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skillet chicken thighs

One Skillet Chicken Thighs with Spinach Mushroom Rice

Smoked paprika adds a smoky richness and depth of flavor to this cozy dinner.
Prep Time 5 minutes
Cook Time 35 minutes
Course Main Course
Cuisine American


  • 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


  • 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.


  • I bought the garlic herb season at Costco
  • I used Better than Boullion for the stock, both the chicken and garlic varieties.