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Lemon Herb Chicken and Rice

Lemon Herb Chicken and Rice that Brings Family Together

This Lemon Herb Chicken and Rice recipe is an easy one-pot meal that brings family together on hectic weeknights.
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Prep Time 15 minutes
Cook Time 6 hours
Resting Time 5 minutes
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Boneless, Skinless Chicken Breasts Thighs can be used for richer flavor.
  • to taste Salt
  • to taste Pepper
  • 1-2 tablespoons Olive Oil Optional for searing.
For the Rice
  • 1.5 cups Long-Grain White Rice Adjust for brown rice.
  • 4 cups Chicken Broth Use low-sodium or vegetable broth for a lighter option.
For the Flavor
  • 1/4 cup Lemon Juice (Freshly Squeezed) Bottled may lack freshness.
  • 1 teaspoon Dried Thyme Fresh thyme can be used for a fresher taste.
  • 1 teaspoon Dried Oregano Mediterranean spice blends can substitute.
  • 1 teaspoon Garlic Powder Fresh minced garlic can be swapped.
  • 1 teaspoon Onion Powder Consider adding a small diced onion.
For Garnish
  • 1 slices Lemon Slices Adds visual appeal.
  • 1/4 cup Fresh Parsley (chopped) Enhances presentation.

Equipment

  • Slow Cooker
  • Skillet
  • Mixing Bowl

Method
 

Step‑by‑Step Instructions
  1. Begin by sprinkling the boneless, skinless chicken breasts with salt, pepper, garlic powder, and onion powder. Let the seasoned chicken sit for about 5 minutes before cooking.
  2. In a skillet, heat 1-2 tablespoons of olive oil over medium-high heat. Sear the chicken for 2-3 minutes on each side until golden brown, then transfer to the slow cooker.
  3. In a mixing bowl, combine the uncooked long-grain white rice, chicken broth, lemon juice, thyme, and oregano. Stir until the rice is evenly coated.
  4. Pour the rice mixture over the chicken in the slow cooker and layer lemon slices on top. Secure the lid tightly.
  5. Set your slow cooker to low and cook for 6-7 hours or on high for 3-4 hours.
  6. Check the internal temperature of the chicken, ensuring it reaches 165°F. Adjust cooking time if necessary.
  7. Carefully remove the chicken after cooking and fluff the rice with a fork, breaking apart any clumps.
  8. Serve either shredded or whole atop the rice, garnished with parsley and extra lemon slices.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 40gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 700mgPotassium: 800mgFiber: 2gSugar: 1gVitamin A: 5IUVitamin C: 20mgCalcium: 2mgIron: 10mg

Notes

Feel free to customize with your favorite vegetables for added nutrition and flavor. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.

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