One-Pot Chicken and Rice
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.
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!
Notes
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.