One-Pot Cheesy Chicken and Rice with Spinach

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A creamy, cheesy one-pot chicken and rice dish enriched with fresh spinach for a nutritious family meal. This American-inspired one-pot recipe, ready in about 35 minutes, pairs boneless skinless chicken thighs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 1-inch pieces boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 cup long grain white rice
• 2 1/4 cups chicken broth
• 3 cups, roughly chopped fresh spinach
• 1 cup shredded mozzarella cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large deep skillet or sauté pan over medium-high heat. Add 1 lb cut chicken thighs and cook for 5-6 minutes until browned on all sides but not fully cooked through.
2. Step 2: Add 1 diced medium yellow onion and 3 minced garlic cloves to the skillet, cooking for 3 minutes until the onion is translucent and garlic fragrant.
3. Step 3: Stir in 1 cup long grain white rice, coating it well with oil and cooking for 1 minute to lightly toast the grains.
4. Step 4: Pour in 2 1/4 cups chicken broth, then add 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried oregano. Bring to a boil, then reduce heat to low and cover with a tight-fitting lid.
5. Step 5: Simmer gently for 15 minutes until rice is tender and liquid is absorbed. Remove lid and fold in 3 cups chopped fresh spinach and 1 cup shredded mozzarella cheese, stirring until cheese melts and spinach wilts.
6. Step 6: Let rest covered for 5 minutes before serving warm.