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One-Pot Chicken & Rice (Gluten-Free) Recipe

One-Pot Chicken & Rice (Gluten-Free) Recipe
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★★★★★

5.2 from 10 reviews

This One-Pot Chicken & Rice recipe is a comforting, gluten-free meal that combines tender chicken breast, aromatic vegetables, and perfectly cooked rice in a creamy, flavorful broth. Quick and easy to prepare, it’s ideal for a wholesome weeknight dinner.

Ingredients

Scale

Protein & Vegetables

  • 1 lb boneless, skinless chicken breast, diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, sliced

Grains & Liquids

  • 1 cup long grain white rice
  • 3 cups low-sodium chicken broth
  • 1/2 cup unsweetened almond milk or milk of choice

Seasonings & Oils

  • 1 tablespoon olive oil
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cook Chicken: In a large pot or deep skillet, heat olive oil over medium heat. Add the diced chicken breast and cook for 5–6 minutes, stirring occasionally, until the chicken is lightly browned and cooked through.
  2. Sauté Aromatics: Add the finely chopped onion to the pot with the chicken and cook for 2–3 minutes until softened. Stir in the minced garlic and sauté for an additional 30 seconds until fragrant.
  3. Add Ingredients: Stir in the long grain white rice, sliced carrots, low-sodium chicken broth, dried thyme, salt, and black pepper. Mix the ingredients together thoroughly.
  4. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 18–20 minutes, stirring occasionally, until the rice is tender and the liquid has been absorbed.
  5. Finish: Stir in the unsweetened almond milk and chopped fresh parsley. Continue to simmer uncovered for another 3–4 minutes until the dish becomes creamy. Taste and adjust seasoning if needed. Serve warm, garnished with additional parsley if desired.

Notes

  • For a dairy version, substitute the almond milk with regular milk or cream.
  • To make this recipe vegetarian, replace chicken with firm tofu and use vegetable broth instead of chicken broth.
  • Ensure to stir occasionally to prevent rice from sticking to the bottom of the pot.
  • Fresh parsley can be substituted with cilantro or basil according to preference.
  • Leftovers store well in the fridge for up to 3 days and reheat nicely.

Nutrition

Keywords: One-Pot Chicken Rice, Gluten-Free Dinner, Easy Chicken Recipes, Healthy Chicken and Rice, Weeknight Meal

Find it online: https://yumwithmia.com/one-pot-chicken-and-rice-gluten-free-recipe/