1. Can I make this with brown rice?

Using brown rice changes the recipe significantly because it takes much longer to cook (about 45 minutes) and requires more liquid. For this specific easy one dish gluten free dinner , stick to white long-grain rice or Jasmine rice to ensure the chicken and veggies don't overcook before the rice is done.

2. Is this recipe dairy-free?

Yes, if you use unsweetened almond milk as listed in the ingredients, this recipe is completely dairy-free. It’s a fantastic option for gluten and dairy free sheet pan style eaters who want a stovetop alternative. You can also use oat milk or coconut milk for a different flavor profile.

3. Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs are naturally more juicy and forgiving than breasts. If you prefer dark meat, simply swap the diced breast for diced boneless, skinless chicken thighs. The cooking time remains the same.

The Best Gluten Free Cozy One-Pot Chicken and Rice

Name: Gluten Free Cozy One-Pot Chicken and Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Southern
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 (ensure certified Gluten-Free); 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

Description

This Gluten Free Cozy One-Pot Chicken and Rice is the ultimate comfort meal! It’s creamy, hearty, and packed with tender chicken and veggies. Made entirely in one skillet in just 35 minutes, it’s perfect for a quick and healthy family dinner.

Ingredients

Scale

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 (ensure certified Gluten-Free)

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

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Instructions

1. In a large pot or deep skillet, heat the olive oil over medium heat. Add the diced chicken and cook for 5–6 minutes until it is lightly browned.

2. Add the chopped onion to the pan and cook for 2–3 minutes until softened. Stir in the minced garlic and sauté for another 30 seconds until fragrant.

3. Add the rice, sliced carrots, chicken broth, dried thyme, salt, and pepper. Stir well to combine.

4. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot and simmer for 18–20 minutes, stirring occasionally, until the rice is tender and the liquid is mostly absorbed.

5. Remove the lid and stir in the milk and chopped fresh parsley. Simmer uncovered for another 3–4 minutes until the dish creates a creamy consistency.

6. Taste and adjust seasoning if needed. Serve warm garnished with extra parsley.

Notes

Gluten-Free Safety: Always check your chicken broth labels to ensure they are certified gluten-free, as some brands contain wheat or barley yeast extract.

Rice Choice: Use long-grain white rice for the best texture. If using brown rice, you will need to increase the liquid and cooking time significantly.

Dairy-Free: This recipe works perfectly with unsweetened almond milk, but you can use regular cow’s milk if dairy isn’t an issue for you.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Dish, Dinner
Method: Stovetop, One-Pot
Cuisine: Southern, American

Nutrition

Serving Size: 1 serving
Calories: 410
Sugar: 2g
Sodium: 780mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 32g
Cholesterol: 80mg