This fantastic one-pot chicken and rice with spinach and artichokes is a delicious weeknight meal the whole family will love!
It's ready in an hour, with most of that time being hands-off cook time. It's a filling and comforting meal that's well worth your time.

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This wonderful spinach artichoke chicken recipe doesn't call for the typical heavy cream or cream cheese found in the classic dip recipe, but it recreates the flavor beautifully!
Ingredients
Here's what you'll need to make this spinach artichoke chicken bake.

- Boneless, Skinless Chicken Thighs - chicken thighs tend to be juicier than chicken breasts (although you can substitute for those if you'd prefer)
- Yellow Onion - you'll dice up a yellow onion to flavor the rice. You can use a white onion if necessary, but I prefer yellow for this type of recipe, as it's a bit sweeter. See more about our recommendations for onions.
- Seasonings - you'll use kosher salt, ground mustard, garlic powder, paprika, dried thyme, dried oregano, and ground black pepper to season this dish.
- Olive Oil - there's no need to use extra virgin olive oil since we are just using this olive oil to cook the chicken and onion (and not as a finishing oil). Feel free to swap for avocado oil, vegetable oil, or another oil of your choosing.
- Garlic Cloves - fresh garlic is essential in this recipe! It adds great flavor.
- Artichoke Hearts - you'll use canned artichoke hearts - try to find ones in water and not in oil. They have fantastic flavor and are easy to use.
- White Rice - use whatever type of white rice you'd prefer, but my personal favorite is Jasmine rice. I like that it ends up plumper and softer than basmati rice after cooking.
- Citrus - you'll use lemon juice and lemon zest to brighten up this recipe.
- Chicken Stock - you'll cook the rice in the chicken broth or stock, adding more depth of flavor to this dish.
- Fresh Baby Spinach - fresh spinach is added to the dish for its fresh flavor.
- Feta Cheese - you'll sprinkle some crumbly feta cheese over the cooked dish to mellow out the acidity of the artichokes and add some cheesy goodness. You can swap this for the same amount of shredded mozzarella cheese if you'd prefer.
- Fresh Parsley - an optional addition, but some chopped parsley adds a little bit of bright green flavor after cooking.
See the recipe card for quantities.
Instructions
Preheat oven to 375 degrees F.
Pat the chicken thighs dry with a paper towel.
In a bowl, combine the salt, ground mustard, garlic powder, paprika, dried thyme, dried oregano, and black pepper. Stir till combined.
Sprinkle the spice mixture over both sides of the chicken thighs.

Heat the olive oil in a large skillet, dutch oven, or enameled pan that is oven-safe and has a lid. Once hot, add the chicken thighs and cook for 3 to 4 minutes on each side until golden brown.

Remove the chicken and set aside.
Add the onion to the pan and cook for 4 minutes, till translucent. Then add the garlic and cook for 30 seconds, stirring continuously.

Add the artichokes, rice, chicken stock, lemon juice, lemon zest, and spinach to the pan. Stir to combine.

Nestle the chicken breasts into the rice mixture and cover the pan.

Place in the oven and bake for 30 minutes.

Remove the pan from the oven and top with feta cheese and parsley. Serve immediately.

Tips for Making this Recipe
Cooking Tips - Make sure to scrape the bottom of the pan when you add in the broth so that the onion and garlic mixture is fully incorporated.
Recommended Tools - you'll need a large oven-safe skillet or pot for this recipe. I used a 13-inch enameled skillet with a lid.
Diet/Allergy Alternatives - if you'd like this recipe to be dairy-free, leave off the feta cheese.
Optional toppings - you can add grated Parmesan cheese, chopped fresh chives, or mozzarella cheese to this dish as well.
Storage
You can meal prep this recipe or store leftovers for up to 4 days in the refrigerator in an airtight container.

More One-Pot Meals
Try some of our other favorite one-pot recipes - perfect for an easy weeknight dinner when you want a filling meal without all the cleanup!
If you try this chicken dinner recipe, let us know! Connect with us on Instagram and share your photos, or leave us a rating.

Spinach Artichoke Chicken and Rice
Ingredients
- 1 pound boneless skinless chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon ground mustard
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 yellow onion diced
- 3 cloves garlic minced
- 14 ounces canned artichoke hearts, drained and roughly chopped
- 1 cup white rice preferably jasmine rice
- 2 ½ cups chicken stock
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 3 cups baby spinach roughly chopped
- ¼ cup crumbly feta cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat oven to 375 degrees F.
- Pat the chicken thighs dry with a paper towel.
- Combine the salt, ground mustard, garlic powder, paprika, dried thyme, dried oregano, and black pepper in a bowl. Stir till combined.
- Sprinkle the spice mixture over both sides of the chicken thighs.
- Heat the olive oil in a large Dutch oven, skillet, or pot that is oven-safe and has a lid. Once hot, add the chicken thighs and cook for 3 to 4 minutes on each side until browned.
- Remove the chicken and set aside.
- Add the onion to the pan and cook for 4 minutes, till translucent. Then add the garlic and cook for 30 seconds, stirring continuously.
- Add the artichokes, rice, chicken stock, lemon juice, lemon zest, and spinach to the pan. Stir to combine.
- Nestle the chicken breasts into the rice mixture and cover the pan. Place in the oven and bake for 30 minutes.
- Remove the pan from the oven and top with feta cheese and parsley. Serve immediately.
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