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

How to Make this One Pot Chicken and Rice

Altogether this dish is super easy to make. All you need is one large skillet and about 30 minutes of your time and some fairly common ingredients and you’ll be on your way.

Prep the Chicken

Start out by prepping the chicken. Simply place the breasts between two pieces of plastic cling wrap or aluminium foil and pound them down to an even thickness. If you own a meat mallet then go ahead and pull that out. I personally just use my rolling pin to bash the meat down and I find it works just as well. Pounding the chicken will allow it to cook more evenly and make for more tender chicken in the end.

Once flattened, rub two tablespoons of the spice blend over the chicken breast. Moving on, heat your oil in a large skillet and begin cooking your chicken pieces. Cook the chicken on each side for a few minutes to brown. No need to worry about cooking the chicken all the way through because you will add them back to the pan later to finish cooking with the rice. Until then – remove from the pan and set aside on a plate while you make the sauce.

The Rice

After you remove the chicken, lower the heat and add some more oil to the skillet along with the rice and remaining spice blend. Fry the rice for a minute before adding the lemon juice and stock. Give it all a good stir and then add the chicken back to the pan. Cover and let it all simmer and cook about 20 minutes until the liquid has been absorbed. Fluff up the rice and top with freshly chopped herbs and you’re done!

Questions & Tips to Keep in Mind

type of rice

• 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.
• white rice, jasmine, and basmati will all work here

low sodium chicken stock

• This isn’t 100% necessary but I do recommend using a low sodium stock so you can have a little more control over how salty your final dish is. If you don’t have any low sodium stock then just make sure to reduce the amount of added salt at the end.

make it low fodmap

• Use a low fodmap friendly stock (like this Roasted low FODMAP Vegetable Stock) and leave out the garlic powder.

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 Pan Chicken Recipes:

• One Pot Low FODMAP Khichdi Chicken and Rice
• Herby One Pan Chicken with Oranges
• Coconut Lime Chicken
• Maple Mustard Chicken with Rosemary
• One Pan Lemon Chicken with Asparagus

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: 5 minutes Cook Time: 25 minutes Total Time: 30 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 | 28 grams brown sugar
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon sea salt

Other Ingredients

• 2 tablespoons | 30 ml olive oil
• 2 large boneless, skinless chicken breasts cut in half length wise
• 1 cup | 200 grams white rice, uncooked
• 2 cups | 480 ml low sodium chicken stock (use a FODMAP friendly stock if necessary)
• 2 tablespoons | 30 ml lemon juice
• cilantro or parsley for topping

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. Add all of the spices to a small bowl and whisk to combine. Set aside two tablespoons of the spice blend for rubbing on the chicken and the remaining spice blend for cooking with the rice.
2. Place the chicken breasts between two pieces of plastic cling wrap and pound them down to make them even in thickness. This will help the chicken cook evenly and make for more tender chicken. Once flattened, rub two tablespoons of the spice blend over all sides of the chicken
3.  Heat 1 tablespoon of the oil in a large skillet over a medium high heat on the stove. Add the chicken breasts and cook each side for 5-7 minutes or until browned on each side. Remove the chicken from a skillet and set aside on a plate. The chicken doesn't need to be fully cooked yet because you'll be returning it to the heat shortly.
4. Turn the heat down to medium-low. Add another tablespoon of oil to the pan. Stir in the uncooked rice along with the chicken stock, 2 tablespoons of lemon juice and the rest of the spice blend. Cook a minute. Carefully add the chicken back into the skillet, cover with a fitted lid and simmer for 20 minutes until the liquid is almost absorbed.
5. Garnish with freshly chopped herbs and serve. 

Notes

• 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.

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