One Pan Chicken and Rice: Creamy Comfort Food (Low FODMAP)
10 Minutes prep • 45 - 50 Minutes cook • Low FODMAP • Gluten-free • Serves 4
Indulge in the ultimate comfort of my One-Pan Chicken and Rice. This effortlessly delicious recipe brings together tender chicken, perfectly cooked rice, and a luxuriously creamy sauce all in a single pan, minimizing the fuss and maximizing the flavor. Reminiscent of risotto it's a comforting feast that promises not only to satisfy your taste buds but also to make your kitchen smell wonderful while it’s cooking. Get ready for a creamy, savory experience that will have everyone asking for more!
Ingredients
2 tablespoons garlic-infused olive oil
4 bone-in, skin-on chicken breasts (the bones and skin enhance the flavor and creaminess of the sauce)
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1 teaspoon dry thyme
1 teaspoon dry rosemary
1 leek, green part only, chopped
1 bunch green onions, green part only, chopped (plus a few for serving)
4 cups low FODMAP chicken broth (I use Whole Foods Organic 365 chicken broth or Gourmend low FODMAP Organic Chicken Broth - use code IBSGC15 for 15% discount)
1-2 Parmesan rinds (optional but adds a lot of flavor)
1 cup short-grain brown rice
1/4 teaspoon red pepper flakes for serving (optional) and here’s a nifty red pepper flake grinder
Directions
(1) Prepare: Preheat oven to 350 degrees F. Chop the vegetables.
(2) Cook the vegetables: In a heavy soup pot or Dutch Oven set over medium-high heat, add 2 tablespoons garlic-infused olive oil. When hot, add the leek and green onion greens, and cook for a couple of minutes to soften.
(3) Braise the chicken: Add the chicken, skin side down, to the pan, pushing the greens out of the way so the skin of the chicken is on the bottom of the pan. Season with Kosher salt and pepper and sprinkle with 1/2 of the thyme and rosemary. Cook for about 5 minutes until well browned. Flip the chicken pieces over, sprinkle with salt and pepper, and the other half of the thyme and rosemary.
(4) Add the chicken broth: Add the chicken broth, parmesan rinds, and bay leaves.
(5) Bake: Put the pan in the oven and cook, uncovered, for about 40 minutes until the rice is tender. Check the pan occasionally and add more broth if it’s getting dry.
(6) Chop the chicken: After about 40 minutes, when the rice is cooked, take the pan out of the oven. Remove the Parmesan rinds and bay leaves. Remove the chicken pieces from the pan to a cutting board. Pull the meat and skin from the bones with a fork (it will be falling off the bone). Discard the bones and chop the chicken meat and finely chop the skin (skin is optional but it adds a lot of flavor and creaminess to the final dish).
(7) Finish: Return the chopped meat to the pan and stir.
(8) Plate and Serve: Spoon generous servings into bowls and sprinkle with chopped green onion greens and red pepper flakes.
Eat and enjoy every bite because you can!
Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted.
Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com
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