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Sizzling Lemon-Garlic Chicken Stew with Tomato & Spinach

Prep 15 min Cook 35 min Difficulty 3/5

One-pot lemon-garlic chicken stew with tomato, spinach and rice—easy weeknight meal ready in under an hour.

Why this recipe works

This one-pot Sizzling Lemon-Garlic Chicken Stew combines seared chicken, toasted rice, tomatoes and spinach for a bright, comforting meal. It’s ideal for cooks who want a simple, full-dinner stovetop recipe with minimal cleanup.

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Key takeaways

Bright lemon and garlic lift a simple one-pot chicken and rice.
Ready in about 50 minutes (15 prep, 35 cook).
Flexible: swap rice or add olives and red pepper flakes.

Recipe guide

This one-pot Sizzling Lemon-Garlic Chicken Stew combines seared chicken, toasted rice, tomatoes and spinach for a bright, comforting meal. It’s ideal for cooks who want a simple, full-dinner stovetop recipe with minimal cleanup.

A bright, one-pot chicken-and-rice stew ready in about 50 minutes.

  • Bright lemon and garlic lift a simple one-pot chicken and rice.
  • Ready in about 50 minutes (15 prep, 35 cook).
  • Flexible: swap rice or add olives and red pepper flakes.

Ingredients

Ingredients (serves 4): 1 lb boneless skinless chicken thighs, 4 cloves garlic (minced), 1 medium onion (diced), 2 tbsp olive oil, zest and juice of 1 lemon, 1 cup long-grain rice (rinsed), 2 cups chopped tomato (fresh or canned), 4 cups baby spinach, 2 cups water or low-sodium broth, salt and pepper.

Step-by-step

1) Pat and season chicken, cut into bite-sized pieces. 2) Sear chicken in hot oil 4–5 min until golden; remove. 3) Sauté onion until translucent, add garlic and lemon zest 30 sec. 4) Stir in rice and toast 1–2 min. 5) Add tomatoes, lemon juice and 2 cups water/broth; simmer. 6) Return chicken, cover and cook 15–18 min until rice and chicken are done. 7) Stir in spinach until wilted, adjust salt, pepper, and lemon.

Tips & Variations

Short tips: 1) For more caramelization, sear chicken in batches. 2) Use low-sodium broth for extra flavor and control salt. 3) Add olives, capers, or a pinch of red pepper flakes for variation.

Ingredients

  • 1 lb boneless skinless chicken thighs
  • 4 cloves garlic
  • 1 medium onion
  • 2 tbsp olive oil
  • 1 lemon
  • 1 cup long-grain rice
  • 2 cups chopped tomato
  • 4 cups baby spinach

Instructions

  1. Pat chicken dry and season with salt and pepper, then cut into bite-sized pieces.
  2. Mince garlic and dice onion; zest and juice the lemon.
  3. Rinse rice under cold water until clear.
  4. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
  5. Add chicken in a single layer and sear until golden, about 4-5 minutes; remove and set aside.
  6. Reduce heat to medium, add a bit more oil if needed, sauté onion until translucent.
  7. Add garlic and lemon zest, cook 30 seconds until fragrant.
  8. Stir in rice and toast 1-2 minutes, coating with oil and aromatics.
  9. Add chopped tomato, lemon juice, and 2 cups water or low-sodium broth; bring to a simmer.
  10. Return chicken to the pan, cover, and simmer gently 15-18 minutes until rice is tender and chicken cooked through.
  11. Stir in baby spinach and cook until wilted, about 1-2 minutes.
  12. Adjust seasoning with salt, pepper, and more lemon juice to taste; serve hot.

FAQs

How long does the stew keep and how do I reheat it? Refrigerate in an airtight container for 3–4 days; freeze up to 3 months (thaw before reheating). Reheat gently on the stove with a splash of water or broth.
Can I use chicken breasts instead of thighs? Yes. Use boneless skinless chicken breasts but reduce searing time slightly and ensure they reach 165°F (74°C) before serving.
Can I substitute the rice or make this gluten-free? Use brown rice (increase liquid and simmer time) or cauliflower rice (stir in at the end, no extra cooking). Swap broth for vegetable broth to keep it gluten-free.