One-Pan Spanakopita Skillet
, Serves 4
Chicken, spinach and rice cooked together in one skillet, finished with ricotta, feta and fresh herbs like spanakopita.
| 450 g chicken thighs, cut into 2.5 cm cubes | Cook chicken 7 min, set aside | Add rice, chicken, broth & salt; boil | Cover, simmer low 22-25 min | Stir in ricotta | Toss in herbs, then feta | Serve with pine nuts & lemon | |||
| 1 tsp Kosher salt (for the chicken) | |||||||||
| 1 tsp dried oregano | |||||||||
| 1 tsp garlic powder | |||||||||
| 1 tsp smoked paprika | |||||||||
| 1/2 tsp cracked black pepper | |||||||||
| 1 tbsp olive oil (for the chicken) | |||||||||
| 1 tbsp olive oil (for the onion) | Sauté onion 4 min | Add garlic, sauté 1 min | Add spinach, zest, juice; cover 3-4 min | Stir in pepper flakes | |||||
| 1 large yellow onion, diced | |||||||||
| 4 cloves garlic, minced | |||||||||
| 285 g baby spinach, roughly chopped | |||||||||
| 1 tbsp lemon zest (about 2 lemons) | |||||||||
| 60 ml fresh lemon juice (about 2 lemons) | |||||||||
| Pinch of red pepper flakes | |||||||||
| 185 g long-grain white rice | |||||||||
| 480 ml low-sodium chicken broth, plus more as needed | |||||||||
| 1/2 tsp Kosher salt (for the rice) | |||||||||
| 125 g whole milk ricotta | |||||||||
| 40 g fresh dill, roughly chopped, plus more for serving | |||||||||
| 60 g fresh parsley, roughly chopped, plus more for serving | |||||||||
| 115 g feta, crumbled, plus more for serving | |||||||||
| 35 g toasted pine nuts | |||||||||
| Lemon wedges |
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