Casual Meal Recipe

Prep chicken and veg

Pat chicken thighs dry and cut into 1-inch pieces. In a small bowl, mix kosher salt, black pepper, smoked paprika, and garlic powder. Toss the chicken pieces with half of the spice mix to coat. Slice the onion into thin half-moons and dice the red bell pepper into 1/2-inch pieces.

Sear chicken

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When oil shimmers, add the seasoned chicken in a single layer (work in two batches if needed). Sear 3-4 minutes without moving, then stir and cook another 2 minutes until golden and just cooked through. Transfer chicken to a plate and keep warm.

Cook vegetables

Reduce heat to medium. Add the sliced onion and diced red bell pepper to the same skillet. If the pan is dry, add a splash (about 1 tsp) of olive oil. Sauté for 5-6 minutes until softened and beginning to caramelize. Add minced garlic and cook 30 seconds until fragrant. Add baby spinach and cook until wilted, about 1-2 minutes.

Combine

Return the cooked chicken to the skillet with the vegetables. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Stir to combine and simmer 2-3 minutes to heat through and reduce slightly.

While the chicken is cooking, prepare the rice. Rinse 1 cup long-grain rice under cold water until the water runs clear. In a small pot, bring 1.5 cups water, 1 tablespoon butter and 1/4 tsp salt to a boil. Add the rice, stir once, reduce heat to low, cover and simmer 15 minutes without lifting the lid. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork before serving.

Make the quick creamy finish: stir 1/4 cup Greek yogurt (or sour cream) into the skillet mixture off the heat to prevent breaking. Mix in the remaining spice mix if any, chopped parsley, red pepper flakes, and adjust seasoning with salt and pepper to taste. If the sauce seems too thick, add up to 1-2 tablespoons of extra chicken broth or water to reach desired consistency.

Heat through gently for 1 minute (do not boil) so the sauce warms and coats the chicken and vegetables.

Taste and finish with lemon juice if more brightness is desired. Sprinkle grated Parmesan over the top if using.

Portion rice onto plates or a family-style platter. Spoon the chicken, vegetables, and creamy sauce over the rice. Garnish with chopped parsley, lemon wedges, and extra Parmesan if desired. Serve immediately.