Savoring Chicken and Rice: The Gluten and Dairy-Free Way
One-pan lemon herb chicken and rice that's naturally gluten-free and dairy-free. Golden chicken thighs, fluffy rice and peas, ready in 45 minutes.
By Dora Ortiz
Classic chicken and rice usually leans on butter, cream or canned soup. This version gets its flavor from golden seared chicken, toasted rice, garlic, smoky paprika and a squeeze of bright lemon instead. It’s naturally gluten-free and dairy-free, and nobody at the table will miss a thing.
Why You’ll Love It
- Free of gluten and dairy without special ingredients.
- One pan, from searing to serving.
- Big flavor: the rice cooks in the chicken drippings.
Tips for Fluffy Rice
Rinse the rice. Washing off the extra starch keeps the grains separate instead of gummy.
Toast it. Two minutes in the pan with the onion gives the rice a nutty flavor.
Keep the lid on. Trapped steam cooks the rice evenly. Lifting the lid lets it escape.
For Allergy-Friendly Cooking
If you’re cooking for someone with celiac disease or a dairy allergy, check every packaged ingredient (broth, spices, even frozen peas) for allergen labels, and use clean pans and utensils to avoid cross-contact.
Storage
Refrigerate leftovers up to 4 days. Reheat with a splash of broth so the rice doesn’t dry out.
Recipe
Savoring Chicken and Rice: The Gluten and Dairy-Free Way
- Prep
- 10 min
- Cook
- 35 min
- Rest
- 5 min
- Total
- 50 min
- Servings
- 4
- Calories
- 480
Ingredients
Instructions
- Season the chicken. Pat the chicken dry and season both sides with 1/2 teaspoon salt, the pepper, paprika, turmeric and oregano.
- Sear. Heat the olive oil in a large deep skillet with a lid over medium-high heat. Sear the chicken until golden, 3 to 4 minutes per side. It doesn't need to be cooked through. Move it to a plate.
- Toast the rice. Lower the heat to medium. Add the onion and cook 3 to 4 minutes, then add the garlic and the rinsed rice. Stir for 2 minutes until the rice is lightly toasted.
- Simmer. Pour in the broth with the remaining 1/2 teaspoon salt and the lemon zest and scrape up the browned bits. Bring to a boil, nestle the chicken on top, cover, and reduce to low. Cook for 18 to 20 minutes, until the rice is tender and the chicken reaches 165°F (74°C).
- Add the peas. Scatter the peas over the top, cover again, turn off the heat and let it rest for 5 minutes.
- Finish. Squeeze over the lemon juice, fluff the rice around the chicken, sprinkle with parsley and serve.
Notes
- Always check labels: some broths and spice blends contain wheat or dairy. Look for products labeled gluten-free.
- Brown rice works but needs about 2 1/2 cups broth and 40 to 45 minutes of simmering.
- Don't lift the lid while the rice simmers. The steam is what cooks it evenly.
Nutrition is an estimate per serving: about 480 calories.
Frequently Asked Questions
Is rice gluten-free?
Plain rice is naturally gluten-free. Flavored rice mixes and some broths can contain gluten, so read the labels.
Can I use chicken breasts?
Yes. Cut them in half so they're thinner and check them a few minutes early, since breasts dry out more easily.
How do I make it richer without dairy?
Stir in 1/4 cup canned coconut milk or a tablespoon of olive oil at the end.
