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Spinach Artichoke Chicken and Rice Bake Recipe

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4.1 from 51 reviews

This delicious Spinach Artichoke Chicken and Rice recipe combines tender, seasoned chicken thighs with a flavorful blend of spinach, artichokes, and feta cheese. Cooked in one oven-safe pot, it is a comforting, wholesome meal perfect for weeknight dinners or special occasions.

Ingredients

Chicken and Seasoning

  • 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

Toppings

  • 1/4 cup crumbly feta cheese
  • 1 tablespoon chopped fresh parsley

Instructions

  1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the chicken and rice dish.
  2. Prepare Chicken: Pat the chicken thighs dry using paper towels to ensure proper browning during cooking.
  3. Make Spice Mix: In a small bowl, combine kosher salt, ground mustard, garlic powder, paprika, dried thyme, dried oregano, and ground black pepper. Stir well to blend the spices evenly.
  4. Season Chicken: Sprinkle the prepared spice mixture evenly over both sides of the chicken thighs, coating them thoroughly.
  5. Brown Chicken: Heat olive oil in a large oven-safe Dutch oven, skillet, or pot with a lid over medium-high heat. Once hot, add the chicken thighs and cook for 3 to 4 minutes on each side until they are nicely browned.
  6. Remove Chicken: Transfer the browned chicken thighs to a plate and set aside temporarily.
  7. Sauté Onions and Garlic: Add the diced onion to the same pan and cook for about 4 minutes until translucent. Stir in the minced garlic and cook for an additional 30 seconds, stirring continuously to prevent burning.
  8. Add Remaining Ingredients: Incorporate the chopped artichoke hearts, white rice, chicken stock, lemon juice, lemon zest, and chopped spinach into the pan. Stir everything together well to combine.
  9. Combine Chicken and Rice: Nestle the browned chicken thighs into the rice mixture evenly. Cover the pan with a lid to retain moisture during baking.
  10. Bake: Place the covered pan in the preheated oven and bake for 30 minutes, allowing the rice to cook and the flavors to meld.
  11. Finish and Serve: Remove the pan from the oven. Sprinkle the top with crumbly feta cheese and chopped fresh parsley. Serve immediately for best flavor and texture.

Notes

  • Using an oven-safe pot with a lid is crucial for cooking the dish properly in the oven.
  • Jasmine rice is preferred for its fragrance and texture, but you can substitute with other white rice varieties.
  • Ensure chicken thighs are patted dry to develop a nice brown crust when searing.
  • If fresh lemon zest isn’t available, you can use 1/2 teaspoon of dried lemon peel as a substitute.
  • Leftovers can be refrigerated and reheated, though rice texture may slightly change.

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