One-Pan Spring Chicken and Rice
With leeks, peas, fresh herbs, and goat cheese!
It’s spring! Well… not technically, but it sure feels like it. The grocery stores are bursting with spring vegetables, so I think it’s safe to call it.
This time of year is still perfect for cozy meals, but ones that feel a little fresher and brighter. This one-pan spring chicken and rice hits that sweet spot perfectly. Golden, crispy chicken thighs roast right on top of lemony rice with sauteed leeks, and everything gets finished with fresh dill, parsley, sweet peas, and one of my all-time favorite cheeses… goat cheese. It’s simple, incredibly delicious, and comes together in one skillet.
The chicken fat seasons the rice as it cooks, the leeks melt down into the base, and the herbs and lemon at the end keep everything feeling light and springy.
To be honest, I’ve always been a little intimidated by skillet chicken and rice dinners… the rice-to-liquid ratio can be tricky. But I was thrilled with how this one came out. I ended up using about 2½ cups of liquid total (2 cups broth and ½ cup water, just because I didn’t have quite enough broth). If your pan is very wide with a lot of surface area, you might want to add an extra splash of water just to be safe.
One quick note from testing this recipe: I tried adding the asparagus at the very end and letting it steam under foil (you can see it in the video), but it didn’t quite soften enough. Next time, I’d definitely give it a quick sauté with the leeks so it gets a little head start. Peas, however, are perfect added at the end so they stay bright and sweet.
And I think this might be the beginning of a chicken and rice skillet series… so if you have any ideas or requests, as always, send them my way!
Reheating:
Stovetop (Best Method)
Add the rice and vegetables to a skillet or saucepan.
Add 2–3 tablespoons water or chicken broth per serving.
Cover with a lid.
Warm over medium-low heat for 5–7 minutes, stirring once or twice.
This rehydrates the rice and keeps it fluffy.
For the chicken:
Reheat it separately in a small pan over medium heat skin-side down for 3–4 minutes to crisp the skin again.
Oven Method (Good for larger portions)
Place everything in an oven-safe dish.
Sprinkle a few tablespoons of broth or water over the rice.
Cover tightly with foil.
Heat at 325°F for 15–20 minutes.
Note: How to Properly Rinse Rice
Rinsing the rice helps remove excess surface starch so the grains cook up fluffy instead of sticky. Place the rice in a bowl or fine mesh strainer and rinse under cold water, swishing it around with your hand. The water will start out very cloudy, that’s the starch washing off. Continue rinsing and draining until the water runs mostly clear, usually about 3–4 rinses. Let the rice drain well before adding it to the pan so you’re not introducing extra water to the recipe.
Note: I’ve tried rinsing rice both in a mesh strainer and in a bowl, and honestly the bowl works best. It gives you more room to swish the rice around and helps release more of the starch.
One-Pan Lemon Chicken and Rice with Spring Vegetables
Servings: 3–4
Prep Time: 20 minutes
Cook Time: 40 minutes
