Description
A hearty and flavorful one-pot meal featuring tender chicken thighs baked with spinach, artichoke hearts, and jasmine rice in a zesty lemon-infused chicken stock, topped with crumbly feta and fresh parsley for a Mediterranean-inspired dinner.
Ingredients
Chicken
- 1 pound boneless skinless chicken thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon ground mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
Vegetables and Rice
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 14 ounces canned artichoke hearts, drained and roughly chopped
- 1 cup jasmine rice
- 2 1/2 cups chicken stock
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 3 cups baby spinach, roughly chopped
Toppings
- 1/4 cup crumbly feta cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the dish.
- Prepare Chicken: Pat the chicken thighs dry with paper towels to ensure better browning.
- Mix Spices: In a bowl, combine kosher salt, ground mustard, garlic powder, paprika, dried thyme, dried oregano, and ground black pepper.
- Season Chicken: Sprinkle the spice mixture evenly over both sides of the chicken thighs for full flavor.
- Brown Chicken: Heat olive oil in an oven-safe large Dutch oven, skillet, or pot with a lid over medium-high heat. Add the chicken thighs and cook for 3 to 4 minutes on each side until golden brown.
- Set Chicken Aside: Remove the browned chicken from the pan and set aside temporarily.
- Sauté Vegetables: Add diced onion to the same pan and cook until translucent, about 4 minutes. Add minced garlic and cook for 30 seconds, stirring continuously to avoid burning.
- Add Rice and Liquids: Stir in chopped artichokes, jasmine rice, chicken stock, lemon juice, lemon zest, and chopped spinach, mixing everything thoroughly.
- Combine and Bake: Nestle the browned chicken thighs back into the rice mixture. Cover the pan with its lid and bake in the preheated oven for 30 minutes, allowing the rice to cook and absorb flavors.
- Finish and Serve: Remove the pan from the oven. Sprinkle the crumbly feta cheese and chopped fresh parsley over the top. Serve immediately for a warm, flavorful meal.
Notes
- For best results, use an oven-safe skillet or Dutch oven to move seamlessly from stovetop to oven.
- Patting the chicken dry before seasoning helps achieve a nice sear.
- Adjust lemon juice and zest to your taste preference for more citrus brightness.
- If preferred, substitute chicken thighs with chicken breasts, noting that cooking time may vary slightly.
- This dish is best enjoyed fresh but can be refrigerated and reheated within 2 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
