Classic One-Pot Chicken and Rice with Spring Vegetables
A comforting and flavorful dish that brings together tender chicken, fluffy rice, and vibrant spring vegetables, all cooked in one pot for easy cleanup.
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Ingredients
Yields 4 servings
- (1 tablespoon) olive oil
- (1 pound) boneless, skinless chicken thighs, cut into bite-sized pieces
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1) medium onion, diced
- (3 cloves) garlic, minced
- (1 cup) long-grain white rice
- (2 cups) chicken broth
- (1 cup) green peas (fresh or frozen)
- (1 cup) asparagus, trimmed and cut into 1-inch pieces
- (1 cup) carrots, sliced
- (1 teaspoon) dried thyme
- (1/2 teaspoons) paprika
- (1 tablespoon) lemon juice
- (1/4 cups) fresh parsley, chopped
Instructions
- 1
In a large pot, heat 1 tablespoon olive oil over medium heat.
- 2
Add 1 pound boneless, skinless chicken thighs, season with 1 teaspoon salt and 1/2 teaspoon black pepper, and cook until browned, about 5-7 minutes. Remove chicken and set aside. Add 2/4 teaspoon black pepper and 2/4 teaspoon paprika.
- 3
In the same pot, add 1 medium onion, diced, and cook until softened, about 3-4 minutes. Stir in 3 cloves garlic, minced, and cook for an additional minute.
- 4
Add 1 cup long-grain white rice to the pot and stir to coat in the onion and garlic mixture.
- 5
Pour in 2 cups chicken broth, then return the chicken to the pot. Bring to a boil.
- 6
Reduce heat to low, cover, and simmer for 10 minutes.
- 7
After 10 minutes, add 1 cup green peas, 1 cup asparagus, and 1 cup carrots to the pot. Stir gently to combine.
- 8
Sprinkle with 1 teaspoon dried thyme and 1/2 teaspoon paprika, then cover and cook for another 10-15 minutes, or until the rice is tender and liquid is absorbed.
- 9
Remove from heat and stir in 1 tablespoon lemon juice and 1/4 cup fresh parsley, chopped. Fluff the rice with a fork before serving.
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