Gluten Free Chicken Rice a Roni Dinner
Transform your weeknight routine with this comforting and wholesome Gluten-Free Chicken Rice-a-Roni Dinner! This one-skillet recipe reinvents the classic boxed favorite with simple, natural ingredients like tender seared chicken breasts, toasty gluten-free vermicelli, and fluffy long-grain rice simmered in savory chicken broth. Seasoned to perfection with garlic and onion powder, this dish offers rich, homemade flavor while staying entirely gluten-free. With a quick 10-minute prep time and just 35 minutes of cooking, it’s an effortless go-to for busy families craving a hearty, satisfying meal. Garnished with a sprinkle of fresh parsley for a burst of color and freshness, it’s a complete dinner that’s as nourishing as it is delicious! Perfect for gluten-free lifestyles or anyone seeking a timeless dinner classic made from scratch.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 0.5 cup Gluten-free vermicelli (broken into 1-inch pieces)
- 1 cup Long-grain white rice
- 2.5 cups Chicken broth (gluten-free)
- 2 tablespoons Unsalted butter
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 2 tablespoons Parsley (fresh, chopped)
Instructions
Pat the chicken breasts dry with paper towels and season both sides with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side, or until golden brown. Remove the chicken and set aside on a plate.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the broken gluten-free vermicelli and sauté for 2-3 minutes, stirring frequently, until lightly golden and toasted.
Add the uncooked rice to the skillet along with the butter. Stir until the butter is melted and the rice is lightly coated.
Carefully pour in the gluten-free chicken broth, then stir in garlic powder, onion powder, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Return the chicken breasts to the skillet, nestling them on top of the rice mixture. Bring the broth to a gentle boil, then reduce the heat to low and cover the skillet with a tight-fitting lid.
Simmer for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the rice is tender. Avoid lifting the lid during cooking to maintain even steaming.
Once cooked, remove the skillet from the heat and let it rest, covered, for 5 minutes. Remove the chicken, slice or shred as desired, and return to the skillet.
Garnish with freshly chopped parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1092 mg | 47% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 0.3 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 302 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
