Lemon Herb Chicken Breasts with Rice Pilaf

A spoon scooping up some rice pilaf and chicken breast.

Lemon Herb Chicken Breasts with Rice Pilaf

Lemon Herb Chicken and Rice Pilaf is made with tender chicken that's covered in a zesty lemon and herb garlic butter sauce and is served on a bed of flavored rice, orzo pasta, and veggies to make the perfect dinner recipe.

Course Entrees

Cuisine American

Keyword chicken breast, lemon chicken, rice pilaf

Prep Time 15

Cook Time 40

Servings

Calories 320kcal

Author Wendie

Ingredients

Lemon Herb Chicken

4 bone-in skin-on chicken breasts 2 1/2 pounds
5 tablespoons butter melted
2 teaspoons fresh thyme
2 cloves garlic minced
1 teaspoon fresh 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
2 teaspoons fresh thyme
handful fresh parsley chopped
salt and pepper to taste

Instructions

Preheat oven to 400 degrees
Place chicken on a baking sheet.
Mix melted butter, garlic, herbs, lemon zest, and juice. Brush on chicken breasts.
Place baking sheet on the middle rack and roast for 35-40 minutes or until chicken reaches 165 degrees and juices run clear.
Heat a a 12-inch deep skillet with a lid on medium-high heat, melt the butter and add carrots and onions, cook 1-2 minutes just until slightly soft, and then add in garlic, rice, and orzo and cook 2-3 minutes just until rice and orzo starts to get a little brown. Add chicken stock, and bring to a boil, reduce heat to low, cover, and simmer until rice is tender and liquid has been absorbed 15-20 minutes. Turn off heat let stand for 10 minutes fluff with a fork and add fresh parsley.
Place cooked chicken breasts into the rice pilaf and serve.

Notes

Chicken thighs will also work here.

You can use boneless chicken breasts and cut the cooking time down to 15-20 minutes or until the internal temperature reaches 165 degrees.

Store leftovers in an airtight container for up to 3-4 days in the refrigerator. Keep leftovers longer by freezing in a freezer safe bag or container for up to 3 months.

Nutrition