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LEMON HERB CHICKEN AND RICE centered hero view, clean and uncluttered
Joe Rooney

Lemon Herb Chicken and Rice Easy Weeknight Dinner

Enjoy this Lemon Herb Chicken and Rice recipe, perfect for an easy dinner or a family-friendly weeknight meal. This simple chicken recipe is a flavorful one pot meal that combines tender chicken with fragrant lemon and herbs over fluffy rice.
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Prep Time 15 minutes
Cook Time 31 minutes
Total Time 46 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 ½ cups long-grain white rice
  • 2 cups chicken broth
  • 1 cup lemon juice freshly squeezed
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 lemon sliced for garnish
  • Fresh parsley chopped for garnish

Method
 

  1. Season the chicken breasts with salt, pepper, garlic powder, and onion powder.
  2. Warm the olive oil in a skillet over medium-high heat and brown the chicken breasts on each side for 2 to 3 minutes; then place them into the slow cooker.
  3. In a bowl, stir together the uncooked rice, chicken broth, lemon juice, dried thyme, and dried oregano.
  4. Pour the rice and broth mixture evenly over the chicken in the slow cooker.
  5. Arrange lemon slices on top of the rice to infuse extra flavor.
  6. Cover the slow cooker and cook on low for 6 to 7 hours or set to high and cook for 3 to 4 hours.
  7. About half an hour before it’s time to eat, check that the chicken has reached an internal temperature of 165°F.
  8. Remove the chicken and fluff the rice gently with a fork, adjusting seasonings if needed.
  9. Serve the chicken either shredded or whole on the bed of rice and sprinkle with fresh chopped parsley.

Notes

  • For best flavor, searing the chicken before slow cooking is optional but recommended. Leftovers keep well in the fridge for up to 3 days.