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One Pot Chicken and Rice Dinner

  • Author: Julie
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 5 servings 1x

Scale

Ingredients

For the Asparagus Packet

  • 1 bunch asparagus, woody ends trimmed off
  • 1 tablespoon oil (I used avocado oil)
  • salt and pepper

For the Chicken and Rice

  • 1 tablespoon oil (I used avocado oil)
  • 5 boneless, skinless chicken thighs
  • salt and pepper
  • 2 boxes wild rice blend with seasoning packet (I used Rice-A-Roni)
  • 2 1/3 cup water
  • 1/4 cup heavy cream

Instructions

  1. Place trimmed asparagus on a large piece of foil. Drizzle with oil, and season with salt and pepper to taste. Toss to coat. Fold foil around asparagus to enclose. Set aside.
  2. Heat oil over high heat in a large, heavy bottomed pot. Trim excess fat off chicken thighs, pat dry with a paper towel, and season both sides with salt and pepper. Place the chicken in the hot oil, and sear both sides for 3-5 minutes on each side, or until golden brown. Don’t move them around in the pan, just let a crust form so they don’t stick.
  3. Remove the chicken from the pot, and add the rice, seasoning packets, water, and heavy cream. Stir together and bring to a boil. Then add the chicken back into the pot.
  4. Add the foil packet on top of the chicken and cover the pot with a lid. Turn the heat down to low so the liquid is gently simmering.
  5. Cook for 25-30 minutes, or until most of the liquid is absorbed and the rice is tender. Remove the foil packet and unfold carefully as hot steam may escape. Serve the chicken over the rice with the asparagus.


Nutrition

  • Serving Size: 1 Serving
  • Calories: 543
  • Sugar: 2.5g
  • Sodium: 1037mg
  • Fat: 25g
  • Saturated Fat: 7.5g
  • Unsaturated Fat: 16.3g
  • Trans Fat: 1.1g
  • Carbohydrates: 47g
  • Fiber: 2.8g
  • Protein: 34g
  • Cholesterol: 150mg