chicken 🍗

One Pan Greek Lemon Chicken and Rice Skillet

Name: One Pan Greek Lemon Chicken and Rice Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3 servings
Ingredients: 1 lb boneless, skinless chicken thighs; 1 tbsp olive oil; 1 tsp dijon mustard; ½ tbsp dried oregano; 1 tsp dried thyme; 1 tsp kosher salt; ½ tsp black pepper; 2 garlic cloves (minced); juice + zest from 1 large lemon; olive oil; 1 large yellow onion (diced); 2 garlic cloves (minced); 1 cup dry long-grain white rice; 2 cups chicken broth or stock; 6 oz baby spinach (roughly chopped); kosher salt, black pepper & red pepper flakes (to taste)

3 servings

portions

15 minutes

temps actif

45 minutes

temps total

Commencer à Cuisiner

Ingrédients

1 lb boneless, skinless chicken thighs

1 tbsp olive oil

1 tsp dijon mustard

½ tbsp dried oregano

1 tsp dried thyme

1 tsp kosher salt

½ tsp black pepper

2 garlic cloves (minced)

juice + zest from 1 large lemon

olive oil

1 large yellow onion (diced)

2 garlic cloves (minced)

1 cup dry long-grain white rice

2 cups chicken broth or stock

6 oz baby spinach (roughly chopped)

kosher salt, black pepper & red pepper flakes (to taste)

Instructions

First, whisk together olive oil, dijon, oregano, thyme, salt, pepper, garlic, lemon juice & zest in a large bowl. Then, add chicken thighs and toss to coat in the marinade. Let it sit at room temperature while you prep your other ingredients, preferably at least 15 minutes.

Bring a large, high-sided pan to medium heat. Add a bit of oil to coat the bottom of the pan. Let excess marinade drip off chicken thighs before adding them to the hot pan. Sear for 3-4 minutes on each side. They don't need to be fully cooked through at this point! Remove from pan and set aside.

If needed, add a bit more oil to the pan. Then, add onion and season with kosher salt to taste. Sauté, stirring occasionally, for about 3 minutes. Add in garlic and rice, stir, and allow the rice to toast for 3 more minutes.

Deglaze the pan with broth, scraping up all the browned bits stuck to the bottom of the pan. If there's any excess marinade left in the bowl, add that to the pan now. Allow it to come to a boil, then reduce the heat to low and nestle the chicken back in. Cover the pan and let it simmer for 15 minutes, or until chicken is done through and rice is tender. At the halfway point, flip the chicken and stir up the rice a little bit.

Remove the chicken and add in the chopped spinach, stirring until it's fully wilted. If it seems a little dry, add a splash more broth. Taste and adjust the amount of salt, pepper and red pepper flakes. Add chicken back in and enoy!

Nutrition

Taille de Portion

Calories

505 kcal

Lipides Totaux

12 g

Lipides Saturés

2 g

Lipides Insaturés

8 g

Acides Gras Trans

0.03 g

Cholestérol

147 mg

Sodium

1561 mg

Glucides Totaux

61 g

Fibres Diététiques

4 g

Sucres Totaux

4 g

Protéines

37 g