One Pot Chicken and Rice (Easy Gluten Free Dinner)
This One Pan Chicken and Rice is the kind of cozy, no fuss dinner you will want on repeat. Everything cooks together in one pan for big flavor, minimal clean up and a meal that feels comforting and wholesome.
If there's one thing I love after a long day, it's a dinner that doesn't require juggling multiple pots and pans. This One Pot Chicken and Rice checks all the boxes: simple ingredients, bold flavor from the spices and very little effort. Our family enjoys this dinner especially after a busy day.
The spices are what really brings this dish to life. I really like using the smoked paprika in here because it offers hints of spice but it's hot. It blends well with the Italian seasoning, onion and garlic powder to really elevate this basic chicken and rice dish.
Also, this is one of my favorite meals to take to a post-partum mother or someone who is recovering from surgery since it's a nourishing meal but easy on the stomach. You can easily make this meal gluten free by omitting the butter for sauteing and using more olive oil.
If you love gluten free easy dinners check out my Gluten Free Hamburger Helper, this Crockpot Buffalo Chicken Chili and my simple Sheet Pan Whole 30 Sausage and Veggies.
WHY YOU'LL LOVE THIS ONE PAN CHICKEN AND RICE
- Everything cooks together: Yes, just one pan, which means less mess, fewer dishes and a stress free dinner from start to finish.
- Perfect for busy weeknights: This is one of my reliable go-tos when I need something filling and flavorful without spending hours in the kitchen.
- Big, bold flavor: The seasoning blend gives this dish a cozy, comforting taste without being overwhelming or complicated.
- Great for leftovers: This reheats very well, making it perfect for meal prep or easy lunches the next day.
INGREDIENTS YOU NEED
- Rice: I recommend using basmati rice for this recipe since it will absorb the liquid well and you will get the right consistency.
- Olive oil: To sear the chicken.
- Chicken thighs: I love using boneless, skinless chicken thighs but you can also use breasts too.
- Onion: One chopped is all that's needed. Use yellow or red.
- Butter: For sauteing the onions. You can easily swap for another tablespoon of olive oil if keeping dairy free.
- Chicken stock/broth: Makes this dish so flavorful, use either stock or broth. I prefer to use a low sodium version since I'm adjusting the seasonings.
- Seasonings: Smoked paprika, Italian seasoning, onion powder, garlic powder, salt and pepper.
Scroll down to the recipe card for quantities used.
HOW TO MAKE ONE PAN CHICKEN AND RICE
Time needed: 40 minutes
This easy gluten free one pan chicken and rice comes together in just a few steps. Let me show you how!
- Combine seasonings and mix with chicken
- Sear the chicken thighs and set aside
- Add the butter, and chopped onions (omit the butter and use olive oil if keeping dairy free)
- Add the rice and chicken stock/broth
- Add the chicken thighs back, cover with lid and cook 15-20 minutes
EMILY'S TIPS
- Use a pan with a tight fitted lid. This helps the rice cook evenly and absorb all the flavorful liquid.
- Don't skip browning the chicken. A quick sear will add so much depth and flavor to the final dish. I truly would not skip this step.
- If possible, use warm broth. Starting with warm liquid helps everything cook more evenly. I heat mine up in the microwave for 25 seconds before adding in.
- Keep heat low once you cover it. Too much heat can cause the rice to burn before it's fully cooked. The heat should just be above a simmer so medium-low.
- Season well to taste. Be liberal with the spices. Taste and taste again to your liking!
SERVING SUGGESTIONS
This gluten free one pot chicken and rice pairs perfectly with:
- Try these Gluten Free Dinner Rolls for soaking up all that flavorful rice.
- Add a touch of sweetness to your meal with these Honey Roasted Baby Carrots.
- A simple side salad or steamed veggies like broccoli or green beans can give the meal a nice balance.
MAKE AHEAD, STORAGE AND REHEATING
- Make Ahead: You can easily prepare this dish up to 2 days ahead and portion it out for dinner or easy weekday lunches.
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Place in a stovetop pan over medium heat with a splash of broth to loosen until warmed through.
- Freezing: You can freeze this dish in a freezer safe bag or container for up to 2 months. I don't recommend freezing since the texture of the rice will change. It won't taste as good.
RECIPE FAQ'S
Boneless, skinless chicken thighs or breasts both work well. I'm a thigh fan since they stay juicier.
Yes, but you will need more liquid and a longer cooking time. Brown rice takes longer to become tender so adjust accordingly if you decide to use it.
Sure, it already has onions but you can easily add in peas, bell peppers, carrots or spinach to add more nutritional value.
I always make sure to measure the liquid very carefully and avoid over stirring everything while cooking.
I hope you give this One Pot Chicken and Rice a try! If you do give this recipe a try, please let me know!
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One Pot Chicken and Rice (Easy Gluten Free Dinner)
- Total Time: 40 minutes
- Yield: 6 1x
- Diet: Gluten Free
Description
This One Pot Chicken and Rice is the kind of cozy, no fuss dinner you will want on repeat. Everything cooks together in one pan for big flavor, minimal clean up and a meal that feels comforting and wholesome.
Ingredients
- 1 cup uncooked basmati rice
- 2 tbsp olive oil
- 6 boneless, skinless chicken thighs
- 2 tsp smoked paprika
- 1 ½ tsp Italian seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 cup onion, chopped
- 1 tbsp butter or olive oil (for dairy free)
- 3 cups low-sodium chicken stock or broth
- Salt and pepper
Instructions
- In a large bowl, mix to combine the smoked paprika, Italian seasoning, garlic powder, onion powder, black pepper and salt.
- Place the chicken thighs in the bowl with the seasoning and coat each piece until even.
- On medium high heat, heat the olive oil, then add the chicken to the oil and sear for about 3 minutes on each side until golden brown. Then remove and set aside.
- Add the butter and chopped onions until soft and translucent.
- Add the rice and toast for a minute or two, then add the broth over the rice.
- Stir the rice and onions making sure nothing is sticking to the bottom of the pan.
- Add the chicken thighs back to the pan and cover with lid.
- Cook on medium heat for 15-20 minutes (until the rice is tender and fluffy).
Notes
- Use a pan with a tight fitted lid.
- Don't skip searing the chicken.
- Use warm broth when adding in so it cooks evenly.
- Gently stir at the end to fluff the rice.
- For more spice, add a dash of cayenne pepper or red pepper flakes.
- Dairy Free: Use more olive oil to saute onions in place of butter.
- Storage: Place any leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Gently over the stovetop with a splash of broth to loosen.
- Make Ahead: Great for easy lunch prep or busy weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 338 kcal
- Sugar: 3.2g
- Sodium: 315.8mg
- Fat: 14.4g
- Saturated Fat: 3.9g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 33.7g
- Cholesterol: 148.7mg
