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Smoky Lemon Chicken Thighs with Garlicky Spinach & Rice
One-pan smoky lemon chicken with garlicky spinach and a simple herbed rice—easy weeknight dinner in under an hour.
Why this recipe works
This is a quick, one-pan meal featuring smoky lemon chicken thighs, garlicky spinach, and a simple one-pot herbed rice. It’s ideal for weeknights and yields a complete, well-balanced plate.
- sheet pan chicken thighs
- one-pot chicken rice
- garlic spinach rice
- lemon chicken skillet
- smoky paprika chicken
- one-pot meals
- easy weeknight dinner
- garlic lemon chicken
Key takeaways
One-pan dinner with protein, greens, and grain.
Bright lemon with smoky paprika builds flavor.
Cook rice and chicken together for easy cleanup.
Recipe guide
This is a quick, one-pan meal featuring smoky lemon chicken thighs, garlicky spinach, and a simple one-pot herbed rice. It’s ideal for weeknights and yields a complete, well-balanced plate.
This one-pan recipe yields a flavorful, complete meal in under an hour.
- One-pan dinner with protein, greens, and grain.
- Bright lemon with smoky paprika builds flavor.
- Cook rice and chicken together for easy cleanup.
Sear and aromatics
Pat chicken dry and season with salt, pepper, smoked paprika, and half the lemon zest. Heat oil in a large ovenproof skillet over medium-high. Sear skin-side down until deeply browned, 5–7 minutes, then flip and cook 2 minutes; remove to plate. Reduce heat to medium and sauté garlic in remaining oil until fragrant, about 1 minute. Add rice and toast 1–2 minutes to coat in oil and garlic.
Rice cooking and simmering in lemon broth
Add rice to the skillet and toast. Pour in chicken stock and lemon juice, scraping up browned bits. Return chicken skin-side up into the rice, spooning juices over the skin. Cover and simmer until rice is nearly tender, ~15 minutes; uncover and finish until rice is cooked and chicken hits 165°F, about 5–10 more minutes.
Finish with garlicky spinach and serve
Toss spinach with remaining lemon zest and a pinch of salt. Remove from heat, rest 5 minutes, then fold spinach into rice until wilted. Serve with chicken on top and a squeeze of lemon.
Ingredients
- 2 pieces small boneless skin-on chicken thigh
- 1 cup grain (long-grain rice)
- 2 cups low-sodium chicken stock
- 3 cups fresh spinach
- 2 tablespoons olive oil
- 3 cloves clov (garlic), thinly sliced
- 1 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 1 lemon, zested and juiced
Instructions
- Pat chicken dry and rub with salt, pepper, smoked paprika, and half the lemon zest.
- Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat.
- Sear chicken skin-side down until deeply browned, 5–7 minutes, then flip and cook 2 minutes; transfer to a plate.
- Reduce heat to medium, add remaining tablespoon olive oil and the sliced garlic, stirring until fragrant and lightly golden, about 1 minute.
- Add rice to skillet and toast, stirring, 1–2 minutes to coat in oil and garlic.
- Pour in chicken stock and lemon juice, scrape up browned bits, and bring to a simmer.
- Nestle chicken, skin-side up, into the rice, spooning some juices over the skin.
- Cover skillet and simmer gently until rice is nearly tender, about 15 minutes; uncover and continue until rice is cooked and chicken reaches 165°F, about 5–10 more minutes.
- Meanwhile toss spinach with remaining lemon zest and a pinch of salt.
- Remove skillet from heat, let rest 5 minutes, then fold spinach into rice until wilted.
- Spoon rice and spinach onto plates and serve chicken on top, squeezing additional lemon over before serving.
FAQs
Can I use bone-in chicken thighs?
Yes. You can use bone-in thighs instead; adjust cooking time to account for bone.
Can I cook this without an ovenproof skillet?
Yes. If you don’t have an ovenproof skillet, finish in a covered pan on the stove or bake in a 375°F oven until the internal temp reaches 165°F.
How long do leftovers keep?
Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stove.