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!
Made with juicy, seasoned chicken thighs and fragrant jasmine rice simmered in coconut milk and chicken stock, this dish is comforting, packed with bold flavor, and perfect for busy weeknights.
This recipe is close to my heart because it’s inspired by my Caribbean roots. Growing up in Guyana, I loved eating cook-up rice, one of our traditional “one-pot” dishes. That love inspired me to create this easy dinner recipe—one that brings all those rich, savory island flavors to the table in a simpler, more weeknight-friendly way. My kids absolutely love this hearty, nutritious meal, and my daughter always asks for extra chicken on her plate! It’s a healthy dinner recipe that’s both satisfying and easy to make, perfect for when you need something quick but still full of flavor.
I hope you love this One-Pan Chicken and Spinach Rice as much as my family does! If you give it a try, be sure to leave a comment on the blog—I always enjoy hearing about your experience.
Love easy dinner recipes? Try Tilapia with Lemon Herb Butter, Fish in Sweet and Sour Ginger Sauce, and Ground Beef Chow-Mein!
Why You’ll Love This One-Pan Chicken and Rice
- 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.
What’s in This One-Pan Chicken and Spinach Rice?
- Chicken Thighs: Bone-in, skin-on thighs add extra flavor and richness to the dish. You can also use chicken drumsticks or boneless thighs if preferred.
- Jasmine Rice: This fragrant rice soaks up all the delicious flavors from the chicken, coconut milk, and aromatics.
- Coconut Milk: Adds a rich, slightly sweet, and creamy texture to the rice.
- Garlic, Onion & Tomato : The base of the dish—these aromatics build deep, savory flavors.
- Spinach : A nutritious addition, providing vitamins and a pop of color!
FAQs
- 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.
- 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, then let it naturally release for 10 minutes before stirring in the spinach.
- 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.
- 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 10-15 minutes.
Variations & Substitutions
- Use Chicken Breast: Swap chicken thighs for boneless, skinless chicken breasts for a leaner option.
- Spicy Kick: Add scotch bonnet pepper or 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: Throw in bell peppers, peas, or mushrooms for added 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.
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.
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
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Description
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!
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:
- 3 cups jasmine rice (rinsed)
- 2 cups spinach, chopped
- 1 carrot, sliced
- 8 garlic cloves, minced
- ½ large onion, diced
- 1 tomato, diced
- 1 tbsp butter
- 1 can coconut milk (13.5 oz)
- Enough chicken stock to cover the rice (about 3 ½–4 cups), unsalted
- Salt and pepper to taste
- 2–3 scallions, chopped (for garnish)
- 1 tbsp oil
Instructions
Step 1: Season and Sear the Chicken
- In a bowl, season the chicken thighs with onion powder, garlic powder, paprika, Italian seasoning, chicken bouillon, pepper flakes, salt, and pepper.
- Heat the oil in a large, deep skillet or Dutch oven over medium-high heat.
- Sear the chicken skin-side down 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 cooking to help the chicken cooks through. This prevents undercooked chicken since the rice cooks quickly.
Step 2: Cook the Rice
- In the same pot, add a bit of oil and sauté carrots, garlic and onions for 2 minutes.
- Stir in the rinsed jasmine rice and let it toast slightly for 1 minute. Stirring continuously to prevent any burning.
- Add spinach and incorporate into rice.
- Pour in coconut milk and enough chicken stock to cover the rice by about 1 inch then add salt and pepper to tase
- Nestle the seared chicken back into the pot, skin side up. Bring to a simmer.
- Cover, reduce heat to low, and cook for about 20-25 minutes until the rice is tender and the liquid is absorbed.
Pro-Tip: Before placing the lid on your pan or Dutch oven, cover it with aluminum foil to trap the heat. After 15 minutes, remove the lid and give the rice a quick stir to ensure even cooking, then cover it again and let it cook for the final 5 minutes.
Step 3: Add the scallions
- Once the rice is cooked, stir in chopped scallions.
- Serve warm and enjoy!
Nutrition
- Serving Size: Calories: 450-500 kcal
- Calories: Protein: 28g
- Sugar: Carbohydrates: 50g
- Sodium: Fat: 18g
- Fat: Fiber: 3g
- Saturated Fat: Sodium: 600mg
Keywords: One-pot chicken and rice, chicken and spinach rice, easy weeknight meals, meal prep chicken rice, coconut milk rice, skillet chicken and rice, chicken thigh recipes, quick dinner ideas.
