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Easy Gluten-Free One-Pot Chicken and Rice Recipe with Lemon Herb Broth for Perfect Weeknight Meals

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A quick and easy gluten-free one-pot chicken and rice dish with a bright lemon herb broth, perfect for busy weeknights. This comforting meal is flavorful, fuss-free, and uses simple pantry staples.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • 1 cup long grain white rice, rinsed
  • 3 cups low sodium chicken broth
  • Juice and zest of 1 medium lemon
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Optional: pinch of red pepper flakes or 1 bay leaf

Instructions

  1. Rinse the rice under cold water until the water runs clear to remove excess starch. Pat chicken thighs dry and season both sides with salt and pepper. Mince garlic, dice onion, and chop parsley and thyme. Zest and juice the lemon, keeping them separate.
  2. Heat olive oil over medium-high heat in a large heavy-bottomed skillet or sauté pan. Add chicken thighs and sear until golden brown on each side, about 4-5 minutes per side. Work in batches if needed. Remove chicken and set aside.
  3. Lower heat to medium. Add diced onion and a pinch of salt, cooking until translucent and soft. Stir in minced garlic and cook until fragrant, about 30 seconds, being careful not to burn the garlic.
  4. Add rinsed rice to the pan and stir to coat with oil and aromatics. Toast lightly until edges look translucent and the grains smell nutty, about 2 minutes.
  5. Pour in chicken broth, lemon juice, and lemon zest. Stir in chopped herbs and optional red pepper flakes or bay leaf. Taste the broth and add salt if needed.
  6. Nestle browned chicken thighs into the rice mixture. Cover the pan with a tight-fitting lid and reduce heat to low. Let simmer gently for 20-25 minutes until rice is tender and chicken is cooked through (internal temperature 165°F). If rice isn’t done but liquid is absorbed, add a splash of broth or water and continue cooking.
  7. Remove from heat and let sit, covered, for 5 minutes to finish steaming and meld flavors. Adjust seasoning with more salt, pepper, or lemon juice if desired before serving.

Notes

Use chicken thighs for juiciness; rinse rice to remove starch for fluffier texture; toast rice for nuttiness; keep heat low during simmer to avoid burning; use a tight-fitting lid to trap steam; season gradually to avoid over-salting. Add vegetables like spinach or peas in last 5-7 minutes for extra nutrition. For spicier version, add red pepper flakes or cayenne pepper. Brown rice can be substituted but requires longer cooking and more broth.

Nutrition

Keywords: gluten-free, one-pot, chicken and rice, lemon herb broth, easy weeknight meal, quick dinner, healthy, dairy-free

Find it online: https://goldensimmer.com/easy-gluten-free-one-pot-chicken-and-rice-recipe-with-lemon-herb-broth-for-perfect-weeknight-meals/