknights when I want something wholesome, filling, and full of flavor without a ton of effort or cleanup.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts or thighs (cubed or shredded)
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Cooked white or brown rice
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BBQ sauce (your favorite variety)
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Onion (diced)
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Garlic (minced)
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Olive oil or butter
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Chicken broth or water (optional, for moisture)
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Salt and black pepper
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Optional: shredded cheddar cheese, green onions, corn, or black beans
Directions
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I heat a little olive oil or butter in a large skillet over medium heat.
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I add diced onion and garlic and sauté until soft and fragrant.
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I stir in the chicken and cook until it’s browned and fully cooked through. If I’m using pre-cooked or shredded chicken, I just warm it through.
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I add the cooked rice to the skillet and pour in the BBQ sauce, stirring until everything is evenly coated. I add a splash of broth if it looks too dry.
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I season with salt and pepper to taste, then simmer for a few minutes until heated through.
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If I’m adding cheese, I sprinkle it over the top, cover the skillet, and let it melt before serving.
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I finish with sliced green onions or a sprinkle of parsley if I want a fresh touch.
Servings and timing
This recipe serves 4 and takes about 30 minutes total—10 minutes to prep and 20 minutes to cook—making it perfect for weeknight dinners.
Variations
Sometimes I add cooked corn, black beans, or bell peppers for extra texture and nutrition. If I’m craving heat, I mix in a little chipotle powder or hot sauce. I’ve also turned it into a baked casserole by transferring everything to a baking dish, topping with cheese, and baking at 375°F (190°C) for 15 minutes.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stovetop or in the microwave, adding a splash of broth or water to keep it moist. It also makes a great filling for wraps or burritos the next day.
FAQs
Can I use leftover rotisserie chicken?
Yes, and I do often. It saves time and still soaks up all that BBQ flavor beautifully.
What’s the best rice to use?
I usually go for long-grain white rice or jasmine, but brown rice works great too. Day-old rice holds up best in the skillet.
Can I make this dish ahead of time?
Absolutely. I prep it fully, then store it in the fridge and reheat before serving. It reheats really well.
Is it freezer-friendly?
Yes, I let it cool completely, store it in a freezer-safe container, and freeze for up to 2 months. I thaw overnight in the fridge and reheat when ready.
What goes well with BBQ chicken and rice?
I like serving it with a side salad, cornbread, coleslaw, or roasted veggies for a full meal.
Conclusion
BBQ Chicken and Rice is a quick, comforting, and flavor-packed meal that I can whip up any night of the week. It’s flexible, family-friendly, and full of smoky, sweet goodness. Whether I’m feeding a crowd or making a simple dinner for myself, this one-skillet wonder always comes through.
