Lemon Herb Chicken and Rice (Printable)
Tender lemon-scented chicken and fluffy rice simmered with herbs and vegetables for an easy, comforting one-pot dinner.
# What You Need:
→ Meats
01 - 4 bone-in, skinless chicken thighs
→ Vegetables
02 - 1 medium onion, diced
03 - 3 cloves garlic, minced
04 - 2 medium carrots, peeled and diced
05 - 1 cup frozen peas
→ Grains
06 - 1½ cups long grain white rice, rinsed
→ Liquids
07 - 3 cups low-sodium chicken broth
08 - Zest and juice of 1 large lemon
→ Herbs & Spices
09 - 2 teaspoons dried Italian herbs (or a mix of thyme, oregano, rosemary)
10 - 1 teaspoon salt
11 - ½ teaspoon black pepper
12 - ½ teaspoon paprika
→ Other
13 - 2 tablespoons olive oil
14 - Fresh parsley, chopped (for garnish)
# How-To:
01 - Heat olive oil in a skillet over medium-high heat. Sear chicken thighs for 2 to 3 minutes on each side until lightly golden. This step is optional but builds a deeper flavor foundation.
02 - Spread the rinsed rice evenly across the bottom of the slow cooker. Layer diced onion, minced garlic, and diced carrots on top of the rice.
03 - Place the seared chicken thighs over the vegetable and rice layer in the slow cooker.
04 - Sprinkle Italian herbs, salt, black pepper, and paprika evenly over the chicken thighs.
05 - Pour the chicken broth, lemon juice, and lemon zest evenly over all the ingredients in the slow cooker.
06 - Cover the slow cooker and cook on High for 4 hours or on Low for 7 hours, until the chicken is cooked through and the rice is tender.
07 - Stir in the frozen peas during the last 20 minutes of cooking so they heat through without becoming mushy.
08 - Gently fluff the rice with a fork, garnish with fresh chopped parsley, and serve warm.
# Expert Tips:
01 -
- Everything cooks in one pot so cleanup is almost nothing, which is a lifesaver on busy days.
- The lemon brightness cuts through the richness of the chicken thighs in a way that feels lighter than most comfort food.
02 -
- If you skip searing the chicken, pat the thighs very dry with paper towels first or the seasonings will slide right off during cooking.
- Do not lift the lid to check on the rice before at least 3 hours on High or 5 hours on Low because the trapped steam is what cooks the rice evenly.
03 -
- Use a microplane to zest the lemon directly into the slow cooker so the fragrant oils land right where they matter most.
- Let the finished dish rest with the lid off for about 5 minutes before serving because it helps the rice firm up slightly and makes for better texture.