One-Pan Chicken and Rice with Spinach
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Looking for a simple yet incredibly flavorful dinner recipe? This One-Pan Chicken and Rice is a must-try.. It’s healthy and perfect for the whole family to enjoy!
Made with juicy, well-seasoned chicken thighs and fragrant jasmine rice, this Caribbean inspired one-pan chicken and rice is simmered in rich coconut milk for a dish that’s creamy, comforting, and packed with bold flavors. This quick and easy weeknight dinner delivers that deep, savory taste of the Caribbean without the extra steps. It is simple to make, yet full of the vibrant flavors people crave. Perfect for busy nights when you want something satisfying, flavorful, and effortless .
Growing up in Guyana, I loved eating cook-up rice, a traditional one-pot dish known for its deep, layered flavor and simplicity. That experience inspired this recipe; an easy Caribbean chicken and rice that captures those same bold, comforting island flavors in a more approachable, weeknight-friendly way.
In my home, this dish is always a hit. My kids absolutely love it, and my daughter never forgets to ask for extra chicken on her plate! It’s a hearty, nourishing, and family friendly weeknight dinner that comes together quickly while still tasting like you spent hours building flavor.
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Why You’ll Love This One-Pan Chicken and Rice
Effortless Cleanup : Everything cooks in one pan , making dish washing quick and easy.
Packed with Bold Flavors :The perfectly seasoned chicken and coconut-infused rice make every bite irresistible.
Ideal for Meal Prep : Stores well and reheats beautifully for convenient lunches or dinners.
Family-Approved : A comforting and hearty meal that both kids and adults will enjoy.
Variations & Substitutions
Use Chicken Breast: Swap chicken thighs for boneless, skinless chicken breasts for a leaner option.
Spicy Kick: Add scotch bonnet pepper or red pepper flakes or diced chili peppers for some heat.
Swap in Rotisserie Chicken: Save time by using store-bought rotisserie chicken for a quick and flavorful shortcut.
Vegetable Boost: Throw in bell peppers, peas, or mushrooms for added nutrients.
Herb Substitutes: Instead of Italian seasoning, use thyme, rosemary, or parsley to switch up the flavor profile. You can also use Caribbean green seasoning . Just skip the onion and garlic powder since it already brings those fresh, aromatic flavors.
Make it vegetarian: Swap chicken stock for vegetable broth and leave out the chicken to create a delicious vegetarian-friendly dish.
Storing and Reheating
Storing: Let the dish cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days.
Reheating: Reheat in the microwave in 30-second intervals, stirring in between. Add a splash of water or chicken stock to keep the rice from drying out. You can also reheat on the stove-top over low heat with a little extra liquid.
FAQs
What can I serve with this meal?
This dish is complete on its own, but a side of fresh cucumber salad, avocado or plantains.
Can I cook this in an Instant Pot ?
Yes! Sear the chicken using the Sauté function, add all ingredients, and cook on High Pressure for 10 minutes , then let it naturally release for 10 minutes before stirring in the spinach or bok choy.
Can I use chicken breast instead of thighs?
Yes, but chicken thighs add more flavor and stay juicier. If using chicken breast, be careful not to overcook it.
Can I make this with brown rice?
Yes! Brown rice takes longer to cook, so add more chicken stock and increase the cooking time by about 10-15 minutes.
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One-Pan Chicken and Rice with Spinach
Prep time: 15-20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Yield : 4-5 servings
Description
This One-Pan Chicken and Rice (with Spinach or Bok Choy) is an easy dinner recipe that is packed with comforting flavors and wholesome ingredients. Whether you’re cooking for the family or meal prepping for the week, this dish will become a new favorite
Ingredients
For the Chicken:
- 4–5 bone-in, skin-on chicken thighs
- Seasoning (to taste): onion powder, garlic powder, paprika, Italian seasoning,red pepper flakes, salt, and black pepper
- ¼ cup oil (for searing)
For the Rice:
- 2½ cups jasmine rice, rinsed until water runs clear
- 1½ cups spinach, chopped (or substitute with chopped bok choy)
- 2 small carrots, sliced
- 6 garlic cloves, minced
- 1 small onion, diced
- 1 large tomato, diced
- 1 cup coconut milk
- 1½ tsp chicken bouillon
- Hot water (enough to sit about 1 inch above the rice)
- Salt, to taste
- 2–3 scallions, chopped (for garnish)
Instructions
Step 1: Season and Sear the Chicken
- 1In a bowl, season the chicken thighs generously with onion powder, garlic powder, paprika, Italian seasoning, red pepper flakes, salt, and black pepper.
- 2Heat oil in a large, deep skillet or Dutch oven over medium heat. Place the chicken skin-side down, cover, and cook for 5–7 minutes on each side to allow it to cook through. Then increase the heat to medium-high and sear for an additional 3–4 minutes on both sides, until a rich, golden-brown crust forms.
- 3Remove the chicken and set aside.
Step 2: Cook the Rice
- 1In the same pot, sauté the onion, garlic, and carrots for 1–2 minutes, until fragrant.
- 2Add the rinsed jasmine rice and toast for about 1 minute, stirring continuously to prevent burning.
- 3Add the spinach (or bok choy) and gently fold it into the rice.
- 4Pour in the coconut milk, then add enough hot water so the liquid sits about 1 inch above the rice.
- 5Stir in chicken bouillon and season with salt to taste.
- 6**Pro Tip (Very Important): Taste the cooking liquid at this stage and adjust the salt as needed. The liquid should be well-seasoned, as the rice will absorb it while cooking. If it’s under-seasoned now, the final dish will taste bland. Adding salt at the end won’t fully fix this, since the flavor won’t penetrate the rice. This step is essential for a balanced, flavorful dish.
- 7Return the seared chicken to the pot, placing it skin-side up on top of the rice. Bring everything to a gentle simmer.
- 8Once simmering, cover the pot and reduce the heat to medium-low. Cook for 20–25 minutes, or until the rice is tender and the liquid is absorbed.
- 9For best results: Place a layer of foil under the lid before covering the pot. This helps trap heat and moisture for more even cooking.
- 10After about 15 minutes, remove the chicken and give the rice a gentle stir to ensure even cooking. Return the chicken to the pot, cover again, and continue cooking for the remaining time.
Step 3: Add the scallions
- 1Once the rice is cooked, stir in chopped scallions.
- 2Serve warm and enjoy!
Nutrition Facts
- Calories: ~500 kcal
- Protein: ~28g
- Carbohydrates: ~50g
- Fat: ~18g
- Fiber: ~3g
- Sodium: ~600mg
Category: LunchDinnerComfort Food
Keywords:
One-pot chicken and rice, chicken and spinach rice, easy weeknight meals, meal prep chicken rice, coconut milk rice, skillet chicken and rice, chicken thigh recipes, quick dinner ideas.
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