Lemon Herb Chicken With Fluffy Rice (Printable)

Tender chicken infused with bright lemon and aromatic herbs, slow-cooked to juicy perfection and served over fluffy rice.

# What You'll Need:

→ For the Chicken

01 - 4 bone-in, skinless chicken thighs
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon dried oregano
05 - 1 teaspoon dried thyme
06 - 1 teaspoon dried basil
07 - 4 garlic cloves, minced
08 - 1 large lemon, zested and juiced
09 - 2 tablespoons olive oil
10 - 1 small onion, finely chopped
11 - 1 cup low-sodium chicken broth
12 - 1 tablespoon honey (optional)
13 - 2 tablespoons fresh parsley, chopped

→ For the Fluffy Rice

14 - 1 cup long-grain white rice, rinsed
15 - 1 ¾ cups water or chicken broth
16 - ½ teaspoon salt
17 - 1 tablespoon unsalted butter

# Steps:

01 - Rub chicken thighs thoroughly with salt, black pepper, dried oregano, thyme, and dried basil, ensuring even coating on all sides.
02 - Heat olive oil in a skillet over medium-high heat. Sear chicken thighs for 2-3 minutes per side until golden brown. This step enhances flavor though optional.
03 - Transfer browned chicken to slow cooker. Scatter minced garlic, chopped onion, lemon zest, and pour fresh lemon juice over the top.
04 - Pour chicken broth over the chicken mixture. Drizzle with honey if using for balanced flavor.
05 - Cover and cook on high setting for 4 hours or low setting for 7 hours until chicken reaches internal temperature of 165°F and becomes fork-tender.
06 - Thirty minutes before chicken finishes, combine rinsed rice, water or broth, salt, and butter in a saucepan. Bring to boil, reduce heat to low, cover, and simmer 18 minutes. Remove from heat and let stand covered 5 minutes before fluffing with fork.
07 - Plate chicken over fluffy rice. Spoon cooking juices from slow cooker over chicken and rice. Sprinkle with chopped fresh parsley.

# Expert Tips:

01 -
  • The slow cooker does all the heavy lifting while you go about your day
  • The rice absorbs all those incredible pan juices making every bite perfect
  • Leftovers taste even better the next day for lunch
02 -
  • Searing the chicken first is optional but absolutely worth the extra 10 minutes for the flavor it adds
  • Don't lift the lid during cooking, every peek adds 15 to 20 minutes to the cooking time
  • Let the rice rest covered after cooking, this is the secret to perfect texture every time
03 -
  • If you're using boneless chicken thighs or breasts, reduce the cooking time to 3 to 4 hours on high or 5 to 6 hours on low
  • The rice reheats beautifully with a splash of water, covered in the microwave for 2 minutes

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