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Dinner recipe · from the recipe book

Lemon-Parsley Chicken Breast Pilaf with Asparagus

Golden seared chicken breast nestled in fluffy, toasty rice brightened with lemon zest, parsley and dill, with tender-crisp asparagus and crunchy toasted almonds.

Lemon-Parsley Chicken Breast Pilaf with Asparagus

Ingredients

  • 1¼ lb560 gChicken breast, boneless skinlesscut into 1-inch pieces
  • 1½ cups280 gLong-grain white rice, dryrinsed until the water runs clear
  • 2½ cups600 gLow-sodium chicken broth
  • 9 oz250 gAsparaguscut into 1-inch pieces
  • 1 medium110 gYellow onionfinely chopped
  • 3 cloves9 gGarlicminced
  • 2 tbsp27 gOlive oil
  • ¼ cup whole35 gAlmondssliced
  • 1 tbsp6 gLemon zest
  • 2½ tbsp40 gLemon juice
  • ½ cup chopped30 gFresh parsleychopped
  • 1 cup sprigs8 gFresh dillchopped
  • 1 tsp1 gDried thyme
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Prepare everything first: cut the chicken breast, rinse the rice, chop the onion, mince the garlic, cut the asparagus, and chop the parsley and dill.
  2. Toast the almonds in a dry Dutch oven over medium heat for 3 to 4 minutes until golden; transfer to a bowl.
  3. Season the chicken breast with half the salt and half the black pepper. Heat half the olive oil in the Dutch oven over medium-high heat and brown the chicken for about 4 minutes, turning once; it will finish cooking later. Transfer to a plate.
  4. Lower the heat to medium, add the remaining half of the olive oil and the onion, and cook 4 minutes until soft. Stir in the garlic and thyme for 30 seconds.
  5. Add the rice and stir for 2 minutes until the grains look translucent at the edges and smell toasty.
  6. Pour in the chicken broth, add the lemon zest and the remaining half of the salt and black pepper, and bring to a boil. Return the chicken and its juices, cover, and simmer on low for 12 minutes.
  7. Scatter the asparagus over the rice without stirring, cover again, and cook 5 more minutes, until the rice is tender and the chicken reaches 165°F (74°C).
  8. Remove from the heat and let rest, covered, for 10 minutes.
  9. Drizzle with the lemon juice, add the parsley and dill, and fluff gently with a fork. Top with the toasted almonds and serve.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Contains: Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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