One-Pot Garlic Butter Chicken with Spinach and Rice
Tender chicken thighs simmered in a garlic butter sauce with spinach and fluffy rice, all cooked together for an easy, comforting dinner. This american-inspired chicken ready in about 45 minutes pairs bone-in chicken thighs, unsalted butter, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, 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
- 6 pieces bone-in chicken thighs
- 4 tbsp unsalted butter
- 5 cloves garlic cloves, minced
- 1 1/2 cups long grain white rice
- 3 cups low sodium chicken broth
- 4 cups fresh baby spinach
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 2 tbsp olive oil
Instructions
- Step 1: Pat dry 6 bone-in chicken thighs and season both sides with 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp paprika. Heat 2 tbsp olive oil in a large deep skillet over medium-high heat. Add the chicken thighs skin-side down and sear for 5-6 minutes until the skin is golden brown and crisp, then flip and cook 3 minutes more. Remove chicken and set aside.
- Step 2: Reduce heat to medium and melt 4 tbsp unsalted butter in the same skillet. Add 5 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 3: Add 1 1/2 cups long grain white rice to the skillet and stir to coat the grains in the garlic butter, cooking for 2 minutes to toast slightly.
- Step 4: Pour in 3 cups low sodium chicken broth and stir to combine. Nestle the seared chicken thighs on top of the rice, cover the skillet, and reduce heat to low. Simmer gently for 18-20 minutes until the rice is tender and the chicken is cooked through.
- Step 5: Remove the chicken thighs and fluff the rice gently with a fork. Stir in 4 cups fresh baby spinach until wilted, about 2 minutes. Return chicken on top and serve immediately.
Frequently asked questions
How long does One-Pot Garlic Butter Chicken with Spinach and Rice take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Garlic Butter Chicken with Spinach and Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.
Can I substitute ingredients in One-Pot Garlic Butter Chicken with Spinach and Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Garlic Butter Chicken with Spinach and Rice for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Garlic Butter Chicken with Spinach and Rice?
American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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