A simple and delicious one-pot chicken and rice dish made with a few herbs and spices and a pop of lemon! This dish is prepped and cooked all in one pan in about 30 minutes with simple ingredients making it a great recipe to enjoy on busy weeknights! | Gluten Free + Dairy Free + Low FODMAP option
⭐One Pot Chicken and Rice Highlights⭐
- Fast Cook Time: Total cook is about 30-40 minutes – most of which is completely hands off.
- Easy Prep: No chopping, grating or mincing needed here! Everything cooks in one large pan which keeps the cooking process streamlined and the cleanup to a minimum.
- Simple Ingredients: This dish is made entirely with pantry staples and basic ingredients you probably already have on hand!
Prep the Chicken
- Flatten chicken: Place chicken breasts between two pieces of plastic cling wrap or aluminium foil and pound into an even thickness. This helps make the chicken more tender and cook evenly.
- Tip: If you don’t own a meat mallet, use a rolling pin.
- Season: Mix spice blend then rub 2 tbsp on the chicken.
- Sear: Add chicken to a hot skillet and cook both sides a few minutes until brown then set aside.
- Note: Don’t worry about cooking the chicken through – it will finish in the oven.
Rice
- Toast Rice: Lower the heat. Add rice and remaining spice blend. Stir and cook a couple minutes.
- Liquid Flavors: Stir in lemon juice and stock. If needed, use a spoon to gentle scrape the bottom of the pan to loosed up any browned bits.
- Add Chicken: Return the seared chicken to the pan.
- Cover & Cook: Let it all simmer with the lid on for about 20-25 minutes until the liquid has been absorbed.
- Fluffy & Serve: Turn off the heat and let the chicken and rice rest with stirring for about 5-10 minutes then fluff rice with a fork and sprinkle fresh herbs over the top of the rice and that’s it!
Recipe Tips
A few things to keep in mind before you begin:
What type of Rice?
- White, long grain rice like jasmine rice or basmati are best.
- You can make this dish using brown rice in place of white rice but you will need to increase the cook time from 15 minutes to 35-40 minutes.
Make It Low FODMAP
- Use a low fodmap friendly stock (like this Roasted low FODMAP Vegetable Stock) and leave out the garlic powder.
Use a Hot Pan
- Make sure to heat up your skillet before adding the chicken so that the chicken will form a nice brown crust.
And that’s it! A 30 minute, one pan dish with minimal clean up and tons of flavour!
More One Pot Meals:
- One Pot Low FODMAP Khichdi Chicken and Rice
- One Pot Cheesy Zucchini Chicken & Rice
- Herby One Pan Chicken with Oranges
- Coconut Lime Chicken
- Chicken & Butternut Squash Rice
- Maple Mustard Chicken with Rosemary
- One Pan Lemon Chicken with Asparagus
Enjoy!
Let me know if you try this One Pot Chicken and Rice recipe! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
Recipe
One Pot Chicken and Rice
Yield:
Serves 4
Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
A simple and delicious One Pot Chicken and Rice made with a few herbs and spices and a pop of lemon! This dish is prepped and cooked all in one pan in about 30 minutes making it a great midweek, last minute dinner. | Gluten Free + Dairy Free + Low FODMAP option
Ingredients
Seasoning Blend
- 2 teaspoons paprika
- 1 teaspoon dried parsley
- 2 teaspoon dried thyme
- 3/4 teaspoon garlic powder* leave out if you need to keep this low FODMAP
- 2 tablespoons light brown sugar (30g)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon sea salt
Other Ingredients
- 2 tablespoons olive oil (30ml)
- 2 large boneless, skinless chicken breasts cut in half length wise
- 1 cup long grain white rice, uncooked (200g)
- 2 cups chicken broth - Low FODMAP if needed (480 ml)
- 2 tablespoons lemon juice (30ml)
- fresh parsley for topping
Need help converting to weights? Check out my cups to grams Conversion Guide.
Instructions
- Mix the spice blend together in a small bowl. Set aside two tablespoons for the chicken breast and use the rest for the rice.
- Place the chicken breasts between two pieces of plastic cling wrap and pound them down to make them even in thickness. Once flattened, rub two tablespoons of the spice blend over all sides of the chicken
- Heat 1 tablespoon of olive oil in a large skillet over a medium-high heat. Add chicken and cook each side for about 5 minutes or until browned. Remove from the pan and set aside.
- Turn the heat down to a medium-low heat. Add another tablespoon of oil to the pan along with the rice and remaining spice blend. Cook a few minutes to toast the rice.
- Stir the lemon juice and chicken broth into the rice mixture. Use a wooden spoon to gently scrap the browned bits off the bottom of the pot then carefully add the chicken back to the pan in a single layer.
- Cover with a fitted lid and simmer for 20-25 minutes until the rice has absorbed all the liquid.
- Turn off the heat and rest for 5-10 minutes. Fluff rice up with a fork and stir in fresh herbs if desired and serve.
Notes
- Cool leftover chicken and rice then store in an airtight container 4-5 days in the fridge.
- You can make this dish using brown rice in place of white rice but you will need to increase the cook time from 15 minutes to 35-40 minutes.
- Use a low-sodium chicken stock or vegetable broth if you want to have more control over the salt levels of this dish
Make it Low FODMAP
- Use a low FODMAP stock.
- Omit the garlic powder.
Nutrition Information
Yield: 4
Serving Size:
1 chicken piece + about 3/4 cup rice Calories: 249Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 51mgSodium: 593mgCarbohydrates: 19gFiber: 1gSugar: 6gProtein: 22gThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Dode says
Quick ,easy dish to make and very tasty
Sarah Nevins says
Thanks Dode! Glad you enjoyed it 🙂
Gayle says
Tried out the recipe absolutely delicious
Sarah Nevins says
Wonderful! So glad you enjoyed it – thanks so much, Gayle!
Becky says
I am trying this recipe and was wondering if I could replace the brown rice with cauliflower rice? How would I go about cooking that?
Sarah Nevins says
Hi Becky! So sorry I took a few days to get back to you! Your comment somehow got lost in the shuffle and I only just found it!
As for your question, I would recommend that you cook the chicken and cauliflower rice mostly separate as the cauliflower rice would need very little time to cook and in much less liquid. If let to cook too long, it would end up fairly mushy.
I have’t made it like this myself, but if I were to try this recipe using cauliflower rice I would do it this way:
1. Follow the first three steps in the recipe as written, except you should cook the chicken fully, then remove from the pan and set aside.
2. To cook the cauliflower rice, add the cauliflower, remaining spice mix, 2-3 tablespoons of chicken stock and 1 tablespoon lemon juice. Mix well and cook on high about 5 minutes or so. The idea here is to cook on a high heat, draw out the excess moisture of the cauliflower while concentrating the spice/stock flavor into the rice.
3. Turn the heat down low, add the chicken back to the pan, cover with a fitted lid and cook for a minute or two more.
The potential problem I see here is that the amount of spice could be too much for the cauliflower rice. To combat this issue you could always add the remaining spice to the cauliflower rice 1 teaspoon at a time. This way you could taste and add more seasoning as you go. The chicken also won’t be quite quite as juicy since you wouldn’t be cooking it chicken stock, but I do think the trade off of the cauliflower rice would be worth it!
I’m kind of following the method I use to flavor my cilantro lime cauliflower rice recipe. I’ll link you to in case that helps give you an idea of what you’d be trying to do: https://www.asaucykitchen.com/cilantro-lime-cauliflower-rice/#mv-create-recipe
I hope this helps! Sorry again I didn’t get to you sooner!
Ben says
I decided to sauté some white onion before I started the rice (in the chicken pan). Cooked the onion until golden. Continued the recipe as normal. Came out really tasty and was easy to follow along with the instructions.
Sarah Nevins says
So glad you enjoyed it! Thanks for taking the time to come back and let me know how it went!
Rebecca says
Excellent
Sarah Nevins says
Thanks Rebecca!
Jill says
I love this recipe! I want to double it. Does it cook ok if I do that?
Sarah Nevins says
Hi Jill! I’m so glad you’ve enjoyed it 🙂
This recipe actually does double up quite easily! Aside from using a bigger pot/pan I just recommend that you wait a little longer before re-adding the chicken back to the pan. So in step four – the original steps ask you to stir together the uncooked rice, chicken stock and lemon juice for a minute before you add the chicken. I recommend that you let the rice simmer for about 5-7 minutes before you add the chicken. With all the added ingredients the rice will take just a little longer to cook. By adding the chicken later you prevent the chicken from overcooking and toughening up.
Hope that helps!
Raeanne Yeh says
Hi! would this recipe work if you used fresh thyme and parsley instead of dried?
Sarah Nevins says
Absolutely! I recommend using about 1 tablespoon chopped parsley and thyme leaves each (or more). Hope you enjoy it!
Colette says
Where to purchase low FODMAP ingredients example Ketchup and
Chicken stock.
Sarah Nevins says
Hi Colette! I have had to buy some low fodmap ingredients online in the past. Case de sante has a low fodmap vegetable stock powder that I have used and really love: https://casadesante.com/products/low-fodmap-vegetable-stock-powder-boullion-broth-seasoning
Back when my husband had to follow a strict low fodmap diet there were a lot less options for buying products so I had to make my own ketchup and low fodmap condiments. The ketchup recipe I used can be found here: https://www.asaucykitchen.com/low-fodmap-ketchup-diy/
You might find my low fodmap category helpful too as I also have a low fodmap ranch recipe and a homemade low fodmap vegetable stock: https://www.asaucykitchen.com/category/gluten-free/low-fodmap/
Vanessa says
Loved this one pot chicken and rice, easy to make and just the right amount of spice
Sarah Nevins says
So glad you enjoyed it! Thanks Vanessa!
Kayla says
We love this recipe! I use jasmine rice and add a little bit of cayenne pepper for a kick! We eat it at least once a week!
Sarah Nevins says
Yay! So glad you enjoy it! A little extra cayenne is always a good idea in my book!