Description
This Spring Herb Chicken Rice Skillet is a vibrant, one-pan meal packed with seasonal herbs, juicy chicken, and fluffy rice. It’s a simple yet elegant dinner that comes together in under an hour—perfect for a weeknight meal with a fresh, springy twist.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 2 1/4 cups chicken broth
- 1/2 cup asparagus, cut into 1-inch pieces
- 1/2 cup peas (fresh or frozen)
- 1/4 cup chopped fresh parsley
- 1 tbsp chopped fresh dill or tarragon
- Zest of 1 lemon
- 1 tbsp lemon juice
- Salt and pepper to taste
- Optional garnish: extra herbs and lemon slices
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until lightly browned, 5–6 minutes. Remove and set aside.
- Add butter to the skillet, then sauté onion until soft, about 3 minutes. Add garlic and stir for 30 seconds.
- Stir in rice and toast for 1 minute. Pour in chicken broth and bring to a simmer.
- Return chicken to the skillet, cover, and reduce heat to low. Cook for 15 minutes.
- Add asparagus and peas, cover again, and cook for another 5–7 minutes or until rice is tender and liquid is absorbed.
- Stir in lemon zest, juice, and fresh herbs. Adjust seasoning to taste.
- Serve warm, garnished with extra herbs and lemon slices if desired.
Notes
- Swap rice for quinoa or farro for a whole grain variation.
- Great for meal prep—keeps well in the fridge up to 4 days.
- Fresh herbs make all the difference—don’t skip them!
Nutrition
- Calories: ~350
- Sugar: 4g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
