One-Pan Chicken and Rice with Spinach

One-Pan Chicken and Rice with Spinach

Looking for a simple yet incredibly flavorful dinner recipe? This One-Pan Chicken and Rice is a must try. . It’s healthy and perfect for the whole family to enjoy!

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One-Pan Chicken and Rice with Spinach

This dish is made with juicy chicken and soft rice cooked in coconut milk and stock. It’s rich, tasty, and perfect for busy weeknights.

It’s inspired by my Caribbean roots and reminds me of traditional cook up rice from Guyana. I made it simple so it fits easily into everyday cooking, but still keeps that bold island flavor. My family loves it, especially my kids, they always ask for extra chicken!

I hope you enjoy this One-Pan Chicken and Spinach Rice as much as we do. If you try it, feel free to share your thoughts!

Then check out a few other favorites on the blog:

Why You’ll Love This Recipe

  • Effortless Cleanup: Everything cooks in one pan, making dish washing quick and easy.
  • Packed with Bold Flavors: The perfectly seasoned chicken and coconut infused rice make every bite irresistible.
  • Ideal for Meal Prep: Stores well and reheats beautifully for convenient lunches or dinners.
  • Family Approved: A comforting and hearty meal that both kids and adults will enjoy.
One-Pan Chicken and Rice with Spinach

Substitutions & Variations

  • Use Chicken Breast: Swap chicken thighs for boneless, skinless chicken breasts for a leaner option.
  • Spicy Kick: Add scotch bonnet pepper, red pepper flakes, or diced chili peppers for some heat.
  • Swap in Rotisserie Chicken: Save time by using store bought rotisserie chicken for a quick and flavorful shortcut.
  • Vegetable Boost: Add bell peppers, peas, or mushrooms for extra nutrients.
  • Herb Substitutes: Instead of Italian seasoning, use thyme, rosemary, or parsley for a different flavor profile.
  • Make it Vegetarian: Swap chicken stock for vegetable broth and leave out the chicken to create a delicious vegetarian friendly dish.

Serving Suggestions

  • Serve this dish with avocado, fried plantains, or a fresh salad for a complete meal.
  • Add fresh herbs or a little chopped pepper on top for extra color and flavor.
  • Pair it with a simple side of steamed vegetables for an easy weeknight dinner.
  • Serve warm straight from the pan for the best flavor and texture.
One-Pan Chicken and Rice with Spinach

Storing and Reheating

  • Storing: Let the dish cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days.
  • Reheating: Reheat in the microwave in 30 second intervals, stirring in between. Add a splash of water or chicken stock to keep the rice from drying out. You can also reheat on the stove top over low heat with a little extra liquid.

Frequently Asked Questions

1. What can I serve with this meal?

This dish is complete on its own, but a side of avocado, plantains, or a fresh salad pairs beautifully.

2. Can I cook this in an Instant Pot?

Yes. Sear the chicken using the sauté function, add all ingredients, and cook on high pressure for 10 minutes. Let it naturally release for 10 minutes before stirring in the spinach.

3. Can I use chicken breast instead of thighs?

Yes, but chicken thighs add more flavor and stay juicier. If using chicken breast, be careful not to overcook it.

4. Can I make this with brown rice?

Yes. Brown rice takes longer to cook, so add more chicken stock and increase the cooking time by about 10 to 15 minutes.

Prefer to watch instead of reading this delicious recipe? Check out this video for a quick and easy guide:

One-Pan Chicken and Rice with Spinach

By Tiffany Boakye-Korsah
Prep time: 15 minutes
Cook time: 25 minutes
Servings: 5 to 6

Ingredients

FOR THE CHICKEN:

  • - 4–5 bone-in, skin-on chicken thighs
  • - Seasoning: onion powder, garlic powder, paprika, Italian seasoning, chicken bouillon, pepper flakes, salt, and pepper (to taste)
  • - ¼ cup oil (for cooking the chicken)

FOR THE RICE:

  • - 1 tbsp oil
  • - 1 carrot, sliced
  • - 8 garlic cloves, minced
  • - ½ large onion, diced
  • - 1 tomato, diced
  • - 3 cups jasmine rice, rinsed
  • - 2 cups spinach, chopped
  • - 1 tbsp butter
  • - 1 can coconut milk (13.5 oz)
  • - 3 to 3¼ cups low-sodium chicken stock or warm water
  • - Salt and black pepper, to taste
  • - 2–3 scallions, chopped (for garnish)

Instructions

Season the Chicken: In a bowl, season the chicken thighs with onion powder, garlic powder, paprika, Italian seasoning, chicken bouillon, pepper flakes, salt, and black pepper.

Sear the Chicken: Heat ¼ cup oil in a large skillet or Dutch oven over medium heat. Place the chicken skin-side down and sear for 5–7 minutes until golden brown. Flip and cook for another 3–4 minutes. Remove from the pan and set aside.

Pro Tip: Cover the skillet or Dutch oven with a lid while searing to help the chicken cook through. This helps prevent under-cooked chicken since the rice cooks quickly.

Sauté the Base: In the same pot, add 1 tbsp oil if needed. Sauté the carrots, garlic, onion, and tomato over medium heat for about 2 minutes until fragrant.

Toast the Rice: Stir in the rinsed jasmine rice and toast for 1 minute, stirring continuously to prevent burning.

Build the Flavor: Add the spinach and butter, stirring until the spinach wilts and everything is well combined with the rice.

Add the Liquid: Pour in the coconut milk and 3 cups of low-sodium chicken stock or warm water. Add the remaining ¼ cup of stock only if needed. Season with salt and black pepper to taste.

Pro Tip: For fluffy rice, avoid stirring too much once the liquid is added. Excess stirring releases starch and can make the rice sticky instead of light and fluffy.

Simmer and Cook: Nestle the seared chicken back into the pot, skin-side up. Bring to a gentle simmer, then cover and reduce heat to low. Cook for 20–25 minutes, or until the rice is tender and the liquid is absorbed.

Pro Tip: Before covering the pot, place a layer of aluminum foil under the lid to help trap heat. After 15 minutes, remove the lid and gently stir the rice to ensure even cooking. Cover again and cook for the remaining 5–10 minutes.

Finish and Serve: Once the rice is fully cooked, stir in the chopped scallions. Serve warm and enjoy.

Notes

This One-Pan Chicken and Rice with spinach is an easy dinner recipe that is packed with comforting flavors and wholesome ingredients. Whether you’re cooking for the family or meal-prepping for the week, this dish will become a new favorite!

NUTRITION FACTS:
Calories: ~500 kcal
Protein: ~28g
Carbohydrates: ~50g
Fat: ~18g
Fiber: ~3g
Sodium: ~600mg
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2 comments

Had to give a shoutout to Foodie Not a Chef! I tried the chicken pot pie and WOW—so delicious. Easy ingredients, simple instructions, and it came together fast.

As a mom of five, quick meals everyone loves are a must, and this one is on repeat (made it 3 times already!). Flavor was amazing, meat super tender, and I love the veggies.

My kids even said I’m the “best cooker” 😂 Definitely trying more recipes!

Mary —

Had to give a shoutout to Foodie Not a Chef! I tried the chicken pot pie and WOW—so delicious. Easy ingredients, simple instructions, and it came together fast.

As a mom of five, quick meals everyone loves are a must, and this one is on repeat (made it 3 times already!). Flavor was amazing, meat super tender, and I love the veggies.

My kids even said I’m the “best cooker” 😂 Definitely trying more recipes!

Mary —

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