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one pan chicken and rice recipe

one pan chicken and rice recipe

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Ingredients
  

For the Chicken Marinade:

  • 5 bone-in skin-on chicken thighs (because crispy skin is life)
  • Juice and zest of 2 lemons about ¼ cup juice
  • 2 teaspoons Dijon mustard my secret ingredient
  • 3 garlic cloves minced (more garlic = more happiness)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil

For the Rice:

  • 1 yellow onion diced (or white, if that’s what you’ve got)
  • 2 cups baby spinach chopped (sneaky greens for the win)
  • 2 garlic cloves minced
  • 1 teaspoon dried oregano
  • 1 cup long-grain white rice
  • 2 cups chicken stock low-sodium is best to control salt levels
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For Garnish:

  • Fresh parsley chopped
  • Lemon zest or slices

Instructions
 

Marinate the Chicken

  • Start with the marinade. Whisk together lemon juice, zest, Dijon mustard, garlic, oregano, thyme, salt, pepper, and olive oil in a bowl. Place the chicken thighs in a large glass dish or zip-top bag, pour the marinade over them, and turn to coat. Cover and let it chill in the fridge for at least 30 minutes—but if you’ve got time, aim for a couple of hours or even overnight. Trust me, the longer the better. The marinade is where all that flavor magic begins.

Sear the Chicken

  • Preheat your oven to 350°F. Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat. Place the chicken thighs skin-side down and let them sizzle for about 5 minutes until golden and crispy. Flip them over, cook another 5 minutes, then remove from the skillet and set aside. Don’t clean the pan—all those little browned bits are flavor gold! They’ll add so much depth to the rice later.

Cook the Vegetables

  • In the same skillet, add diced onion and cook for 1-2 minutes until it’s soft and fragrant. Toss in the chopped spinach, minced garlic, oregano, salt, and pepper, along with the reserved marinade. Stir until the spinach starts to wilt and everything smells absolutely amazing. This step brings out the best of those Mediterranean flavors.

Add the Rice

  • Pour the rice into the skillet and give it a good stir so every grain gets coated in those delicious juices. Add the chicken stock and stir again. Bring the mixture to a gentle simmer. The rice will soak up all the goodness from the broth and spices, making it the ultimate comfort food.

Bake to Perfection

  • Nestle the seared chicken thighs on top of the rice, skin-side up. Cover the skillet with a lid or foil and bake for 35 minutes. Then, uncover and bake for another 10 minutes to let everything crisp up beautifully. The chicken skin turns irresistibly crispy while the rice cooks to perfection.

Fluff and Garnish

  • Let the skillet rest for about 5 minutes after baking. Use a fork to fluff the rice and mix in the spinach and onions that have risen to the top. Garnish with fresh parsley and a sprinkle of lemon zest or a few grilled lemon slices. Serve straight from the skillet for that rustic, homestyle vibe. Trust me, this part is as satisfying as the first bite.