Herbed Chicken and Rice

Name: Herbed Chicken and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; 2 cups long-grain white rice; 4 cups chicken broth; 1 cup water; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper to taste; 1/4 cup fresh parsley, chopped

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 4

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Herbed Chicken and Rice is your go-to weeknight meal when you want something comforting yet simple. Packed with aromatic herbs and a savory broth, this dish is all about cozy flavors that are perfect for any season.

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Ingredients for Herbed Chicken and Rice

Chicken breasts provide a lean, protein-packed base. They're seasoned with herbs to infuse flavor right from the start. The long-grain white rice absorbs all the savory goodness from the broth, making it fluffy and flavorful. Using chicken broth instead of water adds depth and richness. A bit of olive oil helps to brown the chicken beautifully while keeping it moist. Onion and garlic are the aromatic backbone, giving the dish warmth and complexity. The herbs, thyme and rosemary, bring earthy, comforting notes, while a sprinkle of fresh parsley at the end brightens everything up.

Tips & Tricks

If you're running low on time, use pre-minced garlic and pre-chopped onion from the store.
For extra depth, deglaze the pan with a splash of white wine after removing the chicken.
Double the recipe and freeze leftovers for a quick meal later in the week.

Serving Suggestions

This dish pairs beautifully with a crisp green salad dressed in a lemon vinaigrette. If you're in the mood for something heartier, roasted vegetables or a side of garlic bread make excellent complements.

Frequently Asked Questions

Can I use brown rice instead?: Yes, but you'll need to adjust the cooking time and liquid amount as brown rice takes longer to cook.
How do I know when the chicken is done?: The chicken is done when it reaches an internal temperature of 165°F (75°C).
Can I make this vegetarian?: Absolutely, swap the chicken for chickpeas or tofu, and use vegetable broth instead of chicken broth.

Herbed Chicken and Rice Recipe Walkthrough

Start by heating up that olive oil in a large skillet over medium heat. While it warms, season your chicken breasts with a generous pinch of salt, pepper, thyme, and rosemary. Once the oil is shimmering, gently lay the chicken in the skillet — you'll want to hear that satisfying sizzle. Cook them for about 5-6 minutes on each side. You're aiming for a golden brown sear and cooked through, not dry. Once done, set them aside on a plate.

In the same pan, toss in your finely chopped onion and minced garlic. Sauté until the onion turns translucent, making sure not to rush this step; it's where the flavor magic happens. Now stir in the rice, letting it soak up all those lovely juices and flavors left in the pan.

Pour in the chicken broth and water. Give it a good stir and bring to a boil. Once boiling, reduce the heat to low and cover the skillet. Let it simmer for about 15 minutes, or until the rice is tender and has absorbed all the liquid. Nestle the chicken back into the skillet for a few minutes to reheat.

Finish with a sprinkle of fresh parsley right before serving to add a pop of color and freshness.

Why You'll Love This Recipe

Aromatic herbs elevate the simple chicken and rice combo.
One-pan wonder — minimal cleanup, maximum flavor.
Quick and easy, perfect for busy weeknights.
Customizable with your favorite herbs and spices.

Ingredients

4 boneless, skinless chicken breasts

2 cups long-grain white rice

4 cups chicken broth

1 cup water

1 medium onion, finely chopped

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

1/4 cup fresh parsley, chopped

Step-by-step Instructions

1. Heat the olive oil in a large skillet over medium heat.

2. Season the chicken breasts with salt, pepper, thyme, and rosemary.

3. Add the chicken to the skillet and cook for 5-6 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.

4. In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent.

5. Stir in the rice, ensuring it is well coated with the oil and juices in the pan.

6. Pour in the chicken broth and water, bring to a boil.

7. Reduce the heat to low, cover, and simmer for 15 minutes until the rice is tender and the liquid has been absorbed.