One-Pot Chicken Rice Dinner
Ingredients
- 1½ pounds boneless skinless chicken thighs, cut into bite-size pieces
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 1 cup long-grain white rice rinsed well
- 2½ cups gluten-free chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup frozen peas and carrots
- Fresh parsley finely chopped (for garnish)
Instructions
- Heat the olive oil in a large heavy pot over medium-high heat.
- Season the chicken with salt and pepper, then cook until browned on all sides, about 5 minutes. Remove and set aside.
- Add the chopped onion to the pot and cook until softened, about 4 minutes.
- Stir in the garlic, thyme, and smoked paprika, cooking for 1 minute until fragrant.
- Add the rinsed rice and stir well, letting it toast lightly for 2 minutes.
- Pour in the chicken broth, scraping up any flavorful bits from the bottom of the pot.
- Return the chicken to the pot, reduce heat to low, cover, and simmer for 18–20 minutes until the rice is tender.
- Stir in the frozen peas and carrots, cover again, and let sit for 5 minutes.
- Fluff with a fork, adjust seasoning if needed, and garnish with fresh parsley before serving.
Notes
This easy one-pot chicken and rice recipe is naturally gluten-free and dairy-free, making it a healthy comfort food option with minimal cleanup. Perfect for busy weeknights, meal prep, or family dinners.