Season the chicken thighs or breasts with salt and pepper.
Heat a large skillet over medium heat and add a splash of oil. Once hot, sear the chicken for 5–7 minutes per side until golden. Don’t worry about fully cooking the chicken—it will finish in the rice.
Stir in the rice and toast it for about 1 minute to deepen the flavor and keep the texture from becoming mushy.
Add 2 cups chicken broth, scrape the bottom of the pan, and bring to a light boil.
Stir in ½ cup of BBQ sauce evenly. This creates a bold, savory-sweet base that infuses the rice with flavor.
Cover the skillet, reduce heat to low, and let it simmer for 20–25 minutes, until the rice is tender and the chicken is cooked through.
Remove from heat, fluff the rice, and slice or shred the chicken as desired. Serve immediately and enjoy!
