Chicken and Rice with Spring Vegetables
Brighten up your weeknight dinner routine with this vibrant and hearty Chicken and Rice with Spring Vegetables recipe, a one-pot wonder that’s as comforting as it is fresh. Featuring juicy, golden-seared chicken thighs nestled in fragrant basmati rice, this dish is elevated by the addition of seasonal spring vegetables like tender asparagus and sweet peas. Infused with garlic, onion, and a splash of zesty lemon, this meal strikes a perfect balance of rich, savory flavors and light, citrusy brightness. Ready in under an hour, it’s an easy, wholesome dinner choice for any day of the week. Perfect for feeding a family of four, this recipe is a celebration of seasonal ingredients and simple cooking techniques, ideal for those seeking a flavorful and nutritious one-pan meal.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 medium Yellow onion, finely diced
- 2 medium Carrots, sliced into rounds
- 1.5 cups Basmati rice (uncooked)
- 3 cups Chicken broth
- 1 bunch Asparagus, trimmed and cut into 2-inch pieces
- 1 cup Fresh peas (or frozen peas, thawed)
- 1 teaspoon Lemon zest
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.
In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, add the chicken thighs skin-side down and sear for 4-5 minutes, until the skin is golden brown. Flip and cook for another 4 minutes. Remove the chicken from the skillet and set aside on a plate.
To the same skillet, add the minced garlic and diced onion. Sauté for 2-3 minutes until softened and fragrant.
Add the sliced carrots and cook for another 3 minutes. Stir in the basmati rice, toasting it gently for 1-2 minutes.
Pour in the chicken broth and stir to combine. Return the seared chicken thighs to the skillet, nestling them into the rice mixture. Increase the heat to bring the liquid to a gentle boil.
Reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer for 20 minutes.
After 20 minutes, remove the lid and scatter the asparagus pieces and peas evenly over the top of the rice. Replace the lid and cook for an additional 5-7 minutes, or until the vegetables are tender and the rice has absorbed the liquid.
Remove the skillet from heat. Sprinkle in the lemon zest, lemon juice, and chopped parsley. Gently fluff the rice and vegetables with a fork, ensuring the flavors are well mixed.
Serve warm, making sure each plate gets a chicken thigh and a generous portion of the rice-vegetable mixture. Enjoy your hearty and fresh chicken and rice dish!
Nutrition Facts
Calories |
654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1244 mg | 54% | |
| Total Carbohydrate | 75.4 g | 27% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 6.5 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 852 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
