Description
A one-skillet chicken broth bowl with seared chicken thighs, rice, spinach and a Parmesan-lemon finish, ready in about 50 minutes.
Ingredients
Scale
- 1 Tbsp olive oil (divided, $0.19)
- 4 chicken thighs (skinless & boneless, $3.48*)
- ¼ tsp salt ($0.01)
- ⅛ tsp black pepper (freshly cracked, $0.01)
- 1 carrot (diced, (½ cup) $0.24)
- 1 rib celery (diced, (½ cup) $0.15)
- ½ small yellow onion (diced, (½ cup) $0.35)
- 1 garlic clove (minced, $0.06)
- 5 cups chicken broth ($0.45**)
- ½ cup long grain white rice (uncooked, $0.19)
- 2 Tbsp frozen spinach ($0.22)
- 1 Tbsp fresh basil (minced, $0.58)
- 1 Tbsp fresh parsley (minced, $0.08)
- 3 Tbsp Parmesan cheese (grated, (2 oz.) $1.35)
- ¼ lemon ($0.17)
Instructions
- Gather all your ingredients: Gather all your ingredients.
- Small dice carrots, celery, and onions: Small dice carrots, celery, and onions. Mince garlic and fresh basil and parsley.
- Drizzle ½ Tbsp oil over chicken thighs and sprinkle with salt and pepper: Drizzle ½ Tbsp oil over chicken thighs and sprinkle with salt and pepper. Set aside.
- Add carrots, celery, and onions to a sauté…: Add carrots, celery, and onions to a sauté pan over medium heat with ½ Tbsp olive oil. Sauté until mirepoix is softened, about 5 minutes.
- Bring pan to medium-high heat and nudge veggies to the side: Bring pan to medium-high heat and nudge veggies to the side. Add the oiled and seasoned chicken thighs in the center of the skillet and cook for 5 minutes per side.
- Flip the chicken after 5 minutes and cook an additional 5-6 minutes: Flip the chicken after 5 minutes and cook an additional 5-6 minutes. Temp must reach 160℉ before pulling the chicken out. Remove chicken and cover it. The covered chicken will come to 165℉ as it rests. (You will also add the chicken thighs back to the sauté pan before serving.)
- Reduce heat to medium and add minced garlic…: Reduce heat to medium and add minced garlic to the sauté pan and toss it with mirepoix for only a minute. Deglaze pan with the chicken broth, whisking up the bits of chicken and veggies from the bottom of the pan. Bring the broth to a low simmer.
- Meanwhile slice chicken thighs into bite size pieces or strips: Meanwhile slice chicken thighs into bite size pieces or strips.
- Add rice to the broth along with 2 Tbsp frozen spinach: Add rice to the broth along with 2 Tbsp frozen spinach. Stir and bring this mixture to a boil. Then, bring it back down to a simmer and cover it for 15 minutes.
- Test rice for doneness: Test rice for doneness. If it needs a little more time, you can simmer another minute or two.
- Then, add minced basil, parsley, and chicken back…: Then, add minced basil, parsley, and chicken back to the sauté pan to come to temperature.
- Serve with freshly grated Parmesan and a squeeze of fresh lemon!: Serve with freshly grated Parmesan and a squeeze of fresh lemon!
Notes
Recipe adapted from Budget Bytes. Serve with Parmesan and lemon.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Quick Meals