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One-Pan Lemon-Garlic Chicken with Herbed Rice
Simple one-pan chicken with lemon-garlic rice and wilted spinach. Easy weeknight dinner in under 45 minutes.
Why this recipe works
One-Pan Lemon-Garlic Chicken with Herbed Rice and Wilted Spinach is a simple weeknight dish that yields a complete meal in one skillet. It’s ideal for busy cooks who want bright flavors with minimal cleanup.
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Key takeaways
One-pan dish that covers protein, starch, and greens
Bright lemon, garlic, and herb notes
Fast 45-minute meal from pan to plate
Recipe guide
One-Pan Lemon-Garlic Chicken with Herbed Rice and Wilted Spinach is a simple weeknight dish that yields a complete meal in one skillet. It’s ideal for busy cooks who want bright flavors with minimal cleanup.
This dish comes together in one skillet for an easy weeknight dinner.
- One-pan dish that covers protein, starch, and greens
- Bright lemon, garlic, and herb notes
- Fast 45-minute meal from pan to plate
Step 1: Sear, aromatics, and toast the rice
Season the chicken in advance and have all ingredients ready. Sear the chicken pieces in olive oil until browned, then add garlic and onion to build flavor. Toast the rice briefly to seal in aroma before simmering with stock and lemon. Finish by folding in spinach so it wilts just enough.
Step 2: Simmer, fold in greens, and finish
Simmer with stock, lemon zest, and juice until the rice is tender. Return wilted spinach to the skillet and fluff the rice. Adjust salt and pepper to taste, then serve.
Tips for best results
Tips: pat dry chicken to promote browning, use low-sodium stock if needed, and zest the lemon for extra brightness. This recipe scales easily for more servings.
Ingredients
- 2 tbsp olive oil
- 1 lb chicken thighs, boneless skinless, cut into 1-inch pieces
- 4 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 cup long-grain rice
- 2 cups chicken stock or water
- 2 cups fresh spinach, packed
- 1 lemon, zested and juiced
- salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken with salt and pepper and add to skillet in a single layer; cook until browned on all sides, about 5–6 minutes.
- Add minced garlic and sliced onion; sauté until fragrant and softened, about 2 minutes.
- Stir in rice to toast lightly for 1 minute, coating with oil and aromatics.
- Pour in chicken stock, lemon zest, and lemon juice; bring to a simmer and scrape up any browned bits.
- Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 15–18 minutes.
- Stir in packed spinach, tucking it into the rice; cover and let steam 2–3 minutes until wilted.
- Fluff rice gently, adjust seasoning with salt and pepper, and serve hot.
FAQs
Can I use bone-in chicken?.
Yes. You can use bone-in chicken thighs, but adjust cooking time to ensure they're cooked through.
Can I use other greens?
Yes. If you don’t have fresh spinach, swap in another quick-cooking green like arugula or kale (add longer greens earlier).
What if the rice is undercooked?
If rice is undercooked, add a splash of hot stock and cook covered a few minutes longer, checking texture often.