There’s something special about a one-pan dinner that feels both effortless and impressive. This One Pan Lemony Chicken and Spinach Rice is exactly that kind of meal. It tastes bright and savory, it looks beautiful coming out of the oven, and it checks every box for a weeknight dinner that still feels like you really cooked.
It all starts with chicken thighs. They’re juicy, forgiving, and they take on color so well. I sear them until the skin turns golden, then take them out so I can build everything else right in that same pan. That leftover chicken flavor in the skillet is where the whole dish begins.
Next, I soften my onions and peppers. As soon as they hit the pan, the smell shifts and you already know you’re headed in the right direction. Once they’re cooked down and sweet, I push them to the side because it’s time for the step that makes this dish stand out. The lemons.
I take my lemon slices and lay them right in the center of the pan to sear. Letting them caramelize in the chicken drippings and the softened vegetables does something you just can’t fake. They release their oils, pick up color, and add this deep citrus flavor that becomes the backbone of the whole dish. After they’ve seared, I pull them out and set them aside for later.
Now the rice goes in. I sauté it directly in the flavored pan so every grain picks up all that goodness. Once it’s glossy and coated, I pour in the water or broth and scrape the bottom of the pan to pull up every bit of flavor. This is also when I add the frozen spinach. No need to thaw it or cook it separately. It melts right into the mixture and becomes part of the base of the rice.
Then everything comes together. The chicken goes right back on top, skin side up, and the seared lemon slices get placed directly on the chicken. As it bakes, the lemon infuses into the chicken and the rice, the spinach softens into the broth, and the whole skillet becomes this bright, savory, cozy moment that feels way more luxurious than the effort it took to make it.
When the pan comes out of the oven, the rice is tender and flavorful, the chicken is juicy, and those caramelized lemons on top look like you did something fancy. It’s truly a complete dinner in one pan. No juggling pots, no overthinking, just a skillet full of flavor that took care of itself in the oven.
Serve it right from the pan and let everyone scoop out their own portion. The chicken, the lemon, the savory rice, the spinach all tucked in there… it’s the kind of meal you come back to over and over again because it just works. Cozy, fresh, bright, and so satisfying. This one is definitely going into the regular rotation.
One Pan Lemony Chicken and Spinach Rice
Ingredients
- 6 chicken thighs, cleaned and trimmed of excess fat
- 1 tbsp olive oil
- 1 tsp complete seasoning
- 1 tsp Italian seasoning
- 1/2 tsp curry powder or turmeric
- 1 tsp smoked paprika
- 1 tsp adobo seasoning
- Kosher salt and black pepper to taste
- 1 small onion, diced
- 1 small red pepper, diced
- 1 tbsp minced garlic
- 1 lemon, thinly sliced
- 1 cup rice
- 2 cups water or chicken broth
- 1 cup chopped spinach
Instructions
- Heat oven to 375 degrees.
- Season the chicken thighs with complete seasoning, Italian seasoning, curry powder or turmeric, smoked paprika, adobo, salt, and pepper. Heat the olive oil in a cast iron skillet or any oven-safe pan on medium high heat and sear the chicken skin side down until golden, about 6 to 7 minutes per side. Remove the chicken and set it aside.
- Add the diced onion, red pepper, and garlic to the same pan and sauté until fragrant, about 2 minutes. Push the aromatics to the side of the pan and add the lemon slices to the center. Sear them until browned and fragrant, about 2 minutes per side, then remove and set aside.
- Pour the rice into the pan and stir to coat it in all the remaining flavor. Add 2 cups of water or chicken broth, season with salt and pepper, and bring the mixture to a simmer. Stir in the chopped frozen spinach so it melts into the rice.
- Nestle the chicken thighs back into the pan, skin side up, and place a seared lemon slice on top of each piece. Cover the pan with foil or a lid and bake at 375°F for 30 minutes. Remove the cover and continue baking for 10 to 15 minutes, or until the chicken is cooked through and the liquid has mostly absorbed.
- Let the dish rest for a few minutes before serving. Spoon the tender lemony spinach rice around each chicken thigh and enjoy.
Nutrition information is automatically calculated, so should only be used as an approximation.
