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

How to Make this One Pot Chicken and Rice

Altogether this dish is super easy to make. All you need is one large skillet, about 30 minutes a simple seasoning blend and a few basic ingredients and you’ll be on your way.

Prep the Chicken

1. 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.
2. Season: Mix spice blend then rub 2 tbsp on the chicken.
3. 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

1. Toast Rice: Lower the heat. Add rice and remaining spice blend. Stir and cook a couple minutes.
2. 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.
3. Add Chicken: Return the seared chicken to the pan.
4. Cover & Cook: Let it all simmer with the lid on for about 20-25 minutes until the liquid has been absorbed.
5. 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
• 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!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

One Pot Chicken and Rice

Yield: Serves 4 Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes

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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

1. Mix the spice blend together in a small bowl. Set aside two tablespoons for the chicken breast and use the rest for the rice.
2. 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
3. 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.
4. 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.
5. 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.
6. Cover with a fitted lid and simmer for 20-25 minutes until the rice has absorbed all the liquid.
7. 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: 22g

This 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.

© A Saucy Kitchen, Sarah Nevins

Course: Mains Cuisine: American