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BBQ Chicken, Veggies, and Rice Skillet

An easy BBQ chicken and rice recipe to make. Get the flavors of your backyard barbecue without having to step outside!
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people

Equipment

  • 1 Large Skillet Preferably cast iron for even heating
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Wooden Spoon or Spatula For stirring and sautéing
  • 1 Measuring Cups and Spoons

Ingredients
  

Main

  • 1 tablespoon olive oil
  • ½ onion chopped
  • 1 red bell pepper chopped
  • 1 pound skinless boneless chicken breast halves, cut into 1/2-inch cubes
  • Salt to taste
  • Ground black pepper to taste
  • ¼ cup barbecue sauce
  • 2 cups water
  • 1 5.5 ounce package Knorr® Rice Sides™ - Rice Pilaf
  • 1 tablespoon buttery spread
  • 1 cup frozen corn kernels thawed, or fresh corn kernels
  • 1 green onion green tops only, sliced

Instructions
 

  • Heat olive oil in a large skillet over medium-high heat. When oil is hot, add onion and bell pepper and cook and stir until onion becomes translucent, about 2 minutes.
  • Season chicken with salt and pepper and add to the skillet. Sauté until it begins to brown, 2 to 4 minutes. Add barbecue sauce and stir until combined. Transfer mixture to a bowl.
  • Add water, rice pilaf package, and buttery spread to the skillet and bring to a boil. Cover and reduce heat to medium-low; continue cooking for 5 minutes.
  • Stir in corn; cover and cook an additional 2 minutes. Return chicken mixture to the pan; stir to mix thoroughly. Remove from heat and let stand for about 2 minutes.
  • Serve topped with chopped green onions.

Notes

For enhanced flavor, consider marinating the chicken in a portion of the BBQ sauce for at least 30 minutes prior to cooking. When browning the chicken, avoid overcrowding the skillet to ensure a good sear rather than steaming. Use a quality BBQ sauce that complements your taste, perhaps adding a pinch of smoked paprika for depth. For a richer texture, swap the buttery spread for unsalted butter. Ensure the rice pilaf is cooked al dente to avoid a mushy final dish. Garnish not just with green onions, but also a sprinkle of fresh cilantro or a drizzle of crema for an elevated finish.