Low Sodium Homemade Chicken Rice-A-Roni
Experience homemade comfort food at its finest with this Low Sodium Homemade Chicken Rice-A-Roni recipe—an elevated twist on a classic boxed favorite without the excess salt or preservatives. Featuring tender diced chicken breast, flavorful long-grain white rice, and golden vermicelli pasta, this savory skillet meal is seasoned with aromatic herbs like dried thyme and parsley, alongside a touch of garlic and onion powder for depth. Simmered in low-sodium chicken broth to keep it heart-healthy and delicious, this quick and easy dish comes together in under 35 minutes from start to finish. Perfect for a family-friendly dinner or meal prep, it’s a wholesome one-pan recipe you’ll feel good about serving. Don’t forget the optional garnish of fresh parsley for a burst of color and freshness!
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Recipe Information
Ingredients
- 1 cup uncooked long-grain white rice
- 0.5 cup vermicelli pasta
- 2 tablespoons unsalted butter
- 1 cup chicken breast, diced
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried parsley
- 0.25 teaspoon black pepper
- 2 cups low sodium chicken broth
- 0.5 cup water
- 2 tablespoons fresh parsley, chopped (for garnish, optional)
Instructions
In a large skillet over medium heat, melt the unsalted butter. Once melted, add the vermicelli pasta pieces and stir constantly until they are lightly browned.
Add the diced chicken breast to the skillet and cook, stirring occasionally, until the chicken is browned and cooked through, about 5-7 minutes.
Stir in the uncooked long-grain white rice and allow it to toast lightly in the butter for about 1-2 minutes.
Add the garlic powder, onion powder, dried thyme, dried parsley, and black pepper to the skillet, stirring to coat the rice and chicken evenly in the spices.
Pour in the low sodium chicken broth and water. Stir everything to combine, scraping any browned bits from the bottom of the skillet.
Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 18-20 minutes, or until the rice is tender and most of the liquid has been absorbed.
Remove the skillet from the heat and let it sit, covered, for another 5 minutes to absorb any remaining liquid.
Fluff the Chicken Rice-A-Roni with a fork, garnish with fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
1772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 274 mg | 91% | |
| Sodium | 1261 mg | 55% | |
| Total Carbohydrate | 250.6 g | 91% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 3.4 g | ||
| Protein | 108.4 g | 217% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 167 mg | 13% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1474 mg | 31% | |
*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.
