Creamy Lemon Chicken and Spinach Rice

Lemon brightens a creamy pan of chicken, spinach and tender rice. Browning the chicken first adds flavor, then the rice finishes in stock before cream and greens are folded through.

Ingredients

• 500 g boneless chicken thighs
• 250 g long-grain rice
• 650 ml chicken stock
• 100 ml heavy cream
• 100 g baby spinach
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp finely grated lemon zest
• ¼ tsp salt
• ¼ tsp black pepper

Method

1. Pat the chicken dry and cut into 3 cm pieces. Season with salt and pepper. Heat the oil in a deep wide pan with a lid over medium-high heat.
2. Brown the chicken for 5–6 minutes, turning once or twice. Transfer to a clean plate; it will finish cooking with the rice.
3. Lower the heat to medium. Cook the onion in the same pan for 4–5 minutes, stirring. Add garlic and cook for 30 seconds, then stir in the dry rice for 1 minute.
4. Pour in the stock and scrape up the browned bits. Return the chicken and its juices, bring to a gentle simmer and cover. Cook on low heat for 18–22 minutes, or until the rice is tender and the chicken reaches 74°C in its thickest pieces.
5. Stir in cream and spinach. Cook uncovered on low heat for 2–3 minutes until the spinach wilts and the pan is creamy. If the rice is still firm, add a little hot water and cover for a few more minutes before adding the cream.
6. Remove from the heat, stir in lemon juice and zest, cover and rest for 5 minutes. Spoon into bowls while warm; the rice should be moist and creamy, not swimming in thin stock.
7. Cool leftovers promptly in shallow containers and refrigerate within one hour where practical. Use within one day because of the rice and reheat once until steaming hot throughout.

Choose a pan with a close-fitting lid

A deep, wide pan holds the chicken and rice in an even layer. Keep the lid on while the rice cooks so the stock does not evaporate too quickly.

Check the rice before adding cream

Rice brands vary. If the grains are still firm after the main cooking time, add a little hot water and cook covered longer before finishing the sauce.

Add lemon off the heat

Stir juice and zest in after cooking. This keeps the citrus fresh and avoids boiling an acidic cream sauce.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Remove from the heat, stir in lemon juice and zest, cover and rest for 5 minutes. Spoon into bowls while warm; the rice should be moist and creamy, not swimming in thin stock.

How should I store leftovers?

Cool leftovers promptly in shallow containers and refrigerate within one hour where practical. Use within one day because of the rice and reheat once until steaming hot throughout.