One-Pot Garlic Lemon Chicken with Spinach and Rice
A simple and flavorful one-pot meal featuring tender chicken thighs cooked with garlic, lemon, and fresh spinach over fluffy rice. This mediterranean-inspired one pot ready in about 40 minutes pairs bone-in chicken thighs, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
- 4 pieces bone-in chicken thighs
- 3 tbsp olive oil
- 5 cloves, minced garlic cloves
- 1 cup long grain white rice
- 2 cups chicken broth
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 4 cups fresh spinach
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
Instructions
- Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Season 4 bone-in chicken thighs with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano. Add chicken thighs skin-side down and sear for 5-6 minutes until golden brown and crispy, then flip and cook another 3 minutes. Remove chicken and set aside.
- Step 2: In the same skillet, add 5 minced garlic cloves and sauté for 1 minute until fragrant but not browned. Add 1 cup long grain white rice and stir to coat the rice with oil and garlic, cooking for 1-2 minutes to toast slightly.
- Step 3: Pour in 2 cups chicken broth, 2 tbsp fresh lemon juice, and 1 tsp lemon zest. Stir gently to combine, then nestle the seared chicken thighs back on top of the rice. Bring to a simmer, then cover and reduce heat to low. Cook for 18-20 minutes until the rice is tender and chicken is cooked through.
- Step 4: Remove the lid and scatter 4 cups fresh spinach over the rice and chicken. Cover again and let sit off heat for 3-4 minutes until spinach wilts. Serve warm, spooning the lemony rice and spinach alongside the chicken.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Garlic Lemon Chicken with Spinach and Rice take to make?
Total time is about 40 minutes (10 min prep + 30 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 Lemon 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 Lemon 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 Lemon Chicken with Spinach and Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Lemon Chicken with Spinach and Rice?
Mediterranean one pot 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.
