Description
This Lemon Rosemary Chicken and Rice recipe is a flavorful one-pan meal featuring tender chicken breasts cooked with aromatic rosemary, zesty lemon, and fresh asparagus, all combined with jasmine rice simmered in savory chicken stock. It’s a quick and easy stovetop dish perfect for a wholesome weeknight dinner.
Ingredients
Scale
Chicken and Seasonings
- 2 tbsp (30ml) extra virgin olive oil
- 1 1/2 lbs boneless skinless chicken breasts, cut into bite-sized cubes
- 1 tsp salt
- 1/2 tsp pepper
Rice and Flavorings
- 1 cup (190g) jasmine rice
- 1 tbsp chopped fresh rosemary
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 cups (480ml) chicken stock
- Zest and juice of 1 lemon
Vegetables
- 1 bunch asparagus, trimmed and cut into 1 inch pieces
Instructions
- Heat the skillet: In a 10 inch skillet over medium heat, warm the olive oil. You’ll know it’s ready when you can feel the heat holding your hand about 6 inches above the skillet.
- Cook the chicken: Add the bite-sized chicken pieces to the hot skillet and sprinkle evenly with salt and pepper. Cook until the chicken is browned on the outside, stirring occasionally, about 7-10 minutes. The chicken won’t be fully cooked yet, and that’s fine as it will continue cooking later.
- Add rice and seasonings: Stir in the jasmine rice, chopped rosemary, garlic powder, onion powder, chicken stock, and lemon juice. Mix everything well to combine.
- Simmer the mixture: Cover the skillet and bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Let it cook uncovered for 8 minutes to allow the rice to absorb the liquid.
- Add asparagus and finish cooking: After 8 minutes, stir the rice and chicken mixture, then add the cut asparagus pieces. Continue cooking until the asparagus is crisp-tender, about 5-7 minutes more.
- Garnish and serve: Sprinkle the dish with the lemon zest for added brightness before serving.
Notes
- You can use chicken thighs if preferred; adjust cooking time accordingly.
- To ensure the rice cooks evenly, avoid lifting the lid too often while simmering.
- Fresh rosemary is preferred for best flavor, but dried rosemary can be used in a smaller amount.
- For a creamier texture, stir in a tablespoon of butter or grated Parmesan at the end.
- Adjust seasoning with more salt and pepper to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: lemon rosemary chicken, chicken and rice, one-pan meal, jasmine rice recipe, skillet chicken dinner, asparagus chicken rice
