Let’s cook this simple and flavorful skillet dinner:

1. Season and Sear the Chicken:

• Pat the chicken pieces dry. Season generously with garlic powder, onion powder, smoked paprika, salt, and pepper.
• Heat the olive oil in a large skillet or deep pan over medium-high heat.
• Add the seasoned chicken and sear for 3-4 minutes per side until golden brown. The chicken doesn’t need to be fully cooked through at this stage.
• Remove the seared chicken from the pan and set aside on a plate.

2. Toast Rice and Add Liquids:

• Add the uncooked long-grain rice to the same pan (no need to wipe it out). Toast the rice in the remaining oil and chicken drippings for 1-2 minutes, stirring frequently, until it smells slightly nutty.
• Pour in the chicken broth. Stir in the BBQ sauce and honey. Scrape up any browned bits from the bottom of the pan.

3. Simmer Chicken and Rice:

• Return the seared chicken (and any accumulated juices) to the pan, nestling the pieces into the rice mixture.
• Bring the liquid to a gentle boil, then immediately reduce the heat to low.
• Cover the pan tightly with the lid and let it simmer for 15 minutes. Avoid lifting the lid during this time if possible.

4. Add Vegetables and Finish Cooking:

• After 15 minutes, remove the lid and quickly sprinkle the mixed vegetables (frozen or fresh) over the rice mixture around the chicken.
• Replace the lid and continue cooking for 5 more minutes, or until the rice is tender, the liquid is mostly absorbed, and the chicken is fully cooked through (internal temperature reaches 165°F/74°C).

5. Rest, Fluff, and Serve:

• Remove the pan from the heat and let it sit, covered, for 5 minutes. This allows the rice to finish steaming.
• Uncover and gently fluff the rice around the chicken with a fork.
• Garnish with chopped green onions or parsley, if desired, and serve hot directly from the skillet or plated.

A complete meal cooked beautifully in one pan!