Ingredients
Chicken and Spices
- 1 pound boneless skinless chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon ground mustard
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- ¼ teaspoon ground black pepper
Cooking and Flavoring Base
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 14 ounces canned artichoke hearts, drained and roughly chopped
- 1 cup white rice (preferably jasmine rice)
- 2 ½ cups chicken stock
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 3 cups baby spinach, roughly chopped
Finishing Touches
- ¼ cup crumbly feta cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for the baking step.
- Season Chicken Thighs: Pat the chicken thighs dry with a paper towel. In a small bowl, combine the kosher salt, ground mustard, garlic powder, paprika, dried thyme, dried oregano, and ground black pepper. Sprinkle this spice mixture evenly over both sides of the chicken thighs to infuse them with flavor.
- Brown Chicken: Heat olive oil in a large oven-safe Dutch oven or skillet over medium-high heat. Once the oil is hot, add the chicken thighs and cook for 3 to 4 minutes on each side until they achieve a nice golden-brown crust. Remove the chicken from the pan and set aside.
- Sauté Aromatics: In the same pan, add the diced onion and cook for about 4 minutes until translucent. Add the minced garlic and cook for an additional 30 seconds, stirring continuously to prevent burning and to release the garlic’s fragrance.
- Add Remaining Ingredients: Stir in the chopped artichoke hearts, uncooked jasmine rice, chicken stock, lemon juice, lemon zest, and chopped baby spinach. Mix everything well to combine the flavors and distribute the ingredients evenly.
- Combine Chicken and Rice: Nestle the browned chicken thighs into the rice and vegetable mixture in the pan. Cover the pan with its lid or tightly with foil.
- Bake the Dish: Transfer the pan to the preheated oven and bake for 30 minutes, allowing the chicken to cook through and the rice to absorb the flavorful broth.
- Finish and Serve: Carefully remove the pan from the oven. Sprinkle the top of the dish with crumbly feta cheese and chopped fresh parsley. Serve immediately while hot and enjoy this delicious one-pot dinner.
Notes
- For best results, use a heavy, oven-safe pot or Dutch oven with a lid to ensure even cooking and moisture retention.
- Jasmine rice is recommended for its fragrant aroma and texture, but you can substitute with basmati or long grain white rice if preferred.
- If you cannot find fresh parsley, dried parsley can be sprinkled on top, though fresh provides better flavor and color.
- This dish can be prepared a day ahead by combining all ingredients and refrigerating; then bake when ready to eat.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or in the oven.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
