Spinach Artichoke Chicken and Rice
This fantastic one-pot chicken and rice dish is bursting with flavor. It's a meal the whole family will love!
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Servings: 4 servings
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.
Nutrition
Serving: 1g | Calories: 404kcal | Carbohydrates: 23g | Protein: 35g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Cholesterol: 151mg | Sodium: 842mg | Fiber: 2g | Sugar: 4g