Easy & Healthy Skillet Chicken & Rice Recipe

If you’re looking for a healthy recipe that you can make quickly, especially for busy days, try this yummy chicken and rice that you can cook in just one pan! Downshiftology on YouTube made this tutorial easy to follow so you don’t need to be an expert in cooking to make this delicious meal.

Ingredients:

• 5 chicken thighs skin-on and bone-in
• 2 tbsp olive oil

Marinade

• 2 lemons, juiced and zested or about ¼ cup of juice
• 2 tsp Dijon mustard
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil

Rice

• 1 yellow onion, diced
• 2 cups baby spinach, roughly chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 cup long-grain white rice
• 2 cups chicken stock
• ½ tsp salt
• ¼ tsp black pepper

Garnish

• Fresh parsley, chopped
• Grilled lemon slices or lemon zest

Directions:

Step 1

In a mixing bowl, mix the lemons juiced, lemon zest, Dijon mustard, minced garlic, dried oregano, dried thyme, salt, black pepper, and olive oil until they are uniform, then set them aside. Add the chicken thighs to a separate mixing bowl, then pour the marinade over all the chicken, and toss them around until well coated. Cover it and leave it in the fridge for at least 30 minutes to overnight. Place a large ovenproof skillet pan on a stove over medium-high heat, then add about 2 tablespoons of olive oil, and start cooking the chicken thighs with their skin side down until the skin is golden brown for about 5 minutes. Flip the chicken and cook for 5 more minutes, then remove and set aside.

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Step 2

Remove any browned bits and soak up some grease off of the pan with paper towels, leaving only enough for the onions. Cook and stir the onion for about 1 to 2 minutes until they start to become translucent. Add in the spinach, garlic, oregano, salt, pepper, and pour in the leftover marinade, then stir them for around 30 seconds until the spinach starts to wilt. Add the rice and stir well until it is incorporated into the mixture. Pour in the chicken stock and stir well, then bring it to a simmer. Put the chicken thighs on top of the rice, then cover and bake in a preheated oven at 350°F for about 35 minutes. Remove the lid and put it back in the oven to bake until cooked through and tender or for about 10 minutes more. Garnish with chopped parsley and grilled lemon slices.

*All image credit belongs to Downshiftology via YouTube. Follow and subscribe to her channel for more!

Easy & Healthy One-Pan Chicken & Rice Recipe