Zoomed in image of Spring Chicken & Rice Bake.

Spring Chicken & Rice Bake

Celebrate the season with our Spring Chicken & Rice Bake. This herby, lemony one-pot rice dish is meant to coax out the flavors of early spring with scallions, Swiss chard, and a hit of pepper flakes and lemon to wake up your senses.

This recipe stars U.S.-grown basmati rice and comes to us from our friend @lisathompson in partnership with USA Rice and thefeedfeed.

  • Servings
  • Prep Time
    10 min
  • Cook Time
    1 hr 20 min
  • Total Time
    90 min


  • 2 cups basmati rice
  • 2 pounds bone-in skin-on chicken thighs
  • Kosher salt
  • black pepper
  • 1 tablespoon olive oil or vegetable oil
  • 2 bunches scallions, thinly sliced
  • 3 garlic cloves, peeled
  • ¼ cup white wine
  • ½ teaspoon red pepper flakes
  • 1 teaspoon za'atar spice blend, (optional)
  • 2 lemons, zested and juiced
  • 2⅔ cups chicken stock
  • 2 small bunches Swiss chard or Tuscan kale
  • 2 tablespoons chopped parsley or dill, (or a combination)
  • crumbled feta, for garnish (optional)


  • Preheat oven to 375F degrees.
  • Pat chicken dry with paper towels and season generously with salt and pepper. Place chicken skin side-down in a heavy bottom Dutch oven or oven-safe pan with a lid, then turn on heat to medium. Once chicken begins to sizzle, add olive oil or vegetable oil to pan. Sear for about 7 minutes, until chicken is golden brown and releases easily from the pan, then flip and cook for another 7 minutes. Set aside.
  • Meanwhile, thinly slice scallions, chop garlic, and slice Swiss chard into ½” thick ribbons. 
  • Add scallions and garlic to the pan with the chicken drippings and sauté for 2-3 minutes. Add Swiss chard and white wine, scraping the bottom of the pan to deglaze. Cook for about 5 minutes, until Swiss chard is becoming tender, then add lemon zest and juice, red pepper flakes, and za'atar, stirring often.
  • Add rice, chicken stock, and 1 teaspoon kosher salt to pan, stirring well to combine. Make sure the rice is completely covered by the broth— if not, add a splash of water. Nestle seared chicken into the broth skin side-up. Cover pan and transfer to oven for about 35 minutes. Uncover and finish under the broiler for 5-10 minutes, until chicken skin is golden brown.
  • Sprinkle with fresh herbs and crumbled feta, if using, and serve immediately.