My dad is such a great cook. If you want comfort food, he is your guy. Whenever we go to visit my parents, my kids always request this one-pot chicken of six seasonings. I think he cut this recipe out of a newspaper well over twenty years ago. I first published this recipe in April 2009 and just updated it in 2020 with a few photos – but I have definitely been eating this since high school in the 1990s. Jump to Recipe
This is always a family favorite… and, he makes it gluten-free by simply replacing the 1/4 c. of flour from the original recipe with either a slightly smaller amount of corn starch or a GF flour blend we have in the house. I just use my gluten-free flour blend I have on hand and I have no issues. No one would ever guess that this recipe is gluten-free.
How Many Seasonings?
Chicken of Six Seasonings gets its name because you add six seasonings to flour to coat the chicken. My dad’s recipe calls for parsley, pepper, thyme, rosemary, oregano, and salt, but I often just use a Sicilian Herb blend I keep on hand. It also has crushed red pepper in it and I love the extra kick!
Feeds A Crowd
This one-pot meal feeds a crowd! It will serve all seven of us and sometimes we even have leftovers. (A little bit of leftovers.) My dad’s recipe calls for onions and canned mushrooms. I add garlic to everything. I will let that addition be up to you!
The first step is to cut your chicken into generous bite-sized pieces and then toss in some flour and the six seasonings. You need to brown the chicken in hot oil and then remove from the heat. You don’t need to cook the chicken all the way through – you just want it browned.
After you brown the chicken for about 7 to 10 minutes, remove from heat and drain on paper towels. Add onion, garlic, and mushrooms to skillet. Cook and stir until onion is tender. Remove from heat. Add tomatoes, mushroom liquid, brown sugar, lemon juice, rice AND 1 1/2 cans of water (use the tomato cans to measure the water).
Heat to boiling, stir constantly. Add chicken. Cover and simmer on low for 40 minutes until rice and chicken are tender. That’s it! Just don’t forget to stir a few times so the rice doesn’t stick to the bottom of the pot.
Other favorite chicken recipes …
Instant Pot Indian Butter Chicken With Chickpeas and Veggies
Homemade Instant Pot Chicken Broth (And A Chicken Soup Recipe!)
One-Pot Chicken Of Six Seasonings Recipe
Chicken of Six Seasonings
One pot deliciousness!
- 1/4 c. flour I use a gluten-free flour blend
- 1 t. salt
- 1/2 t. parsley
- 1/4 t. pepper
- 1/4 t. crushed thyme
- 1/4 t. crushed rosemary
- 1/4 t. crushed oregano
- 2 lb. chicken breasts cut in small chunks
- 3 T. olive oil
- 1 medium onion chopped
- 5 cloves garlic chopped
- 1 can mushrooms 4 to 6 oz., stems and pieces, drained, reserve fluid
- 2 cans diced tomatoes 14 oz each
- 2 T. brown sugar
- 2 T. lemon juice
- 3/4 c. uncooked rice
Mix flour and next six seasonings in a small bowl. Add chicken. Toss well with a fork. Toss all pieces in small batches until coated. Reserve any extra seasoned flour for thickening later.
Brown chicken in hot olive oil about 7 to 10 minutes. Chicken only needs to be browned, not cooked through.
Remove chicken and drain on paper towels. Add onion, garlic, and mushrooms to skillet. Cook and stir until onion is tender. Remove from heat.
Add tomatoes, mushroom liquid, brown sugar, lemon juice, rice AND 1 1/2 cans of water (use the tomato cans to measure the water).
Heat to boiling, stir constantly. Add chicken. Cover and simmer on low for 40 minutes until rice and chicken are tender.