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.