One Pan Lemony Chicken and Spinach Rice
A bright and cozy one-pan lemony chicken and spinach rice made with seared lemons, juicy chicken thighs, and flavorful oven-baked rice. Easy weeknight favorite.
Servings: 4 servings
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.