Spring Chicken and Rice with Asparagus
A vibrant and flavorful dish combining tender chicken, fluffy rice, and fresh asparagus, perfect for a springtime meal.
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Ingredients
Yields 4 servings
- (1 lb) chicken breast, cut into bite-sized pieces
- (1 cup) long-grain rice
- (2 cups) chicken broth
- (1 cup) asparagus, trimmed and cut into 2-inch pieces
- (1) medium onion, diced
- (2 cloves) garlic, minced
- (2 tbsp) olive oil
- (1 tsp) dried thyme
- (1 tsp) salt
- (1/2 tsp) black pepper
- (1/2 tsp) lemon zest
- (1/4 cups) fresh parsley, chopped
Instructions
- 1
In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 medium onion, diced, and sauté until translucent, about 5 minutes.
- 2
Add 2 cloves garlic, minced, and cook for an additional minute until fragrant.
- 3
Increase the heat to medium-high and add 1 lb chicken breast, cut into bite-sized pieces. Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme. Cook until the chicken is browned and cooked through, about 7-10 minutes. Add 2/4 tsp black pepper.
- 4
Stir in 1 cup long-grain rice and cook for 1-2 minutes, allowing the rice to toast slightly.
- 5
Pour in 2 cups chicken broth and add 1/2 tsp lemon zest. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes.
- 6
After 15 minutes, add 1 cup asparagus, trimmed and cut into 2-inch pieces, on top of the rice. Cover and cook for an additional 5-7 minutes, or until the asparagus is tender and the rice is fully cooked.
- 7
Remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork and stir in 1/4 cup fresh parsley, chopped.
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