Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Spinach Artichoke Chicken and Rice Bake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 41 reviews

A hearty and flavorful one-pot meal featuring tender chicken thighs baked with spinach, artichoke hearts, and fragrant jasmine rice. This dish combines Mediterranean-inspired spices with creamy feta and fresh parsley for a delightful dinner that’s both comforting and nutritious.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Chicken and Spices

  • 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

  1. Preheat Oven: Set your oven to 375 degrees Fahrenheit to prepare for baking the chicken and rice dish.
  2. Prepare Chicken: Pat the chicken thighs dry using a paper towel to ensure better browning.
  3. Mix Spices: In a small bowl, combine kosher salt, ground mustard, garlic powder, paprika, dried thyme, dried oregano, and ground black pepper; stir until well blended.
  4. Season Chicken: Evenly sprinkle the spice mixture over both sides of the chicken thighs for flavorful seasoning.
  5. Sear Chicken: Heat olive oil in a large oven-safe Dutch oven, skillet, or pot with a lid over medium-high heat. Add the chicken thighs and cook for 3 to 4 minutes on each side until they develop a golden-brown crust.
  6. Set Chicken Aside: Remove the browned chicken from the pan and set it aside temporarily.
  7. Sauté Vegetables: Add the diced onion to the same pan and cook for about 4 minutes until translucent. Then add the minced garlic and cook for an additional 30 seconds, stirring continuously to release aromas.
  8. Add Ingredients for Rice: Stir in the chopped artichoke hearts, rice, chicken stock, lemon juice, lemon zest, and baby spinach to the pan; combine everything thoroughly.
  9. Combine and Bake: Nestle the seared chicken thighs into the rice mixture. Cover the pan with a lid and place it in the preheated oven to bake for 30 minutes, allowing the rice to cook fully and flavors to meld.
  10. Finish and Serve: Remove the pan from the oven, sprinkle crumbly feta cheese and chopped fresh parsley over the top, and serve immediately for a warm, satisfying meal.

Notes

  • Use an oven-safe pot or Dutch oven with a lid to seamlessly transition from stovetop to oven.
  • For best results, use jasmine rice as it cooks evenly and has a fragrant aroma.
  • Make sure to pat the chicken dry before seasoning to achieve a nice sear.
  • You can substitute chicken thighs with boneless skinless chicken breasts, but adjust cooking time as needed.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/spinach-artichoke-chicken-and-rice-bake-recipe/