One-Pan Spanakopita Skillet with Spinach and Feta

• 1 lb chicken thighs, cut into 1” cubes
• 1 ½ tsp Kosher salt, divided
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp cracked black pepper
• 2 tbsp olive oil, divided
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 10 oz baby spinach, roughly chopped
• 1 tbsp lemon zest (about two lemons)
• ¼ cup fresh lemon juice (about two lemons)
• Pinch of red pepper flakes
• 1 cup long-grain white rice
• 2 cups low-sodium chicken broth, plus more as needed
• ½ cup whole milk ricotta
• 1 cup fresh dill, roughly chopped, plus more for serving
• 1 cup fresh parsley, roughly chopped, plus more for serving
• 4 oz feta, crumbled, plus more for serving

For Serving:

• ¼ cup toasted pine nuts
• Lemon wedges

1. Heat 1 tablespoon olive oil in a large 12-inch skillet with tall sides over medium-high heat. Toss the chicken with 1 teaspoon kosher salt, oregano, garlic powder, smoked paprika, and cracked black pepper. When the oil is hot, add the chicken and cook, stirring occasionally, until fully cooked and lightly browned, about 7 minutes. Transfer the chicken to a plate and set aside.
2. Add the remaining tablespoon of olive oil to the same pan. Add the diced onion and stir, scraping up any browned bits left from the chicken. Sauté the onion until soft and golden, about 4 minutes. Stir in the minced garlic and cook for 1 minute.
3. Add the chopped spinach, lemon zest, and lemon juice to the pan, using the liquid to deglaze the pan. Stir, then cover and cook until the spinach is wilted, about 3–4 minutes. Remove the lid, sprinkle in the red pepper flakes, and stir to combine. The spinach should be cooked down and reduced in volume.
4. Stir in the uncooked rice, the cooked chicken and any juices, the chicken broth, and the remaining ½ teaspoon salt. Bring the mixture to a boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer until the rice is tender, about 22–25 minutes. Halfway through cooking, gently stir to prevent sticking, then replace the lid and finish cooking.
5. Once the rice is fully cooked, remove the pan from the heat and stir in the ricotta until fully distributed. Add the chopped dill and parsley and gently toss to combine. Fold in the crumbled feta, taking care not to overmix so the feta remains slightly chunky.
6. Serve the skillet warm, topped with toasted pine nuts, extra crumbled feta, and lemon wedges on the side. Enjoy!

For the rice: if the rice begins to stick to the bottom of the pan while cooking, add a splash more chicken broth and stir gently to release any grains. A tight-fitting lid helps the rice cook evenly; if your lid isn’t snug, check a few minutes earlier and add a little extra liquid as needed.

Calories: 736 kcal, Carbohydrates: 52 g, Protein: 36 g, Fat: 43 g, Saturated Fat: 13 g, Cholesterol: 152 mg, Sodium: 1421 mg, Fiber: 4 g, Sugar: 3 g, Vitamin A: 9423 IU, Vitamin C: 61 mg, Calcium: 373 mg, Iron: 6 mg.

Nutrition information is automatically calculated and should be used as an approximation.