One Skillet Chicken Thighs with Spinach Mushroom Rice
Smoked paprika adds a smoky richness and depth of flavor to this cozy dinner.
Ingredients
- 6 chicken thighs bone in, skin on
- 1-2 tablespoons garlic herb seasoning
- 1 tablespoon smoked paprika
- 1 onion sliced
- 3 cloves garlic, sliced
- 8 oz button mushrooms sliced
- 1 cup jasmine rice
- 2 1/2 cup stock I used a combo of chicken and garlic stock
- juice and zest of one lemon
- 6 oz baby spinach
Instructions
- Sprinkle chicken thighs all over with spices. In a large, deep skillet add a small amount of oil, the onion and brown the chicken, skin-side down.
- Remove the chicken to a plate or bowl and set aside. Add the garlic and mushrooms to the skillet and saute until softened. Add the rice and stir.
- Add the stock and lemon juice and bring to a boil. Reduce heat, stir, top with spinach and then return the chicken to the pan, skin side up.
- Cover and cook until the chicken and rice is cooked through, about 20 minutes. Serve immediately.
