One Pot Chicken and Rice with Spring Veggies
This 30-minute recipe for One Pot Chicken and Brown Rice with Spring Veggies is my favorite weeknight meal for my family. My kids loved it! And I was so happy because it’s whole-grain and each portion has two servings of vegetables and lean protein.
Table of contents
Why We Love This Chicken and Rice with Spring Vegetable Dinner
This One Pot Chicken and Brown Rice with Spring Veggies is a delicious combination of some of our favorite spring vegetables. I’ve been playing around with the formula for a couple of weeks, and my kids absolutely love it. It’s a great 30-minute recipe, is loaded with veggies and tastes sort of like risotto–but is so much easier!
- It’s a complete meal and there’s only one pot to wash!
- It’s only 264 calories per serving
- It’s whole-grain, high in fiber and high in protein
- Each serving contains more than a cup of fresh vegetables!
- Ready in only takes 30 minutes!
Key Ingredients For This Recipe
- Extra-Virgin Olive Oil
- Unsalted Butter: You can also use salted butter or ghee
- Vegetables: Shallot, diced red pepper, asparagus, shelled peas, snap peas
- Seasonings: Dry thyme, chives, tarragon and kosher salt
- Boneless Skinless Chicken Breast:
- Chicken Broth: Use either reduced-sodium chicken broth or home-made chicken stock
- Quick Cooking Brown Rice: I used to use quick brown rice all the time when I developed recipes in the EatingWell test kitchen. Then I recently used it in this Chicken and Rice Casserole and fell back in love with it! It’s just rice that’s been cooked and dehydrated. So basically when you cook it, you’re just rehydrating it. That’s important for this one-pot dish because the chicken would otherwise totally overcook if you were using regular brown rice
- Cheese: Cream cheese and shredded Parmesan to add creaminess
Step-by-Step Instructions to Make This One Pot Chicken and Rice With Spring Veggies
Step 1: Cook the Chicken
Heat a little each of oil and butter in a large skillet over medium-high heat until the butter is melted but not browning. To create the base of the flavors of the dish, sizzle the shallot, red pepper and thyme in the oil until they start to soften, 1 to 3 minutes. Stir in the chicken until it’s nicely coated in the thyme and seasoning from the shallot mixture, and cook until the chicken is no longer pink, 4 to 6 minutes.
Step 2: Add broth & rice
Once the chicken is no longer pink, add in the chicken broth, quick-cooking brown rice and salt. Bring to a simmer, stirring occasionally. Cover, reduce heat to medium-low to maintain a simmer, and cook until the rice has absorbed most of the broth, about 5 minutes.
Step 3: Add cream cheese & veggies
Remove the lid and increase the heat to high. Stir in the cream cheese until melted. Add asparagus, peas and snap peas on top. Make sure the mixture comes back to a simmer, then cover, reduce heat to medium-low and let cook, 3 minutes. Remove from the heat, without removing the lid and let sit for 3 to 4 minutes or until the rice absorbs the liquid and fully softens.
Step 4: Combine veggies & rice
Before serving stir the vegetables, ¼ cup Parmesan, chives and tarragon (or chervil) into the rice to combine. Serve the chicken and rice with spring veggies with additional Parmesan, if desired.
FAQs and Expert Tips
You can use fresh shelled peas or frozen and thawed. Both work great. Trader Joe’s has shelled fresh peas, and they were so easy to use in this.
Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
I would recommend making this recipe prior to serving as you want the vegetables to stay fresh. This shouldn’t be a problem as it is only a 30-minute recipe!
Let the dish come to room temperature, then place in an airtight container and freeze for up to 3 months. Defrost in the fridge overnight and reheat in the microwave for 2 to 2 1/2 minutes until just piping hot.
You could add in any other vegetable you’d like! Play around with some broccoli, bell peppers, green beans, mushrooms and more.
More Spring Dinner Ideas to Try
You may also like:
- Cheese and rice? Say no more: Cheddar Brown Rice Risotto with Peas and Pumpkin Risotto are two favorites.
- This Creamy Chicken and Peas is a pantry-friendly and kid-friendly dinner.
- This Macaroni and Cheese with Edamame, Cauliflower and Peas is absolutely incredible.
- Add this Snap Pea, Mint and Feta Spring Fattoush Salad to any main course!
- Curried Couscous with Roasted Red Peppers and Tofu is always a hit.
- I love this Healthy Greek Yogurt Pasta Salad with Peas and Ham for weeknight dinners.
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~KatiePrint
One Pot Chicken and Rice with Spring Veggies
- Total Time: 30 minutes
- Yield: 6 servings 1x
One Pot Chicken and Rice with Spring Veggies, ready in 30 minutes and naturally gluten-free.
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons unsalted butter
- 1 shallot, finely chopped
- ½ cup finely diced red pepper, optional
- 1 teaspoon dry thyme
- 1 pound boneless skinless chicken breast, cut into bite-sized cubes
- 2 ½ cups reduced-sodium chicken broth or home-made chicken stock
- 2 cups quick cooking brown rice
- ½ teaspoon salt
- 2 ounces cream cheese
- ½ bunch asparagus, trimmed and cut into small pieces
- 1 cup shelled peas, or frozen and thawed
- 1 cup snap peas, cut in half
- ¼ cup shredded Parmesan, plus more for serving
- 2 tablespoons chopped chives
- 2 teaspoons chopped tarragon
- Heat oil and butter in a large skillet or straight-sided sauté pan over medium-high heat until the butter is melted but not browning. Add the shallot, red pepper and thyme and cook, stirring often until the vegetables start to soften, 1 to 3 minutes. Add chicken, and cook, stirring occasionally until the chicken is no longer pink, 4 to 6 minutes.
- Add broth, brown rice and salt, and bring to a simmer, stirring occasionally. Cover, reduce heat to medium-low to maintain a simmer, and cook until the rice has absorbed most of the broth, about 5 minutes.
- Remove lid and increase to high. Stir in cream cheese until melted. Add asparagus, peas and snap peas on top. Make sure mixture comes back to a simmer, then cover, reduce heat to medium-low and let cook 3 minutes. Remove from the heat, without removing lid and let sit 3 to 4 minutes or until the rice absorbs the liquid and fully softens.
- Before serving stir the vegetables, ¼ cup Parmesan, chives and tarragon (or chervil) into the rice to combine. Serve with additional Parmesan if desired.
Cooking Tip: You can use fresh shelled peas or frozen and thawed. Both work great. Trader Joe’s has shelled fresh peas, and they were so easy to use in this.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: main course
- Method: Stove Top
- Cuisine: American
- Serving Size: 1 1/3 cup
- Calories: 264
- Fat: 11 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 21 g
Keywords: Stove Top Rice Casserole, One Pot Rice and Chicken,Chicken and Rice with Vegetables
I love one pot dishes and this one is a must make. Delicious but healthy too!
Anything made in one pot that tastes this amazing is going on the regular rotation!
I seriously loved this!! So tasty and delicious!
This is the perfect, easy dinner. And one of the few ones my whole family will eat!
I can see why this is a family favorite! It’s so good and a new favorite dinner for our rotation!
Anything one pot is my kind of meal!! This is so delicious and I love how simple it is to make and clean up!
Holy smokes, just made this with the kids (8 & 11). They did most of the work while i read (and re-read!) the recipe. It was SO GOOD! I can’t believe we did it. Thank you Katie, made for a wicked special dad night with the kids.
Thank you so much Rich! I am so glad it worked out (and the kids did most of the work!) How fun and yay for Dad nights.
Just made this. So good I’m writing here instead of finishing my next bite. Decided to make this last minute so had some random substitutions (broccoli instead of the asparagus and snap peas). So so SO Good. So good. Family favorite for sure.
I am so glad you came back to leave a review Jenni! I appreciate it so much when folks do that. Glad it worked out with your subs and that you’ll make it again!
I love, love, love this! Looks like the perfect way to enjoy spring…especially when spring is having a hard time coming around and staying!
Looks like my kinda recipe! Count me in for all the color!
Hi Liz. Glad you like this too. I hope you’re well my friend.
The dish looks so comforting and beautiful in the photos. The flavors are simple yet elegant!
Hi Sonal. Thank you so much. I am glad you think the pictures are pretty and I appreciate the compliment. Thank you!
We finally had a taste of spring, too! (Thaaaaank god!)
This seriously looks/sounds like the perfect dish to kick it off. Bright flavors that still offer some coziness.
It felt so dreamy to leave the house in a vest today! It really is coming, slowly but surely!
I love one pot meals! This look so perfect for weeknight dinner.
Weeknight dinners can be a struggle. Thank goodness for one pot meals, right? Thanks for coming by today Hayley. Have a great week.