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Lemon-Garlic Chicken Skillet with Herbed Spinach Rice

Prep 15 min Cook 25 min Difficulty 2/5

Lemon-Garlic Chicken Skillet with Herbed Spinach Rice: a quick one-skillet dinner with bright lemon and garlic.

Why this recipe works

This recipe is a bright, weeknight-friendly skillet meal featuring chicken, lemon-garlic rice and spinach. It suits cooks who want a complete, comforting dinner with minimal cleanup.

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Key takeaways

One-pan dinner: chicken, rice, spinach in one skillet
Flavor boost from lemon zest and juice
Cooked chicken rested on rice for even texture

Recipe guide

This recipe is a bright, weeknight-friendly skillet meal featuring chicken, lemon-garlic rice and spinach. It suits cooks who want a complete, comforting dinner with minimal cleanup.

A bright, one-pan meal that comes together quickly.

  • One-pan dinner: chicken, rice, spinach in one skillet
  • Flavor boost from lemon zest and juice
  • Cooked chicken rested on rice for even texture

Cook the chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook until golden and cooked through, about 3–4 minutes per side; remove and set aside.

Make the lemon rice

Add the remaining oil to the pan over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook 30 seconds. Toast rice 1 minute, then stir in stock, lemon zest, and a pinch of salt. Simmer, cover, and cook 15–18 minutes until liquid is absorbed.

Finish and serve

Stir in lemon juice and fluff the rice. Fold in spinach until wilted. Return chicken to the skillet on top of the rice and warm 1–2 minutes. Adjust seasoning and serve.

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

  1. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
  2. Season chicken slices with salt and pepper.
  3. Add chicken to hot skillet and cook until golden and cooked through, about 3-4 minutes per side; remove and set aside.
  4. Add remaining 1 tbsp oil to skillet and reduce heat to medium.
  5. Sauté sliced onion until soft and translucent, about 5 minutes.
  6. Stir in minced garlic and cook 30 seconds until fragrant.
  7. Add rice and stir to coat with oil and toast 1 minute.
  8. Pour in chicken stock (or water), add lemon zest, bring to a simmer, then reduce heat to low and cover.
  9. Cook rice until liquid is absorbed and tender, about 15-18 minutes.
  10. Fluff rice with a fork, stir in lemon juice, and season with salt and pepper.
  11. Fold baby spinach into rice until wilted.
  12. Return chicken to skillet on top of rice to warm for 1-2 minutes.
  13. Taste and adjust seasoning, then serve immediately.

FAQs

Can I use chicken thighs instead of breasts? Yes, you can substitute chicken thighs for a juicier result. Adjust cooking time to prevent overcooking.
Can I swap the grains? Yes. If using brown rice or quinoa, adjust liquid and cook time accordingly and check package directions.
How long will leftovers keep? Store leftovers in an airtight container for up to 3 days in the fridge. Reheat gently to avoid drying the chicken.