Chicken & Rice | easy & healthy one-pan recipe
About this recipe
This Chicken & Rice recipe is a simple yet flavorful one-pan meal that brings the bright tastes of the Mediterranean to your dinner table. With juicy chicken thighs marinated in a zesty lemon Dijon marinade, this dish is not only easy to prepare but also healthy and satisfying.
The combination of chicken, rice, and spinach creates a cozy family meal that's perfect for weeknights. Plus, the one-pan method means less cleanup, making it a great option for busy evenings.
Ingredient notes
- You can use either yellow or sweet white onion for this recipe.
Tips from Downshiftology’s video
- Zest the lemons before juicing them to make the process easier.
- Marinate the chicken thighs for at least 30 minutes for maximum flavor, but longer is even better.
- When cooking the chicken, ensure the skin side is down first to achieve a golden, crispy skin.
- After cooking, fluff the rice with a fork to separate the grains and reveal the golden color underneath.
Good to know
- How long does it take to cook the chicken and rice?
- The chicken and rice cook for about 35 minutes with the lid on, followed by an additional 10 minutes with the lid off.
- What can I use instead of chicken thighs?
- The recipe specifically mentions using chicken thighs, but you could substitute with another cut of chicken, keeping in mind that cooking times may vary.
No life story here — the video and the recipe are the whole point. All credit to Downshiftology: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Make the marinade by zesting and juicing two lemons into a small mixing bowl.
- 2
Add two teaspoons of Dijon mustard, three minced garlic cloves, one teaspoon of dried oregano, one teaspoon of dried thyme, half a teaspoon of salt, a quarter teaspoon of black pepper, and one tablespoon of olive oil to the bowl. Stir to combine.
- 3
Add five chicken thighs to a bowl and pour the marinade over them. Toss to coat the chicken well.
- 4
Marinate the chicken in the fridge for at least 30 minutes.
- 5
Dice one medium onion and transfer it to a bowl.
- 6
Chop two cups of spinach roughly and set aside.
- 7
Smash and mince three more garlic cloves.
- 8
Preheat your oven to 350 degrees Fahrenheit.
- 9
Add a couple of tablespoons of olive oil or avocado oil to an oven-safe pan over medium-high heat.
- 10
Once the pan is hot, add the chicken thighs skin side down and cook for about five minutes until golden. Flip and cook for another five minutes.
- 11
Remove the chicken to a plate and soak up some excess fat from the pan with paper towels, leaving enough to coat the bottom.
- 12
Add the diced onion to the pan and stir for one to two minutes until translucent.
- 13
Add the chopped spinach, three minced garlic cloves, one teaspoon of dried oregano, half a teaspoon of salt, a quarter teaspoon of black pepper, and the leftover marinade. Stir for about a minute until the spinach wilts.
- 14
Add one cup of rice to the pan and stir to coat it in the oil and flavors.
- 15
Pour in two cups of chicken broth and bring to a simmer.
- 16
Once simmering, add the chicken thighs back to the pan, spacing them out on top.
- 17
Cover the pan with a lid and transfer it to the oven.
- 18
Cook for about 35 minutes with the lid on, then remove the lid and cook for another 10 minutes to allow moisture to evaporate.
- 19
Fluff the rice with a fork before serving. Garnish with lemon zest or grilled lemon slices and chopped parsley.
Heads up — we had to guess a little:
- The quantity of chicken thighs is inferred based on standard serving sizes for a family meal.
Credit where it’s due: this recipe was transcribed from Downshiftology’s original video on YouTube. Follow them there — it’s their dish.
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