This is the kind of dinner that feels like a reset. Simple, colorful, and full of gentle flavors, One Pot Chicken and Spring Rice is the meal you make when you want comfort without the heaviness. Tender chicken, fluffy rice, and crisp spring vegetables all cook together in one pot, soaking up a lemony, herby broth.
It’s easy enough for a Tuesday night, but nice enough to serve to friends. And the best part? There’s only one pot to wash.
What Makes This Recipe So Good
- Balanced flavors: Bright lemon, sweet peas, and fresh herbs balance the rich savory chicken and stock.
- One pot, minimal cleanup: Everything cooks in one pan, so the rice absorbs all the good juices.
- Quick but satisfying: Dinner is on the table in about 40 minutes with very little hands-on time.
- Flexible ingredients: Works with boneless thighs or breasts, and you can swap in whatever spring greens you have.
- Make-ahead friendly: Reheats well for lunches and keeps its flavor for a few days.
Shopping List
- Chicken: 1.5 pounds boneless, skinless thighs (or breasts), cut into bite-size pieces
- Rice: 1.5 cups long-grain white rice (basmati or jasmine)
- Aromatics: 1 medium yellow onion, 3 garlic cloves, 1 lemon (zest and juice)
- Veggies: 1 cup peas (fresh or frozen), 1 bunch asparagus, 1 cup baby spinach
- Herbs: 1 small bunch parsley, 1 small bunch dill or mint
- Liquid: 3 cups low-sodium chicken stock
- Fat: 2 tablespoons olive oil, 1 tablespoon butter (optional)
- Seasoning: Kosher salt, black pepper, 1 teaspoon ground cumin, 1 teaspoon smoked paprika
- Optional boosts: 1/2 teaspoon red pepper flakes, 1/2 cup dry white wine
- Finishers: Extra lemon wedges, flaky salt, extra-virgin olive oil for drizzling
How to Make It
- Prep the produce: Dice the onion, mince the garlic, trim the asparagus and cut into 1-inch pieces.
Roughly chop the herbs. Rinse the rice under cold water until the water runs mostly clear.
- Season the chicken: Pat dry and season with 1 teaspoon salt, 1/2 teaspoon black pepper, cumin, and smoked paprika. Toss to coat.
- Sear the chicken: Heat olive oil in a large, heavy pot over medium-high.
Add chicken in a single layer and cook 3–4 minutes per side until lightly browned. Remove to a plate. Don’t worry if it’s not cooked through.
- Soften aromatics: Lower heat to medium.
Add onion and a pinch of salt to the pot. Cook 3–4 minutes, scraping up browned bits. Stir in garlic for 30 seconds until fragrant.
- Deglaze (optional but great): Pour in white wine and simmer 1 minute to reduce by half.
- Toast the rice: Add rinsed rice and butter (if using).
Stir 1–2 minutes to coat the grains. This helps the rice stay fluffy.
- Add liquid and flavor: Stir in chicken stock, lemon zest, and half the herbs. Bring to a strong simmer.
Taste the liquid and adjust salt as needed. It should taste well-seasoned.
- Return chicken to the pot: Nestle the browned chicken and any juices into the rice. Reduce heat to low, cover, and cook for 12 minutes without lifting the lid.
- Add spring vegetables: Quickly lift the lid, scatter in peas and asparagus, and re-cover.
Cook another 5–7 minutes until rice is tender and vegetables are crisp-tender.
- Finish with greens and lemon: Turn off the heat. Fold in spinach, remaining herbs, and lemon juice. Cover for 2 minutes to let the greens wilt and the rice steam.
- Fluff and serve: Gently fluff with a fork.
Drizzle with a little olive oil, add a crack of pepper, and finish with flaky salt if you like. Serve with lemon wedges.
Keeping It Fresh
- Storage: Cool completely, then refrigerate in an airtight container for up to 4 days.
- Freezing: Freeze portions for up to 2 months. Thaw overnight in the fridge for best texture.
- Reheating: Warm gently on the stovetop over low heat with a splash of water or stock.
In the microwave, cover and heat in 45-second bursts, fluffing in between.
- Revive the brightness: A squeeze of fresh lemon and a sprinkle of herbs right before serving brings it back to life.
Benefits of This Recipe
- Well-rounded meal: Protein, carbs, and vegetables all in one dish means you don’t need sides.
- Seasonal flexibility: Uses spring produce at its best, but it adapts to what’s in your fridge.
- Budget-friendly: A small amount of chicken stretches far when paired with rice and vegetables.
- Kid-friendly flavors: Mild spice and gentle lemon make it approachable, with room to add heat.
- Great for meal prep: Holds up well in the fridge and reheats without drying out.
Common Mistakes to Avoid
- Lifting the lid too often: Steam escapes and the rice can cook unevenly. Open only when it’s time to add the veggies.
- Skipping the rice rinse: Rinsing removes excess starch and helps prevent clumpy rice.
- Under-seasoning the liquid: The rice takes on the flavor of the broth. Taste and adjust before adding the chicken back.
- Overcooking vegetables: Add peas and asparagus near the end so they stay bright and snappy.
- Using high heat at the simmer stage: A gentle low simmer keeps the rice from scorching on the bottom.
Recipe Variations
- Herb swap: Try mint and chives instead of dill and parsley for a softer, garden-fresh flavor.
- Creamy finish: Stir in 2 tablespoons crème fraîche or Greek yogurt off the heat for a silky texture.
- Citrus twist: Use Meyer lemon or add a bit of orange zest for a sweeter citrus note.
- Go green: Add sliced sugar snap peas or thinly sliced leeks with the onion for extra spring flair.
- Spicy version: Add red pepper flakes with the aromatics or a spoon of harissa when you add the stock.
- Whole-grain swap: Use brown basmati and increase stock to 3.75–4 cups.
Simmer covered 30–35 minutes before adding vegetables.
- Rotisserie shortcut: Stir in shredded rotisserie chicken with the peas and asparagus to save time.
- Dairy-free richness: Skip butter and finish with a glug of good olive oil.
FAQ
Can I use chicken breasts instead of thighs?
Yes. Breasts cook a bit faster and can dry out, so keep an eye on timing. Cut them into similar-size pieces, sear quickly, and avoid overcooking during the simmer.
What if I only have frozen vegetables?
They work well.
Add frozen peas as directed and thawed, drained asparagus pieces at the same time. Keep the lid on so steam brings them to temperature without getting mushy.
Do I need to soak the rice?
No soaking is required, but rinsing is important. A quick rinse under cold water removes excess starch and helps keep the grains separate.
Can I make it vegetarian?
Absolutely.
Swap the chicken for chickpeas or white beans, use vegetable stock, and add an extra splash of olive oil for richness. Keep the aromatics and herbs the same.
Why is my rice gummy?
Common causes are not rinsing the rice, using too much liquid, or stirring too much. Measure your stock, rinse the rice, and fluff gently at the end instead of stirring during cooking.
How do I keep the bottom from burning?
Use a heavy pot, keep the heat low during the covered simmer, and avoid peeking.
If your stove runs hot, use a diffuser or move the pot to the smallest burner.
Final Thoughts
One Pot Chicken and Spring Rice is simple, bright, and dependable. It turns basic ingredients into something that tastes fresh and cared-for, with just enough lemon and herbs to feel special. Keep this in your rotation for busy weeks, lazy weekends, or whenever you want a meal that’s both easy and uplifting.
With one pot and a few staples, dinner is covered.