There’s something about mixing tangy BBQ sauce with tender chicken and fluffy rice that just hits the spot. This One-Pot BBQ Chicken and Rice Recipe is like a warm hug for your taste buds, and the best part? It’s all cooked in one pot, making cleanup a breeze!

The image shows a black cast iron pan filled with a layered dish. The bottom layer is a mixture of cooked grains and beans with a brown color and soft texture. On top, there is a layer of melted yellow and white cheese spreading across the surface. Red tomato slices and bright green chopped herbs are scattered over the cheese, adding color and freshness. Near the center, a large golden-brown chicken piece coated with melted cheese and herbs is lifted by a wooden spoon, with cheese strings stretching between the pan and the spoon. The pan sits on a white marbled surface with some green herbs placed beside it. 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’ve made this One-Pot BBQ Chicken and Rice Recipe more times than I can count because it’s just so comforting and fuss-free. Plus, it’s loaded with flavor without demanding hours in the kitchen.

Simple Cleanup: Cooking everything in one pot means fewer dishes and more time enjoying your meal.
Flavor-Packed: The BBQ sauce infuses the chicken and rice with a tangy, smoky goodness that everyone raves about.
Hearty & Nourishing: With black beans, corn, and chicken, it’s a complete meal that feeds both body and soul.
Flexible to Tweak: You can adjust veggies or spice levels easily to suit your taste or what’s in the pantry.

Ingredients & Why They Work

Each ingredient in this recipe plays a special role—creaminess, texture, flavor—all coming together perfectly. Shopping for this is straightforward, and I always suggest picking your favorite BBQ sauce to make it truly yours.

Flat lay of six raw boneless skinless chicken thighs, a small white bowl of golden olive oil, a medium yellow onion roughly diced, two cloves of fresh garlic, a handful of bright yellow thawed corn kernels, a small white bowl filled with shiny black beans, a small white bowl with uncooked short-grain white rice, a small white bowl of rich reddish-brown BBQ sauce, a small white bowl of clear golden chicken stock, a small mound of freshly shredded pale orange colby jack cheese, a few ripe green avocado slices, several bright red diced tomatoes, and a few sprigs of fresh green parsley placed symmetrically on simple white ceramic dishes and bowls, all positioned 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: Adds moisture and helps brown the chicken beautifully without sticking.
Boneless, skinless chicken thighs: Juicy and flavorful, these stay tender after simmering in the sauce.
BBQ sauce: The star of the show, imbuing smoky, tangy flavor that seeps into rice and chicken.
Onion (diced): Brings a sweet aromatic base that softens up nicely as it cooks.
Garlic (minced): Adds warmth and depth to balance the BBQ sauce’s tang.
Frozen corn (thawed): Sweetness and a slight crunch contrast the tender chicken and creamy cheese.
Black beans (drained and rinsed): Protein and fiber boost that makes this even heartier.
Short-grain white rice: The starchy bed that cooks and soaks up every bit of sauce—just avoid quick or minute rice for the best texture.
Chicken stock: Essential liquid that flavors the rice as it cooks and keeps everything from drying out.
Salt and pepper: Basic seasonings to enhance each ingredient’s natural flavor.
Colby jack cheese (freshly shredded): Creamy topping that melts right on top for extra richness.
Avocado, diced tomatoes, parsley or cilantro: Fresh garnishes that brighten the final dish and add texture.

📝

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 love to change up this One-Pot BBQ Chicken and Rice Recipe depending on what mood I’m in or what’s in my fridge. Don’t hesitate to make it your own by swapping ingredients or adding your favorite twists.

Variation: Sometimes, I switch out chicken thighs for chicken breasts when I want a leaner meal, and it still turns out deliciously tender.
Dietary tweak: For a dairy-free version, I skip the cheese and sprinkle nutritional yeast or chopped avocado on top instead—it still feels indulgent!
Seasonal change: When summer’s in full swing, I like to add fresh corn instead of frozen, and a handful of chopped bell peppers for extra color and crunch.

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

A white plate is filled with a base layer of mixed rice with black beans, yellow corn, and red tomato pieces, all cooked together with a slightly saucy texture. On top are two cooked chicken pieces covered with melted yellow cheese and sprinkled with small green cilantro leaves. Around the edges of the plate, there are bright red halved cherry tomatoes and a couple of slices of light green avocado. The plate sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Chicken and Layer on That BBQ Flavor

Heat olive oil in a large, deep skillet over medium-high heat. Season your chicken thighs well with salt and pepper—that’s key for flavor! Place them in the skillet and sear until golden brown on one side, roughly 3 minutes. Don’t rush this step; you want that nice crust. Now, brush a generous amount of your BBQ sauce on the chicken sides as they cook. Flip them over, repeat the sauce brush. When they’re halfway cooked through (another 3-4 minutes), take the chicken out and set it aside for now.

Step 2: Build Flavor with Onion, Garlic, Corn, and Beans

In the same skillet (no need to wash it!), toss in diced onion and minced garlic. Stir and cook until the onion softens and smells sweet—about 3 minutes. Then add the corn and black beans, mixing everything together. This combo gives the dish a lovely sweetness and texture contrast.

Step 3: Toast the Rice and Add Liquids

Next, sprinkle in your short-grain rice and gently toast it in the skillet with the veggies for 2 minutes. This helps the rice develop a nuttier flavor and absorbs the liquids better later. Carefully pour in chicken stock and the rest of your BBQ sauce—give it a good stir to combine everything. Season with salt and pepper as you prefer.

Step 4: Simmer Everything Together

Bring the mixture to a boil, then lower the heat to medium-low. Nestle the chicken thighs carefully back into the rice and sauce. Cover the skillet and let it cook for about 30 minutes, or until the rice is tender and the chicken is cooked through. Resist the urge to peek too often—keeping the lid on is what steams the rice perfectly.

Step 5: Melt Cheese and Add Fresh Toppings

Once the rice is done, sprinkle the shredded Colby jack cheese evenly over the top, then put the lid back on until the cheese melts beautifully—about 3-5 minutes. Remove from heat, and this is when I love to brighten the dish with diced avocado, fresh tomatoes, and a handful of chopped parsley or cilantro for that fresh pop.

Top Tip

This recipe is pretty forgiving, but I’ve learned a few tricks that really make the difference between a good meal and a great one.

Get that sear right: Don’t overcrowd the pan when browning chicken; do it in batches if needed. This helps the chicken brown instead of steam.
Use quality BBQ sauce: A sauce you genuinely like going in makes all the difference—don’t just grab any jar.
Keep the lid on: Once the rice is simmering with the chicken, cover tight. Peeking too often lets steam escape and can dry out your rice.
Rest after cooking: Let the pot sit covered for 5 minutes off the heat before serving to let the flavors settle and rice finish steaming.

How to Serve One-Pot BBQ Chicken and Rice Recipe

BBQ Chicken and Rice - Serving Suggestion

Garnishes

I never skip the avocado and fresh diced tomatoes on top—it adds creaminess and a burst of freshness to cut through the rich BBQ flavor. A sprinkle of parsley or cilantro finishes it off with a lovely herbal note that brightens the whole dish.

Side Dishes

I keep sides simple since this dish is hearty on its own. A crisp green salad with a tangy vinaigrette or some roasted veggies like asparagus or broccoli pairs beautifully. Sometimes, I also serve it with warm cornbread to soak up the extra sauce—so good!

Creative Ways to Present

For a casual dinner party, I’ve served this directly from a large cast-iron skillet right at the table, garnished with colorful toppings and lime wedges on the side. It’s inviting and encourages friends to dig in and customize their own plates.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers to airtight containers and store them in the fridge. Because of the rice and beans, this meal keeps well for about 3-4 days. Just make sure to reheat thoroughly before serving.

Freezing

I’ve had success freezing this dish in portions, but I recommend freezing before adding fresh toppings. Thaw overnight in the fridge and add avocado and herbs fresh when reheating.

Reheating

Reheat gently in a skillet over low heat or microwave with a splash of chicken stock to loosen it back up. Then add fresh cheese and toppings to keep it tasting fresh and melty.

Frequently Asked Questions:

Can I substitute chicken breasts for thighs in this One-Pot BBQ Chicken and Rice Recipe?

Yes, you can substitute chicken breasts, but thighs tend to stay juicier and more tender when cooked this way. If using breasts, watch the cooking time carefully to avoid drying out the meat.

What’s the best rice to use in this recipe?

Short-grain white rice works best here because it absorbs flavors well and cooks with a nice creamy texture. Avoid quick or minute rice, as they do not hold up well during the simmering process and may end up mushy.

Can I make this recipe vegetarian or vegan?

To make a vegetarian or vegan version, skip the chicken and use vegetable broth instead of chicken stock. You can add extra beans or your favorite plant-based protein alternatives. Also, omit cheese or use vegan cheese options.

How do I prevent the rice from sticking to the bottom of the pot?

Make sure to stir the rice when adding it to the sautéed veggies and toast it for a couple of minutes before adding liquids. Using a heavy-bottomed skillet or pot and keeping the heat moderate during simmering also helps prevent sticking.

Final Thoughts

This One-Pot BBQ Chicken and Rice Recipe has earned a permanent spot in my weeknight rotation because it’s just that good—comforting, full of flavor, and no-fuss. I’m confident once you try it, you’ll find yourself reaching for it on busy nights, just like I do. Give it a whirl and let me know how you like to customize it!