One-Pot Chicken and Rice with Hidden Spinach

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A comforting one-pot chicken and rice dish that gently incorporates pureed spinach for a nutritious boost, perfect for picky eaters. This American-inspired kid-friendly recipe, ready in about 40 minutes, pairs skinless chicken thighs, diced, long grain white rice, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 skinless chicken thighs, diced
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 2 cups fresh spinach leaves
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: In a blender, puree 2 cups fresh spinach leaves with 1/4 cup chicken broth until smooth; set aside.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 diced pound of skinless chicken thighs and cook for 5-6 minutes until browned on all sides but not fully cooked.
3. Step 3: Add 1 finely chopped small onion and 3 minced garlic cloves to the pot. Sauté for 3-4 minutes until the onion is translucent and fragrant.
4. Step 4: Stir in 1 1/2 cups long grain white rice, coating the grains in the oil and cooking for 1 minute.
5. Step 5: Pour in 3 cups chicken broth and the pureed spinach mixture, then season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme. Stir gently to combine.
6. Step 6: Bring to a boil, then reduce heat to low and cover. Simmer for 18-20 minutes until the rice is tender and liquid is absorbed.
7. Step 7: Remove from heat and let sit covered for 5 minutes before fluffing with a fork and serving.