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Best Chicken and Rice (One Pan) Recipe

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3.8 from 5 reviews

This Best Chicken and Rice recipe is a flavorful, one-pan Mediterranean dish featuring juicy, marinated chicken thighs cooked atop tender, herbed rice with spinach and garlic. Easy to prepare and perfect for a satisfying main course, the dish combines the bright tang of lemon with savory spices and simple ingredients for a comforting yet elegant meal.

Ingredients

Chicken

  • 5 chicken thighs, skin-on and bone-in
  • 2 tablespoons olive oil

Marinade

  • 2 lemons, juiced and zested (approx 1/4 cup 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
  • 1 tablespoon olive oil

Rice

  • 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
  • chopped parsley for garnish
  • lemon zest or slices for garnish

Instructions

  1. Marinate the Chicken: In a bowl, combine the lemon juice and zest, Dijon mustard, minced garlic, dried oregano, dried thyme, salt, black pepper, and olive oil. Stir well to create the marinade. Place the chicken thighs in a glass dish and pour the marinade over them, turning each piece to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to overnight for deeper flavor.
  2. Brown the Chicken: Preheat your oven to 350°F (175°C). 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 the chicken and cook for another 5 minutes. Remove the chicken from the skillet and set aside, reserving the leftover marinade.
  3. Prepare the Base: Using tongs, scrape the skillet to loosen browned bits. Use paper towels to soak up some of the fat, leaving a bit for cooking. Add diced onion to the skillet and sauté for 1-2 minutes until translucent. Add chopped spinach, garlic, dried oregano, salt, pepper, and the reserved marinade. Stir for about 30 seconds until spinach begins to wilt.
  4. Cook the Rice: Add the rice to the skillet and stir to coat it evenly with the oil and vegetable mixture. Pour in the chicken stock and stir well. Bring to a simmer over the stovetop.
  5. Bake the Chicken and Rice: Arrange the browned chicken thighs on top of the rice. Cover the skillet with a lid and transfer it to the preheated oven. Bake for 35 minutes. Remove the lid and bake uncovered for an additional 10 minutes, or until the chicken is fully cooked through and the rice is tender.
  6. Rest and Serve: Let the dish rest for 5 to 10 minutes after removing from the oven. The rice may appear dark due to the spinach and onions rising to the top; fluff the rice gently with a fork to mix everything evenly. Garnish with chopped parsley and lemon zest or grilled lemon slices before serving.

Notes

  • To store: Refrigerate leftover chicken and rice in a covered container for 3-4 days.
  • To freeze: Place leftovers in a freezer-safe container and store for up to 2 months.
  • For reheating: Microwave chicken for 2-3 minutes. To crisp the skin, briefly broil for a couple of minutes but watch carefully to avoid burning.
  • Recommended cookware: A Staub braiser or other sturdy oven-safe skillet is ideal for this recipe.

Find it online: https://yumntasty.com/best-chicken-and-rice-one-pan-recipe/