Lemon Herb Chicken Breasts with Rice Pilaf

Sharing is caring!

Lemon Herb Chicken Breasts with Rice Pilaf is one dinner the whole family will love.

Seriously, I can’t even begin to tell you how much I love this Lemon Herb Chicken Breasts with Rice Pilaf recipe. The combination of herbs, garlic and lemon just makes my mouth water. This is a very simple and gorgeous meal that is fantastic for entertaining, or just a weeknight meal.

I am a lover of all things lemon, and these lemon herb chicken breasts are so amazing. I absolutely love rice pilaf, I would choose that over potatoes any day. The herbs and zest of the lemon just makes every bite incredible. Also makes great sandwiches the next day…

I used chicken breasts but it would also be fantastic with chicken thighs. You have to give this a try, I promise you won’t regret it! This an easy dinner that your whole family will enjoy and you’ll love how easy it is to prepare!

We make chicken quite frequently in out home, such a versatile protein. If you’re looking for another quick and easy meal, check out my Easy Sheet Pan Lemon Herb Chicken!

MAKE SURE TO FOLLOW ME ON FACEBOOK, INSTAGRAM, PINTEREST FOR ALL MY LATEST RECIPES.

Lemon Herb Chicken Breasts with Rice Pilaf

Print

Juicy Lemon herb chicken breasts over a bed of rice pilaf.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

Lemon Herb Chicken

• 6 bone-in skin-on chicken breasts
• 5 tablespoons butter melted
• 2 tablespoons thyme
• 2 cloves garlic minced
• 1 tablespoon rosemary chopped
• zest and juice of 1 lemon
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper

Rice Pilaf

• 4 tablespoon butter
• 1 cup orzo pasta
• 1/2 onion diced
• 3 carrots peeled and diced
• 2 cloves garlic diced
• 1 cup uncooked long grain rice
• 4 cups chicken stock
• 1/2 bunch fresh thyme
• handful fresh parsley chopped
• salt and pepper to taste

Instructions

1. Preheat oven to 425 degrees
2. Place chicken on a baking sheet
3. Mix melted butter, garlic, herbs, lemon zest and juice. Brush on chicken breasts.
4. Roast for 35-40 minutes or until chicken reaches 165 degrees and juices run clear
5. In a deep skillet with a lid melt butter add rice, orzo, onions and carrots and cook for 3-4 minutes or until orzo starts to brown just a bit. Add garlic, thyme and cook for another minutes or until fragrant. Add chicken stock, bring to a boil, reduce heat to medium low, cover and simmer until rice is tender and liquid has been absorbed 15-20 minutes. Turn off heat let stand 10 minutes fluff with fork and add fresh parsley.

Notes

You can use boneless chicken breasts and cut the cooking time down to 20 minutes or until internal temp reaches 165 degrees

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 320 Total Fat 20g Saturated Fat 12g Trans Fat 1g Unsaturated Fat 7g Cholesterol 51mg Sodium 789mg Carbohydrates 29g Net Carbohydrates 0g Fiber 2g Sugar 4g Sugar Alcohols 0g Protein 8g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.