One-Pot Lemon-Garlic Chicken with Spinach and Rice

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

A simple one-pot meal where tender chicken thighs cook with garlic, lemon, and fresh spinach, infusing the rice with vibrant, zesty flavors. This Mediterranean-inspired one-pot recipe, ready in about 40 minutes, pairs boneless skinless chicken thighs, olive oil, garlic cloves minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 boneless skinless chicken thighs
• 2 tbsp olive oil
• 4 garlic cloves minced
• 1 cup long grain white rice
• 2 cups chicken broth
• 3 cups fresh spinach leaves
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium-high heat. Season 1 lb boneless skinless chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then sear chicken for 4 minutes per side until golden brown and cooked through, about 8 minutes total. Remove chicken and set aside.
2. Step 2: In the same skillet, add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned. Add 1 cup long grain white rice and toast for 2 minutes, stirring constantly.
3. Step 3: Pour in 2 cups chicken broth, 1 tsp lemon zest, and 2 tbsp lemon juice. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes until rice is tender.
4. Step 4: Stir in 3 cups fresh spinach leaves and return the chicken thighs to the skillet. Cover and cook for an additional 3-5 minutes until spinach is wilted and chicken is reheated through. Adjust seasoning with extra salt and pepper if needed.