There’s something so comforting about a meal that cooks all in one pot, and that’s exactly why I’m excited to share this One-Pot BBQ Chicken and Rice Recipe with you. It’s packed with smoky, tangy BBQ flavor, tender chicken, and creamy, cheesy rice — all made without a mountain of dishes. Let’s get you set up for a delicious, fuss-free dinner!

A black skillet holds a cheesy rice dish with three browned chicken pieces on top, one piece being lifted by wooden tongs showing melted yellow and white cheese stretching down. The dish has a base layer of cooked rice mixed with corn, covered by a golden-brown melted cheese layer. Bright red halved cherry tomatoes and green cilantro leaves are scattered on top and around the chicken, adding color and freshness. The skillet is placed on a white marbled surface with a small bunch of cilantro in the foreground. 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 still remember the first time I made this One-Pot BBQ Chicken and Rice Recipe — the kitchen smelled like a backyard cookout, and cleanup was a breeze. It’s the kind of dish that feels homemade but without the hassle, perfect any night of the week.

Effortless One-Pot Cooking: You only need a single skillet or pot, so it’s perfect for busy nights or when you want to keep things simple.
Flavor Packed: The BBQ sauce seeps into the chicken and rice, giving every bite a smoky, tangy punch that keeps you coming back for more.
Versatile and Customizable: It’s easy to swap ingredients or add toppings to make it your own — the possibilities are endless.
Family Friendly: This recipe hits that sweet spot where adults and kids both enjoy it — cheesy, comforting, and hearty.

Ingredients & Why They Work

Each ingredient in this One-Pot BBQ Chicken and Rice Recipe plays a key role in building flavor, texture, and ease. I’ll walk you through why they work so well together and offer some handy tips to help you pick the best options.

Flat lay of six raw boneless skinless chicken thighs, a small pile of short-grain white rice, a medium diced onion, two peeled garlic cloves, a small white bowl of golden olive oil, a small white bowl filled with deep red BBQ sauce, a small white bowl of thawed yellow corn kernels, a small white bowl of rinsed black beans, a small white bowl of rich chicken stock, a small mound of freshly shredded colby jack cheese, diced ripe avocado pieces, bright red diced 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: Great for browning chicken and sautéing veggies, plus it adds a subtle richness.
Boneless, skinless chicken thighs: They stay juicy and tender even after simmering, unlike chicken breast which can dry out more easily.
BBQ sauce: Your favorite sauce makes the dish — smoky, sweet, or spicy, pick what you love to set the flavor tone.
Onion: Brings sweetness and savory depth when sautéed.
Garlic: Adds a punch of aromatic flavor that melds with the BBQ sauce beautifully.
Frozen corn: Adds a pop of sweetness and texture — thaw it before adding to keep it tender.
Black beans: Great for fiber and a creamy texture contrast; be sure to rinse canned beans to keep things fresh and avoid excess salt.
Short-grain white rice: It’s key to use regular rice, not quick-cooking types, for the best texture and flavor absorption.
Chicken stock: The rice cooks in this flavorful liquid, soaking up savory notes that bring everything together.
Salt and pepper: Essential for seasoning — don’t be shy with these to balance the BBQ sweetness.
Colby jack cheese: Melts perfectly on top for that gooey, cheesy finish everyone loves.
Avocado, diced tomatoes, parsley or cilantro: Fresh toppings that brighten the dish and add a cool contrast.

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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

This One-Pot BBQ Chicken and Rice Recipe is a fantastic “blank canvas” for you to experiment with flavors and textures. I like to switch up the toppings or even swap black beans for kidney beans depending on what’s on hand — it never disappoints.

Add Some Heat: Once, I stirred in a pinch of cayenne and a splash of hot sauce to the mix — it gave the dish a subtle but exciting kick that my family loved.
Make It Vegetarian: Try omitting the chicken and doubling the beans and corn instead for a hearty meatless option.
Seasonal Veggie Swap: Throw in diced bell peppers in summer or add chopped kale in fall to boost nutrition and color.

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

A white plate holds a colorful dish with three main layers: the bottom layer is a mix of rice, black beans, corn, diced red tomatoes, and onions, showing a soft and slightly oily texture with warm brown and yellow tones; on top of this is melted orange-yellow cheese spread unevenly, adding a creamy and shiny look; the top layer features two browned, well-cooked chicken pieces garnished with fresh green cilantro leaves, while a sliced green avocado wedge rests on the side of the dish. The plate sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the chicken with BBQ love

Heat olive oil in a large deep skillet or pot over medium-high heat. Season the chicken thighs with salt and pepper — don’t be shy here! As the chicken sizzles, brush it generously with BBQ sauce on both sides. This step locks in moisture and flavor, and those browned edges are simply delicious. Cook for about 3-4 minutes per side until they’re halfway cooked through. Then, remove the chicken and set it aside; it’ll finish cooking nestled in the rice later. Tip: Keep an eye on the heat so the sauce doesn’t burn, and use a pastry brush for even coverage.

Step 2: Sauté the veggies and toast the rice

In the same skillet (no extra washing needed!), add diced onion and minced garlic. Cook them until softened and fragrant — about 3 minutes. Next, toss in the thawed corn and black beans. Stir everything together, then add your short-grain rice. Let the rice “toast” a little by stirring it in the pan for a couple of minutes; this step amps up the nutty flavor and prevents bland rice.

Step 3: Combine liquids and simmer it slow

Carefully pour in the chicken stock, then stir in the remaining BBQ sauce. Season again with salt and pepper to balance it out — the BBQ sauce can be sweet, so taste as you go. Bring everything to a boil, then lower the heat to medium-low. Nestle the browned chicken thighs back into the pot, tucking them into the rice and liquid. Cover the pot and let it simmer gently for 30 minutes, giving the rice time to absorb all those smoky flavors and for the chicken to finish cooking perfectly.

Step 4: Melt cheese and add fresh toppings

Once the rice is tender and the chicken cooked through, sprinkle a generous layer of shredded Colby jack cheese across the top. Cover the pot again and let the cheese melt beautifully — this gooey topping brings the whole dish together. Finally, remove from heat and crown your creation with diced avocado, juicy tomatoes, and fresh parsley or cilantro for a bright, fresh contrast.

Top Tip

I’ve made this One-Pot BBQ Chicken and Rice Recipe dozens of times, and a few simple tips have really boosted my results — I’m excited to share these so you can avoid common pitfalls and get it just right!

Use a heavy-bottomed skillet or pot: This prevents scorching during simmering and helps cook evenly.
Don’t rush to remove the lid: Keeping it covered traps steam and cooks the rice fully — lifting the lid too often can dry it out.
Brush BBQ sauce generously during browning: This layers flavor right from the start, creating those slightly caramelized edges that add depth.
Check seasoning before simmering: Since BBQ sauce varies in sweetness and saltiness, make sure to taste and adjust salt and pepper as needed.

How to Serve One-Pot BBQ Chicken and Rice Recipe

BBQ Chicken and Rice - Serving Suggestion

Garnishes

I love topping this dish with creamy diced avocado, fresh ripe tomatoes, and a sprinkle of bright cilantro or parsley. The cool, fresh flavors contrast beautifully with the smoky BBQ and melted cheese, making every bite feel fresh and balanced. Sometimes, I even squeeze a little lime juice on top for an extra zing!

Side Dishes

Simple sides work best here since it’s a complete dish on its own, but I enjoy pairing it with a crisp green salad or roasted veggies. Occasionally, I add some grilled corn on the cob or a side of coleslaw to keep the BBQ theme going strong.

Creative Ways to Present

For special dinners, I like to plate the chicken thighs on a bed of the cheesy rice, then drizzle a little extra BBQ sauce on top for a restaurant-style touch. Adding some charred lime wedges on the side not only brings freshness but also makes the plate pop visually. It’s a hit with guests every time!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The rice absorbs more sauce as it sits, which intensifies the flavor — a bonus! Just sprinkle a little water on top before reheating to keep the rice moist.

Freezing

This recipe freezes well if you want to prepare in advance. I let it cool completely before transferring to freezer-safe containers. When thawed, the texture stays surprisingly good — just be sure to reheat gently to avoid drying out the chicken.

Reheating

I reheat leftovers either in the microwave or on the stovetop over low heat, adding a splash of chicken stock or water to avoid dryness. Covering the dish during reheating helps melt the cheese again and keeps everything nice and tender.

Frequently Asked Questions:

Can I use chicken breast instead of thighs?

You can substitute chicken breast, but it tends to dry out faster than thighs, especially with the simmer time. If you do, be extra careful not to overcook it— consider adding the chicken later in the cooking process to keep it juicy.

What type of rice works best for this recipe?

Short-grain white rice works best because it absorbs the flavors well and softens nicely without getting mushy. Avoid quick-cooking rice as it won’t hold up to the 30-minute simmer and can result in uneven texture.

Can I make this recipe gluten-free?

Yes! Most BBQ sauces are gluten-free, but always check the label to be sure. The rest of the ingredients are naturally gluten-free, so this recipe can be safe for gluten-sensitive diets.

Can I prepare this ahead of time?

Absolutely. You can prep the ingredients in advance, such as chopping onions and garlic, and even brown the chicken a day ahead. Store in the fridge and assemble just before cooking. Leftovers also freeze well for future meals.

Final Thoughts

This One-Pot BBQ Chicken and Rice Recipe has become my go-to comfort meal when I want something quick but totally satisfying. The balance of smoky BBQ, tender chicken, cheesy rice, and fresh toppings always hits the spot. I hope you’ll try it soon and find, just like me, that this recipe quickly becomes a family favorite that you’ll turn to again and again.