One pot spring chicken & rice is perfect for those spring dinner nights. This recipe utilizes a bunch of fresh veggies and herbs, all cooked in one pot with creamy rice and crispy chicken.
Info and tips for one pot spring chicken & rice
One pot recipes are all about ease but also about building up the flavour profile. In this recipe we start out with some seasoned chicken breast. Make sure to get some nice colouring on the chicken. It’s totally okay if there are browned bits stuck to the bottom of your pan, we will use these in the next step!
The leek, garlic, and asparagus are added next along with the rice and chicken stock. At this point scrap any bits off the bottom and mix for an extra flavour boost. The rice will soak up all the chicken garlicy flavour and make it extra yummy. I recommend using a chicken base mixed with water so you can control the flavour and intensity of your chicken broth. I find the store bought ones taste so watery and gross.
You will most likely be using a different brand of rice than me. Since they have different cooking times you might need to add a bit more chicken broth if your rice isn’t done cooking. Just add splashes more at a time until it’s done!
Equipment
As an Amazon Associate I earn commissions from purchases you make through my links at no extra cost to you.
I recommend using a good quality pan for this. Stainless steel is a good option.
A Dutch Oven would also work well for this if you would rather use a pot.
Ingredients for one pot spring chicken & rice
- 2 chicken breasts
- tsp italian seasoning
- tsp garlic powder
- tsp onion powder
- tsp salt and pepper
- 3 garlic cloves
- 1 leek
- 1/2 asparagus bunch (about 25 asparagus’s)
- 1 cup rice
- 4 cups chicken stock
- 1 boursin puck
- 1/2 cup frozen peas
- 1/2 lemon juiced
- handful of fresh parsley minced (for topping)
- parmesan cheese (as much as you’d like for topping)
- sprinkle of red pepper flakes (for topping)
Instructions
- Start by prepping your veggies. Wash your leek well between the layers to get out any sand. Cut off the dark green top and store for something else. Finely slice the white part of the leek, mince the garlic, chop the asparagus into 2 inch pieces, and mince the parsley.
- Prep your chicken breast by cutting off any fat or tendons. Season well with listed seasonings. Fry in a oiled pan on medium heat for a few minutes on each side until golden and cooked through. Remove and cover, set aside.
- In the same pan on medium heat add the sliced leeks. Fry for 2 minutes before adding the garlic and asparagus. Continue frying for a few more minutes until they are slightly soft and fragrant.
- Add in the rice and toast for 1-2 minutes until slightly browned. Pour in the chicken stock and mix well. Turn heat to low and simmer for 15 minutes.
- If your rice isn’t done at this point you can continue adding splashes of chicken broth as needed until it is cooked.
- Once most of the liquid has been absorbed add in the Boursin puck and frozen peas. Mix well.
- Next add the juice of half a lemon, and some more italian seasoning and salt & pepper to taste.
- Place your chicken back on top, top with fresh parsley, grated parmesan, and red pepper flakes and enjoy!
See below for a video tutorial!
If you liked this one pot recipe I have a bunch more!!
This recipe utilizes a bunch of fresh veggies and herbs, all cooked in one pot with creamy rice and crispy chicken. Start by prepping your veggies. Wash your leek well between the layers to get out any sand. Cut off the dark green top and store for something else. Finely slice the white part of the leek, mince the garlic, chop the asparagus into 2 inch pieces, and mince the parsley. Prep your chicken breast by cutting off any fat or tendons. Season well with listed seasonings. Fry in a oiled pan on medium heat for a few minutes on each side until golden and cooked through. Remove and cover, set aside. In the same pan on medium heat add the sliced leeks. Fry for 2 minutes before adding the garlic and asparagus. Continue frying for a few more minutes until they are slightly soft and fragrant. Add in the rice and toast for 1-2 minutes until slightly browned. Pour in the chicken stock and mix well. Turn heat to low and simmer for 15 minutes. If your rice isn't done at this point you can continue adding splashes of chicken broth as needed until it is cooked. Once most of the liquid has been absorbed add in the Boursin puck and frozen peas. Mix well. Next add the juice of half a lemon, and some more italian seasoning and salt & pepper to taste. Place your chicken back on top, top with fresh parsley, grated parmesan, and red pepper flakes and enjoy!One Pot Spring Chicken & Rice
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
Instructions
