Go Back
–+ servings
lemon pilaf and asparagus chicken bake

Lemon Pilaf and Asparagus Chicken Bake

Looking for an easy, nourishing meal? This flavorful one-pan chicken bake is a must try for spring!
Print Recipe Pin Recipe Add to Collection
Prep Time 5 minutes
Cook Time 30 minutes
Course All Recipes, Dinner, Main Course, One Pan
Servings 4

Ingredients
  

  • 1 lb chicken thighs about 4 small thighs
  • 1 tbsp avocado oil
  • 2 cups asparagus diced
  • 1 cup rice pilaf dry
  • 2⅓ cups water
  • ½ lemon sliced
  • 2 tbsp butter ½ tbsp for each thigh
  • garlic powder to taste
  • onion powder to taste
  • chili powder to taste
  • pepper to taste
  • salt to taste
  • parmesan cheese optional
  • dill optional

Instructions
 

  • Preheat oven to 415°F.
  • Dice your asparagus and set aside.
  • Heat a large oven-safe skillet over medium heat and pour in 1 tbsp of avocado oil. Add the chicken thighs and sear for about 3 minutes on each side. As they cook, generously season with garlic powder, onion powder, chili powder, salt, and pepper to your liking!
  • Remove from pan and set aside (we’ll add them back in later!)
  • In the same pan, toss in the diced asparagus and sauté for a minute or so.
  • Add in 1 cup of dry rice pilaf, stirring frequently for another 2 minutes.
  • Pour in 2 ⅓ cups water and stir to combine.
  • Place your chicken thighs back into the pan so they are partially covered, and add in sliced lemon and ½ tbsp of butter onto each thigh.
  • Pop the skillet into the oven and bake for 25 minutes.
  • Remove and enjoy!
  • Optional: Grate over top with fresh parmesan cheese and a sprinkle of dill for extra yummy flavor.
Keyword Asparagus, Butter, Chicken, Chicken Skillet, Dill, Lemon, One-Pan, Parmesan, Rice Pilaf, Skillet
Tried this recipe?Let us know how it was!