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Best one-pan Chicken and Rice with Lemon and Spinach Recipe

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This Best Chicken and Rice recipe combines juicy, marinated chicken thighs with flavorful rice cooked in chicken stock, spinach, and herbs, all prepared in one pan. Perfectly seared chicken skin creates a crispy texture that complements the tender rice infused with bright lemon and aromatic garlic and herbs. This one-pan meal is both comforting and easy to prepare, ideal for a satisfying dinner with minimal cleanup.

  • Total Time: 1 hour 10 minutes
  • Yield: 5 servings

Ingredients

Chicken Marinade

  • 5 chicken thighs (skin-on and bone-in)
  • 2 tablespoons olive oil
  • 2 lemons (juiced and zested, approx 1/4 cup of juice)
  • 2 teaspoons Dijon mustard
  • 3 garlic cloves (minced)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Rice and Vegetables

  • 1 tablespoon olive oil
  • 1 yellow onion (diced)
  • 2 cups baby spinach (lightly packed and roughly chopped)
  • 2 garlic cloves (minced)
  • 1 teaspoon dried oregano
  • 1 cup long grain white rice
  • 2 cups chicken stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Garnish

  • Chopped parsley
  • Lemon zest or slices

Instructions

  1. Make the Marinade. In a bowl, combine olive oil, lemon juice and zest, Dijon mustard, minced garlic, dried oregano, dried thyme, salt, and black pepper. Stir thoroughly until well mixed.
  2. Marinate the Chicken. Place the chicken thighs in a glass dish and pour the marinade over them. Turn each piece to coat evenly. Cover the dish and marinate in the refrigerator for at least 30 minutes, or up to overnight for more flavor.
  3. Preheat Oven. Preheat your oven to 350°F (175°C) in preparation for baking the chicken and rice later.
  4. Sear the Chicken. Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat. Place chicken thighs skin-side down and cook until the skin is golden brown, about 5 minutes. Flip and cook the other side for another 5 minutes. Remove chicken and set aside, reserving leftover marinade.
  5. Clean Pan. Use tongs and paper towels to remove excess fat from the skillet, leaving enough grease to sauté the onions.
  6. Sauté Onions. Add diced onions to the skillet and cook 1-2 minutes until translucent.
  7. Add Vegetables and Herbs. Stir in chopped spinach, minced garlic, dried oregano, salt, pepper, and the reserved marinade. Cook for 30 seconds until spinach begins to wilt.
  8. Add Rice. Stir in long grain white rice to coat with the oil and mix with the vegetables.
  9. Add Chicken Stock and Simmer. Pour in chicken stock and stir well. Bring the mixture to a simmer over the stove.
  10. Bake Chicken and Rice. Arrange the seared chicken thighs on top of the rice mixture. Cover the skillet with a lid or foil and place it in the preheated oven. Bake for 35 minutes.
  11. Finish Baking.  Remove the lid and return the skillet to the oven. Continue baking for an additional 10 minutes until the chicken is fully cooked and the rice is tender.
  12. Rest the Dish. Remove skillet from oven and let rest for 5-10 minutes. The rice will darken as spinach and onion rise; fluff the rice with a fork to combine evenly.
  13. Serve. Garnish with chopped parsley and lemon zest or grilled lemon slices before serving for added brightness and freshness.

Notes

  • Marinating the chicken overnight will intensify the lemon and herb flavors.
  • Ensure the skillet used is ovenproof to safely transfer between stove and oven.
  • Bone-in, skin-on chicken thighs provide more flavor and juiciness, but boneless can be used if preferred.
  • Adjust salt and pepper according to taste and dietary preferences.
  • Leftover rice can be stored refrigerated for up to 3 days and reheated carefully to retain moisture.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/best-one-pan-chicken-and-rice-with-lemon-and-spinach-recipe/