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Quick, easy, and super delicious one-pan chicken and rice! Full of flavor, with a handful of simple ingredients you likely already have on hand. This chicken and rice recipe is the perfect weeknight meal, ready in just 30 minutes!

overhead image of chicken and rice on a plate with lemon, parsley, and white wine on the side.

What You’ll Need to Make This Chicken and Rice Recipe

Chicken – Any piece of chicken will work in this recipe! I used skin-on bone-in chicken thighs, because they pack in tons of delicious flavor. However, feel free to use chicken breasts for a healthier option, or chicken legs if that’s what you have handy.

White Rice – The rice in this recipe must specifically be long grain white rice. Other rices will have a different cook time/method, and simply won’t work. I used this brand of organic long grain white rice, but any will work!

Broth – Either chicken or vegetable broth will taste great! Though if you don’t have broth, you can use 2 cups of water plus one chicken or vegetable bouillon cube instead.

chicken and rice in a pan with a serving spoon.

Tips and Tricks

  • I recommend a large skillet with high sides and a tight fitting lid for this chicken and rice recipe. Since everything gets cooked in the same skillet, make sure the one you use is large enough to fit all ingredients! I use and looooove my Always Pan – I can’t recommend it enough.
  • You can make this in your Instant Pot if you’d like! To do that, sear the chicken then cook the onion and garlic on the saute setting. Then, add in all remaining ingredients, secure lid, and set to manual high pressure for 10 minutes. After 10 minutes, your chicken should be cooked through, and your rice fluffy!
close-up image of chicken and rice in a pan with lemon slices on top.

Adjust This Recipe To Your Dietary Needs

Make it Gluten-Free: While this recipe is already both gluten and dairy-free, I always recommend double checking your rice to make sure it’s 100% gluten-free. Most rice is, but some contain trace amounts of gluten.

Make it Paleo/Grain-Free: For a paleo chicken and “rice” recipe, replace the white rice with cauliflower rice. To do this, reduce the amount of broth you use to just 1/4 cup, then cover skillet and cook until the chicken is cooked through.

One-Pan Chicken and Rice Recipe

5 from 1 vote
Recipe by Samantha Course: DinnerDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

25

minutes
Total time

30

minutes

Quick, easy, and super delicious one-pan chicken and rice! Full of flavor, with a handful of simple ingredients you likely already have on hand. This chicken and rice recipe is the perfect weeknight meal, ready in just 30 minutes!

Ingredients

  • 4 pieces chicken (I use bone-in skin-on chicken thighs)

  • salt and black pepper, to taste

  • 1 tablespoon avocado or olive oil

  • 1 yellow onion, chopped

  • 3 garlic cloves, minced

  • 1 cup uncooked long grain white rice

  • 2 cups chicken or vegetable broth

  • 1 tablespoon lemon juice

  • fresh chopped parsley, for serving

Directions

  • Pat chicken dry with a paper towel, then season well with salt and black pepper.
  • Heat oil in a large skillet over medium-high heat. Place chicken into hot skillet, and sear for 2-3 minutes per side, or until golden brown. (You do not want to fully cook the chicken in this step, just sear it until brown).
  • Remove chicken from skillet, then add onion and garlic to the skillet. Cook 4-5 minutes or until onion is soft.
  • Add in the rice and cook for 1-2 minutes to toast the rice, then pour in the chicken or vegetable broth. Gently stir and lift any brown bits from the bottom of the skillet.
  • Return chicken to the skillet, then bring rice to a boil before reducing to a simmer. Cover skillet with lid, and leave to simmer for 20 minutes, or until rice is cooked. Remove from heat, add in lemon juice and gently fluff rice with a fork. Serve warm with fresh chopped parsley on top.

Recipe Video

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Miso-Glazed Salmon with Coconut Rice is a delicious gluten-free seafood dish filled with healthy nutrients and packed with savory flavors. You’ll be amazed at how easy and quick it is to make (under 30 minutes)!

Miso-Glazed Salmon with Coconut Rice

MAIN INGREDIENTS NEEDED TO MAKE Miso-Glazed Salmon with Coconut Rice

  • Miso Paste

  • Soy Sauce – Use tamari for gluten-free.

  • Rice Vinegar

  • Honey

  • Salmon Fillets – With the skin on.

  • Rice – Jasmine or long grain white rice.

  • Coconut Milk

  • Water – Plain or coconut water.

  • Salt

Tips on Making Miso-Glazed Salmon with Coconut Rice

  • The Miso Glaze – To make the glaze you’ll need miso paste, some soy sauce, honey and a bit of rice vinegar. Miso paste (fermented soy bean paste) is very savory and salty. The thing to keep in mind here is that miso paste comes in all sorts of colors (white, yellow, red). Generally, the darker the paste, the stronger the flavor, so choose based on your taste preferences.

  • Rice Vinegar – You can use lemon juice, lime juice, or white vinegar in place of the rice wine vinegar in this recipe.

  • Make it Paleo – For paleo, use coconut aminos instead of soy sauce, and omit the honey since coconut aminos contain a bit of sweetness.

Miso-Glazed Salmon with Coconut Rice

4 from 3 votes
Recipe by Samantha Course: MainCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

25

minutes
Total time

45

minutes

Miso-Glazed Salmon with Coconut Rice is a delicious gluten-free seafood dish filled with healthy nutrients and packed with savory flavors. You’ll be amazed at how easy and quick it is to make (under 30 minutes)!

Ingredients

  • For the Miso Salmon:
  • 2 Tablespoons Miso Paste

  • 2 Tablespoons Soy Sauce (or tamari)

  • 1 Tablespoon Rice Vinegar

  • 1 Tablespoon Honey

  • 4 Whole Salmon Fillets (Skin-On)

  • For the Coconut Rice:
  • 2 Cups Jasmine or Long Grain White Rice

  • 1 Can Coconut Milk

  • 1 1/4th Cups Coconut Water or Plain Water

  • 1 Pinch Salt

Directions

  • Mix together the miso paste, soy sauce, rice vinegar, and honey in a small bowl.
  • Pat salmon dry with a paper towel, place on a baking sheet then pour miso mixture over top of each fillet. Let salmon marinate at room temperature for 20 minutes.
  • Place salmon in the oven at high broil for for 4-5 minutes, or until a thermometer inserted into the thickest part of the salmon reads 125° Fahrenheit.
  • Make the coconut rice by adding all ingredients to a saucepan over medium heat, bring to a boil before reducing to a gentle simmer and covering with lid. Cook for 15-20 minutes or until all liquid has been absorbed, remove from heat and fluff rice with a fork before serving.

Recipe Video

Notes

  • Add in cooked veggies for an even healthier meal!
  • Storage: Properly stored, cooked salmon will last for 3 to 4 days in the refrigerator. Use an airtight container.
  • To Reheat: Put the fish on a rimmed baking sheet and warm it a 275°F oven for about 15 minutes, until it reaches an internal temperature of 125°F to 130°F. 

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