This Chicken Florentine Rice Bake is the kind of quick and easy weeknight dinner that feels comforting without requiring a ton of effort. Everything cooks together in one dish, which means less cleanup, minimal prep, and a dinner that tastes like you spent way more time on it than you actually did. Juicy chicken thighs, tender rice, caramelized onions, and wilted spinach all bake together in a rich, savory sauce that’s cozy, flavorful, and perfect for busy nights when you still want something homemade.
What makes this recipe so good is how simple the ingredients are. A packet of Lipton onion soup mix adds instant depth and flavor, while a splash of cooking sherry and heavy cream gives the rice that rich, restaurant-style taste. The butter melts right into the chicken as it bakes, creating the most flavorful pan sauce that soaks into every bite of rice.
This is one of those dependable dinners you can throw together during the week when you don’t feel like overthinking dinner but still want something everyone will actually be excited to eat.
Chicken Florentine Rice Bake
Ingredients
- 1 lb boneless chicken thighs
- 2 tbsp olive oil, divided
- 1 packet Lipton Onion Soup Mix
- 1 tbsp all-purpose seasoning of choice, like adobo
- 1 yellow onion, sliced
- Splash of cooking sherry wine
- 1 cup rice
- 2 cups fresh spinach leaves
- 2 cups chicken stock
- Splash of heavy cream
- 2 tbsp butter, diced
Instructions
- Preheat oven to 375°F.
- Season the chicken thighs with the Lipton onion soup mix and all-purpose seasoning.
- Heat 1 tablespoon of olive oil in a large oven-safe skillet or baking dish over medium-high heat. Sear the chicken until browned on both sides. The chicken does not need to be fully cooked through at this stage. Remove and set aside.
- Add the remaining olive oil to the pan along with the sliced onions. Sauté for about 3 minutes until softened and lightly caramelized. Deglaze the pan with a splash of cooking sherry wine, scraping up all the flavorful browned bits from the bottom.
- Stir in the uncooked rice, spinach leaves, chicken stock, and a splash of heavy cream.
- Nestle the chicken thighs back into the pan on top of the rice mixture. Spoon the onions over the chicken, then scatter the diced butter across the top.
- Cover tightly with foil or a lid and bake for 20 minutes.
- Uncover and continue baking for an additional 15 minutes until the rice is tender, the chicken is cooked through, and the top is golden around the edges.
- Let rest for about 5 minutes before serving.
The best part about this Chicken Florentine Rice Bake is that the rice absorbs every bit of flavor from the chicken, onions, stock, and buttery pan sauce while it bakes. It’s simple, satisfying, and the kind of easy dinner recipe that earns a permanent spot in the weekly rotation.
Chicken Florentine Rice Bake
Equipment
Ingredients
- 1 lb boneless chicken thighs
- 2 tbsp olive oil, divided
- 1 packet Lipton Onion Soup Mix
- 1 tbsp all-purpose seasoning of choice, like adobo
- 1 yellow onion, sliced
- Splash of cooking sherry wine
- 1 cup basmati rice
- 2 cups fresh spinach leaves
- 2 cups chicken stock
- Splash of heavy cream
- 2 tbsp butter, diced
Instructions
- Preheat oven to 375°F.
- Season the chicken thighs with the Lipton onion soup mix and all-purpose seasoning.
- Heat 1 tablespoon of olive oil in a large oven-safe skillet or baking dish over medium-high heat. Sear the chicken until browned on both sides. The chicken does not need to be fully cooked through at this stage. Remove and set aside.
- Add the remaining olive oil to the pan along with the sliced onions. Sauté for about 3 minutes until softened and lightly caramelized. Deglaze the pan with a splash of cooking sherry wine, scraping up all the flavorful browned bits from the bottom.
- Stir in the uncooked rice, spinach leaves, chicken stock, and a splash of heavy cream.
- Nestle the chicken thighs back into the pan on top of the rice mixture. Spoon the onions over the chicken, then scatter the diced butter across the top.
- Cover tightly with foil or a lid and bake for 20 minutes.
- Uncover and continue baking for an additional 15 minutes until the rice is tender, the chicken is cooked through, and the top is golden around the edges.
- Let rest for about 5 minutes before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.
