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.