Description
This Smoky Chipotle BBQ Chicken and Rice Skillet is a one-pan wonder that’s bursting with bold, smoky flavors. Tender chicken is simmered in a smoky chipotle BBQ sauce and served over perfectly cooked rice. Easy to make and packed with flavor, this dish is perfect for a weeknight dinner or a hearty meal anytime!
Ingredients
Scale
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts (or thighs)
- Salt and pepper, to taste
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup long-grain white rice (or brown rice)
- 1 1/2 cups chicken broth
- 1/2 cup BBQ sauce (your favorite brand)
- 1–2 tablespoons chipotle in adobo sauce (adjust to taste for heat)
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground black pepper
- 1 cup corn kernels (frozen or fresh)
- Fresh cilantro or parsley (optional, for garnish)
- Lime wedges (optional, for serving)
Instructions
- Prepare the Chicken:
- Season the chicken breasts with salt, pepper, and smoked paprika.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the chicken breasts and cook for 5-6 minutes per side, or until browned and cooked through (internal temperature of 165°F/75°C). Remove the chicken from the skillet and set it aside.
- Make the Rice:
- In the same skillet, add the remaining tablespoon of olive oil and sauté the chopped onion until soft, about 3-4 minutes.
- Add the minced garlic and cook for 30 seconds, until fragrant.
- Stir in the rice, and toast it for about 1 minute in the skillet with the onions and garlic.
- Pour in the chicken broth, BBQ sauce, chipotle in adobo sauce, cumin, chili powder, and black pepper. Stir to combine.
- Simmer the Rice:
- Bring the mixture to a simmer, then cover the skillet and reduce the heat to low.
- Let the rice cook for 15-20 minutes (depending on rice type), or until the rice is tender and the liquid is absorbed.
- Add the Corn and Chicken:
- While the rice is cooking, shred or slice the cooked chicken.
- After the rice has finished cooking, fluff it with a fork and stir in the corn kernels.
- Nestle the shredded chicken into the rice, covering it with the smoky BBQ sauce. Let everything cook together for another 2-3 minutes until heated through.
- Serve:
- Garnish with fresh cilantro or parsley and serve with lime wedges on the side for a zesty finish.
Notes
- Chipotle heat level: Adjust the amount of chipotle in adobo sauce depending on how spicy you like your dish. Start with 1 tablespoon and taste before adding more.
- Rice options: You can use brown rice or another grain of your choice, but make sure to adjust the cooking time and liquid accordingly.
- Vegetable options: Add more veggies like bell peppers, zucchini, or spinach for extra flavor and nutrition.
- Make it ahead: This dish stores well in the fridge for 3-4 days and can be reheated easily.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, One-Pan Meal
- Method: Skillet Cooking
- Cuisine: American, Tex-Mex
Keywords: BBQ chicken skillet, chipotle chicken rice, smoky chicken skillet, BBQ chicken recipe, one-pan dinner