Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1.5 cups long-grain white rice (basmati or jasmine works best)
- 3 cups low-sodium chicken bone broth (for extra protein)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 2 cups fresh baby spinach
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh parsley and lemon wedges for garnish
Instructions
- Start by patting the chicken cubes dry with a paper towel. Season them generously with salt, pepper, smoked paprika, and dried thyme. Rinse the white rice under cold water in a fine-mesh strainer until the water runs clear; this removes excess starch and ensures your rice stays fluffy rather than gummy. Chop your onions and mince the garlic so everything is ready to hit the pan.
- Heat two tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken cubes in a single layer. Sear the chicken for 3 to 4 minutes per side until they develop a golden-brown crust. You don’t need to cook them all the way through yet. Remove the chicken from the pan and set it aside on a plate.
- In the same skillet, reduce the heat to medium. Add the diced onions and sauté for 3 minutes until translucent. Stir in the minced garlic and cook for another 60 seconds until fragrant. Add the rinsed rice to the pan and stir it constantly for 2 minutes. Toasting the rice in the residual chicken fat and oil adds a deep, nutty flavor to the final dish.
- Pour in the chicken bone broth and scrape the bottom of the pan to release any browned bits (that is where the flavor lives!). Bring the liquid to a boil, then reduce the heat to low. Cover the skillet with a tight-fitting lid and let it simmer for 15 minutes. After 15 minutes, quickly lift the lid, nestle the seared chicken back into the rice, and scatter the baby spinach on top. Cover again and cook for another 5 to 7 minutes until the liquid is fully absorbed and the chicken is cooked through.
- Remove the pan from the heat and let it sit, covered, for 5 minutes. This allows the steam to finish the rice perfectly. Remove the lid and fluff the rice with a fork, folding the wilted spinach and chicken into the grains. Serve hot with a sprinkle of fresh parsley and a squeeze of fresh lemon juice to brighten the flavors.
- Cook Time: 45 minutes