If you have a soft spot for creamy, comforting meals that bring a fresh twist to family dinners, then the Spinach Artichoke Chicken and Rice Recipe is going to be your new favorite. This dish combines tender, juicy chicken thighs with vibrant spinach, tangy artichokes, and fluffy rice, all baked to perfection with a sprinkle of feta that adds that perfect salty pop. It’s a one-pot wonder that blends rich flavors and simple ingredients into a satisfying feast that feels both indulgent and wholesome.
Ingredients You’ll Need
The magic of this Spinach Artichoke Chicken and Rice Recipe lies in its simplicity. Each ingredient plays a crucial role in building layers of flavor, texture, and colorful appeal that come together effortlessly in one dish.
- 1 pound boneless skinless chicken thighs: These juicy cuts stay tender and soak up the spices beautifully.
- 1 teaspoon kosher salt: Essential for bringing out all the flavors.
- 1/2 teaspoon ground mustard: Adds a subtle tangy depth to the chicken’s seasoning.
- 1/2 teaspoon garlic powder: A must-have for that warm garlicky base note.
- 1/4 teaspoon paprika: Gives a smoky-sweet touch and lovely color.
- 1/4 teaspoon dried thyme: Adds a gentle herbal aroma that complements chicken.
- 1/4 teaspoon dried oregano: Brings a Mediterranean flair to the mix.
- 1/4 teaspoon ground black pepper: For that just-right peppery kick.
- 2 tablespoons olive oil: Helps brown the chicken and sautée aromatics.
- 1 yellow onion, diced: Provides sweetness and a savory foundation.
- 3 cloves garlic, minced: Fresh garlic amplifies every savory bite.
- 14 ounces canned artichoke hearts, drained and chopped: Creamy, tangy pieces that brighten the dish.
- 1 cup white rice (preferably jasmine): Fluffy and fragrant, it absorbs all the lovely flavors.
- 2 1/2 cups chicken stock: Adds richness and depth to the rice as it cooks.
- 2 tablespoons lemon juice: Cuts through the richness with fresh citrus brightness.
- 1 teaspoon lemon zest: Intensifies the lemon flavor without the extra acidity.
- 3 cups baby spinach, roughly chopped: Vibrant greens to add freshness and color.
- 1/4 cup crumbly feta cheese: Salty, creamy topping that melts slightly when served.
- 1 tablespoon chopped fresh parsley: A final herbaceous touch that lifts every bite.
How to Make Spinach Artichoke Chicken and Rice Recipe
Step 1: Prepare Your Oven and Chicken
Start by preheating your oven to 375 degrees Fahrenheit so it’s ready when your pan is full of goodness. Pat the chicken thighs dry with a paper towel—this helps them brown better and develop that irresistible crust. Mixing your salt, ground mustard, garlic powder, paprika, thyme, oregano, and black pepper creates a flavorful spice blend to really bring out the chicken’s savory notes.
Step 2: Season and Brown the Chicken
Generously sprinkle the spice mixture over both sides of each chicken thigh. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Once shimmering, sear the chicken for 3 to 4 minutes on each side until golden brown. This step locks in juices and builds a rich base flavor. Once browned, remove the chicken to a plate and set it aside temporarily.
Step 3: Build Flavor with Aromatics and Artichokes
Into the same pan, add diced onion and sauté for about 4 minutes until softened and translucent. Then toss in the minced garlic, cooking just 30 seconds while stirring—this ensures nothing burns but releases beautiful garlicky fragrance. Next, add the chopped artichoke hearts to the mix, folding all these flavors together to create a mouthwatering foundation for the rice.
Step 4: Add Rice, Liquids, and Greens
Stir in the jasmine rice, ensuring each grain is coated with the flavorful mixture. Pour in chicken stock, lemon juice, and lemon zest, giving everything a good stir to combine. Finally, fold in the roughly chopped baby spinach—this will wilt down beautifully as it cooks, adding freshness and a pop of green that brightens the whole dish.
Step 5: Assemble and Bake
Nestle the seared chicken thighs right into the rice mixture, pressing them gently into the liquid. Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Bake for 30 minutes, giving the rice time to absorb the stock and the chicken time to finish cooking tender and juicy. The aroma filling your kitchen at this point is almost impossible to resist.
Step 6: Finish with Feta and Parsley
Once out of the oven, sprinkle crumbly feta cheese and chopped fresh parsley over the top. The feta’s salty creaminess complements the spinach and artichokes perfectly, while the parsley adds a bright, fresh finish. Serve immediately for a cozy, flavorful meal that feels special but is surprisingly simple to make.
How to Serve Spinach Artichoke Chicken and Rice Recipe
Garnishes
For garnish, a little extra chopped parsley or some freshly cracked black pepper really elevates this dish. You can even add a light drizzle of good-quality olive oil or a squeeze of fresh lemon juice on top to brighten the flavors right at the table. These small touches make a big difference in making every bite feel vibrant and fresh.
Side Dishes
This hearty one-pot dish pairs beautifully with something light and crunchy. A crisp green salad with a lemon vinaigrette, roasted seasonal vegetables, or a simple cucumber and tomato salad with dill make perfect companions. These sides provide a refreshing contrast to the creamy rice and tender chicken without overwhelming the flavors.
Creative Ways to Present
For a fun twist, serve the Spinach Artichoke Chicken and Rice Recipe in individual ramekins or small cast iron skillets for a rustic charm. You can also transform it into a stuffed pepper by spooning the mixture into halved bell peppers and baking until the peppers are tender. Either way, presentation that highlights the colorful spinach, golden chicken, and creamy feta will impress your guests and satisfy your family.
Make Ahead and Storage
Storing Leftovers
Leftover Spinach Artichoke Chicken and Rice Recipe keeps very well in an airtight container in the refrigerator for up to 3 days. Flavors deepen, making each bite even better the next day. Just be sure to cool the dish completely before refrigerating to maintain texture and freshness.
Freezing
You can freeze this meal for up to 2 months, making it a convenient option for busy weeks. Use freezer-safe containers and leave some room for expansion. When thawed properly overnight in the fridge, it reheats beautifully without losing its creamy texture and rich taste.
Reheating
To reheat, cover the dish and warm gently in the oven at 350 degrees Fahrenheit or in a microwave-safe dish. Adding a splash of chicken stock before reheating helps keep the rice moist and prevents it from drying out. Stir occasionally for even warming and enjoy your leftovers just as much as the fresh meal.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work fine but may cook a bit faster and be less forgiving if overcooked, so keep an eye on the baking time to ensure they stay juicy.
Is it possible to make this recipe dairy-free?
Yes, simply omit the feta cheese or swap it for a dairy-free alternative. The dish will still be creamy and flavorful thanks to the spinach and artichokes.
Can I make this on the stovetop instead of baking?
You can, but the oven finish really helps the rice cook evenly and the chicken develop a tender finish. If stovetop only, simmer on low and cover until rice is tender and chicken is cooked through.
What kind of rice works best in this recipe?
Jasmine rice is preferred for its fragrant aroma and fluffy texture, but long-grain white rice or even basmati will work well too.
How can I add more vegetables to this dish?
Feel free to toss in chopped bell peppers, mushrooms, or zucchini along with the onions for added color and nutrition. Just sauté them until tender before adding the rice and liquids.
Final Thoughts
Whether you are cooking for a busy weeknight or want a dish that feels like a warm hug, the Spinach Artichoke Chicken and Rice Recipe is your new go-to. It’s packed with wholesome ingredients and bursting with flavor, yet remains surprisingly simple to prepare. I can’t wait for you to try it and make it a staple in your own kitchen—you might just find it becomes everyone’s favorite too!
Print
Spinach Artichoke Chicken and Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Description
This comforting Spinach Artichoke Chicken and Rice recipe combines tender, seasoned chicken thighs with aromatic jasmine rice, tangy artichokes, fresh spinach, and crumbly feta cheese, all cooked together in one pot and baked to perfection. A delicious, wholesome meal perfect for family dinners and showcasing the classic flavors of the Mediterranean.
Ingredients
Chicken and Seasonings
- 1 pound boneless skinless chicken thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon ground mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
Vegetables and Rice
- 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 1/2 cups chicken stock
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 3 cups baby spinach, roughly chopped
Finishing Touches
- 1/4 cup crumbly feta cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the dish.
- Prepare chicken: Pat the chicken thighs dry thoroughly with a paper towel to help the seasoning stick and ensure even browning.
- Mix spices: In a bowl, combine kosher salt, ground mustard, garlic powder, paprika, dried thyme, dried oregano, and ground black pepper. Stir until well blended.
- Season chicken: Evenly sprinkle the prepared spice mix over both sides of the chicken thighs, coating them thoroughly.
- Brown chicken: Heat olive oil in a large oven-safe Dutch oven, skillet, or pot over medium-high heat. Once hot, add the chicken thighs and sear for 3 to 4 minutes on each side until golden brown.
- Set chicken aside: Remove the browned chicken thighs from the pan and set aside on a plate temporarily.
- Sauté onion and garlic: In the same pan, add the diced onion and cook for about 4 minutes until translucent. Then add minced garlic and cook for 30 seconds, stirring continuously to release all flavors.
- Add remaining ingredients: Stir in the chopped artichoke hearts, uncooked rice, chicken stock, lemon juice, lemon zest, and chopped spinach. Mix everything thoroughly to combine.
- Combine and bake: Nestle the browned chicken thighs back into the rice mixture, cover the pan with a lid, and place it in the preheated oven. Bake for 30 minutes until the rice is tender and the chicken is fully cooked.
- Finish and serve: Remove the pan from the oven, sprinkle feta cheese and chopped fresh parsley over the top, and serve immediately while hot.
Notes
- Use jasmine rice for a fragrant and flavorful outcome, but any long-grain white rice can be substituted.
- Ensure the pan or Dutch oven used is oven-safe to avoid damage and ensure proper cooking.
- Chicken thighs are ideal for this recipe due to their tenderness and juiciness; however, chicken breasts can be used as a leaner alternative.
- Adjust seasoning quantities according to taste preference, especially salt and pepper.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
