This Skillet Chicken and Rice with Spinach and Mushrooms is a comforting one-pan dinner that combines juicy chicken thighs, wholesome brown rice, earthy mushrooms, and fresh spinach in a flavorful herb-seasoned broth. It’s an easy, family-friendly meal that’s perfect for busy weeknights while delivering a balanced, satisfying dinner.
Why You’ll Love This Recipe
- Everything cooks in one skillet for easy cleanup.
- Packed with protein, vegetables, and whole-grain brown rice.
- Rich, savory flavors from herbs, garlic, and smoked paprika.
- Great for meal prep and leftovers.
- Simple ingredients that are easy to find.
- Perfect for cozy family dinners.
Ingredients
- 2 tablespoons olive oil
- 5–6 bone-in, skin-on chicken thighs
- ½ yellow onion, chopped
- 3 garlic cloves, minced
- 8 ounces fresh mushrooms, sliced
- 10 ounces fresh spinach
- 1½ cups brown rice
- 3 cups chicken broth
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Season the chicken thighs with salt and pepper.
- Place the chicken skin-side down and cook for 5–6 minutes until golden brown. Flip and brown the second side for another 5–6 minutes. Remove and set aside.
- In the same skillet, cook the onion, garlic, and mushrooms until softened.
- Add the spinach and cook until wilted, working in batches if necessary.
- Stir in the brown rice, chicken broth, thyme, oregano, smoked paprika, remaining salt, and pepper.
- Return the chicken thighs to the skillet, skin-side up.
- Bake for 30–35 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
- Allow the Skillet Chicken and Rice with Spinach and Mushrooms to rest for 5 minutes before serving.
Tips & Tricks
- Pat the chicken dry before browning for crispier skin.
- Avoid stirring the rice while baking so it cooks evenly.
- Add a splash of broth if the rice needs additional moisture.
- Finish with fresh parsley or grated Parmesan for extra flavor.
- Substitute baby kale for spinach if desired.
Details
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 5–6 servings
- Category: Main Course
- Method: Skillet & Oven Baked
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: High Protein, Nut-Free
Notes
- Boneless chicken thighs may be substituted; reduce the baking time slightly.
- White rice can be used but will require adjusting the liquid and cooking time.
- Add chopped carrots or celery for extra vegetables.
- Fresh thyme may replace dried thyme for a brighter flavor.
Nutrition (Approximate Per Serving)
- Calories: 510
- Protein: 35g
- Carbohydrates: 29g
- Fat: 27g
- Fiber: 4g
- Sodium: 650mg
FAQ
Can I use boneless chicken thighs?
Yes. Boneless thighs cook faster, so begin checking for doneness after about 25 minutes in the oven.
Can I make this recipe ahead of time?
Absolutely. It reheats well, making it perfect for meal prep.
Can I use white rice instead of brown rice?
Yes, but reduce both the cooking time and the amount of broth since white rice cooks more quickly.
How do I know when the chicken is fully cooked?
Use a meat thermometer. The thickest part of the chicken should reach 165°F (74°C).
Can I freeze leftovers?
Yes. Cool completely before freezing in airtight containers for up to 3 months.
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months.
- Reheating: Warm in the microwave or oven with a splash of chicken broth to keep the rice moist.
Similar Recipes
Skillet Chicken and Rice with Spinach and Mushrooms
Ingredients
- 2 tablespoons olive oil
- 5 –6 bone-in skin-on chicken thighs
- ½ yellow onion chopped
- 3 garlic cloves minced
- 8 ounces fresh mushrooms sliced
- 10 ounces fresh spinach
- 1½ cups brown rice
- 3 cups chicken broth
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Season the chicken thighs with salt and pepper.
- Place the chicken skin-side down and cook for 5–6 minutes until golden brown. Flip and brown the second side for another 5–6 minutes. Remove and set aside.
- In the same skillet, cook the onion, garlic, and mushrooms until softened.
- Add the spinach and cook until wilted, working in batches if necessary.
- Stir in the brown rice, chicken broth, thyme, oregano, smoked paprika, remaining salt, and pepper.
- Return the chicken thighs to the skillet, skin-side up.
- Bake for 30–35 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
- Allow the Skillet Chicken and Rice with Spinach and Mushrooms to rest for 5 minutes before serving.
Notes
- Boneless chicken thighs may be substituted; reduce the baking time slightly.
- White rice can be used but will require adjusting the liquid and cooking time.
- Add chopped carrots or celery for extra vegetables.
- Fresh thyme may replace dried thyme for a brighter flavor.
Conclusion
This Skillet Chicken and Rice with Spinach and Mushrooms is the perfect combination of hearty comfort food and wholesome ingredients. Tender chicken, fluffy brown rice, savory mushrooms, and nutritious spinach come together in one skillet for a delicious meal that’s easy enough for weeknights and satisfying enough for family gatherings.