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- 4 cups fresh spinach, roughly chopped: A great way to add some greens and nutrients. - 1/4 cup grated Parmesan cheese (optional): For a rich, cheesy finish. - Fresh parsley, chopped: A pop of color and freshness for garnishing.

One-Pot Lemon Chicken with Rice and Spinach

Looking for a comforting and delicious one-pot meal? Try the Zesty One-Pot Lemon Chicken with Spinach Rice Delight! This easy recipe combines succulent chicken, fragrant lemon, and nutrient-rich spinach for a satisfying dish perfect for any occasion. With minimal cleanup and packed with flavor, it’s ideal for busy weeknights or when entertaining guests. Enjoy the warmth and vibrant taste that will leave everyone coming back for seconds!
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Ingredients
  

4 boneless, skinless chicken thighs

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 cup long-grain rice (or basmati rice)

2 cups low-sodium chicken broth

Zest and juice of 1 large lemon

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

4 cups fresh spinach, roughly chopped

1/4 cup grated Parmesan cheese (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

Heat the Oil: Begin by placing a large pot or deep skillet over medium-high heat. Add the olive oil and let it heat until shimmering.

    Sear the Chicken: Season the chicken thighs generously with salt and pepper. When the oil is hot, add the chicken to the pot. Sear each side for about 5-6 minutes until they develop a beautiful golden brown crust. Once browned, carefully remove the chicken from the pot and set aside on a plate.

      Sauté Aromatics: Without cleaning the pot, add the diced onion. Sauté for approximately 3-4 minutes, stirring occasionally, until the onions are soft and translucent. Then, add the minced garlic and sauté for an additional 1 minute or until fragrant.

        Add Rice and Herbs: Stir in the rice, followed by the lemon zest, dried thyme, and oregano. Toast the rice in the pot for about 2 minutes, stirring consistently to ensure it absorbs the aromatic flavors.

          Deglaze with Broth: Carefully pour in the chicken broth along with the fresh lemon juice. Stir everything together, making sure the rice is evenly submerged in the liquid.

            Return Chicken: Gently place the seared chicken thighs back into the pot, nestling them slightly into the rice mixture. Bring the contents to a vigorous boil, then reduce the heat to low. Cover the pot with a lid.

              Cook: Allow the dish to simmer for 20 minutes. This will ensure the rice becomes tender and the chicken reaches a safe internal temperature of 165°F (74°C).

                Add Spinach: After the cooking time, remove the pot from heat. Fold in the fresh chopped spinach, allowing the residual heat to wilt the spinach gently.

                  Finish and Serve: For an extra touch of flavor, sprinkle grated Parmesan cheese over the dish if desired. Garnish with a handful of fresh parsley to add a pop of color and freshness.

                    Enjoy: Serve the dish warm directly from the pot for a hearty and satisfying meal that's delightfully refreshing!

                      Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 4