One Pot Chicken and Rice

This spicy One Pot Chicken and Rice is one of those recipes we always have on repeat in our house. Super easy to make, big on flavour, and one pan = less washing up. What more could you want from a gluten free dinner? Plus the leftovers make an epic lunch!

The Perfect Chicken Dinner for Minimal Washing Up!

• Why choose this recipe? You can’t beat a one-pan chicken and rice meal for ease and flavour. Not only is this a really easy one to cook, it also means less washing up. Which is always one of my key decision makers on busy evenings!
• Top Tip: I love this dish nice and spicy but if you’re not a huge fan of the heat, cut down on the chilli. And have plenty of soured cream on top to cool it down!
• Batch Cooking? If you love meal prepping and batch cooking, make up some extra portions of this for lunch the next day, or an easy meal from the freezer you can microwave straight from frozen. Perfect for those super busy evenings!
• Serving Suggestions: If you want to dress this dish up with some extras, try adding some homemade guacamole or easy gluten free salsa on the side.

Ingredients and Substitutions

There’s a printable recipe card below for this One Pan Chicken and Rice with the full quantities. But here are the main ingredients and ideas for any swaps.

• Chicken Breasts: You can also use chicken thighs if you like. I prefer to cut the chicken into fillets but you could also cut it into chunks. This dish would also work really nicely with a white fish as well, or turkey breast steaks.
• Spices: For the spice mix I use smoked paprika, black pepper, garlic powder and chilli powder. For a milder dish use a mild chilli powder or cut the amount down. For spicier, use hot chilli powder. You can add a pinch of cayenne pepper too.
• Onion: Red or brown onions work well, I interchange them often in this recipe.
• Garlic: You can use fresh minced garlic or a garlic paste instead.
• Sweetcorn: I tend to use tinned sweetcorn for ease but frozen or fresh is fine.
• Jarred Red Peppers: Feel free to use fresh chopped peppers, but I love the subtle sweetness and rich flavour you get from jarred peppers.
• Tomato Puree: Using tomato paste just helps to add colour and flavour.
• Basmati Rice: You can use long grain rice or even brown rice if you prefer. Be aware these may alter the cooking times – brown rice takes a lot longer to cook!
• Vegetable Stock: Always use a gluten free stock cube like Knorr or Kallo. You can use gluten free chicken stock if you prefer.

I also like to serve my one pan Cajun chicken and rice with soured cream and chopped chives. This helps cool the spiciness a little and adds some ‘sauce’.

How to Make One Pan Chicken and Rice

There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this spicy chicken and rice in one pot.

More One Pan Recipes

If you like this spicy one pan chicken and rice then make sure you check out these other gluten free, one pan recipes too…

• Greek Chicken Traybake
• Marry Me Chicken Orzo
• Lemon Chicken Traybake
• Slow Cooker Lasagne
• One Pan Breakfast Bowl
• Chorizo Risotto
• One Pan Chilli Con Carne Pasta

5 from 2 votes

One Pot Chicken and Rice

By: Sarah Howells

This spicy chicken and rice is the one pan meal of dreams, with sweetcorn and roasted red peppers. Serve with lots of soured cream to balance the spice!

Servings: 2 people

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Ingredients 

1x2x3x

• ▢ 2 chicken breasts
• ▢ 2 tsp smoked paprika
• ▢ 1 tsp black pepper
• ▢ 1 tsp garlic powder
• ▢ 1 tsp chilli powder, I used mild
• ▢ 1 tbsp olive oil

For The Rice:

• ▢ 1 large onion, chopped
• ▢ 2 tsp chopped garlic
• ▢ 200 g sweetcorn
• ▢ 100 g red peppers from a jar
• ▢ 1 tbsp tomato puree
• ▢ 200 g basmati rice
• ▢ 500 ml GF vegetable stock
• ▢ Soured cream + fresh chives to serve

Metric – US Customary

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Instructions 

• Cut the chicken breasts in half lengthways to form four, thin fillets, and then coat in the spices. Fry in the olive oil on a med/high heat for 7-8 mins until cooked through (turn half way).
• Remove the chicken. Fry the onion and garlic in the same pan for 2 mins. Add the sweetcorn, peppers and fry for another min.
• Add the rice and tomato puree and stir well. Pour in the stock, stir and then place a tight lid on. Cook on a low heat for 15 mins.
• Remove the lid, add the chicken on top and replace the lid for another 5 mins. Serve with lashings of soured cream and sprinkled with chives.

Video

Notes

• Storing: Any leftovers can be kept in the fridge and reheated thoroughly, and can also be frozen. Reheat from frozen until piping hot.
• Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method if you find it easier to follow a visual guide.
• Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you make this One Pot Chicken and Rice recipe and love it. It really helps support my blog and get the recipe out there to more people! Thank you xx

Nutrition

Serving: 1 portion | Calories: 801kcal | Carbohydrates: 105g | Protein: 59g | Fat: 15g

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