There’s something deeply comforting about a meal that brings smoky, tangy BBQ flavors together with tender chicken and fluffy rice, all cooked in one pot. This One-Pot BBQ Chicken and Rice Recipe is exactly that—a homey, satisfying dish that fills your kitchen with irresistible aromas and makes cleanup a breeze. It’s a go-to dinner that somehow feels special and simple at the same time.

A black pan filled with a dish showing three layers: the base layer is a mix of rice and beans with a brown texture, topped by a layer of melted yellow and white cheese that looks stretchy and soft. Above this, there are pieces of golden-brown cooked chicken covered with melted cheese and sprinkled with chopped green herbs and small red tomato pieces around. A wooden spoon is lifting one piece of the chicken with melted cheese dripping down. The background is a white marbled texture with a small bunch of fresh green herbs at the bottom. 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 can’t tell you how many times this dish has saved my weeknight dinners. It’s the perfect blend of rich BBQ flavor and a satisfying rice base, plus it’s all done in one pot—so you get a delicious meal without any fuss. Honestly, it’s become one of my all-time favorites for busy nights.

All-in-One Convenience: Everything cooks together, meaning less time in the kitchen and fewer dishes to wash.
Bursting with Flavor: The BBQ sauce infuses both the chicken and the rice, making every bite smoky and tangy.
Customizable Toppings: Fresh avocado, tangy tomatoes, and herbs add a lively finish that you can tweak to your liking.
Family-Friendly and Filling: It’s hearty enough to satisfy the whole family, and the ingredients are easy to find everywhere.

Ingredients & Why They Work

Each ingredient here plays a part in building the layers of flavor and texture that make this dish shine. The combination of BBQ sauce, chicken stock, and rice creates a cozy, saucy bed for the tender thighs, while corn and black beans bring sweetness and a little bite.

Flat lay of six fresh boneless, skinless chicken thighs seasoned with salt and pepper, a medium diced onion, two cloves of whole garlic, a small handful of thawed yellow corn kernels, a small white bowl of drained black beans, a small white bowl filled with short-grain white rice, a small white bowl of golden olive oil, a small white bowl of deep red BBQ sauce, a small white bowl of golden chicken stock, a small heap of freshly shredded Colby Jack cheese, diced ripe avocado cubes, bright red diced tomatoes, and a few sprigs of fresh green parsley and cilantro arranged with perfect symmetry on simple white ceramic bowls and plates 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: Helps brown the chicken nicely without overpowering flavors.
Boneless, skinless chicken thighs: Juicy and forgiving; they stay tender while absorbing the BBQ sauce.
Your favorite BBQ sauce: A key flavor driver—pick one you love for best results, whether sweet, smoky, or spicy.
Onion: Adds subtle sweetness and depth when sautéed.
Garlic: A classic flavor booster that pairs beautifully with BBQ.
Frozen corn: For a pop of sweet crunch; thawing it first ensures even cooking.
Black beans: They bring heartiness and balance the dish with their earthy flavor.
Short-grain white rice: This type absorbs flavors and softens perfectly without getting mushy.
Chicken stock: Enriches the rice with savory notes and keeps everything moist as it cooks.
Salt and pepper: Basic seasoning to brighten and elevate the overall taste.
Colby jack cheese: Melts into creaminess on top, adding a comforting cheesy layer.
Avocado, diced tomatoes, parsley or cilantro: Fresh toppings that add color, texture, and brightness to every bite.

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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

While I adore this recipe as is, I often switch things up depending on what’s been sitting in my fridge or what flavors I’m craving. Feel free to get creative—you’ll find it easy to make this dish your own without losing that signature BBQ charm.

Variation: Sometimes I swap chicken thighs for chicken breasts when I want a leaner option, though I recommend thighs for juiciness. You can even try turkey or pork if you like experimenting with different proteins.
Spice it up: Toss in a diced jalapeño with the onion and garlic if you love a little heat—it adds a nice kick without overpowering the dish.
Make it vegetarian: Replace chicken with extra beans and vegetables like bell peppers or mushrooms, and use vegetable stock instead of chicken.
Cheese options: I sometimes swap colby jack for sharp cheddar or pepper jack for a slightly different flavor profile.

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

A white plate shows a dish with two layers: the bottom layer is a mix of rice, black beans, corn, and chopped onions, with a reddish-brown color mixed with white rice grains and black beans spread evenly; on top of this is a golden brown, glazed chicken piece with melted yellow cheese and chopped green cilantro leaves scattered across both layers; around the edges are halved cherry tomatoes and a smooth pale green avocado slice on the right; the plate is placed on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Chicken and Infuse It with BBQ Flavor

Heat the olive oil in a large deep skillet or pot over medium-high heat. While it’s warming, season the chicken thighs with salt and pepper. Place them skinless side down (even though skinless here is key for this recipe) and brown until golden, about 3-4 minutes per side. Here’s where the magic starts: I use a pastry brush to generously glaze the chicken with your favorite BBQ sauce on both sides as it browns. It creates that irresistible caramelized crust that makes this dish sing. Once the chicken is halfway cooked through, remove it and set aside. Don’t skip the brushing—it’s a game changer!

Step 2: Build the Flavor Base with Veggies and Rice

In the same skillet (no need to clean it!), add the diced onion and minced garlic. Cook them until they soften and become fragrant, about 3-5 minutes. Then stir in the thawed corn and black beans, tossing everything together gently. Next up, add the short-grain rice and "toast" it by stirring for 2 minutes—this helps keep the grains separate and adds a subtle nuttiness.

Step 3: Add Liquids and Return Chicken to Cook

Carefully pour in the chicken stock, then stir in the remaining BBQ sauce to spread that smoky sweetness throughout the pan. Season well with salt and pepper to taste. Bring the mixture to a boil before lowering the heat to medium-low. Nestle each chicken thigh back into the rice and liquid, making sure they’re comfortably covered. Cover the skillet with a lid and let everything simmer gently for about 30 minutes. This slow cook lets the rice soak up the saucy goodness while the chicken finishes cooking to tender perfection.

Step 4: Melt Cheese and Finish with Fresh Toppings

Once the rice is cooked and the chicken is tender, sprinkle the shredded colby jack cheese evenly over the top. Cover again and let it melt—this only takes a few minutes but adds such a lovely creamy layer. Then, remove the lid and finish with your favorite fresh toppings: diced avocado for creaminess, chopped tomatoes for brightness, and herbs like parsley or cilantro for a burst of freshness. I love how these garnishes balance the richness and add a pop of color on the plate.

Top Tip

From my experience making this One-Pot BBQ Chicken and Rice Recipe multiple times, I’ve learned some small tricks to get it just right every time—from baking perfect chicken to avoiding mushy rice.

Use Short-Grain Rice: I’ve found that short-grain rice absorbs the BBQ sauce and chicken stock better than long-grain, resulting in creamier, more flavorful rice without being sticky or mushy.
Don’t Skip Toasting the Rice: Taking two minutes to toast the rice with the veggies before adding liquid adds depth and helps keep grains separate.
Brush the Chicken Well: Applying BBQ sauce during browning seals in the flavor and helps build a slightly caramelized crust that makes all the difference.
Let it Simmer Covered: Keeping the pot covered traps steam and cooks the rice evenly, so don’t be tempted to peek too often!

How to Serve One-Pot BBQ Chicken and Rice Recipe

BBQ Chicken and Rice - Serving Suggestion

Garnishes

I keep it simple but thoughtful on garnishes—diced creamy avocado and fresh tomatoes add a cool contrast to the warm BBQ flavors. Fresh parsley or cilantro sprinkled on top brightens every bite. I’ve also tossed on some sliced green onions for a little crunch and mild onion flavor.

Side Dishes

Since this recipe is packed with protein and carbs, I usually serve it alongside a crisp green salad or some steamed broccoli to add a fresh, light element. Cornbread or garlic bread works beautifully too if you want to keep up with the Southern BBQ vibe.

Creative Ways to Present

For special occasions, I’ve layered this dish in individual oven-safe ramekins, topped with cheese and baked for a golden crust on each serving—fancy but so easy. It’s also great served in lettuce cups or with tortilla chips as a fun twist for casual get-togethers.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it usually lasts 3-4 days. The rice will absorb more liquid overnight, so you might find it a bit thicker the next day, but it reheats beautifully.

Freezing

Freezing works well—just portion it out before freezing in freezer-safe containers. When you thaw, you may want to stir in a splash of chicken stock or water to loosen the rice and bring back its creamy texture.

Reheating

To reheat, I sprinkle a little water or stock over the top, cover with a microwave-safe lid or foil, and microwave in short intervals, stirring in between to keep the rice moist. On the stove, gently warming it on low heat with a lid works great too.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts for thighs, but keep in mind that breasts tend to dry out more easily. I recommend monitoring the cooking time closely to avoid overcooking and drying out the breast meat.

What kind of BBQ sauce should I use?

Choose a BBQ sauce that suits your flavor preferences. Sweet and smoky sauces work beautifully here, but if you prefer spicy or tangy, feel free to use that. Homemade or store-bought both work well, just opt for a sauce without too many preservatives for the freshest taste.

Can I make this recipe gluten-free?

Absolutely! Just double-check your BBQ sauce is gluten-free and use a gluten-free chicken stock if needed. The rest of the ingredients are naturally gluten-free.

Do I have to use short-grain rice?

Short-grain rice is preferred because it absorbs liquid and sauce well without becoming mushy. However, you can use medium-grain rice as a substitute; just keep an eye on the liquid amount and cooking time to ensure the rice cooks properly.

Final Thoughts

This One-Pot BBQ Chicken and Rice Recipe has a special place in my kitchen lineup. It’s versatile, satisfying, and—best of all—it lets you enjoy rich BBQ flavors without hours of work or messy cleanup. Whether you’re cooking for family or feeding friends, I truly believe this dish makes dinner something to look forward to. Give it a try, and soon it’ll be your favorite, too.