This One-Pan Chicken & Rice dish features flavorful chicken thighs marinated in a lemon-Dijon mix, paired with savory long-grain rice cooked with spinach and garlic. Perfect for a simple and hearty meal with easy cleanup.
1: Preheat the oven to 350°F.
2: Toss the chicken with lemon juice, Dijon, spices, salt, pepper, and 1 tbsp oil. Let it sit in the fridge for 10 minutes.
3: Heat an oven-safe skillet over medium-high heat with the remaining oil. Sear the chicken skin-side down until crispy, about 5 minutes. Flip and cook for another 4 minutes, then remove.
4: If there’s excess oil, soak some up with a paper towel. Sauté the onion for 3 minutes, then add the spinach and garlic, cooking until wilted.
5: Stir in the rice, then pour in the chicken stock and mix well.
6: Nestle the chicken back in, skin-side up. Cover and bake for 30–35 minutes, until the rice is fluffy and the chicken is fully cooked.
7: Finish with fresh lemon juice and season to taste.
