Springtime Chicken and Herb Combination

A fresh and flavorful dish brings together tender chicken with a vibrant mix of spring herbs, perfect for brightening up your dinner table. It’s easy to prepare and sure to become a seasonal favorite!

Kitchen Tricks

Use fresh herbs whenever possible for the best flavor.
Pat the chicken dry before cooking to help achieve a crispy skin.
Let the chicken rest a few minutes after cooking to keep it juicy.

Ingredients 0/6

1 tablespoon olive oil 1 pound boneless, skinless chicken thighs 1 onion, diced 1 cup frozen mixed vegetables (carrots, corn, peas, and string beans) 1 cup UNCLE BEN'S® Flavor Infusions Chicken & Herb Rice 2 cups water

Why This Dish Is A Crowd Favorite

Bright and fresh, perfect for celebrating the flavors of spring. The combination of herbs adds a lovely aroma and depth to the chicken. It’s light yet satisfying, making it ideal for a healthy and delicious meal.

Directions

Heat some oil in a skillet over medium-high heat, then add the chicken. Cook it until it’s nicely browned on all sides. Next, toss in the onions and cook everything together for another couple of minutes until the onions start to soften. Add the mixed vegetables, the UNCLE BEN'S® Flavor Infusions Chicken & Herb Rice, and pour in the water. Bring the mixture to a boil, then lower the heat to medium, cover the skillet, and let it simmer for about 15 minutes. Cook until the water has been absorbed and the rice is tender. Once everything’s ready, give it a good stir and enjoy!

264

people cooked this recipe

By Michael Davis

Michael enjoys creating straightforward meals that are easy to prepare at home.

Serving Ideas

Serve alongside a crisp green salad or roasted seasonal vegetables. A light lemon rice or crusty bread also pairs well to soak up the flavorful juices. Finish with a simple white wine to complement the herbaceous notes.

How To Refrigerate This Dish

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or on the stove to keep the chicken moist. For longer storage, freeze portions and thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but adjust the cooking time as they may cook faster and can dry out if overcooked.

Do I need to thaw the frozen vegetables before cooking?

No, you can add the frozen mixed vegetables directly to the skillet without thawing.

Can I use brown rice instead of UNCLE BEN'S® Flavor Infusions rice?

You can, but cooking times and water amounts will differ, so follow the brown rice package instructions.

Is it possible to make this recipe in a slow cooker?

Yes, brown the chicken and onions first, then combine all ingredients in the slow cooker and cook on low for 4-6 hours.

How can I make this dish spicier?

Add chili flakes, cayenne pepper, or a dash of hot sauce when cooking the chicken or when adding vegetables.

What can I use if I don’t have olive oil?

You can substitute with vegetable oil, canola oil, or any other cooking oil you have on hand.

Can I double the recipe for more servings?

Yes, just use a larger skillet or pot and double all ingredients and liquid accordingly.

How do I know when the rice is fully cooked?

The rice is done when all the water is absorbed and the grains are tender but not mushy.