Barbecue Chicken and Skillet Rice Recipes

This Barbecue Chicken and Rice Skillet is a must-make dinner recipe. One skillet meal that includes vegetables, protein and you have dinner ready in 30 minutes.

I’m always on the hunt for dinner recipes that check all the boxes: easy to make, made with real ingredients, minimal cleanup, and something my whole crew will eat (and ask for seconds of). This Barbecue Chicken and Rice recipe is everything I want in a weeknight meal.

It is made in one deep skillet or pot, which means less mess in the kitchen. Plus, it’s packed with protein from the chicken and black beans, packs in some veggies with the corn and tomatoes, and is super filling thanks to the fluffy basmati rice. It’s also one of those meals that tastes even better the next day—so double the batch if you want leftovers!

And let’s not forget the cheese. There’s nothing like finishing a big pan of comfort barbecue chicken and rice with a sprinkle of melted cheddar. My kids gobble this meal up, and I love that it comes with pantry and freezer staples that I usually already have on hand.

Let’s do it!

Ingredients you need:

Here is what you will need to make this simple and tasty meal:

Olive oil – To fry the chicken and sauté the vegetables.
Boneless skinless chicken breast or thighs – I like to cut these into 4-5 pieces
Barbecue sauce – Use your favorite type! Go for one with minimal added sugar and clean ingredients.
A small onion – It adds great flavor to the base.
Garlic cloves – Always a need for taste.
Fozen grain – Sweet and juicy! You can use canned or fresh as well.
Black beans – Add plant-based protein and fiber.
Basmati rice – I like basmati for its flexibility, but jasmine rice works too.
Chicken broth – To cook the rice and infuse everything with a savory taste.
shredded cheddar cheese – Melt on top for that delicious gooey finish.
For the topping: avocado, tomato and cilantro

How to make barbecue chicken and rice:

This one skillet recipe comes together in just a few simple steps:

1. Saar the Chicken:

In a skillet or large deep pot, add the olive oil and place on medium-high heat.
Season the chicken with sea salt and black pepper. Once the oil is hot, add the chicken and brown on both sides—about 3-4 minutes total.
While browning, brush a generous amount of BBQ sauce on each piece using a pastry brush. Flip and brush both sides.

Once the chicken is half cooked and thoroughly coated with BBQ sauce, remove it from the skillet and place it on a plate to rest. It ends up cooking later with rice.

2. Vegetable Salad:

In the same skillet (don’t wipe it clean—you want all those tasty bits!), add the chopped onion and minced garlic. Cook for a few minutes until fragrant and soft.

Add the melted corn and black beans, and toss to combine.

3. Roast the Rice:

Now add the basmati rice right into the skillet. Roast it slowly for about 2 minutes to bring out its nutty flavor. This little step adds so much depth and helps keep the rice fluffy once it’s cooked.

4. Add Liquid + BBQ:

Pour the chicken broth and the remaining BBQ sauce. Stir everything to combine and season with a little more salt and pepper if needed.

5. Cook Everything Together:

Bring the mixture to a boil, then reduce to medium-low heat. Nestle the charred BBQ chicken pieces back into the skillet, right on top of the rice.

Cover the pan and let everything simmer for approx 30 minutesor until the rice is cooked and the chicken is tender and fully cooked.

6. Finish with Cheese:

Once everything is cooked, spread the shredded cheddar cheese evenly on top. Cover the skillet again for a few minutes so that the cheese melts beautifully.

7. Add Toppings and Serve:

Top with diced avocado, fresh diced tomatoes, and a sprinkle of cilantro or parsley if you like! Serve straight from the skillet and enjoy.

Tips & Tricks:

Don’t skip roasting the rice! This step helps the rice absorb the flavor and keep it from getting soggy.
Add more vegetables if you like. Chopped bell peppers, chopped spinach, or even some chopped zucchini all work well here.
Make it spicy. Add a dash of cayenne or chopped jalapeño if you like a kick.
Leftovers? Win the meal prep! Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheats really well in the microwave or on the stove with a splash of broth.

Suggestions for Services:

This meal really is a complete dinner in one: protein, grains, vegetables, but you can absolutely add:

Side salad with lime vinaigrette for a little crunch and acidity
Roasted sweet potatoes or plantains for extra heartiness
A scoop of Greek yogurt or sour cream on top
Cornbread or tortillas on the side if you want to stretch out more

Can I Make This Dairy Free?

Yes! Omit the cheese or use your favorite non-dairy shredded cheese. Everything else is of course dairy free and gluten free (just double check your BBQ sauce and broth!).

Make It Yours:

This is one of those recipes that is super customizable. Here are a few fun ideas:

Substitute black beans for pinto or kidney beans.
Use brown rice instead of white (you need to adjust the cooking time and liquid, brown rice takes more).
Try it with pulled rotisserie chicken if you want to skip the brown step.
Make it vegetarian by swapping chicken for cubed tofu or simply adding more beans and vegetables.

Your New Weeknight Staple

If you’re like me and constantly looking for nutritious meals that come together quickly, this is it Barbecue Chicken and Rice it’s about to be a new favorite. It’s so flavorful, so satisfying, and made with real ingredients you probably already have in your kitchen. Plus, that cheesy, BBQ-saucy finish? Irresistible.

It’s one of those meals that feels like comfort food but is still balanced and loaded with goodness. I can’t wait for you to try this one!

A Few More One Skillet Dishes To Try:

Easy Tex-Mex Chicken Skillet

One-Skillet Taco Bake (gluten-free)

Healthy Skillet Chicken Pot Pie (gluten-free)

One-Skillet Greek Chicken with Rice