Lemon Herb Chicken and Rice Recipe
This Lemon Herb Chicken and Rice is a comforting and flavorful slow cooker meal featuring tender chicken breasts cooked to perfection with fragrant herbs, lemon juice, and fluffy rice. A simple yet elegant dish that requires minimal prep and yields a satisfying, wholesome dinner perfect for any day of the week.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
Rice and Broth Mixture
- 1 ½ cups long-grain white rice
- 2 cups chicken broth
- 1 cup freshly squeezed lemon juice
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
Garnish
- 1 lemon, sliced
- Fresh parsley, chopped
Instructions
- Prepare the Chicken: Season the chicken breasts thoroughly on both sides with salt, pepper, garlic powder, and onion powder to ensure the flavors penetrate the meat.
- Sear the Chicken (optional): Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until nicely browned. This step enhances flavor but can be skipped for quicker prep. Transfer the chicken to the slow cooker.
- Combine Rice and Broth: In a mixing bowl, stir together the uncooked long-grain white rice, chicken broth, freshly squeezed lemon juice, dried thyme, and dried oregano until well combined.
- Pour Mixture into Slow Cooker: Carefully pour the rice and broth mixture evenly over the chicken breasts in the slow cooker without stirring.
- Add Lemon Slices: Arrange the lemon slices on top of the rice mixture to infuse a bright citrus aroma as it cooks.
- Set the Slow Cooker: Cover with the lid and cook on low for 6-7 hours or on high for 3-4 hours, allowing the chicken to become tender and the rice to absorb the flavors.
- Check for Doneness: About 30 minutes before serving, check the internal temperature of the chicken to ensure it has reached 165°F, confirming it is safely cooked through.
- Fluff the Rice: Once cooking is complete, remove the chicken breasts and fluff the rice gently with a fork. Adjust seasoning if needed.
- Serve: Optionally shred the chicken or serve whole on a plate over the rice. Garnish generously with freshly chopped parsley and lemon slices for a fresh finish.
Notes
- Searing the chicken is optional but adds richer flavor and better texture to the dish.
- For a low sodium option, use reduced-sodium chicken broth and adjust salt accordingly.
- You can substitute chicken breasts with thighs if preferred; cooking times may vary slightly.
- Leftovers store well and reheat beautifully for next day meals.
- Adding vegetables like peas or carrots along with the rice can create a more balanced one-pot dinner.
Find it online: https://oliviabakes.com/lemon-herb-chicken-and-rice-recipe/
