Description
This One-Pot Chicken and Rice (Gluten-Free) is a creamy, cozy dinner you’ll love! Tender chicken, fluffy rice, and sweet carrots come together in one pot for the ultimate easy, gluten-free comfort meal. Perfect for busy weeknights or lazy Sundays — simple, nourishing, and delicious.
Ingredients
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1 lb boneless, skinless chicken breast, diced
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1 tbsp olive oil
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1 medium onion, finely chopped
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2 cloves garlic, minced
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1 cup long-grain white rice, uncooked
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1 cup carrots, sliced
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2 ½ cups low-sodium chicken broth
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½ tsp dried thyme
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Salt and black pepper, to taste
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½ cup unsweetened almond milk (or milk of choice)
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2 tbsp fresh parsley, chopped
Instructions
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Sauté the chicken: Heat olive oil in a large pot or deep skillet. Add diced chicken and cook for 5–6 minutes until lightly browned but not fully cooked.
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Add onion and garlic: Stir in onion and sauté for 2–3 minutes until soft. Add garlic for the last 30 seconds until fragrant.
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Add rice, carrots, and seasonings: Stir in the uncooked rice and carrots. Pour in chicken broth, then add thyme, salt, and pepper. Stir to combine.
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Simmer: Reduce heat to low, cover, and let simmer for 18–20 minutes, stirring occasionally, until rice is tender and liquid mostly absorbed.
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Finish creamy: Remove lid, stir in almond milk and parsley, and simmer uncovered for another 3–4 minutes. Adjust seasoning to taste and serve warm.
Notes
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Swap almond milk for coconut or oat milk for a dairy-free twist.
Add peas or spinach for extra veggies.
If rice absorbs liquid too quickly, add a splash of broth.
Leftovers reheat beautifully — just add a bit of milk or broth before warming.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-Pot / Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 385 kcal
- Sugar: 3 g
- Sodium: 510 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 72 mg