Lemon Herb Chicken With Rice (Printable)
Juicy chicken infused with lemon and herbs, slow-cooked to tender perfection over fluffy white 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
# How to Prepare:
01 - Combine salt, black pepper, dried oregano, thyme, and basil in a small bowl. Rub the seasoning mixture evenly over all chicken thighs.
02 - Heat olive oil in a skillet over medium-high heat. Add chicken thighs and cook for 2-3 minutes per side until golden brown. Transfer to slow cooker.
03 - Scatter minced garlic, chopped onion, lemon zest, and lemon juice over the browned chicken in the slow cooker.
04 - Pour chicken broth over the chicken. Drizzle with honey if using for balanced sweetness.
05 - Cover and cook on high for 4 hours or on low for 7 hours until chicken is tender and reaches an internal temperature of 165°F.
06 - About 30 minutes before chicken finishes, combine rinsed rice, water or broth, salt, and butter in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
07 - Place fluffy rice on plates, top with chicken thighs, and spoon cooking juices over the meat. Sprinkle with fresh chopped parsley before serving.
# Expert Advice:
01 -
- The house smells incredible all day long, like you have been cooking for hours
- The chicken becomes so tender it falls apart with just a fork
- One pot means almost zero cleanup afterward
02 -
- Browning the chicken first is not required but makes such a huge difference in flavor
- The rice timing is intentional: start it 30 minutes before the chicken finishes so everything is hot together
- Letting rice rest off the heat is crucial for fluffy texture
03 -
- Low-sodium broth gives you control over the salt level
- Fresh herbs at the end are not optional: they make the dish