Creamy Lemon Herb Chicken and Rice
A delightful dish featuring tender chicken simmered in a creamy lemon herb sauce, served over fluffy rice. Perfect for a family dinner!
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Ingredients
Yields 4 servings
- (1 lb) chicken breast, diced
- (1 cup) long-grain rice
- (2 cups) chicken broth
- (1/2 cups) heavy cream
- (1/2 cups) fresh spinach, chopped
- (1/4 cups) grated Parmesan cheese
- (1) medium onion, diced
- (2 cloves) garlic, minced
- (1) lemon, juiced and zested
- (2 tablespoons) olive oil
- (1 teaspoon) dried thyme
- (1 teaspoon) dried oregano
- Salt to taste
- Pepper to taste
Instructions
- 1
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 medium onion, diced, and sauté until translucent, about 5 minutes.
- 2
Add 2 cloves of minced garlic and cook for another 1 minute until fragrant.
- 3
Add 1 lb of diced chicken breast to the skillet. Season with salt and pepper to taste. Cook until the chicken is browned and cooked through, about 7-10 minutes. Add 1 teaspoon dried thyme, 1 teaspoon dried oregano, and Salt to taste.
- 4
Stir in 1 cup of long-grain rice, 2 cups of chicken broth, 1 teaspoon of dried thyme, and 1 teaspoon of dried oregano. Bring to a boil, then reduce heat to low and cover. Cook for 15-20 minutes, or until rice is tender and liquid is absorbed.
- 5
In a separate bowl, mix together 1/2 cup of heavy cream, the juice and zest of 1 lemon, and 1/4 cup of grated Parmesan cheese. Stir this mixture into the skillet once the rice is cooked.
- 6
Add 1/2 cup of chopped fresh spinach and stir until wilted, about 2 minutes. Adjust seasoning with more salt and pepper if needed.
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