One Pot Spring Chicken & Rice Recipe

One Pot Spring Chicken & Rice

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I remember the first time I cooked this meal for my family. It was a sunny Saturday, and I wanted to surprise them with something that tasted as fresh as it looked. Armed with a handful of asparagus, a vibrant leek, and a puck of Boursin cheese, I set out to create a dish that was both nourishing and bursting with flavor. The secret, I discovered, was in toasting the rice just right and letting the chicken stock work its magic. The result was a creamy, savory rice dish that wrapped around the tender chicken, making every bite a delight.

If you’re like me and love adding a personal touch to your dishes, the toppings here are where you can really have fun. A sprinkle of parmesan cheese, a dash of red pepper flakes, and a generous handful of minced parsley not only enhance the taste but also make the dish a feast for the eyes. Whether you’re cooking for a family dinner or looking to impress guests with minimal fuss, this One Pot Spring Chicken & Rice is sure to become a staple in your recipe rotation.

So, why not give it a go? Gather your ingredients and let the magic of a one-pot meal transform an ordinary evening into something special. And don’t forget to savor the moments in between—the sounds, the smells, and the satisfaction of serving up a meal that brings everyone together at the table.

How to Make One Pot Spring Chicken & Rice

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Ingredients:

  • 2 chicken breasts
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt and pepper
  • 3 garlic cloves
  • 1 leek
  • 1/2 bunch asparagus (about 25 asparagus spears)
  • 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 desired for topping)
  • Sprinkle of red pepper flakes (for topping)

Directions:

  1. Begin by preparing your vegetables. Thoroughly wash the leek, ensuring any sand is removed from between its layers. Trim off the dark green parts for another use and finely slice the white portion. Mince the garlic, chop the asparagus into 2-inch segments, and mince the parsley.
  2. Prepare the chicken breasts by trimming any excess fat or tendons. Season them with the Italian seasoning, garlic powder, onion powder, salt, and pepper. In an oiled pan over medium heat, sear the chicken for a few minutes on each side until golden brown and fully cooked. Set the chicken aside, covering it to keep warm.
  3. Using the same pan, add the sliced leeks and cook for about 2 minutes over medium heat. Add the minced garlic and asparagus, continuing to cook until the vegetables are tender and aromatic.
  4. Stir in the rice, allowing it to toast for 1-2 minutes until it lightly browns. Pour in the chicken stock, stirring well, then reduce the heat to low and let it simmer for 15 minutes, or until the rice is cooked.
  5. If the rice needs more time, add small amounts of chicken stock as necessary until it reaches the desired tenderness.
  6. Once the liquid is mostly absorbed, stir in the Boursin cheese and frozen peas, mixing well to combine.
  7. Add the juice of half a lemon, and additional Italian seasoning, salt, and pepper to taste. Return the chicken to the pan, arrange on top, and garnish with fresh parsley, parmesan cheese, and red pepper flakes before serving.

Ingredient Tweaks for Your Pantry

If you don’t have Boursin cheese, cream cheese or goat cheese can work as a creamy substitute. No leeks on hand? Swap them for a small onion or shallots. For a twist, try using basmati rice instead of regular rice for an aromatic flair. Adjust the spices to your preference for a unique taste.

Best Ways to Store Leftover One Pot Spring Chicken & Rice

Keep any leftovers in an airtight container in the fridge for up to three days. To reheat, add a splash of water or chicken broth to keep the rice moist and microwave until heated through. You can also freeze portions for up to a month and reheat as needed.

Perfect Pairings for One Pot Spring Chicken & Rice

Serve this dish with a simple green salad or steamed vegetables to complement the creamy rice. A crisp white wine, like a Sauvignon Blanc, pairs beautifully with the chicken and herbs, enhancing the meal’s fresh, spring flavors.

Secrets to Perfecting One Pot Spring Chicken & Rice

For perfectly cooked rice, ensure it simmers on low heat, and be patient—avoid stirring too much as it cooks. Fresh herbs like parsley should be added just before serving for maximum flavor. Adjust seasoning to your taste, and don’t be afraid to experiment with the vegetable mix.

Using What’s in Season for One Pot Spring Chicken & Rice

In spring, use fresh asparagus and leeks, while in summer, you might try zucchini or bell peppers. Fall brings mushrooms and butternut squash into the mix, while winter could see the addition of hearty root vegetables like carrots or parsnips, adding warmth to the dish.

Making One Pot Spring Chicken & RiceFAQs:

Can I use brown rice instead of white rice?

Yes, brown rice can be used, but it requires a longer cooking time and more liquid. Make sure to adjust the chicken stock and simmer time to ensure the rice is fully cooked. The texture will be chewier compared to white rice, but it will still be delicious.

What can I use if I don’t have chicken stock?

If you’re out of chicken stock, vegetable broth or even plain water with added seasonings can work as a substitute. Just be sure to adjust the salt and spices to enhance the flavor of the rice and chicken to your liking.

How can I make this dish vegetarian?

To make a vegetarian version, simply omit the chicken and use vegetable stock instead of chicken stock. You can add more vegetables or include protein-rich options like chickpeas or tofu for a satisfying meal.

What other herbs can I use instead of parsley?

If parsley isn’t your favorite, try swapping it with fresh basil, cilantro, or chives. These herbs add a different depth of flavor and can be mixed and matched based on your taste preferences and what you have available.

Is it possible to make this dish in advance?

Yes, you can prepare this dish ahead of time by cooking the chicken and rice separately and storing them in the fridge. When ready to serve, reheat everything in a pan, adding the Boursin cheese, peas, and lemon juice at the final stage for fresh taste.

Can I add more vegetables to this recipe?

Absolutely! Feel free to add other vegetables like bell peppers, spinach, or mushrooms to this recipe. Adding extra vegetables not only enhances the nutritional value but also allows you to customize the dish to your liking and make it even more colorful and satisfying.

One Pot Spring Chicken & Rice Recipe

One Pot Spring Chicken & Rice

This one-pot dish features succulent chicken and a medley of fresh vegetables and herbs, all simmered with creamy rice for a delightful springtime meal. Perfect for a quick and easy dinner!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 servings

Equipment

  • large pan

Ingredients
  

  • 2 breasts chicken
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt and pepper to taste
  • 3 cloves garlic minced
  • 1/2 bunch asparagus (about 25 asparagus spears)
  • 1 cup rice
  • 4 cups chicken stock
  • 1 puck Boursin cheese
  • 1/2 cup frozen peas
  • 1/2 lemon juiced
  • a handful fresh parsley minced, for topping
  • as much as you'd like to taste Parmesan cheese for topping
  • a sprinkle red pepper flakes for topping

Instructions
 

  • Begin by preparing your vegetables. Clean the leek well to remove any sand. Remove the dark green part and save it for another use. Thinly slice the white portion of the leek, mince the garlic, chop the asparagus into 2-inch segments, and mince the parsley.
  • Clean the chicken breasts by trimming off any excess fat or tendons. Season the chicken with the described spices. Heat oil in a pan over medium heat and cook the chicken for a few minutes on each side until it achieves a golden color and is cooked through. Once done, cover it and set aside.

For the Chicken and Rice:

  • In the same pan, on medium heat, add the sliced leeks. Sauté for 2 minutes before adding the minced garlic and asparagus. Continue to cook until these ingredients become slightly soft and aromatic.
  • Stir in the rice and allow it to toast for 1-2 minutes until it turns a slightly brown color. Then, pour in chicken stock and mix everything thoroughly. Reduce the heat to low and let it simmer for 15 minutes.
  • Check the rice; if it’s not quite cooked, add small amounts of chicken stock as needed until it is fully cooked.
  • When most of the liquid is absorbed, mix in the Boursin cheese puck and frozen peas.
  • Add the juice from half a lemon, followed by more Italian seasoning and adjust with salt and pepper as per your taste.
  • Restore the cooked chicken on top, garnishing with freshly minced parsley, grated Parmesan, and a dash of red pepper flakes before serving. Enjoy your dish!
Keyword Chicken, Rice

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