This one-pot chicken and rice recipe is the perfect gluten-free comfort food for busy weeknights. Tender chicken, creamy rice, and wholesome veggies all come together in under 30 minutes for a hearty, nourishing meal your whole family will love.
We first made this recipe on a chilly fall evening when we wanted something warm and satisfying without spending hours in the kitchen.
It’s now a go-to in our weekly meal rotation and always brings a sense of comfort and ease to dinnertime. Plus, we love that it’s naturally gluten-free and easy to make dairy-free for those with dietary needs.
Whether you’re juggling a packed schedule or simply craving cozy flavors, this one-pot chicken and rice will quickly become one of your favorite easy weeknight dinners.
Quick Look at What’s Inside
Nutrition Benefits
This hearty recipe isn’t just quick and delicious, it’s also packed with nourishing ingredients that support your health and energy. Here’s why we love it:
- High-Quality Protein: Chicken breast is a lean source of protein that helps keep you full and supports muscle health.
- Nutrient-Rich Veggies: Carrots and onions add fiber, antioxidants, and essential vitamins like A, C, and K for immune support and overall wellness.
- Gluten-Free Goodness: Long grain white rice is naturally gluten-free, making this meal perfect for those with sensitivities or celiac disease.
- Creamy Without Dairy: By using unsweetened almond milk, you get that creamy texture without lactose, which is ideal for dairy-free diets.
This meal checks all the boxes for a healthy, balanced dinner—comforting, filling, and packed with nutritious ingredients!
Ingredients
To make this one-pot chicken and rice, you’ll need the following simple 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
You’ll also need a large pot or deep skillet with a lid for this one-pot recipe.
Step-by-Step Instructions
Let’s walk through the simple steps to bring this cozy one-pot chicken and rice to life:
1. Cook the Chicken
In a large pot or deep skillet, heat olive oil over medium heat. Add the diced chicken and cook for 5–6 minutes, stirring occasionally, until lightly browned.
2. Sauté the Aromatics
Add the finely chopped onion to the pot and cook for 2–3 minutes until softened. Stir in the minced garlic and sauté for another 30 seconds until fragrant.
3. Add the Main Ingredients
Stir in the long grain white rice, sliced carrots, chicken broth, dried thyme, salt, and pepper. Mix everything well to combine.
4. Simmer to Perfection
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 18–20 minutes. Stir occasionally to prevent sticking and ensure the rice cooks evenly.
5. Finish with Creaminess
Once the rice is tender and the liquid is absorbed, stir in the unsweetened almond milk and fresh parsley. Let the dish simmer uncovered for another 3–4 minutes, allowing it to become creamy and well combined. Taste and adjust the seasoning if needed.
Serve warm, garnished with extra parsley if desired, and enjoy this cozy, nourishing meal!
Simply Nourished Life’s Cooking Tips
- Rice Texture: For perfectly fluffy rice, avoid lifting the lid too often while simmering—it traps the steam needed for even cooking.
- Chicken Swap: If you prefer dark meat, swap the chicken breast for boneless, skinless chicken thighs. They add extra flavor and stay tender.
- Veggie Add-Ins: Feel free to toss in other veggies like peas, spinach, or celery for added nutrition and variety.
Variations, Leftovers & Storage
- Make it Dairy-Free: Stick with unsweetened almond milk or use another plant-based milk like oat or cashew for a creamy, dairy-free option.
- Add a Twist: For a fall-inspired flavor, try seasoning the dish with a touch of paprika or nutmeg.
- Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth or milk to keep the rice moist.
Nutrition Facts
Here’s an estimate of the nutrition per serving of this one-pot chicken and rice:
- Calories: 320
- Protein: 28g
- Carbohydrates: 35g
- Fat: 8g
- Fiber: 2g
- Sodium: 350mg
These values are based on the listed ingredients and may vary slightly depending on your specific brands and measurements.
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, but keep in mind that brown rice takes longer to cook. You’ll need to increase the cooking time to about 40–45 minutes and add extra broth as needed to prevent drying out.
What can I substitute for chicken?
You can use turkey breast or even plant-based chicken alternatives for a meat-free version. Just adjust the cooking time to suit your protein choice.
Can I freeze this dish?
Yes, you can freeze it! Allow the dish to cool completely, then transfer it to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge and reheat on the stove with a splash of broth to refresh.
What’s the best way to make this spicier?
For a little heat, add a pinch of red pepper flakes or diced jalapeños while sautéing the onion and garlic.
A cozy, gluten-free dinner made in one pot!
We hope this cozy one-pot chicken and rice recipe becomes a staple in your home like it has in ours. It’s the ultimate combination of simplicity, flavor, and nutrition, perfect for those busy weeknights when you need something quick, healthy, and comforting.
If you try this recipe, we’d love to hear how it turned out! Share your thoughts in the comments below, and don’t forget to tag us on social media if you post a picture of your creation.
Looking for more gluten-free dinner ideas? Check out our other easy recipes like Gluten Free Garlic Chicken Lasagna
Let’s keep nourishing each other one meal at a time!
One-Pot Chicken and Rice
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
Instructions
Cook the Chicken
- In a large pot or deep skillet, heat olive oil over medium heat. Add the diced chicken and cook for 5–6 minutes, stirring occasionally, until lightly browned.
Sauté the Aromatics
- Add the finely chopped onion to the pot and cook for 2–3 minutes until softened. Stir in the minced garlic and sauté for another 30 seconds until fragrant.
Add the Main Ingredients
- Stir in the long grain white rice, sliced carrots, chicken broth, dried thyme, salt, and pepper. Mix everything well to combine.
Simmer to Perfection
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 18–20 minutes. Stir occasionally to prevent sticking and ensure the rice cooks evenly.
Finish with Creaminess
- Once the rice is tender and the liquid is absorbed, stir in the unsweetened almond milk and fresh parsley. Let the dish simmer uncovered for another 3–4 minutes, allowing it to become creamy and well combined. Taste and adjust the seasoning if needed.
- Serve warm, garnished with extra parsley if desired, and enjoy this cozy, nourishing meal!