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Lemon-Garlic Chicken Skillet with Spinach Rice
Quick lemon-garlic chicken over herbed spinach rice—one-pan dinner ready in under 40 minutes.
Why this recipe works
This Lemon-Garlic Chicken Skillet with Herbed Spinach Rice is a bright, weeknight-friendly dish. It combines seared chicken with citrus, garlic, and a fluffy rice pilaf stirred with spinach. Suitable for busy home cooks who want a complete one-pan meal with fresh flavors.
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Key takeaways
One-pan meal with protein, grain, and greens.
Bright citrus + garlic flavor with minimal effort.
Leftovers reheat well for quick lunches.
Recipe guide
This Lemon-Garlic Chicken Skillet with Herbed Spinach Rice is a bright, weeknight-friendly dish. It combines seared chicken with citrus, garlic, and a fluffy rice pilaf stirred with spinach. Suitable for busy home cooks who want a complete one-pan meal with fresh flavors.
A bright, weeknight-friendly one-pan dinner that’s ready in under 40 minutes.
- One-pan meal with protein, grain, and greens.
- Bright citrus + garlic flavor with minimal effort.
- Leftovers reheat well for quick lunches.
Overview and ingredients
A quick, one-pan chicken dinner featuring thinly sliced chicken, lemon, garlic, and a simple herbed spinach rice. Serves 4 and uses common pantry staples.
Step-by-step method
Sear chicken until golden; set aside. Sauté onion, add garlic and lemon zest; toast rice, then simmer with stock and lemon juice. Fold in spinach, season to taste, and return chicken to warm through.
Tips and variations
Use brown rice for a heartier version with longer cook time. Swap spinach for arugula or parsley for a different freshness. Add a pinch of red pepper flakes for heat.
Ingredients
- 2 tbsp olive oil
- 1 lb chicken breasts, thinly sliced
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup long-grain rice
- 2 cups chicken stock or water
- 2 cups baby spinach
- 1 lemon, zested and juiced
- salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Season chicken slices with salt and pepper and add to skillet in a single layer; cook until golden and cooked through, about 3–4 minutes per side; remove and set aside.
- Reduce heat to medium and add sliced onion to skillet; sauté until softened, about 4 minutes.
- Add minced garlic and lemon zest; cook 30 seconds until fragrant.
- Stir in rice and toast briefly, about 1 minute, coating with oil and aromatics.
- Pour in chicken stock (or water) and lemon juice, stir, and bring to a simmer.
- Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, about 15–18 minutes.
- Fluff rice with a fork, fold in baby spinach until wilted, and adjust seasoning with salt and pepper.
- Return chicken to skillet on top of rice to warm for 1–2 minutes, spoon pan juices over chicken, and serve hot.
FAQs
Can I use brown rice instead of long-grain white rice?
Yes, adjust the liquid and simmer time according to the rice package instructions.
Can I make this dairy-free?
The recipe is naturally dairy-free; just ensure no butter is used and only olive oil is used for cooking.
How can I meal prep this dish?
Cook the rice and chicken separately, then assemble reheating the chicken and folding in spinach before serving.