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Pan-Seared Lemon-Garlic Chicken with Tomato-Spinach Rice

Prep 15 min Cook 30 min Difficulty 3/5

One-pan lemon-garlic chicken with tomato-spinach rice: quick, practical skillet dinner.

Why this recipe works

This pan-seared lemon-garlic chicken with tomato-spinach rice is a full, weeknight-friendly skillet meal. It cooks in one pan and layers bright citrus, garlic, tomato, and spinach with tender chicken over flavorful rice. Suitable for busy families, weeknight cooks, and anyone wanting a comforting, balanced supper.

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Key takeaways

One-pan dish with lemony garlic flavor
Balanced protein, veggie, and rice in one pot
Prep ahead and finish with a quick simmer

Recipe guide

This pan-seared lemon-garlic chicken with tomato-spinach rice is a full, weeknight-friendly skillet meal. It cooks in one pan and layers bright citrus, garlic, tomato, and spinach with tender chicken over flavorful rice. Suitable for busy families, weeknight cooks, and anyone wanting a comforting, balanced supper.

A complete weeknight skillet with bright lemon and garlic.

  • One-pan dish with lemony garlic flavor
  • Balanced protein, veggie, and rice in one pot
  • Prep ahead and finish with a quick simmer

Overview and ingredients

A concise list of the core ingredients: chicken thighs, garlic, onion, olive oil, lemon, long-grain rice, diced tomato, spinach, and chicken broth. The recipe uses a single skillet and builds flavors from sear, sauté, toast, and simmer.

Step-by-step method

1) Sear seasoned chicken until golden; 2) Sauté onion and garlic; 3) Toast rice; 4) Simmer with tomato, broth, and lemon zest; 5) Stir in spinach; 6) Return chicken and finish with juices.

Tips for best results

Pat chicken dry for better browning; don’t rush the rice simmer so it absorbs liquid; finish with a squeeze of lemon juice for brightness; adjust salt and pepper to taste.

Ingredients

  • 1 lb boneless skinless chicken thighs
  • 3 cloves garlic
  • 1 medium onion
  • 2 tbsp olive oil
  • 1 lemon
  • 1 cup long-grain rice
  • 1 cup diced tomato
  • 2 cups packed spinach
  • 1 cup chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  1. Pat chicken dry and season both sides with salt and pepper.
  2. Zest the lemon and set zest aside, then cut lemon in half and juice one half.
  3. Mince garlic and finely chop onion.
  4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  5. Add chicken thighs and sear 4–5 minutes per side until golden and internal temp reaches 165°F; remove and keep warm.
  6. Reduce heat to medium and add remaining 1 tablespoon olive oil to the skillet.
  7. Sauté onion until translucent, about 3 minutes, then add half the minced garlic and cook 30 seconds.
  8. Stir in rice and toast 1–2 minutes until slightly translucent.
  9. Add diced tomato, chicken broth, salt, pepper, and lemon zest; bring to a simmer.
  10. Cover, reduce heat to low, and cook rice 15–18 minutes until liquid is absorbed.
  11. Stir in spinach and remaining garlic, cover 1–2 minutes until wilted and incorporated.
  12. Return chicken to skillet on top of rice, spoon pan juices over chicken, and warm 2–3 minutes.
  13. Squeeze reserved lemon half over chicken before serving.

FAQs

Can I use chicken breasts instead of thighs? Yes, but cook time may decrease slightly; check for an internal temp of 165°F.
Can I make this dairy-free? This recipe is dairy-free as written; avoid adding butter and rely on olive oil for sautéing.
How can I store leftovers? Store in an airtight container in the fridge for up to 3 days; reheat gently in a skillet with a splash of broth.