An easy, one-pan gluten-free chicken recipe that is perfect for any night of the week. My family loves this chicken broccoli rice and I love how easy it is to prepare!

close up shot of gluten free chicken and rice in white dish with broccoli

This gluten-free chicken with broccoli and cheddar rice is a meal that my family and I always come back too. There are just so many things to love about it.

Some of my other favorite gluten-free chicken recipes include this Baked Sticky Chicken, Gluten-Free Chicken Noodle Soup and Instant Pot Chicken and Rice. We also love this gluten-free chicken stir-fry made with out favorite gluten-free stir-fry sauce. Check out this full collection of gluten-free chicken recipes.

Why You’ll Love this Recipe

  • One-pan wonder
  • Takes 30 minutes to make
  • Cheesy, flavorful, and made with real ingredients
  • Kid and family-friendly!

I love having dinners like this in my repertoire. The rice and chicken cook in a flavorful mixture of garlic, onions, and chicken stock. Then it gets mixed with lightly cooked broccoli, sharp cheddar cheese, and a dash of hot sauce.

The result is a flavorful, comforting and satisfying meal!

You also might like these recipes for gluten-free chicken and dumplings and gluten-free chicken pot pie!

Ingredients You’ll Need

ingredients to make the gluten free chicken and rice labeled in collage

Here are a few notes on the key ingredients to make this gluten-free chicken recipe. If you have any more questions on ingredients or substitutions leave me a comment below!

  • Chicken tenders: Cook up quickly and evenly with the white rice. My kids love them!
  • Gluten-free all-purpose flour: Any kind of gluten-free flour will work here. It is just used to lightly coat the chicken.
  • Broccoli: Use fresh broccoli chopped into small pieces.
  • Chicken stock/broth: Most brands of chicken stock are gluten-free. Be sure to check the label. I use the kind from Costco.
  • White Rice: Use a long-grain rice for this recipe. My favorite is jasmine or basmati. This recipe will not work with brown rice.

Dairy-free? You can easily make this recipe dairy-free by using vegan cheddar cheese. I like the brand violife.

Step-By-Step Instructions

how to dredge and brown the chicken and cook the vegetables
  • Place the flour in a swallow dish. Pat the chicken dry then season on both sides with salt and pepper. Dredge the chicken in the flour and shake off the excess.
  • Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat until shimmering. Brown the chicken on one side, about 4-5 minutes. Transfer to a plate and set aside. You aren’t trying to cook the chicken through on this step, but rather just giving it a little color/flavor.
  • Add the broccoli florets to the now empty pan (adding a bit more oil if needed) along with a pinch of salt and cook briefly, for about 3-4 minutes. Transfer the broccoli to a bowl.
  • Add the remaining tablespoon of oil the pan along with the minced onion and 1/2 teaspoon salt. Cook until softened, about 5 minutes. Stir in the rice and garlic and cook until fragrant, about 30 seconds.
step by step photos of how to make the chicken and rice
  • Increase the heat to high and pour in the chicken stock. Nestle the chicken into the rice, browned side up. Bring to a boil, then cover and reduce to a simmer over low heat. Cook covered for 12-15 minutes.
  • When the rice is done cooking, stir in the broccoli, 1/2 cup of the cheese and the Tabasco sauce. Combine evenly then smooth the top and sprinkle with the remaining cheese. Turn off the heat, cover the pan and let sit until the cheese melts and the broccoli is warmed, about 5-10 minutes. Enjoy!

Is chicken gluten-free?

Yes! All meat is naturally gluten-free. Always check the label to make sure any added seasoning or marinade is gluten-free. However raw chicken should always be naturally gluten-free.

overhead shot of chicken broccoli rice with wooden spoon in white dish

I hope you love this gluten-free chicken recipe as much as we do. If you try it, please leave me a comment/rating below

More Gluten-Free Chicken Recipes

close up shot of gluten free chicken and rice in white dish with broccoli
5 from 14 votes

Gluten-Free Chicken (with Broccoli Cheddar Rice)

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 6 servings
An easy, one-pan gluten-free chicken recipe that is perfect for any night of the week. My family loves this chicken broccoli rice and I love how easy it is to prepare!

Ingredients

  • 1 pound chicken tenders or 1 pound boneless, skinless chicken breasts cut into strips
  • Salt and ground black pepper
  • 1/3 cup gluten-free all-purpose flour
  • 3 tablespoons olive oil
  • 1 head broccoli chopped into small pieces
  • 1 cup onion finely chopped
  • 1 1/2 cups white rice
  • 3 cloves garlic minced
  • 2 cups chicken stock/broth or 1 1/2 cups chicken stock if you’re using instant white rice
  • 1 cup shredded sharp cheddar cheese
  • 1 teaspoon Tabasco sauce

Instructions 

  • Place the flour in a swallow dish. Pat the chicken dry then season on both sides with salt and pepper. Dredge the chicken in the flour and shake off the excess.
  • Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat until shimmering. Brown the chicken on one side, about 4-5 minutes. Transfer to a plate and set aside. You aren’t trying to cook the chicken through on this step, but rather just giving it a little color/flavor.
  • Add the broccoli florets to the now empty pan (adding a bit more oil if needed) along with a pinch of salt and cook briefly, for about 3-4 minutes. Transfer the broccoli to a bowl.
  • Add the remaining tablespoon of oil the pan along with the minced onion and 1/2 teaspoon salt. Cook until softened, about 5 minutes. Stir in the rice and garlic and cook until fragrant, about 30 seconds.
  • Increase the heat to high and pour in the chicken stock. Nestle the chicken into the rice, browned side up. Bring to a boil, then cover and reduce to a simmer over low heat. Cook covered for 12-15 minutes.
  • When the rice is done cooking, stir in the broccoli, 1/2 cup of the cheese and the Tabasco sauce. Combine evenly then smooth the top and sprinkle with the remaining cheese. Turn off the heat, cover the pan and let sit until the cheese melts and the broccoli is warmed, about 5-10 minutes. Enjoy!

Notes

Ingredient Notes
  • Chicken tenders: Cook up quickly and evenly with the white rice. My kids love them too!
  • Gluten-free all-purpose flour: Any kind of gluten-free flour will work here. It is just used to lightly coat the chicken.
  • Broccoli: Use fresh broccoli chopped into small pieces.
  • Chicken stock/broth: Most brands of chicken stock are gluten-free. Be sure to check the label. I use the kind from Costco.
  • White Rice: Use a long-grain rice for this recipe. My favorite is jasmine or basmati. This recipe will not work with brown rice.
Dairy-free? You can easily make this recipe dairy-free by using vegan cheddar cheese. I like the brand violife.

Nutrition

Calories: 491kcal | Carbohydrates: 55g | Protein: 30g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 374mg | Potassium: 802mg | Fiber: 4g | Sugar: 5g | Vitamin A: 847IU | Vitamin C: 94mg | Calcium: 216mg | Iron: 2mg

Recipe Source: Adapted from The Best 30-Minute Recipe

Categories: , , , , , , ,

Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    I love the instant pot version of this, but recently moved and left the instant pot in storage so this one-skillet meal was perfect!! So good and so simple to make.

  2. 5 stars
    This turned out really good. We followed the recipe right along and I added just two dashes of hot sauce at the end. Our kids really liked this too. Definitely will make it again!

  3. 5 stars
    Thank you so much for this delicious recipe! My husband’s favorite meal used to be the chicken and broccoli dish filled with cream of crap soup. We don’t eat that stuff anymore, so I was very excited to try this. It didn’t disappoint! I used quinoa instead of rice and we loved it!

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