One-Skillet Chicken Thighs and Rice with Baby Spinach
Equipment
- 12 inch cast iron skillet or dutch oven
Ingredients
- 6 chicken thighs, bone-in, skin-on seasoned with sea salt and pepper
- 2 tbsp avocado oil
- 2-3 medium carrots, peeled and diced
- ½ medium sweet onion, diced
- 2 stalks celery, diced
- 3-4 cloves garlic, minced
- 2 cups jasmine rice, rinsed
- 2 tsp italian seasoning
- 4½ cups chicken broth or chicken broth + water
- 2 tbsp lemon juice
- sea salt to taste
- 4 oz container of fresh baby spinach
Instructions
Brown the chicken thighs
- Season chicken thighs with sea salt and pepper to taste.In a large cast iron skillet (or a dutch oven) heated over medium heat, drizzle in avocado oil and sear chicken thighs on both sides until golden brown. *They do not need to be cooked through.Remove from skillet and set aside.
- Preheat oven to 400℉.
In the same skillet
- In the same skillet, add the carrots, celery, and onion. Saute for 4-5 minutes until softened. Then add in the garlic and saute for 1 more minute.
- Add the jasmine rice, Italian seasoning, and sea salt to the skillet. Stir to combine. Then pour over the chicken broth and lemon juice.
- Add the fresh spinach to the skillet, stirring everything together again.Return the chicken thighs to the skillet, skin side up.
Finish in the oven
- Put a lid on the skillet and place it in the oven to cook for 30-35 minutes, or until the rice is fluffy and tender and the chicken is fully cooked through to 165℉.After cooking, remove the lid and let the steam escape for 5 minutes before fluffing the rice and serving.