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Easy One-Pot Chicken and Rice with Spring Vegetables

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A comforting and easy one-pot meal featuring tender chicken thighs, fluffy rice, and fresh spring vegetables like peas and asparagus, perfect for busy weeknights.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds / 700g)
  • 1 ½ cups long-grain white rice (300g), rinsed until water runs clear
  • 3 cups low-sodium chicken broth (720ml)
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1 cup fresh or frozen peas (150g)
  • 1 cup asparagus, trimmed and cut into 1-inch pieces (150g)
  • ½ cup chopped fresh parsley (about 15g)
  • Zest of 1 lemon

Instructions

  1. Rinse the rice under cold water until the water runs clear to remove excess starch. Pat the chicken thighs dry with paper towels. Chop onion, garlic, asparagus, and parsley. Zest the lemon and set aside.
  2. Heat olive oil over medium-high heat in a large heavy-bottomed skillet or Dutch oven. Add chicken thighs skin-side down and cook without moving for 5–7 minutes until skin is deep golden brown and crisp. Flip and brown the other side for 3–4 minutes. Remove chicken and set aside.
  3. Lower heat to medium. In the same pot, add chopped onion and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 3 minutes. Add minced garlic and smoked paprika; cook until fragrant, about 30 seconds.
  4. Stir in the rinsed rice, coating it in the onion-garlic mixture. Pour in chicken broth and season with salt and pepper. Bring to a gentle simmer.
  5. Nestle the browned chicken thighs back into the pot, skin-side up. Cover with the lid, reduce heat to low, and cook for about 20 minutes until rice is tender and chicken is cooked through (internal temperature reaches 165°F / 74°C).
  6. Remove the lid and scatter the peas and asparagus pieces evenly over the rice. Cover again and cook for an additional 5 minutes until vegetables are tender but still vibrant and crisp.
  7. Remove from heat. Sprinkle lemon zest and fresh parsley over the top. Let rest, covered, for 5 minutes before serving.

Notes

Pat chicken dry before browning to achieve crispy skin. Avoid stirring rice once broth is added to prevent mushiness. Add spring vegetables towards the end to keep them crisp and vibrant. If liquid evaporates too quickly, add extra broth or water. Rest dish covered off heat for 5 minutes before serving.

Nutrition

Keywords: one-pot chicken and rice, spring vegetables, easy dinner, quick chicken recipe, healthy chicken dinner, family meal, comfort food

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