Spring Chicken and Rice Skillet

My Favorite Springtime Supper

Hello, my dear. Come sit with me. Let’s talk about supper. I love a good one pot chicken and rice meal. It feels like a warm hug in a bowl. This one is full of spring vegetable goodness. Doesn’t that sound nice for a busy night?

This is my easy weeknight dinner hero. Everything cooks together in one pan. You get tender chicken, fluffy rice, and bright green veggies. The best part? Less washing up. I still laugh at how my grandson calls it “magic pan” dinner. What is your go-to meal when you are short on time?

Why One Pan is a Friend

This healthy chicken and rice recipe is simple. You start everything in the same pot. The flavors from the chicken and thyme cook right into the rice. This matters because food tastes better when it cooks together. It just does.

Using quick cooking brown rice is my little trick. It gives you that wholesome grain feel. But it gets dinner on the table fast. This is a true 30 minute chicken and rice promise. *Fun fact: Brown rice keeps its outer bran layer. That is where the good fiber lives!*

A Bowl Full of Spring

Now, the spring vegetables. I use asparagus, snap peas, and sweet peas. They make this a perfect spring vegetable dinner. Their fresh, green taste just sings. It makes the whole dish feel light and happy.

I stir them in at the very end. They cook just enough to stay bright and a little crisp. This matters because we eat with our eyes first. All that green is so pretty. Do you have a favorite spring veggie you would add?

The Little Secrets in the Pot

Let me share a mini-anecdote. My friend Clara never used cream cheese in cooking. She thought it was just for bagels. One taste of this changed her mind. It makes the sauce so creamy and rich. You would never guess it is a gluten free chicken and rice dish.

The fresh herbs are important too. A sprinkle of chives and tarragon at the end. They smell like a sunny garden. It wakes up all the other flavors. Doesn’t that smell amazing? Trust me, do not skip them.

Your Turn in the Kitchen

This chicken and rice with spring veggies is so forgiving. You can use what you have. No snap peas? Try green beans. The goal is a tasty, one pan chicken and rice that makes everyone smile.

I love knowing a good recipe is out there making your nights easier. Will you try this soon? If you do, tell me what vegetable you used. I would love to hear your story. Happy cooking from my kitchen to yours.

Ingredients:

Instructions

Step 1: Grab your big pan. Heat the oil and butter in it. Toss in the shallot, red pepper, and thyme. Doesn’t that smell amazing? Cook until they soften. Now add your chicken cubes. Cook until they’re not pink anymore. This is the start of your one pot chicken and rice.

Step 2: Pour in the broth. Add your quick cooking brown rice and salt. Give it a good stir. Bring it all to a gentle bubble. Then, put the lid on. Turn the heat down to low. Let it cook for about five minutes. (Always use a tight-fitting lid to trap the steam!)

Step 3: Take off the lid. Turn the heat up high. Stir in the cream cheese until it’s all melty. Now, pile those spring veggies right on top. Don’t stir them in yet! Let it bubble again, then cover it. Cook for three more minutes. Turn off the heat and walk away. I still laugh at how hard that was to learn. Let it sit, lid on, for four minutes. Why do we let it sit? Share below!

Step 4: Time for the magic! Take off the lid. Gently stir everything together. See how the rice absorbed all that flavor? Now, mix in the Parmesan, chives, and tarragon. Your chicken and rice with spring veggies is ready. This healthy chicken and rice recipe makes the best easy weeknight dinner.

Creative Twists

Lemon Zest Brightness: Stir in the zest of one lemon with the fresh herbs. It makes the spring vegetables sing!

Herb Garden Swap: Use whatever fresh herbs you have. Basil or dill would be lovely here too.

Cheesy Comfort: Swap the cream cheese for a spoonful of goat cheese. It’s so creamy and tangy.

Which one would you try first? Comment below!

Serving & Pairing Ideas

This one pan chicken and rice is a full meal. But a simple green salad on the side is perfect. A loaf of crusty bread is nice for soaking up the last bits. For garnish, sprinkle on extra Parmesan and a few whole chives. It looks so pretty. This gluten free chicken and rice is a complete spring vegetable dinner. Which would you choose tonight?

Keeping Your Skillet Fresh for Later

This one pot chicken and rice makes a wonderful leftover. Let it cool completely first. Then store it in a sealed container in the fridge. It will stay good for three days. You can also freeze it for one month. Thaw it overnight in the fridge before reheating.

I remember my first big batch of this dish. I put the whole hot pan right in the fridge. My mother scolded me! She said it could spoil other food. Now I let it cool on the counter for an hour. Then I pack it away. This keeps everything safe and tasty.

Batch cooking this easy weeknight dinner is a lifesaver. It means a healthy chicken and rice recipe is ready on busy nights. You just reheat a portion in the microwave with a splash of broth. Storing food well saves time and reduces waste. It is a simple act of care for your future self.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Skillet Troubles

Even easy recipes can have little hiccups. Do not worry. Here are three common issues and their easy fixes. First, if your rice is still hard, add a quarter cup of warm broth. Cover the pan and let it steam for five more minutes.

Second, if your chicken is dry, you may have cooked it too long. I once cubed my chicken pieces too big. They took forever to cook and got tough. Cut them into small, even bites. They will cook quickly and stay juicy.

Third, if your spring vegetable dinner seems bland, do not add salt right away. Stir in the fresh herbs and Parmesan at the end. These ingredients add a big burst of flavor. Fixing small problems builds your cooking confidence. It also makes the flavors in your one pan chicken and rice shine brightly.

Which of these problems have you run into before?

Your Quick Questions, Answered

What is the best rice to use for chicken and rice skillet?

This recipe uses quick cooking brown rice. It is perfect for a 30 minute chicken and rice. It cooks fast and absorbs the broth flavor well. Do not use regular brown rice. It takes much longer to cook. White rice will work but will get softer. Stick with quick-cook brown rice for the best texture in your one pot meal.

Can I use frozen vegetables in a chicken and rice skillet?

Yes, frozen vegetables work great. They make this spring vegetable dinner easy any time of year. Use a mix of peas, corn, or chopped green beans. No need to thaw them first. Just add them straight from the freezer in step three. You may need to cook it one minute longer. This is a handy shortcut for a healthy chicken and rice recipe.

How do I prevent my chicken and rice skillet from becoming mushy?

The key is to use quick cooking brown rice. Do not stir the rice too much after adding the broth. Stir just once to mix it in. Then let it simmer covered. When you add the cream cheese, stir just until melted. Too much stirring breaks the rice grains. This makes your one pot chicken and rice creamy, not mushy.

Can I make a chicken and rice skillet in a slow cooker?

I do not recommend it for this specific recipe. The quick cooking brown rice would turn to mush. For a slow cooker, use regular long-grain white rice. Add it in the last hour of cooking. This recipe is designed as a fast, one pan chicken and rice. It is best made on the stovetop for perfect results.

What are some seasoning variations for chicken and rice skillet?

You can change the herbs for a new taste. Try Italian seasoning instead of thyme. Use parsley and dill instead of tarragon. For a cozy flavor, add a pinch of paprika. A squeeze of lemon at the end is lovely. This gluten free chicken and rice is very forgiving. Have fun and make it your own.

How can I add more protein to my chicken and rice skillet?

You can add a can of drained white beans in step four. A handful of chopped walnuts adds nice crunch. You could also use an extra chicken breast. Another great tip is to stir in a beaten egg at the very end. The hot rice will cook it gently. This boosts the protein in your easy weeknight dinner.

*Fun fact: Peas and snap peas are actually the same vegetable picked at different times!*

Which tip will you try first?

My Kitchen Door is Always Open

I hope you love this one pot chicken and rice as much as I do. It is a true friend on busy evenings. Cooking should be simple and joyful. Remember, the best recipes are the ones you make your own.

I would love to hear from you in the comments. Tell me about your cooking adventures. Sharing stories is how we all learn and grow together in the kitchen.

Have you tried this recipe? Let me know how it turned out for you.

Happy cooking!
—Elena Rutherford

Spring Chicken and Rice Skillet

Author: Elena Rutherford Cooking Method:Stovetop Cuisine:American Courses:Main

Difficulty:BeginnerPrep time: 10 minutesCook time: 25 minutesRest time: 4 minutesTotal time: 39 minutesServings:4 servingsCalories:264 kcal Best Season:Summer

Description

One Pot Chicken and Rice with Spring Veggies

Ingredients

• 2 teaspoons extra-virgin olive oil
• 2 teaspoons unsalted butter
• 1 shallot, finely chopped
• 1/2 cup finely diced red pepper, optional
• 1 teaspoon dry thyme
• 1 pound boneless skinless chicken breast, cut into bite-sized cubes
• 2 1/2 cups reduced-sodium chicken broth or home-made chicken stock
• 2 cups quick cooking brown rice
• 1/2 teaspoon salt
• 2 ounces cream cheese
• 1/2 bunch asparagus, trimmed and cut into small pieces
• 1 cup shelled peas, or frozen and thawed
• 1 cup snap peas, cut in half
• 1/4 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.

Notes

Nutrition information is per 1 1/3 cup serving.

Keywords:Chicken, Rice, Skillet, Spring, One Pot