Barbecue Chicken and Rice Skillet

This Barbecue Chicken and Rice Skillet is a must make dinner recipe. A one skillet meal that gets in veggies, protein and you will 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 entire crew will eat (and ask for seconds of). This Barbecue Chicken and Rice recipe is everything I want in a weeknight meal.

It’s 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, gets 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 for lunch!

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

Let’s make it!

Ingredients You Need:

Here’s what you’ll need to make this simple and flavorful meal:

• Olive oil – For searing the chicken and sautéing the veggies.
• Boneless skinless chicken breast or thighs – I like to cut these into 4-5 pieces
• Barbecue sauce – Use your favorite kind! I go for one with minimal added sugar and clean ingredients.
• Small onion – Adds great flavor to the base.
• Garlic cloves – Always a must for flavor.
• Fozen corn – Sweet and juicy! You can use canned or fresh too.
• Black beans – Adds plant-based protein and fiber.
• Basmati rice – I love basmati for its fluffiness, but jasmine rice works too.
• Chicken broth – To cook the rice and infuse everything with savory flavor.
• Shredded cheddar cheese – Melts on top for that gooey delicious finish.
• For topping: avocado, tomatoes and cilantro 

How to Make Barbecue Chicken and Rice:

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

1. Sear the Chicken:

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

Once the chicken is halfway cooked through and nicely coated in BBQ sauce, remove it from the skillet and place it on a plate to rest. It will finish cooking later with the rice.

2. Sauté the Veggies:

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

Add the thawed corn and black beans, and toss everything together to combine.

3. Toast the Rice:

Now add the basmati rice straight into the skillet. Gently toast it for about 2 minutes to bring out its nutty flavor. This small step adds so much depth and helps keep the rice fluffy once it cooks.

4. Add the Liquid + BBQ:

Pour in 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 It All Together:

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

Cover the pan and let everything simmer for about 30 minutes, or until the rice is cooked through and the chicken is tender and fully cooked.

6. Finish with Cheese:

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

7. Add Toppings and Serve:

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

Tips & Tricks:

• Don’t skip toasting the rice! This step helps the rice absorb flavor and keeps it from getting mushy.

• Add more veggies if you’d like. Diced bell peppers, chopped spinach, or even some shredded zucchini would all work well here.

• Make it spicy. Add a dash of cayenne or a chopped jalapeño if you like a kick.

• Leftovers? Meal prep win! Store any leftovers in an airtight container in the fridge for up to 4 days. It reheats really well in the microwave or on the stove with a splash of broth.

Serving Suggestions:

This meal really is a full dinner all in one: protein, grains, veggies, but you can absolutely add:

• A side salad with lime vinaigrette for some 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 it further

Can I Make This Dairy-Free?

Yes! Just leave off the cheese or use your favorite dairy-free shredded cheese. Everything else is naturally dairy-free and gluten-free (just double check your BBQ sauce and broth!).

Make It Your Own:

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

• Swap the black beans for pinto or kidney beans.

• Use brown rice instead of white (you’ll need to adjust the cooking time and liquid, brown rice takes longer).

• Try it with pulled rotisserie chicken if you want to skip the browning step.

• Make it vegetarian by swapping chicken for cubed tofu or just adding more beans and veggies.

Your New Weeknight Staple

If you’re like me and constantly on the lookout for nourishing dinners that come together fast, this Barbecue Chicken and Rice is 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 dinners 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 Other 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