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One Pot Chicken and Brown Rice with Spring Veggies. 30 minutes, gluten-free and kid approved! #onepotrecipe #chickenrecipe #healthyweeknight #30minutedinner

one pot chicken and rice with spring veggies

  • Prep Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: main course
  • Cuisine: American

Description

One Pot Chicken and Rice with Spring Veggies, ready in 30 minutes and naturally gluten-free.


Scale

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Before serving stir the vegetables, ¼ cup Parmesan, chives and tarragon (or chervil) into the rice to combine. Serve with additional Parmesan if desired.


Nutrition

  • Serving Size: 1 1/3 cup
  • Calories: 264
  • Fat: 11 g
  • Carbohydrates: 23 g
  • Fiber: 4 g
  • Protein: 21 g

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