Smoky Chipotle BBQ Chicken and Rice Skillet

I love this one-pan skillet that brings together tender chicken, fluffy rice, and a bold chipotle BBQ glaze—perfect for weeknight dinners with minimal cleanup.

Why You’ll Love This Recipe

I adore this dish because it’s quick (ready in about 30 minutes), packed with smoky, spicy flavor, and fuss‑free. It’s hearty, satisfying, and perfect for busy evenings or when I just want a comforting meal without too much effort.

Ingredients

(Herе’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb chicken breast, diced

• 1 cup long‑grain rice

• 2 cups low‑sodium chicken broth

• ½ cup chipotle BBQ sauce

• 1 Tbsp olive oil

• ½ tsp smoked paprika

• ½ tsp garlic powder

• Salt and pepper, to taste
  Optional garnishes/add‑ins: chopped cilantro, sliced green onions, lime wedges, shredded cheese, black beans or corn

Directions

1. I heat the olive oil in a large skillet over medium‑high heat.

2. I season the diced chicken with salt, pepper, smoked paprika, and garlic powder, then add it to the skillet. I sear for about 5–7 minutes until golden and cooked through. Once done, I remove the chicken and set it aside.

3. In the same skillet, I add the rice and toast it for 1–2 minutes to develop flavor.

4. I pour in the chicken broth and bring the mixture to a boil. Then I cover, reduce heat, and let it simmer for about 15–18 minutes until the rice is tender.

5. I return the chicken to the skillet and stir in the chipotle BBQ sauce, cooking for another 2–3 minutes until everything is heated through and coated in sauce.

6. I finish with optional garnishes—cilantro, green onions, lime wedges, cheese, or beans/corn—as I like, then serve it hot straight from the skillet.

Servings and timing

• Yield: 4 servings

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: Approximately 30 minutes

Variations

• Spicy boost: Add a diced jalapeño or more chipotle sauce if I’m craving extra heat.

• Veggie-packed: I stir in black beans or corn at step 5 for more color and nutrition.

• Cheesy twist: A sprinkle of shredded cheese added at the end makes it extra comforting.

• Swap rice: I can use brown rice, but I increase the simmering time by about 10–12 minutes and add a splash more broth.

storage/reheating

I cool leftovers to room temperature, then store them in an airtight container in the fridge for up to 3–4 days. To reheat, I microwave portions for 1–2 minutes or warm them in a skillet with a splash of broth to bring back moisture.

FAQs

How do I know when the rice is perfectly cooked?

I check that the rice is tender and has absorbed most of the broth. If needed, I uncover the skillet, add a splash more broth or water, cover again, and simmer a few extra minutes until done.

Can I freeze the leftovers?

Yes! I let it cool completely, then freeze in portions for up to 2 months. To reheat, I thaw in the fridge overnight and then warm gently in a skillet.

Is this recipe spicy?

It has a smoky warmth from the chipotle BBQ sauce. I can control the spice by choosing milder sauce or adjusting the amount of chipotle BBQ I use.

Can I use chicken thighs instead of chicken breast?

Definitely. I can use diced boneless, skinless chicken thighs—they stay juicy and cook in roughly the same time.

Can this be made gluten‑free?

Yes—as long as I use a gluten‑free chipotle BBQ sauce and gluten‑free chicken broth, this dish is safe for a gluten‑free diet.

Conclusion

I feel this Smoky Chipotle BBQ Chicken and Rice Skillet is ideal for busy weeknights. It’s simple, flavorful, adaptable, and satisfying. With just one pan and about 30 minutes, I’ve got a comforting, flavorful meal that’s easy to love and easy to clean up.