Skillet Chicken and Rice with Spinach and Mushrooms
A one-pan chicken and rice recipe with spinach and mushrooms.Made with juicy chicken thighs, brown rice, and savory herbs.Perfect for easy family dinners and meal prep.
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.