One Skillet Lemon Chicken with Rice

Posted by on Dec 27, 2019 in blog

It’s been a crazy week. Not only because of the holidays but with Christmas being on a Wednesday, I feel like my schedule is getting thrown off for two and a half weeks! Today is a Friday, but it feels like a Monday because I spent yesterday cooking for the week, which I usually do on Sunday…

The good news about spending yesterday cooking for the week, though, is I get to bring you this delicious one-skillet dinner: Lemon Chicken and Rice. This has actually been a go-to recipe of mine for a while, but I have been refining it (more lemon, subbing olive oil for the butter, and adding spinach). Today, I finally feel like it has been refined enough to share it with you all!

So, enjoy this under-an-hour, minimal-clean-up, delicious dinner recipe, it’s everything you need for a cozy winter’s night in.

One-Skillet Lemon Chicken with Rice
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  1. Bone in skin on chicken thighs or drumsticks
  2. 1 cup long grain rice (not instant rice)
  3. 2 cups chicken stock
  4. ½ onion, small diced
  5. Spinach (as much as you would like)
  6. 3 cloves garlic, minced
  7. ½ lemon (for juice and zest)
  8. 4 tbsp olive oil (divided)
  9. 2 tbsp oregano
  10. 2 tbsp parsley
  11. Salt and pepper to taste
  1. In a large bag, add the chicken, oregano, parsley, lemon juice, lemon zest, salt, pepper, and 2 tbsp olive oil. Shake and massage the marinade into the chicken before refrigerating for 15 minutes up to 24 hours.
  2. Add remaining 2 tbsp olive oil to an oven safe skillet and heat until shimmering. Sear marinated chicken each side until slightly golden and crispy. Remove from the pan and let them rest on a plate.
  3. Preheat the oven to 350 degrees F.
  4. Next, add the onion to the pan, scraping up the brown bits at the bottom. If more oil is needed, add 1 tbsp. Heat until onions are soft and translucent, adding the garlic to sauté for a minute or two, until fragrant.
  5. Next, add the spinach and a pinch of salt and pepper, allowing to wilt for a few minutes. Once again, if you need a dash more oil, go ahead and use it.
  6. Add the rice, allowing it to toast for a minute or two before adding the chicken stock. Bring everything to a simmer for a minute, then remove from heat.
  7. Nestle chicken into the rice and cover pan completely with a lid or tinfoil. Bake for 35 minutes covered, remove cover, and bake for another 15 minutes, or until the liquid has completely dissolved and the rice is fluffy.
  8. Enjoy!
mama jess