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- 4 boneless, skinless chicken breasts - 1 cup long-grain white rice - 3 cups low-sodium chicken broth - 2 tablespoons olive oil - 1 large onion, diced - 4 cloves garlic, minced - 2 lemons (zest and juice) - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 teaspoon dried oregano - Salt and pepper to taste - 1 cup frozen peas - Fresh parsley, chopped for garnish I love using simple, fresh ingredients. They bring the best flavors to this dish. Start with the chicken breasts. They are the star and must be boneless and skinless. This makes them tender and easy to eat. Next, we need long-grain white rice. It cooks well and soaks up all the tasty broth. Don't forget the low-sodium chicken broth. It gives the dish great depth without being too salty. For the seasonings, olive oil gives a nice base. The onion adds sweetness, while garlic brings a rich taste. They work together to build flavor. Now, let's talk about fresh ingredients. The lemons add brightness. You will use both the zest and juice. Dried thyme, rosemary, and oregano round out the flavor profile. These herbs bring warmth and earthiness. Be sure to add salt and pepper to taste. Finally, frozen peas add color and sweetness. You can toss them in just before serving. A sprinkle of fresh parsley on top makes the dish look beautiful. With these ingredients, you create a comforting meal. It is perfect for family dinner or when you want something special. {{ingredient_image_1}} Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 large diced onion and sauté for about 5 minutes. Wait until the onion turns soft and clear. Then, stir in 4 minced garlic cloves and cook for 1 more minute. The garlic will smell great! After this, transfer the onion and garlic to the slow cooker. In the slow cooker, add 1 cup of long-grain white rice, 3 cups of low-sodium chicken broth, the zest and juice of 2 lemons, and the dried herbs: 1 teaspoon of thyme, 1 teaspoon of rosemary, and 1 teaspoon of oregano. Don't forget to add salt and pepper to taste. Mix everything well. Now, layer the 4 boneless, skinless chicken breasts on top of the rice mixture. Make sure the chicken gets coated with the lemon and herbs. Set your slow cooker to low for 4-6 hours or high for 2-3 hours. This helps the chicken cook slowly and get tender. About 10 minutes before serving, add 1 cup of frozen peas to the slow cooker. Stir them in gently. This will add a nice color and a sweet taste to your dish. To boost flavor, try adding spices like paprika or cumin. Fresh herbs like basil or cilantro can also brighten the dish. Marinate the chicken overnight for maximum flavor. Just mix olive oil, lemon juice, garlic, and herbs in a bowl. Coat the chicken and let it sit in the fridge. This simple step makes a big difference in taste. For a healthier option, swap white rice for brown rice or quinoa. These grains add more fiber and nutrients. You can also use low-sodium broth to cut down on salt. This change helps to keep the dish light and fresh while still being tasty. To check if your rice is done, taste a small spoonful. It should be soft and fluffy. If you see extra liquid, let it cook a bit longer. To avoid dry chicken, check for doneness with a meat thermometer. Chicken should reach 165°F. Let it rest a few minutes before slicing. This keeps it juicy and tender. Pro Tips Marinate for Extra Flavor: For an even zestier chicken, marinate the chicken breasts in lemon juice, olive oil, and herbs for at least an hour before cooking. Use Fresh Herbs: If possible, substitute dried herbs with fresh ones for a more vibrant flavor profile. Fresh thyme, rosemary, and oregano can elevate the dish. Check Rice Consistency: If the rice seems undercooked when you check, add a splash more broth or water and allow it to cook for a little longer. Rest the Chicken: Let the chicken rest for a few minutes after cooking to allow the juices to redistribute, resulting in a juicier bite. {{image_2}} You can switch out proteins based on your taste. Turkey works well in this recipe. It adds a nice twist with a slightly different flavor. Tofu is another great choice for a vegetarian option. For vegetables, feel free to get creative. You can use carrots, bell peppers, or even spinach. These will add color and nutrients to the dish. Just make sure to cut them into small pieces. This helps them cook evenly. Want to change the taste? Use different citrus fruits! Lime adds a zesty kick, while orange gives a sweet note. Both options will brighten your dish. You can also add heat for those who enjoy spice. Chili flakes are an easy option. If you like fresh heat, try adding jalapeños. Just be careful with the amount; you can always add more later. If you own an Instant Pot, you can adapt this recipe. Pressure cooking is quick and still delicious. Set your pot for 10 minutes on high. Just make sure to follow the same layering order. For oven-baking, preheat it to 375°F. Use a baking dish and cover it with foil. Bake for about 45 minutes until the chicken is cooked through. This method gives a different texture but is just as tasty! You can keep Slow Cooker Lemon Herb Chicken and Rice in the fridge for up to four days. Store it in airtight containers to keep it fresh. Glass or plastic containers work well. Make sure to cool the dish before sealing it up. This helps prevent moisture buildup. Yes, you can freeze this dish! It stays good for about three months in the freezer. To freeze, let it cool completely, then portion it into freezer-safe bags or containers. When you’re ready to eat, thaw it overnight in the fridge. Reheat it on the stove or in the microwave until it is hot. Stir often for even heating. For meal prep, divide the chicken and rice into single servings. Use meal prep containers for easy access. You can add different veggies or sides to keep things interesting. Reheat in the microwave for a quick lunch or dinner. Serve it with a fresh salad or crusty bread for a complete meal. You can serve this dish with many sides. Here are some great options: - Steamed vegetables: Broccoli, green beans, or carrots add color and nutrients. - Salad: A fresh garden salad pairs well with this hearty meal. - Crusty bread: A nice loaf helps soak up the tasty sauce. - Fruit: A light fruit salad can balance the meal's flavors. Yes, you can use brown rice. However, the cooking time will change. Brown rice takes longer to cook. You will need to cook it for about 6-8 hours on low or 3-4 hours on high. Make sure to use extra broth since brown rice absorbs more liquid. Your chicken is ready when it reaches an internal temperature of 165°F (75°C). You can check this with a meat thermometer. The meat should look white and not pink. Also, it will be tender and easy to pull apart with a fork. Yes, this recipe can be gluten-free. Use gluten-free chicken broth. Make sure all your other ingredients, like spices, are gluten-free too. This way, you can enjoy this dish without worry. You can prepare this dish ahead of time. Chop your veggies and measure the rice and chicken. Store them in the fridge. You can also assemble everything in the slow cooker the night before. Just cover it and place it in the fridge. In the morning, set the slow cooker to cook! This blog post detailed how to make a tasty lemon herb chicken and rice. You learned about key ingredients, step-by-step cooking, and tips for great results. You can swap proteins and adjust for health needs. The recipe is flexible and can fit your pantry. With proper storage, leftovers can last. Enjoy making this easy meal for your next dinner! Cooking can be fun and satisfying, so get creative in your kitchen.

Zesty Lemon Herb Chicken & Rice

A flavorful dish featuring chicken breasts cooked with rice, herbs, and lemon.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup long-grain white rice
  • 3 cups low-sodium chicken broth
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 pieces lemons (zest and juice)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 1 cup frozen peas
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Transfer the sautéed onions and garlic into the slow cooker.
  • Add the rice, chicken broth, lemon zest, lemon juice, thyme, rosemary, oregano, salt, and pepper. Stir well to combine.
  • Place the chicken breasts on top of the rice mixture, making sure they are well-coated with the herbs and lemon.
  • Cover the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours, until the chicken is tender and the rice is fully cooked.
  • About 10 minutes before serving, add the frozen peas to the slow cooker and stir to combine. Cover and allow to heat through.
  • Once cooked, remove the chicken breasts and slice them or serve them whole on top of the rice.
  • Garnish with fresh chopped parsley before serving.

Notes

Garnish with fresh parsley for added flavor.
Keyword chicken, herbs, lemon, rice, slow cooker