Effortless Lemon & Rosemary Chicken with Fluffy Rice
This effortless recipe features tender chicken thighs infused with lemon and rosemary, served over perfectly cooked fluffy rice, all prepared in a slow cooker for a convenient and flavorful meal.
Equipment
- Skillet
- Crockpot
- Fork
Ingredients
Fresh & Flavorful Produce
- 2 lemons for zest and juice
- 2 sprigs fresh rosemary chopped
- 4 sprigs fresh thyme chopped
- 1/4 cup fresh parsley chopped
- 1 medium onion chopped
- 4 cloves garlic minced
Pantry Staples & Proteins
- 1.5 pounds boneless, skinless chicken thighs
- 1.5 cups long-grain white rice do not use instant rice
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon butter Optional
- 1 tablespoon all-purpose flour Optional, for thickening
Instructions
Instructions
- Cut chicken into 1-inch pieces; mince garlic, chop onion, and zest then juice lemons.
- Heat olive oil in a large skillet over medium-high heat. Brown chicken for 2-3 minutes per side, then remove. Cook onion until soft for 3-5 minutes, then add garlic and cook for 1 more minute until fragrant.
- Place browned chicken in the crockpot, sprinkle rice over it, then add chopped fresh herbs, lemon zest, lemon juice, chicken broth, salt, and black pepper. Cook on low for 3-4 hours or on high for 2-3 hours.
- Once cooked, gently fluff the rice with a fork, garnish with extra fresh parsley, and adjust seasoning if needed.
Notes
Sautéing the chicken and onions beforehand significantly enhances the depth of flavor. Ensure you use long-grain white rice, not instant, for the best texture. Adjust salt and pepper to taste before serving.