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Dutch Oven Chicken Madeira with Asparagus and Rice

This Dutch Oven Chicken Madeira with Asparagus and Rice is a flavorful one-pot dinner that combines tender chicken breasts, crisp asparagus, and fluffy rice, all cooked in a rich sauce of Madeira wine and homemade beef broth. Topped with melted mozzarella cheese, this dish is a restaurant-worthy meal that's quick and simple enough for a weeknight.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine American, European
Servings 4 servings
Calories 420 kcal

Equipment

  • Cutting board
  • Plastic wrap
  • Mallet or small frying pan
  • Dutch oven (6-quart/5.7 liters)
  • Tongs
  • Slotted spoon
  • Oven broiler

Ingredients
  

Oils & Vinegars

  • 4 Boneless, skinless chicken breasts 6-8 oz each [170-225g each]

Produce

  • 1/2 pound Asparagus trimmed [225g]
  • 2 cloves Garlic minced
  • 2 tablespoons Fresh parsley chopped, optional garnish
  • 1 teaspoon Lemon zest optional garnish

Dairy

  • 1/2 cup Mozzarella cheese shredded [4 oz / 115g]

Pasta & Grains

  • 1 cup Long-grain white rice such as jasmine or basmati [200g]

Oils & Vinegars

  • 2 tablespoons Extra-virgin olive oil

Beer, Wine & Liquor

  • 1 cup Madeira wine [240ml]

Condiments

  • 2 cups Homemade beef broth [480ml]

Baking & Spices

  • 1 tablespoon Salt plus more for seasoning
  • Freshly ground black pepper to taste

Instructions
 

Prepare the Chicken

  • Place chicken breasts on a cutting board. Cover with plastic wrap and use a mallet or heavy frying pan to pound each to ¼ inch (0.6 cm) thick. Season both sides with salt and freshly ground black pepper.

Blanch the Asparagus

  • In a Dutch oven, bring 4 cups (1 liter) of salted water to a boil. Add the asparagus and cook for 2-3 minutes until bright green and tender-crisp. Remove with a slotted spoon, transfer to an ice water bath to stop cooking, then drain and set aside. Discard the water and pat the Dutch oven dry.

Sear the Chicken

  • Heat 1 tablespoon of olive oil in the Dutch oven over medium-high heat. Add the chicken breasts and cook for 4 minutes on each side until browned and cooked through. Remove chicken and set aside.
  • Add the remaining tablespoon of olive oil and minced garlic to the Dutch oven. Sauté for about 30 seconds until fragrant.

Cook the Rice and Sauce

  • Pour the Madeira wine into the Dutch oven and bring to a boil. Simmer for 3-4 minutes until reduced by half.
  • Add the beef broth and stir in the rice. Bring to a boil, then reduce to a simmer. Cover and cook for 10 minutes.

Finish the Dish

  • After 10 minutes, return the chicken breasts to the pot, nestling them into the rice. Arrange the blanched asparagus on top of the chicken and sprinkle the shredded mozzarella over everything.
  • Cover and continue to cook on low for an additional 10 minutes until the rice is tender and has absorbed the liquid.
  • Transfer the Dutch oven to the oven broiler. Broil for 3-4 minutes until the cheese is melted and golden brown.

Serve

  • Garnish with chopped parsley and lemon zest, if desired. Serve immediately.

Notes

This recipe yields approximately 5 cups (1.2 kg) of finished dish.
This dish is gluten-free and nut-free.
For a variation, you can use different types of cheese or add mushrooms to the recipe.
Keyword Chicken Recipe, Dutch Oven Recipe, Easy Dinner, One Pot Meal