Description
This creamy one-pot chicken and rice recipe is a cozy and satisfying gluten-free meal made entirely in one pan. Juicy chicken, tender carrots, and rice are cooked together in a savory broth, creating a comforting dish perfect for busy nights.
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
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. Add garlic and sauté for another 30 seconds.
3. Add rice, sliced carrots, broth, thyme, salt, and pepper. Stir to combine.
4. 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.
5. Stir in milk and fresh parsley. Simmer uncovered for another 3–4 minutes until creamy.
6. Adjust seasoning and serve warm with extra parsley if desired.
Notes
This dish can be made dairy-free by using almond milk or any plant-based milk of your choice.
For extra richness, a splash of cream can be added in place of milk.
Leftovers store well in the fridge for up to 3 days and reheat beautifully.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: One-Pot
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2
- Sodium: 780
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 2
- Protein: 32
- Cholesterol: 80