One Pan Chicken Thighs and Rice

5 from 5 votes

This one pan chicken thighs and rice recipe features tender chicken thighs nestled into a bed of rice and veggies packed with delicious Mediterranean flavors.

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: Mediterranean

Servings:

Calories: 435kcal

Author: Olivia & Annie

Ingredients

1 ½ lbs boneless skinless chicken thighs
1 tablespoon olive or avocado oil
1 tablespoon minced garlic
1 small white onion, diced
2 large carrots, diced
2 teaspoons dried oregano
½ teaspoon black pepper
2 teaspoons smoked paprika
¾ teaspoon kosher salt
1 cup white long grain rice
2 cups low sodium chicken broth
Juice from 1 lemon
2 cups spinach, roughly chopped

Instructions

Season the chicken thighs with salt and pepper. Place a large skillet on the stove over medium heat. Once the skillet is hot, add the oil. Once the oil is sizzling hot, place the chicken thighs in the skillet. Let them cook for 3-5 minutes each side, until a nice golden crust forms on each side and they are mostly cooked through. Remove the chicken thighs from the skillet and set them aside on a plate. Don’t drain the oil from the skillet.
Add the garlic, onion, carrots, oregano, pepper, paprika, and salt to the skillet. Let the mixture cook for 3-4 minutes or until the carrots are slightly softened.
Add the rice, chicken broth, lemon juice, and spinach to the skillet and stir until well combined. Place the chicken thighs back into the skillet, nestled into the rice. Bring the mixture to a simmer and then reduce the heat to low and cover the pan with a lid. Let the skillet cook on low for 25-30 minutes, stirring occasionally, until the rice is fully cooked, the liquid is absorbed, and the chicken reaches 165 degrees.

Notes

This recipe is gluten-free and dairy-free.

Nutrition