Best Chicken and Rice One Pan
A flavorful one-pan dish combining tender chicken thighs with fragrant rice and fresh greens, perfect for a quick and satisfying meal.
Ingredients
Protein
- 5 pieces chicken thighs, skin-on and bone-in
- 4 tablespoons olive oil
- 2 pieces lemons, juiced and zested (approx 1/4 cup juice)
- 2 teaspoons Dijon Mustard
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Vegetables
- 1 tablespoon olive oil
- 1 yellow onion diced
- 2 cups baby spinach, roughly chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 cup long grain white rice
- 2 cups chicken stock
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Garnish
- to taste chopped parsley (for garnish)
- to taste lemon zest or slices (for garnish)
Instructions
- Season chicken thighs with salt, pepper, and half the lemon zest. Sear in a pan until golden, then set aside.
- In the same pan, sauté diced onion and garlic until fragrant. Add rice, oregano, thyme, salt, and pepper; cook briefly.
- Add chicken stock and lemon juice; bring to a boil. Return chicken to the pan, cover, and simmer until rice is cooked and chicken is done.
- Stir in spinach until wilted. Garnish with chopped parsley and lemon slices or zest before serving.
Notes
Use fresh herbs for best flavor and adjust seasoning to taste.