One-Pot Chicken & Rice: A Gluten and Dairy-Free Comfort Meal

By Isabella QuinnAug 19, 2026

One-Pot Chicken & Rice is a hearty and satisfying dish perfect for busy weeknights or family gatherings. This gluten and dairy-free recipe combines tender chicken, fragrant herbs, and perfectly cooked rice for a flavor-packed meal. The simplicity of one pot minimizes cleanup while delivering a wholesome experience that caters to various dietary needs. Packed with spices like paprika and turmeric, this dish offers depth and comfort, making it a must-try for any home cook.

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Prep 15 minCook 35 minTotal 50 min4 servings

Instructions

In a large pot, heat the olive oil over medium heat.

Add the chicken pieces and sauté until browned on all sides, about 5-7 minutes.

Remove chicken from the pot and set aside.

In the same pot, add the diced onion and minced garlic. Cook until the onion becomes translucent, about 3-4 minutes.

Stir in the paprika, thyme, and turmeric. Cook for another minute until fragrant.

Add the long-grain rice to the pot, stirring well to coat it in the spices and oil.

Pour in the chicken broth, stirring to combine. Bring the mixture to a gentle boil.

Place the browned chicken back into the pot along with the diced bell peppers.

Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the rice is cooked and the liquid is absorbed.

In the last 5 minutes of cooking, add the green peas, stirring gently to incorporate them.

Once all the liquid is absorbed, remove the pot from heat. Fluff the rice with a fork and season with salt and pepper to taste.

One-Pot Chicken & Rice: A Gluten and Dairy-Free Comfort Meal

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Dinner Chicken One Pot

One-Pot Chicken & Rice: A Gluten and Dairy-Free Comfort Meal

Name: One-Pot Chicken & Rice: A Gluten and Dairy-Free Comfort Meal
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 4 pieces chicken thighs, skinless and boneless, cut into pieces; 1 medium onion, diced; 3 cloves garlic, minced; 1 cup long-grain rice (ensure it's gluten-free); 2.5 cups chicken broth (gluten-free); 1 teaspoon paprika; 1 teaspoon dried thyme; 0.5 teaspoon turmeric; 1 cup bell peppers, diced; 1 cup green peas (frozen is fine); salt and pepper (to taste); fresh parsley (for garnish (optional))

By Isabella QuinnAug 19, 2026

0(0)

Prep 15 minCook 35 minTotal 50 min4 servings

Ingredients

Servings4

•1 tablespoon olive oil
•4 pieces chicken thighs, skinless and boneless, cut into pieces
•1 medium onion, diced
•3 cloves garlic, minced
•1 cup long-grain rice (ensure it's gluten-free)
•2.5 cups chicken broth (gluten-free)
•1 teaspoon paprika
•1 teaspoon dried thyme
•0.5 teaspoon turmeric
•1 cup bell peppers, diced
•1 cup green peas (frozen is fine)
•salt and pepper (to taste)
•fresh parsley (for garnish (optional))

Instructions

1
In a large pot, heat the olive oil over medium heat.
2
Add the chicken pieces and sauté until browned on all sides, about 5-7 minutes.
3
Remove chicken from the pot and set aside.
4
In the same pot, add the diced onion and minced garlic. Cook until the onion becomes translucent, about 3-4 minutes.
5
Stir in the paprika, thyme, and turmeric. Cook for another minute until fragrant.
6
Add the long-grain rice to the pot, stirring well to coat it in the spices and oil.
7
Pour in the chicken broth, stirring to combine. Bring the mixture to a gentle boil.
8
Place the browned chicken back into the pot along with the diced bell peppers.
9
Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the rice is cooked and the liquid is absorbed.
10
In the last 5 minutes of cooking, add the green peas, stirring gently to incorporate them.
11
Once all the liquid is absorbed, remove the pot from heat. Fluff the rice with a fork and season with salt and pepper to taste.