Easy dinners are something I’m always on the lookout for. Not only do they make cooking through the week simpler but they also prove gluten-free cooking can be both delicious and quick to make. Today’s one-pan gluten-free chicken and rice recipe ticks all those boxes: simple, fast, easy, and oh-so delicious. You can even serve this one-pan gluten-free chicken and rice recipe in the pan it was cooked in if you so choose. I love a pan that can go right from the stovetop to the table, as it cuts down on dishes after dinner.
One Pan Gluten-Free Chicken and Rice Recipe
Ingredients
For The Rub:
- 1 Tbs of salt (I used pink Himalayan salt, but regular sea salt works just the same)
- 1 Tsp each of ground back pepper and granulated onion.
- 1/2 Tsp granulated garlic
For The Chicken:
- 8 bone-in skin-on chicken thighs with skin removed
- 2 tablespoons of oil– I like to use a canola and olive oil blend, but any neutral cooking oil will do.
For The Rice:
- 1 medium onion chopped
- 1 clove of garlic chopped
- 1 Tbs of butter or oil
- 2 cups of gluten-free chicken sock
- 1/2 cup of water
- 2 cups of quick-cooking rice
Directions
For the Rub:
- In a small bowl combine the salt, pepper, granulated onion, and granulated garlic, and mix well.
For The Chicken:
- Remove the skin from bone-in, skin-on, chicken thighs and discard the skin.
- Pat the thighs dry with a paper towel.
- Season the chicken thighs on all sides, using the rub.
Tip: Handle the chicken with one hand and the seasoning with another, to prevent cross-contamination. Also, wash hands before and after handling chicken.
- Heat oil in a large skillet
- Over medium-high heat, brown the chicken on both sides- roughly 6-8 minutes per side.
- When the chicken is a golden brown colour, remove them from the pan and place them on a plate or a cutting board.
Tip: At this point, check the temperature of the chicken. They will not be cooked, but you can gauge how much longer to cook the chicken, as stoves differ. You want an internal temperature of about 165 for the chicken, to be safely cooked.
For The Rice
- Add 1 tablespoon of butter or oil to the now empty chicken pan.
Tip: this is just to make sure you have enough fat in the pan, as you’re not cleaning the pan in between uses, as you want to retain all the chicken flavour.
- Add the chop onions to the pan over medium heat, and cook until slightly softened.
- Then add the garlic and stir, cook until garlic starts to become fragrant.
- Sprinkle any of the remaining seasoning mixture onto the onion and garlic mixture- stir well.
- To the onions add 2 cups of gluten-free chicken stock and half a cup of water.
- Bring the liquids to a boil.
- Stir in your rice.
Tip: If there are any chicken juices on the plate you had the chicken on, add them back with the rice, and stir. This will help flavour the rice.
- Place the chicken back in the pan.
- Cover the pan with a lid, and cook over medium-low heat for 10 to 15 minutes or until the chicken is cooked.
- Serve
You can pair this one-pan gluten-free chicken and rice recipe with steamed vegetables (like broccoli), sautéed beans, or just a simple salad.
This is a crowd-pleasing dish that makes eating homemade gluten-free meals doable regardless of your cooking experience level. Plus, it’s much more affordable for those living gluten-free on a budget.
Ingredients
For The Rub:
- 1 Tbs of salt (I used pink Himalayan salt, but regular sea salt works just the same)
- 1 Tsp each of ground back pepper and granulated onion.
- 1/2 Tsp granulated garlic
For The Chicken:
- 8 bone-in skin-on chicken thighs with skin removed
- 2 tablespoons of oil- I like to use a canola and olive oil blend, but any neutral cooking oil will do.
For The Rice:
- 1 medium onion chopped
- 1 clove of garlic chopped
- 1 Tbs of butter or oil
- 2 cups of gluten-free chicken sock
- 1/2 cup of water
- 2 cups of quick-cooking rice
INSTRUCTIONS/NOTES/TIPS
For the Rub:
- In a small bowl combine the salt, pepper, granulated onion, and granulated garlic, and mix well.
For The Chicken:
- Remove the skin from bone-in, skin-on, chicken thighs and discard the skin.
- Pat the thighs dry with a paper towel.
- Season the chicken thighs on all sides, using the rub.
Tip: Handle the chicken with one hand and the seasoning with another, to prevent cross-contamination. Also, wash hands before and after handling chicken.
- Heat oil in a large skillet
- Over medium-high heat, brown the chicken on both sides- roughly 6-8 minutes per side.
- When the chicken is a golden brown colour, remove them from the pan and place them on a plate or a cutting board.
Tip: At this point, check the temperature of the chicken. They will not be cooked, but you can gauge how much longer to cook the chicken, as stoves differ. You want an internal temperature of about 165 for the chicken, to be safely cooked.
For The Rice
- Add 1 tablespoon of butter or oil to the now empty chicken pan.
Tip: this is just to make sure you have enough fat in the pan, as you’re not cleaning the pan in between uses, as you want to retain all the chicken flavour.
- Add the chop onions to the pan over medium heat, and cook until slightly softened.
- Then add the garlic and stir, cook until garlic starts to become fragrant.
- Sprinkle any of the remaining seasoning mixture onto the onion and garlic mixture- stir well.
- To the onions add 2 cups of gluten-free chicken stock and half a cup of water.
- Bring the liquids to a boil.
- Stir in your rice.
Tip: If there are any chicken juices on the plate you had the chicken on, add them back with the rice, and stir. This will help flavour the rice.
- Place the chicken back in the pan.
- Cover the pan with a lid, and cook over medium-low heat for 10 to 15 minutes or until the chicken is cooked.
Did You Try This Recipe or These Tips?
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