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
Scale
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.
