Description
This comforting one-pot meal is the perfect solution for busy weeknights, offering a warm and nutritious balance of tender chicken, fresh vegetables, and rice. It relies on pantry staples to create a deep, savory flavor that is both satisfying and simple to prepare. Ideal for families, this dish is a hug in a bowl that keeps the kitchen clean while bringing everyone together for a wholesome dinner.
Ingredients
1 Tbsp Olive oil
4 Boneless skinless chicken thighs
1/4 tsp Sea salt
1/8 tsp Freshly cracked black pepper
1/2 cup Carrots, small diced
1/2 cup Celery, diced rib
1/2 cup Yellow onion, finely diced
1 clove Garlic, minced
5 cups Chicken broth
1/2 cup Long grain white rice
2 Tbsp Frozen spinach, thawed
1 Tbsp Fresh basil, minced
1 Tbsp Fresh parsley, minced
3 Tbsp Parmesan cheese, freshly grated
1/4 Lemon, for juice
Instructions
Small dice your carrots, celery, and onions, and mince the garlic, fresh basil, and parsley.
Drizzle 1/2 tablespoon of olive oil over the chicken thighs and season them with salt and pepper.
In a large sauté pan, heat the remaining 1/2 tablespoon of olive oil over medium heat.
Add the carrots, celery, and onions to the pan and sauté until softened.
Add the chicken to the pan and sear until browned on all sides.
Pour in the chicken broth and bring to a gentle simmer.
Stir in the white rice and cook until tender, about 15-20 minutes.
Add the thawed spinach, minced herbs, and a squeeze of fresh lemon juice.
Serve hot, topped with freshly grated Parmesan cheese.
Notes
Use low-sodium chicken broth to control salt intake. Ensure the spinach is squeezed of excess water before adding. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Stovetop
- Cuisine: American