If you’re looking for a simple yet satisfying dinner, this One Pan Lemony Chicken and Rice with Spinach is the perfect solution. Tender chicken, fluffy basmati rice, fresh spinach, and bright lemon flavors come together in one skillet for an easy family-friendly meal that’s packed with flavor and minimal cleanup.
Why You’ll Love This Recipe
- Made in just one pan for easy cleanup
- Bright, fresh lemon flavor in every bite
- Perfect balance of protein, grains, and vegetables
- Family-friendly and meal-prep approved
- Uses simple pantry ingredients
- Great for busy weeknights
Ingredients
- 1 tablespoon olive oil
- 3–4 medium boneless, skinless chicken breasts
- 2 tablespoons salt-free lemon pepper seasoning
- ¾ teaspoon kosher salt
- 2–3 garlic cloves, minced
- 1 cup basmati white rice
- 1 teaspoon turmeric
- 1 teaspoon dried thyme
- ¾ teaspoon dried dill
- Juice of 1 medium lemon (about ¼ cup)
- 2 cups chicken broth
- 3 cups baby spinach
- ⅓ cup grated Parmesan cheese (optional)
- Lemon slices, for garnish
Instructions
- Combine the lemon pepper seasoning and kosher salt in a small bowl.
- Coat both sides of the chicken breasts evenly with the seasoning mixture.
- Heat olive oil in a large skillet over medium heat.
- Sear the chicken for 3–4 minutes per side until golden brown. The chicken will not be fully cooked at this stage. Transfer to a plate.
- Add garlic, basmati rice, turmeric, thyme, and dill to the skillet. Stir continuously for 1–2 minutes to lightly toast the rice and seasonings.
- Pour in the lemon juice and chicken broth, stirring to combine.
- Return the chicken to the skillet, nestling it into the rice mixture.
- Bring to a gentle boil, cover, and reduce heat to low.
- Cook for 15 minutes without lifting the lid or stirring.
- Once the rice is tender and the liquid is absorbed, sprinkle Parmesan cheese over the rice if using.
- Scatter spinach across the chicken and rice.
- Cover again, turn off the heat, and let sit for 5 minutes until the spinach wilts.
- Fluff the spinach into the rice and serve garnished with lemon slices.
Tips & Tricks
- Use freshly squeezed lemon juice for the brightest flavor.
- Basmati rice provides the best texture, but jasmine rice can be substituted.
- Add extra vegetables such as peas, asparagus, or zucchini for more nutrition.
- For extra creaminess, stir in a tablespoon of Greek yogurt before serving.
- Use chicken thighs if you prefer richer flavor and juicier meat.
Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: One Pan / Skillet
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: High Protein, Family-Friendly
Notes
- Parmesan cheese is optional but adds a delicious savory finish.
- Serve with a crisp green salad or roasted vegetables.
- Extra lemon wedges can be served alongside for added brightness.
- Fresh parsley makes a beautiful garnish.
Nutrition (Approximate Per Serving)
- Calories: 420
- Protein: 37g
- Carbohydrates: 31g
- Fat: 15g
- Fiber: 2g
- Sodium: 520mg
FAQ
Can I use brown rice instead of basmati rice?
Yes, but brown rice requires additional liquid and a longer cooking time.
Can I make One Pan Lemony Chicken and Rice with Spinach ahead of time?
Absolutely. It stores well and reheats beautifully for meal prep lunches.
Can I use frozen spinach?
Yes. Thaw and drain excess moisture before adding it to the skillet.
How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F (74°C).
Can I make this dairy-free?
Yes. Simply omit the Parmesan cheese or use a dairy-free alternative.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze portions for up to 2 months.
Reheating: Warm in the microwave or skillet with a splash of chicken broth to maintain moisture.
Similar Recipes
One Pan Lemony Chicken and Rice with Spinach Recipe
One Pan Lemony Chicken and Rice with Spinach is an easy skillet dinner featuring tender chicken, fluffy basmati rice, fresh spinach, and bright lemon flavor. Perfect for busy weeknights.
Ingredients
- 1 tablespoon olive oil
- 3 –4 medium boneless skinless chicken breasts
- 2 tablespoons salt-free lemon pepper seasoning
- ¾ teaspoon kosher salt
- 2 –3 garlic cloves minced
- 1 cup basmati white rice
- 1 teaspoon turmeric
- 1 teaspoon dried thyme
- ¾ teaspoon dried dill
- Juice of 1 medium lemon about ¼ cup
- 2 cups chicken broth
- 3 cups baby spinach
- ⅓ cup grated Parmesan cheese optional
- Lemon slices for garnish
Instructions
- Combine the lemon pepper seasoning and kosher salt in a small bowl.
- Coat both sides of the chicken breasts evenly with the seasoning mixture.
- Heat olive oil in a large skillet over medium heat.
- Sear the chicken for 3–4 minutes per side until golden brown. The chicken will not be fully cooked at this stage. Transfer to a plate.
- Add garlic, basmati rice, turmeric, thyme, and dill to the skillet. Stir continuously for 1–2 minutes to lightly toast the rice and seasonings.
- Pour in the lemon juice and chicken broth, stirring to combine.
- Return the chicken to the skillet, nestling it into the rice mixture.
- Bring to a gentle boil, cover, and reduce heat to low.
- Cook for 15 minutes without lifting the lid or stirring.
- Once the rice is tender and the liquid is absorbed, sprinkle Parmesan cheese over the rice if using.
- Scatter spinach across the chicken and rice.
- Cover again, turn off the heat, and let sit for 5 minutes until the spinach wilts.
- Fluff the spinach into the rice and serve garnished with lemon slices.
Notes
- Parmesan cheese is optional but adds a delicious savory finish.
- Serve with a crisp green salad or roasted vegetables.
- Extra lemon wedges can be served alongside for added brightness.
- Fresh parsley makes a beautiful garnish.
Conclusion
This One Pan Lemony Chicken and Rice with Spinach delivers fresh citrus flavor, tender chicken, fluffy rice, and nutritious greens in one easy meal. Whether you’re feeding a family or preparing meals ahead for the week, this simple skillet dinner is guaranteed to become a regular favorite.