Name: One-Pot BBQ Chicken and Rice Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
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

There’s something incredibly comforting about a hearty meal that cooks all in one pot, filling your kitchen with irresistible smoky-sweet aromas. This One-Pot BBQ Chicken and Rice Recipe strikes that perfect balance of ease, flavor, and homey satisfaction that makes weeknight dinners a breeze and family favorites forever.

A black cast iron pan holds a layered dish with a base of cooked brown rice mixed with black beans and corn, topped with melted yellow and white cheese spread evenly across the surface. On top of the cheese, there are pieces of cooked chicken with a golden-brown crust, sprinkled with chopped green herbs and halved red cherry tomatoes scattered around. A wooden spoon lifts a piece of the chicken layered with cheese and rice, with cheese stretching in strings from the pan. The background is a white marbled texture, with a small bunch of fresh green herbs placed near the pan on the surface. 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 sharing this one-pot wonder because it’s truly foolproof and packed with big flavors, yet so easy to pull together after a long day. The BBQ sauce caramelizes just right on the chicken while the rice absorbs all those smoky, tangy notes—trust me, your taste buds will be doing a happy dance.

Simple One-Pot Cooking: Everything cooks in a single skillet, saving you time on cleanup and making dinner prep less stressful.
Flavor-Packed BBQ Sauce Magic: Brushing BBQ sauce on chicken as it browns builds layers of smoky, sweet flavor that infuse the whole dish.
Perfect for Busy Nights: With only a handful of steps and ingredients, it fits beautifully into weeknight cooking when you need a reliable, tasty meal fast.
Customizable Toppings: Fresh avocado, juicy tomatoes, and herbs add brightness and texture, letting you make it your own.

Ingredients & Why They Work

This recipe brings together ingredients that complement each other beautifully—the rich chicken, smoky BBQ, creamy cheese, and hearty rice all meld into a soul-warming dish. Here are some tips on the stars of the show.

Flat lay of six raw boneless skinless chicken thighs, a medium diced onion, two whole garlic cloves, a small white bowl of thawed yellow corn kernels, a small white bowl of rinsed black beans, a small white bowl of short-grain white rice, a small white bowl of golden olive oil, a small white bowl of rich reddish-brown BBQ sauce, a small white bowl of golden chicken stock, a small white bowl of freshly shredded orange and white colby jack cheese, a small white ceramic dish with diced ripe avocado, a small white ceramic dish with diced bright red tomatoes, and a few sprigs of fresh green parsley 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: It’s the perfect starting point to brown the chicken and soften the aromatics without overpowering flavors.
Boneless, skinless chicken thighs: Thighs are my go-to here—they stay juicy and tender after simmering, much better than chicken breast for this recipe.
BBQ sauce: Pick a good-quality favorite you love; it’s the soul of the dish, adding that smoky, tangy punch.
Onion and garlic: They build the savory base, dissolving into the background to boost every bite.
Frozen corn: Adds bursts of sweetness and some texture contrast that complements the creamy rice.
Black beans: Protein-rich and hearty, they make the meal more filling and provide a lovely earthy note.
Short-grain white rice: It cooks up moist and tender without getting mushy—avoid quick or minute rice for the best results.
Chicken stock: Liquid that’s packed with flavor, essential for cooking the rice fully and soaking up all the BBQ goodness.
Colby jack cheese: Melts beautifully, adding a creamy, savory finish that ties this all together.
Avocado, diced tomatoes, parsley or cilantro: Fresh toppings that bring brightness, freshness, and a bit of creaminess to balance the smoky richness.

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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

I like to play around with toppings and sauces. This recipe is flexible enough to tweak, so don't hesitate to make it your own—this one’s perfect for your kitchen experiments.

Variation: Sometimes I swap colby jack cheese for sharp cheddar to add a punchier bite, which works wonderfully if you like a stronger cheese flavor.
Spicy twist: Adding a pinch of smoked paprika or cayenne to the onions and garlic gives it a subtle kick that warms you up on chilly nights.
Seasonal swap: When corn’s not in season, I use roasted bell peppers or peas instead—they provide a fresh pop of color and sweetness.
Healthy swap: For a lower-carb version, I occasionally replace the rice with cauliflower rice, although the texture changes a bit, it still delivers that BBQ chicken yum.

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

A white plate is filled with a layered dish: the bottom layer is a mix of rice, black beans, small corn pieces, and chopped red tomatoes, all cooked in a light brown sauce. On top of this is a golden brown baked chicken piece covered with melted orange and white cheese. Around the chicken, halved red cherry tomatoes and fresh green cilantro leaves add bright colors. On the right side of the plate, there is a slice of green avocado. The plate sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown and Sauce the Chicken

Start by heating olive oil in a large deep skillet over medium-high heat. Season the chicken thighs well with salt and pepper. I like to get a nice golden crust on both sides—this seals in the juices and builds flavor. When browning, grab a pastry brush and slather a generous amount of BBQ sauce onto each side of the chicken right in the pan—it caramelizes beautifully here. After about 3-4 minutes per side (until they’re halfway cooked), take the chicken out and set it aside.

Step 2: Sauté the Veggies and Toast the Rice

In the same skillet (no need to wash it), add the diced onion and minced garlic. Cook until they’re softened and fragrant, which takes about 3-4 minutes. Toss in the thawed corn and rinsed black beans, stirring to spread the flavors around. Now, add your short-grain rice and lightly toast it in the pan for a couple of minutes—this step really helps to develop a nutty aroma and keeps the rice from being mushy.

Step 3: Add Liquids and Simmer

Carefully pour in the chicken stock, then stir in the remaining BBQ sauce. Give everything a good mix and season with salt and pepper to taste. Bring the mixture to a boil, then lower the heat to medium-low. Nestle the chicken thighs back on top of the rice, cover the skillet, and let it cook gently for 30 minutes. This slow simmer lets the rice absorb that incredible BBQ flavor and finishes cooking the chicken perfectly.

Step 4: Melt the Cheese and Add Fresh Toppings

Once the rice is tender and the chicken is thoroughly cooked, sprinkle the shredded colby jack cheese over the top. Cover the skillet again and let it melt to gooey perfection. When the cheese is melted, remove from heat and generously top with diced avocado, fresh tomatoes, and your choice of parsley or cilantro. These fresh elements cut through the richness and add a lovely brightness to every bite.

Top Tip

From my many attempts at mastering this dish, a few little tips saved me headaches and made a big difference in flavor and texture. These pointers can make your One-Pot BBQ Chicken and Rice Recipe a guaranteed win.

Browning Is Key: Don’t skip browning your chicken in olive oil first—it builds flavor depth and locks in juiciness before simmering.
Use Regular Rice: Quick or instant rice won’t soak up the broth properly; choose short-grain white rice for the perfect tender texture.
Layer the BBQ Sauce: Brushing sauce on the chicken during browning and mixing more into the cooking liquid gives balanced, rich BBQ flavor throughout.
Don’t Rush the Simmer: Keep heat low and let that rice absorb all the delicious liquids slowly to avoid undercooked rice or dry chicken.

How to Serve One-Pot BBQ Chicken and Rice Recipe

BBQ Chicken and Rice - Serving Suggestion

Garnishes

I always top mine with a handful of diced creamy avocado, fresh juicy tomatoes, and a sprinkle of bright parsley or cilantro—that combo adds freshness and creamy contrast which really makes the dish sing.

Side Dishes

This dish is filling enough on its own, but if I’m feeling extra fancy, I serve it alongside a crisp green salad with lime vinaigrette or some roasted seasonal veggies for variety and crunch.

Creative Ways to Present

For gatherings, I like serving this in individual mini cast iron skillets or pretty bowls, topped with colorful dabs of avocado and tomato salsa, turning a casual meal into something a bit more festive and eye-catching.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. Just be sure to cool it completely before refrigerating to keep the rice from drying out.

Freezing

I’ve frozen this dish a few times with success—package it tightly in freezer-safe containers or bags, and it’ll keep well for about 2 months. Defrost overnight in the fridge before reheating.

Reheating

Reheat gently in a covered skillet over low heat, adding a splash of water or chicken stock to loosen the rice and keep everything moist. The cheese topping may not be as melty afterward, so I sometimes add a little more cheese when reheating.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

You can use chicken breasts, but they tend to dry out during the 30-minute simmer. To avoid this, adjust the cooking time to ensure breasts remain juicy—shorter simmer times or searing on higher heat first helps. However, chicken thighs are my personal preference for their forgiving, juicy texture.

What type of BBQ sauce works best?

Use a BBQ sauce you enjoy eating on its own—whether sweet, tangy, or smoky. Homemade or store-bought, the quality of the sauce greatly influences the overall flavor. I often use a medium-sweet variety with smoky undertones for balanced flavor that pairs beautifully with the chicken and rice.

Can I make this recipe gluten-free?

Absolutely! Most BBQ sauces are gluten-free, but it’s best to check the label. The rest of the ingredients—chicken, rice, veggies, and stock—are naturally gluten-free. Just ensure your chicken stock and any added seasonings don’t contain gluten.

Is it okay to substitute brown rice?

You can substitute brown rice but you’ll need to increase the cooking time and liquid accordingly, as brown rice takes longer to cook. It’s best to precook the brown rice slightly or adjust the simmer time closer to 45-50 minutes and add more chicken stock to ensure it cooks through and stays tender.

Final Thoughts

For me, this One-Pot BBQ Chicken and Rice Recipe is pure comfort food that never disappoints—whether it’s a busy weeknight or a lazy weekend dinner. It’s the kind of dish that brings everyone together, fills your belly, and leaves you with that warm, satisfied feeling. Give it a try like I’ve recommended to a good friend, and I bet it’ll become one of your go-to recipes too.