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One-Pot Chicken & Rice

A warm, simple gluten-free meal cooked in one pot, perfect for any night, featuring tender chicken and creamy rice.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main 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 For garnish

Method
 

Cooking
  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. Adjust seasoning and serve warm with extra parsley if desired.

Notes

For a fresh taste, stir in lemon zest and additional parsley at the end. Leftover cooked chicken can be substituted near the end.