One-Pan Creamy Lemon Herb Chicken Recipe with Rice Spinach and Mushrooms

Enjoy a comforting dinner that comes together in just one pan. This creamy lemon herb chicken with rice, mushrooms, and spinach offers a perfect balance of flavors without weighing you down. It’s ideal for busy weeknights when you want a satisfying meal without the hassle of multiple pots and pans.

One-pan creamy lemon herb chicken with rice, spinach, and mushrooms

Ingredients You’ll Need

Gather these fresh ingredients to make this flavorful dish:

• 1 to 1½ pounds chicken thighs, bone-in and skin-on

• 1 cup jasmine or long-grain white rice

• 2 cups chicken broth

• ¾ cup coconut milk or light cream

• 8 ounces mushrooms, sliced

• 3 cloves garlic, minced

• Zest of 1 lemon

• Juice of ½ lemon

• 1 teaspoon Italian seasoning

• ½ teaspoon paprika

• Salt and pepper to taste

• 2 cups fresh spinach

• Olive oil for cooking

  
  

Having these ingredients ready will make the cooking process smooth and enjoyable.

Step-by-Step Cooking Instructions

Follow these steps to create a delicious one-pan meal:

1. Sear the Chicken

Start by heating olive oil in a large skillet over medium-high heat. Season the chicken thighs generously with salt, pepper, paprika, and Italian seasoning. Place them skin-side down in the hot pan and sear until the skin turns golden brown and crispy, about 5-7 minutes. Flip and sear the other side for 3-4 minutes. Remove the chicken from the pan and set aside.

2. Cook the Mushrooms and Garlic

In the same skillet, add the sliced mushrooms. Cook them until they release their moisture and turn golden brown, about 5 minutes. Add the minced garlic and sauté for another 30 seconds until fragrant. This step builds a rich base of flavor for the rice.

3. Build the Rice Base

Add the uncooked rice to the skillet and stir to coat it with the mushroom and garlic mixture. Pour in the chicken broth and coconut milk or light cream. Stir in the lemon zest, lemon juice, and a pinch of salt and pepper. Mix everything well to combine.

4. Simmer with Chicken

Nestle the seared chicken thighs back into the pan, skin-side up, pressing them gently into the rice mixture. Cover the skillet with a lid and reduce the heat to low. Let everything simmer for 18 to 20 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).

5. Add Spinach and Finish

Once the chicken and rice are cooked, stir in the fresh spinach. It will wilt quickly from the residual heat, adding a fresh, vibrant touch to the dish. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.

Tips for Success

• Use bone-in, skin-on chicken thighs for the best flavor and moisture.

• Jasmine rice works well because it stays fluffy and absorbs flavors nicely.

• Coconut milk adds a subtle sweetness and creaminess, but light cream works if you prefer dairy.

• Don’t skip searing the chicken; it locks in juices and adds texture.

• Keep the heat low while simmering to avoid burning the rice.

  
  

Why This Recipe Works

This recipe combines simple ingredients into a dish that feels special without extra effort. The lemon zest and juice brighten the creamy sauce, while the mushrooms add earthiness. Spinach brings color and nutrients, making this meal balanced and wholesome. Cooking everything in one pan saves time on cleanup and keeps the flavors melded together.

If you want to switch things up, try adding fresh herbs like parsley or thyme at the end for an extra burst of freshness. You can also swap spinach for kale or Swiss chard depending on what you have on hand.