Lemon Garlic Herb Chicken and Rice
A flavorful dish featuring tender chicken marinated in lemon and garlic, served over a bed of herbed rice. Perfect for a comforting family meal.
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Ingredients
Yields 4 servings
- (4) chicken breasts
- (1 cup) long-grain rice
- (2 cups) chicken broth
- (1/4 cups) olive oil
- (2) lemons (juiced)
- (4 cloves) garlic (minced)
- (1 teaspoon) dried oregano
- (1 teaspoon) dried thyme
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1/4 cups) fresh parsley (chopped)
- (1/2 cups) frozen peas (optional)
Instructions
- 1
In a bowl, combine 1/4 cup olive oil, juice of 2 lemons, 4 cloves minced garlic, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well. Add 2/4 teaspoon black pepper.
- 2
Add 4 chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.
- 3
In a medium pot, bring 2 cups chicken broth to a boil. Stir in 1 cup long-grain rice, reduce heat to low, cover, and simmer for 18-20 minutes or until rice is tender and liquid is absorbed.
- 4
While the rice cooks, heat a large skillet over medium heat. Remove chicken from marinade and add to the skillet. Cook for 6-7 minutes on each side until fully cooked and golden brown.
- 5
Once chicken is cooked, remove from skillet and let rest for 5 minutes before slicing.
- 6
If using, stir in 1/2 cup frozen peas into the cooked rice for the last 2 minutes of cooking. Fluff rice with a fork and stir in 1/4 cup chopped fresh parsley.
- 7
Serve sliced chicken over a bed of herbed rice.
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