Chicken and Rice is the kind of simple dinner that brings everyone to the table fast. This one pot recipe combines tender chicken, perfectly cooked rice, and rich buttery flavor into a gluten-free comfort food classic. Because everything cooks together in a single pot, the rice absorbs the savory broth while the chicken stays juicy and flavorful. If you need a reliable weeknight meal that feels hearty and satisfying, this Chicken and Rice delivers every single time.
Story
I started making Chicken and Rice on busy evenings when I needed something dependable, filling, and made with pantry staples. Over time, it became the meal my family requested most often. This Chicken and Rice recipe sits somewhere between a cozy soup and a creamy risotto, yet it keeps the ease of a true one pot dinner. Because the rice simmers directly in chicken stock, every bite carries rich flavor. Even better, this gluten-free Chicken and Rice requires minimal prep and just one pot, which means fewer dishes and less stress. It truly defines comfort food without complicated steps.
Ingredients
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4–6 tablespoons butter or vegan butter, divided
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1 heaping cup shredded or chopped carrots
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Homemade seasoned salt, to taste
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Black pepper, to taste
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2 scant cups long grain white rice (Lundberg California White Jasmine Rice recommended)
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1 tablespoon dried minced onion
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1 teaspoon dried minced garlic
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2 tablespoons dried parsley flakes
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8 cups chicken stock
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2 chicken breasts (about 1 pound), cut into small bite-sized pieces
Step-by-Step Instructions
Preparing the Ingredients
Start by shredding or finely chopping the carrots so they soften quickly. Next, cut the chicken breasts into small, even bite-sized pieces. Keep the pieces small rather than large chunks so they cook through at the same rate as the rice. Measure all remaining ingredients before you begin cooking so the process flows smoothly from start to finish.
Cooking Instructions
First, melt 2 tablespoons of butter in a large soup pot over medium heat. Add the carrots, season with salt and pepper, then cover and cook for 5–6 minutes until tender, stirring occasionally. Next, stir in the rice, dried onion, and dried garlic, coating the rice in butter for about one minute. Add parsley and chicken stock, then raise the heat to bring everything to a boil while stirring so the rice does not stick.
Once boiling, reduce heat to medium-low and simmer for 15 minutes, stirring occasionally. Season the chicken with salt and pepper, then stir it into the pot. Bring back to a gentle simmer if needed, then continue cooking for 7–10 minutes until the chicken cooks through and the rice turns al dente. Finally, stir in the remaining butter. Let the Chicken and Rice sit for 5 minutes to thicken before serving.
Tips for Perfect Results
Common Mistakes to Avoid
Use high-quality long grain white rice, not instant rice. Instant varieties break down quickly and create a mushy texture. Also, cut the chicken into small pieces. Large chunks cook unevenly and may remain underdone while the rice finishes cooking. Stir occasionally, especially toward the end, so the rice does not stick to the bottom of the pot.
Pro Tips for Better Flavor
For deeper flavor, use a rich homemade chicken stock. Additionally, allow the Chicken and Rice to rest before serving. As it cools slightly, the texture thickens and the flavors settle beautifully. If you prefer a looser consistency, stir in a splash of warm stock before serving.
Serving and Storage
How to Serve
Scoop the Chicken and Rice into bowls while warm, not piping hot. The texture improves slightly as it rests. Pair it with a simple green salad or steamed vegetables for a complete simple dinner that satisfies without feeling heavy.
How to Store Leftovers
Store leftovers in airtight glass containers in the refrigerator for up to four days. Because this one pot meal thickens as it cools, add a splash of chicken stock when reheating to restore its creamy texture. Warm gently on the stovetop or in the microwave, stirring occasionally.
Conclusion
Chicken and Rice proves that a humble one pot meal can deliver rich flavor and satisfying texture with minimal effort. This gluten-free comfort food recipe works for busy weeknights, meal prep, or cozy family dinners. Once you try it, you will understand why it remains a timeless favorite.
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Frequently Asked Questions
Can I make Chicken and Rice dairy free?
Yes. Replace the butter with vegan butter or a neutral cooking oil. The texture remains rich because the rice naturally creates creaminess as it cooks in the broth.
Can I use brown rice instead of white rice?
You can use brown rice, but you must increase the cooking time and possibly the liquid. Brown rice requires longer simmering, so adjust accordingly and monitor the texture.
Why is my Chicken and Rice too thick?
This dish thickens naturally as it cools because the rice absorbs liquid. Simply stir in additional warm chicken stock until you reach your preferred consistency.
Print
Chicken and Rice
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
One Pot Chicken and Rice is part soup, part risotto, and wholly comforting. This gluten free dinner recipe delivers tender chicken and flavorful rice in every bite.
Ingredients
- 4–6 tablespoons butter or vegan butter
- 1 heaping cup shredded or chopped carrots
- Seasoned salt to taste
- Black pepper to taste
- 2 scant cups long grain white rice
- 1 tablespoon dried minced onion
- 1 teaspoon dried minced garlic
- 2 tablespoons dried parsley flakes
- 8 cups chicken stock
- 2 chicken breasts (about 1 pound), cut into small bite-sized pieces
Instructions
- Melt 2 tablespoons butter in a large soup pot over medium heat. Add carrots, season with salt and pepper, cover and cook 5–6 minutes until tender.
- Stir in rice, dried onion, and dried garlic. Cook 1 minute to coat rice in butter.
- Add parsley and chicken stock. Bring to a boil, stirring occasionally.
- Reduce heat to medium-low and simmer 15 minutes, stirring occasionally.
- Season chicken with salt and pepper and add to the pot.
- Simmer 7–10 more minutes until chicken is cooked through and rice is al dente.
- Stir in remaining butter. Let sit 5 minutes to thicken before serving.
Notes
- Use high-quality long grain white rice, not instant rice.
- Cut chicken into small bite-sized pieces to ensure even cooking.
- Dish thickens as it cools. Add warm stock when reheating if needed.
- Store leftovers in glass storage containers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 508
- Sugar: 7g
- Sodium: 1014mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 78mg