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Best Chicken and Rice (One Pan)
4.9 from 744 votes

Best Chicken and Rice (One Pan)

Best Chicken and Rice (One Pan) features marinated skin-on, bone-in chicken thighs cooked with aromatics like onions, garlic, and chopped spinach alongside long grain white rice and chicken stock. The marinade includes lemon juice and zest, Dijon mustard, garlic, and herbs for bright, savory notes. Cooking everything together develops deeply flavored, tender chicken with perfectly cooked rice in one skillet, ideal for a combined protein-and-grain meal.

Prep Time
20 mins
Cook Time
1 hr
Marinating Time
30 mins
Total Time
1 hr 50 mins
Servings: 5 servings
Calories: 423 kcal
Course: Main Course
Cuisine: Mediterranean

Ingredients

Chicken
  • 5 chicken thighs skin-on and bone-in
  • 2 tablespoons olive oil
Marinade
  • 2 lemon juiced and zested (approx 1/4 cup of juice, plural
  • 2 teaspoons Dijon mustard
  • 3 garlic minced, cloves
  • 1 teaspoon oregano dried
  • 1 teaspoon thyme dried
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tablespoon olive oil
Rice
  • 1 yellow onion diced
  • 2 cups baby spinach lightly packed and roughly chopped
  • 2 garlic minced, cloves
  • 1 teaspoons oregano dried
  • 1 cup long grain white rice
  • 2 cups chicken stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • parsley for garnish, chopped
  • lemon for garnish, zest or slices

Instructions

Marinate the Chicken
    Cup of Yum
  1. Add all of the marinade ingredients to a bowl and stir together.
  2. Place chicken thighs in a glass dish, pour marinade over the chicken, and turn each piece to coat. Cover dish and marinate chicken in the fridge for at least 30 minutes and up to overnight.
Cook the Chicken and Rice
  1. Preheat your oven to 350 degrees fahrenheit. In a large ovenproof skillet, heat 2 tablespoons olive oil on medium-high heat. Add chicken thighs skin-side down and cook until skin is golden brown, about 5 minutes. Reserve the leftover marinade as you'll add that back in later.
  2. Flip the chicken and cook another 5 minutes. Remove chicken thighs from skillet and set aside.
  3. Use your tongs to scrape and remove any browned bits, and bunch up a couple of paper towels to soak up some fat from the pan, but not all. Reserve a little bit of grease to cook the onions.
  4. Add the diced onions and stir for 1-2 minutes, or until they start to become translucent.
  5. Add the chopped spinach, garlic, oregano, salt, pepper, and reserved marinade. Stir for another 30 seconds or until the spinach starts to wilt.
  6. Add the rice to the skillet, and stir well to coat the rice with the oil.
  7. Pour the chicken stock into the skillet and stir well. Bring this to a simmer on the stove.
  8. Arrange chicken thighs on top of the rice, then cover the skillet and place in the preheated oven. Bake for 35 minutes. Remove the lid, return the skillet to the oven, and bake until chicken is cooked through and rice is tender, about 10 minutes more.
  9. Let the chicken and rice rest for 5 to 10 minutes. The rice will look really dark as the spinach and onions rise to the surface. Just fluff the rice up with a fork to mix everything back together before serving.
  10. Top with chopped parsley and grilled lemon slices or fresh lemon zest.

Notes

  • Store leftovers in a covered container in the refrigerator for up to 3-4 days.
  • Freeze any leftovers in a freezer-safe container for up to 2 months.
  • Reheat refrigerated chicken in the microwave for 2-3 minutes; to crisp skin, briefly broil while watching carefully to avoid burning.
  • A heavy, oven-safe pan like a Staub braiser is recommended for cooking this recipe as it is versatile and aids even heat distribution.

Nutrition Information

Calories 423kcal (21%) Carbohydrates 19g (6%) Protein 23g (46%) Fat 29g (45%) Saturated Fat 7g (35%) Cholesterol 114mg (38%) Sodium 725mg (30%) Potassium 509mg (11%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 1213IU (24%) Vitamin C 29mg (32%) Calcium 65mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 5 servings

Amount Per Serving

Calories 423

% Daily Value*

Calories 423kcal 21%
Carbohydrates 19g 6%
Protein 23g 46%
Fat 29g 45%
Saturated Fat 7g 35%
Cholesterol 114mg 38%
Sodium 725mg 30%
Potassium 509mg 11%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 1213IU 24%
Vitamin C 29mg 32%
Calcium 65mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.