One-Pot Lemon-Garlic Chicken with Spinach and Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

Prep: 10 min Cook: 30 min Serves 4 Mediterranean cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

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.

Frequently asked questions

How long does One-Pot Lemon-Garlic 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 Lemon-Garlic 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 olive oil from drying out.

Can I substitute ingredients in One-Pot Lemon-Garlic 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 Lemon-Garlic 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 Lemon-Garlic 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.

Related recipes