04.18.22

One-Pan Spanakopita-Inspired Skillet

This One-Pan Spanakopita-Inspired Skillet brings the flavors of the traditional Greek dish into a simplified weeknight dinner.

One-Pan Spanakopita Skillet

If you haven’t had spanakopita, it’s a traditional Greek dish filled with spinach, dill, feta, and lemon and wrapped in a crispy phyllo dough crust. Here, we’ve used the dish as major inspiration for the flavors here! 

One-Pan Spanakopita Skillet

Aside from the flavor, the best thing about this dish is it’s all made in one pan. The chicken is cooked off first, then the vegetables, then the rice is added and it is all finished right on the stove. At the very end, we add a bit of ricotta for creaminess, salty feta, and lots of fresh herbs to make it all extra bright.

One-Pan Spanakopita Skillet

I hope you enjoy this One-Pan Spanakopita-Inspired Skillet!

One-Pan Spanakopita Skillet

One - Pan Spanakopita Skillet
Serves: 4 People
Print
4.75 from 4 votes
Prep Time20 mins
Cook Time25 mins
Total Time45 mins

Ingredients

  • 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

Instructions

  • In a large skillet (12-inches) with tall sides, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the chicken, 1 teaspoon of the salt, dried oregano, garlic powder, smoked paprika and pepper. Cook, stirring occasionally until the chicken is fully cooked through - about 7 minutes. Transfer the cooked chicken to a plate and set aside.
  • To the same pan, add the remaining tablespoon of oil and the yellow onion. Stir, scraping up the seasoning bits leftover from the chicken, and sauté until the onions are soft and golden, about 4 minutes. Add the garlic and sauté for 1 minute more. Add in the spinach, lemon zest and lemon juice, deglazing the plan. Stir, and cover. Cook the spinach for 3-4 minutes until it has wilted. Remove the lid, add the pepper flakes, and stir to combine. The spinach should be cooked down and reduced in volume.
  • To the spinach mixture, add in the uncooked rice, the cooked chicken and its juices, chicken broth, and remaining 1/2 tsp of salt. Stir to combine and bring to a boil. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and cook until the rice is tender and fully cooked, about 22-25 minutes. Halfway through the cooking time, stir to prevent the rice from sticking to the pan* then re-cover (see note).
  • Once the rice is fully cooked, add in the ricotta and stir to fully distribute. Next, add the herbs and gently toss to combine, then finally add the feta and gently toss again.
  • Serve with toasted pine nuts, extra feta, and a lemon wedge. Enjoy!

Notes

For the Rice: If your rice sticks to the bottom of the pan, add a little more broth during the cooking process and stir. 

Food Photography and Styling by Modern Food Stories

24 Comments

  • Reply
    Mollie
    May 9, 2022 at 1:49 am

    5 stars
    OMG this recipe is seriously delicious! Always amazed that you continually outdo yourself and keep putting out amazing recipes time and time again. I used long grain brown rice so I increased the cook time and it turned out great. I also decreased the dill/parsley like a previous comment mentioned just for personal preference but it was still so flavorful and delicious! Will definitely be making this one on repeat!

  • Reply
    Michaela
    May 7, 2022 at 10:50 am

    5 stars
    This was delicious! The flavors were all so good and very easy to make! I did use a homemade dairy-free ricotta recipe as a replacement and it worked beautifully. The dish was still so creamy while being dairy free my husband and I ate every last bite! Will definitely make again.

    • Reply
      Kelsey
      May 9, 2022 at 10:48 pm

      We had this tonight and it was amazing! Loved the flavors! Definitely a regular here.

  • Reply
    Monica
    May 4, 2022 at 2:13 pm

    4 stars
    Really enjoyed this recipe! Definitely reminded me of spanakopita. I halved the amount of fresh dill and parsley because I sometimes find the flavors overpowering, and I am glad I did! I would recommend the same for anyone who doesn’t particularly love dill.

  • Reply
    Jen
    May 2, 2022 at 10:18 pm

    So excited to make this tonight! I’m not sure if my big skillet is deep enough – would a dutch oven work?

    • Reply
      Alex
      May 3, 2022 at 9:08 pm

      yes, for sure!

  • Reply
    Jessi
    May 2, 2022 at 2:05 am

    5 stars
    Even my picky toddler ate this up! And it was fairly easy to throw together. Couldn’t see in the recipe where the zest goes in so I added same time as the red pepper flakes

    • Reply
      Alex
      May 2, 2022 at 3:57 pm

      Thank you for catching this! You can also add with the spinach and lemon juice. Just updated the recipe. Glad you enjoyed it!

  • Reply
    Kate
    May 2, 2022 at 1:20 am

    Made this tonight and the flavors were delicious! I added the lemon zest with the rice and chicken broth since it wasn’t clear in the recipe when to add it. The rice kept sitting on top of the other ingredients and not cooking properly and it took about 30-35 minutes for the rice to cook through; I had to add a lot more broth for the prolonged cooking time and ended up with more of a risotto textured dish. The note says to add more broth if needed but, I’m curious about why I needed to cook it so much longer and add so much more broth. It was still delicious, but I’d love to be able to get the texture/result shown in the photo.

    • Reply
      Alex
      May 2, 2022 at 5:08 pm

      hi! any chance you used a different type of rice than long-grain white rice? That potentially could be part of the issue?

  • Reply
    Mollie Dottley
    May 2, 2022 at 12:23 am

    When does the additional 1/2 tsp of salt go in?

    • Reply
      Alex
      May 2, 2022 at 4:04 pm

      Just updated! You will add the remaining 1/2 tsp with the rice, broth, etc.

  • Reply
    SYDNEY
    April 30, 2022 at 3:00 pm

    Any tips for freezing?

  • Reply
    Jessica Prater
    April 28, 2022 at 11:19 am

    I added it when I added the rice and chicken and broth and it was good.

  • Reply
    Marie
    April 26, 2022 at 9:00 pm

    Any suggestion for a non-meat chicken substitute (tofu, tempeh, etc)?

  • Reply
    Trisha ellingson
    April 26, 2022 at 7:50 pm

    Super good! Great for lunch leftovers too

  • Reply
    Ahlia
    April 26, 2022 at 4:03 pm

    Does Jasmine rice count as long grain rice?

    • Reply
      Alex
      May 2, 2022 at 5:10 pm

      yes, jasmine rice should work just fine here.

  • Reply
    Sherri
    April 26, 2022 at 11:39 am

    What about quinoa instead of rice!

    • Reply
      Alex
      May 2, 2022 at 5:11 pm

      cook time and broth ratio would vary– so i’d have to test it first to get ratios right.

  • Reply
    Julie
    April 26, 2022 at 1:53 am

    Would it work to use cauliflower rice?

  • Reply
    Heidi Adams
    April 25, 2022 at 11:46 pm

    When would be the best time to add the lemon zest?

  • Reply
    Genna
    April 25, 2022 at 9:57 pm

    My daughter is a vegetarian – no chicken or fish. Can I make this with another protein -she likes tofu and beans? If so, what would be best and how? Thanks.

    • Reply
      Alex
      May 2, 2022 at 5:12 pm

      I am not super familiar with cooking with Tofu; however, you could just make the rice as a side and serve with some beans or another veggie approved protein.

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