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

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One-Pot Gluten-Free Chicken and Rice dish served in a bowl
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One-Pot Chicken & Rice (Gluten-Free) Recipe

There’s something medicine-like about the warm, savory steam that rises when a pot of chicken and rice comes together — a gentle, nourishing perfume of sautéed onion, garlic, and thyme carried on the steam of simmering broth. Each spoonful balances tender bites of diced chicken with silky, just-cooked rice and tender carrot slices; the finish is creamy from a splash of almond milk and brightened by fresh parsley. The texture is comfort itself: substantial but not heavy, soothing but layered with little pops of herb and sweetness.

This recipe is the kind you reach for when you want comfort without fuss. It’s perfect for weeknight dinners, easy lunches to reheat, or a low-fuss dish to bring to a potluck. Because it’s gluten-free and packed with protein, it’s a reliable choice when feeding families, recovering friends, or anyone who needs something both simple and satisfying. It’s the dish that says “you’re cared for” with every spoonful.

At a Glance

  • Prep Time: 10 minutes
  • Cook Time: 25–28 minutes
  • Total Time: 35–38 minutes
  • Servings: 4
  • Difficulty Level: Easy — one pot, straightforward steps, beginner-friendly

Dietary Insights
Nutrition estimates per serving (recipe serves 4). These are calculated using typical values from USDA FoodData Central and rounded for clarity. Exact values will vary by brand and substitutions.

  • Calories: ~423 kcal
  • Protein: ~40 g
  • Carbohydrates: ~43 g
  • Fat: ~8 g
  • Fiber: ~2 g
  • Sodium: ~400 mg (varies greatly with broth & added salt)

Notes on accuracy and health context:

  • Estimates are based on standard values for the listed ingredients (USDA FoodData Central). For general dietary guidance, sources such as the CDC and Mayo Clinic recommend monitoring portion sizes and sodium intake; adjust broth/salt and portion size to meet personal nutritional goals.

Why You’ll Love It

  • Fast, satisfying comfort: This one-pot meal gives you a complete, well-balanced plate in under 40 minutes — protein, vegetables, and carbs with minimal cleanup.
  • Family-friendly and adaptable: Mild, familiar flavors make it a win with kids and adults alike; it’s easy to tweak for picky eaters or to raise the flavor profile for guests.
  • Health-minded: Using lean chicken breast, low-sodium broth, and almond milk keeps saturated fat and calories moderate, while providing a high-protein meal that’s naturally gluten-free.
  • Emotional comfort: The aroma and texture of chicken and rice evoke cozy family dinners and quiet evenings, making it a great choice when you want food that feels like home.

Preparation Guide
Ingredients

  • 1 lb boneless, skinless chicken breast, diced
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup long grain white rice
  • 2 medium carrots, sliced
  • 3 cups low-sodium chicken broth
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup unsweetened almond milk or milk of choice
  • 2 tablespoons fresh parsley, chopped

Optional ingredients and substitutions:

  • Use brown rice (see Variation section for adjustments) or quinoa for a different texture and added fiber.
  • Swap chicken thighs (boneless) for more flavor — reduce initial cook time slightly and adjust simmering.
  • For dairy lovers, use 1/2 cup milk or light cream instead of almond milk for a richer finish.
  • Add frozen peas or corn at the end for color and sweetness.
  • For a low-sodium version, reduce added salt to 1/4 tsp and use no-salt-added broth.

Step-by-step instructions

  1. In a large pot or deep skillet, heat olive oil over medium heat. Add diced chicken and cook for 5–6 minutes until lightly browned.
  2. Stir in chopped onion and cook for 2–3 minutes until softened.
  3. Add garlic and sauté for another 30 seconds.
  4. Add rice, sliced carrots, broth, thyme, salt, and pepper. Stir to combine.
  5. Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes, stirring occasionally, until rice is tender and liquid is absorbed.
  6. Stir in milk and fresh parsley. Simmer uncovered for another 3–4 minutes until creamy.
  7. Adjust seasoning and serve warm with extra parsley if desired.

Practical tips

  • Avoid overmixing: Stir gently after adding rice; vigorous stirring while rice is cooking can release more starch and make rice gummy.
  • Check doneness early: Rice brands vary; start checking at 16 minutes. If liquid absorbs before rice is tender, add a splash of hot broth or water and continue simmering a few minutes.
  • Even browning: Don’t overcrowd the pot when browning chicken; work in batches or use a wide skillet so pieces brown, adding flavor.
  • Rest before serving: Let the pot sit off heat for 3–4 minutes after cooking; residual steam finishes the rice and settles the texture.

Best Pairings

  • Green sides: A simple arugula salad with lemon vinaigrette or steamed green beans balances richness and adds crunch.
  • Bread-free options: Since this is gluten-free, serve with a bright cucumber and tomato salad or roasted Brussels sprouts.
  • Cozy beverage: A cup of light-bodied white wine (Pinot Grigio) or a warming mug of herbal tea pairs nicely.
  • Kid-friendly: Offer with a pat of butter or a sprinkle of grated mild cheddar on top for picky eaters.

Storage Instructions

  • Room temperature: Do not leave cooked chicken and rice at room temperature for more than 2 hours (per USDA food safety guidance) to avoid bacterial growth.
  • Refrigeration: Store in airtight containers and refrigerate within 2 hours. Use within 3–4 days.
  • Freezer: Freeze in airtight, portion-sized containers or freezer bags for up to 2–3 months for best quality.
    Reheating tips:
  • From fridge: Reheat gently on the stove over low heat with a splash of broth or water, stirring occasionally until heated through.
  • From freezer: Thaw overnight in the fridge, then reheat as above. For microwave reheating, add a tablespoon of water or broth per serving and cover to retain moisture.

Insider Secrets

  • Toast the rice briefly in the pot for 1–2 minutes after sautéing the garlic (before adding liquid). This step adds a subtle nutty depth and helps separate the grains.
  • Use a heavy-bottomed pot for even heat distribution — it prevents hotspots and scorching at the bottom.
  • If you prefer the chicken ultra-tender, cut it into slightly larger pieces and simmer gently; smaller dice cooks faster but can dry out.
  • For maximum flavor, deglaze the pan with a little broth after browning chicken and scraping up browned bits; those bits lend a big flavor payoff.

Creative Twists

  1. Cheesy Comfort
    • Stir in 1/2 to 3/4 cup shredded sharp cheddar or Gruyère at the end for a creamy, cheesy finish. (Optionally reduce almond milk if using full-fat cheese.)
  2. Mediterranean Flair
    • Replace thyme with 1 teaspoon dried oregano, add 1/3 cup chopped roasted red peppers and a handful of chopped kalamata olives at the end. Finish with lemon zest and parsley.
  3. Vegan-ish Swap (plant-based)
    • Substitute diced extra-firm tofu or tempeh for chicken and use vegetable broth. Increase olive oil slightly and add a splash of nutritional yeast for savory umami.
  4. Brown Rice or Wild Rice Blend
    • For more fiber and chew, use 1 cup brown rice but increase broth to 3 1/4–3 1/2 cups and simmer for 35–40 minutes; check doneness and adjust liquid as needed.

Recipe Q&A
Q: Can I use frozen chicken?
A: Yes — thaw before dicing for even cooking. If using frozen, cook until fully thawed and check internal temp to ensure doneness (165°F / 74°C).

Q: My rice is still crunchy but liquid is gone — now what?
A: Add 1/4–1/2 cup hot broth or water, cover, and simmer gently for 5–8 minutes until rice is tender.

Q: Can I make this in a slow cooker or Instant Pot?
A: Instant Pot: Sear chicken, then add remaining ingredients and cook on high pressure for 6–8 minutes (with quick release). Slow cooker: Not ideal for white rice as it can become mushy; use brown rice and longer times with adjusted liquid and heat.

Q: How can I reduce sodium further?
A: Use a no-salt-added or homemade broth, and reduce added salt to 1/4 tsp. Taste at the end and adjust as needed.

Q: Is this suitable for meal prep?
A: Yes — portion into airtight containers and refrigerate up to 4 days. Reheat with a splash of liquid to restore creaminess.

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Conclusion

This one-pot chicken and rice is an unfussy, heartfelt dinner: quick enough for a busy weeknight and comforting enough for staying-in Sundays. Give it a try, then tailor it with the variations above to match your pantry or mood — and don’t be shy about sharing photos or notes in the comments so we can build more cozy meals together.

For a family-tested version with slightly different seasoning and notes, see One Pot Chicken and Rice – Family Favorite Recipe.
If you’re curious about a cheesier, indulgent take on this concept (still gluten-free), check out One-pot Cheesy Chicken Rice Recipe.

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One-Pot Chicken & Rice (Gluten-Free)

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Description

A comforting one-pot meal featuring tender chicken and rice with sautéed onions, garlic, and thyme, finished with almond milk and fresh parsley.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breast, diced
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup long grain white rice
  • 2 medium carrots, sliced
  • 3 cups low-sodium chicken broth
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup unsweetened almond milk
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. In a large pot or deep skillet, heat olive oil over medium heat. Add diced chicken and cook for 5–6 minutes until lightly browned.
  2. Stir in chopped onion and cook for 2–3 minutes until softened.
  3. Add garlic and sauté for another 30 seconds.
  4. Add rice, sliced carrots, broth, thyme, salt, and pepper. Stir to combine.
  5. Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes, stirring occasionally, until rice is tender and liquid is absorbed.
  6. Stir in milk and fresh parsley. Simmer uncovered for another 3–4 minutes until creamy.
  7. Adjust seasoning and serve warm with extra parsley if desired.

Notes

Use a heavy-bottomed pot for even heat distribution. Stir gently after adding rice to prevent it from becoming gummy.

  • Prep Time: 10 minutes
  • Cook Time: 28 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 423
  • Sugar: 3g
  • Sodium: 400mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 43g
  • Fiber: 2g
  • Protein: 40g
  • Cholesterol: 70mg

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