Created by ImPat on March 13, 2021
Step 1: Preheat oven to 160˚C fan-forced.
Step 2: Heat 1 tablespoon of oil in a large ovenproof pan over medium-high heat and brown chicken in 2 batches and transfer to a plate and set aside.
Step 3: Heat remaining 1 tablespoon oil in the pan over medium heat and add onion and garlic and cook, stirring often, for 3-4 minutes until onion softens and then toss through mushrooms and cook for 1 minute.
Step 4: Stir in rice and cook, stirring, for 1-2 minutes or until rice is gloss and then add stock and return chicken to pan and stir to combine and bring to the boil and cover and bake for 25-30 minutes or until rice is just tender and liquid has almost been absorbed.
Step 5: Toss through spinach and sprinkle with parmesan and serve with lemon wedges.