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Herb chicken thighs served on a plate with rice and fresh herbs

Herb Chicken Thighs And Rice

Enjoy tender chicken thighs marinated with vibrant herbs and served over fragrant rice, perfect for weeknight dinners or casual gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dinner, Main Course
Cuisine American
Servings 4 servings
Calories 450 kcal

Ingredients
  

For the chicken marinade

  • 5 pieces chicken thighs (bone-in and skin-on) Use bone-in and skin-on for extra flavor.
  • 3 tbsp olive oil (for marinade) Extra virgin olive oil works best.
  • 2 pieces lemons (juiced) Freshly squeezed for best flavor.
  • 2.5 tsp Dijon mustard
  • 4 cloves garlic (minced) Use fresh garlic for more flavor.
  • 1.5 tsp oregano Dried or fresh can be used.
  • 1 tsp thyme Dried thyme is recommended.
  • 0.75 tsp salt
  • 0.5 tsp pepper
  • 0.5 tsp smoked paprika

For the rice

  • 1.5 tbsp olive oil (for rice)
  • 1 piece onion (diced into 1/2-inch pieces) Adds flavor to the rice.
  • 2.5 cups spinach Fresh or frozen can be used.
  • 3 cloves garlic (freshly minced)
  • 1 cup rice (long grain white rice) Use long grain for better texture.
  • 2 cups chicken stock Homemade or store-bought.
  • 0.75 tsp salt
  • 0.25 tsp pepper
  • 1 piece lemon (cut into 6 wedges for serving) For serving.
  • fresh parsley to taste chopped for garnish

Instructions
 

Marinate the Chicken

  • In a large bowl, combine olive oil, lemon juice, Dijon mustard, minced garlic, oregano, thyme, salt, pepper, and smoked paprika. Mix until cohesive.
  • Add chicken thighs to the marinade, ensuring they are well coated. Let sit for at least 30 minutes.

Cook the Chicken

  • Heat a skillet over medium heat and add olive oil. Place marinated chicken thighs skin side down and sear for 5-7 minutes until golden brown.
  • Flip the thighs, reduce heat, cover, and cook for another 15-20 minutes until fully cooked.

Prepare the Rice

  • Remove chicken from the skillet, cover, and keep warm. In the same skillet, sauté onion until translucent.
  • Add spinach and minced garlic, cooking until spinach wilts.
  • Stir in rice, coating it with the onion and spinach mixture.
  • Pour in chicken stock, add salt and pepper, and bring to a simmer. Cover the skillet.
  • Reduce heat to low, and cook for 15 minutes undisturbed until rice is tender.

Serve

  • Fluff rice with a fork, return chicken to the skillet resting on top of the rice, and cover briefly.
  • Serve garnished with parsley and lemon wedges.

Notes

For best results, allow chicken to marinate longer and don’t lift the lid while cooking rice.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 35gFat: 15gSaturated Fat: 3gSodium: 600mgFiber: 2gSugar: 2g
Keyword chicken, comfort food, Easy Recipe, Herb Chicken, weeknight dinner
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