Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This one-pot chicken and rice dinner is creamy, cozy and packed with vegetables! Tarragon offers a sweet mellow flavor, but if you're not a fan, basil can be used in its place.

EatingWell.com, January 2022


Read the full recipe after the video.

Recipe Summary

20 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a medium Dutch oven over medium-high heat. Add chicken; cook, undisturbed, until browned on the bottom, 8 to 10 minutes. Transfer to a plate. Do not wipe the pot clean.

  • Add onion to the pot; cook over medium-high heat, stirring often, until slightly softened, about 2 minutes. Add spinach; cook, stirring constantly, until just wilted, about 1 minute. Stir in rice, peas, lemon zest, salt and 1 3/4 cups broth. Return the chicken to the pot. Bring to a simmer over medium-high heat. Cover, reduce heat to low and simmer, undisturbed, until the chicken is cooked through, the liquid is absorbed and the rice is almost tender, about 15 minutes. Remove from heat and let stand, covered, until the rice is tender, about 5 minutes. Add Parmesan, cream cheese, tarragon, lemon juice and the remaining 1/4 cup broth, stir until the cheese is melted and the mixture is creamy.

Nutrition Facts

1 1/3 cups
512 calories; protein 34g; carbohydrates 51g; dietary fiber 4g; sugars 5g; fat 18g; saturated fat 7g; cholesterol 128mg; vitamin a iu 3376IU; sodium 701mg; potassium 540mg; niacin equivalents 13mg.