Name: Lemon Herb Chicken Breasts with Rice Pilaf
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: Lemon Herb Chicken:; 4 bone-in, skin-on chicken breasts (about 2½ 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; ½ teaspoon pepper; Rice Pilaf:; 4 tablespoons butter; ½ onion, diced; 3 carrots, peeled and diced; 2 cloves garlic, diced; 1 cup orzo pasta; 1 cup uncooked long grain rice; 4 cups chicken stock; 2 teaspoons fresh thyme; Handful of fresh parsley, chopped; Salt and pepper to taste

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Lemon Herb Chicken Breasts with Rice Pilaf is a bright and satisfying dinner recipe featuring juicy roasted chicken coated in a zesty herb garlic butter sauce, paired with a flavorful rice pilaf made with orzo, vegetables, and fresh herbs. This one-two combo of savory chicken and tender rice is the ultimate comforting, well-balanced meal for any night of the week.

Why You’ll Love This Recipe

This recipe delivers a complete dinner packed with flavor and texture. The chicken is perfectly roasted with crispy skin and juicy meat, while the rice pilaf is infused with garlic, herbs, and rich chicken stock. The combination of lemon, fresh thyme, and rosemary gives this dish a vibrant, aromatic lift that’s both elegant and approachable. Plus, it’s all made with simple, fresh ingredients—no shortcuts needed.

Lemon Herb Chicken Breasts with Rice Pilaf

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Lemon Herb Chicken

4 bone-in, skin-on chicken breasts (about 2½ 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
½ teaspoon pepper

For the Rice Pilaf

4 tablespoons butter
½ onion, diced
3 carrots, peeled and diced
2 cloves garlic, diced
1 cup orzo pasta
1 cup uncooked long grain rice
4 cups chicken stock
2 teaspoons fresh thyme
Handful fresh parsley, chopped
Salt and pepper, to taste

Directions

Roast the Chicken

Preheat the oven to 400°F.
Place the chicken breasts on a baking sheet.
In a small bowl, mix the melted butter, garlic, thyme, rosemary, lemon zest, lemon juice, salt, and pepper.
Brush the lemon herb butter mixture generously over the chicken breasts.
Roast on the middle oven rack for 35–40 minutes, or until the internal temperature reaches 165°F and juices run clear.

Prepare the Rice Pilaf

In a deep 12-inch skillet with a lid, melt the butter over medium-high heat.
Add diced carrots and onion and cook for 1–2 minutes until slightly softened.
Stir in the garlic, orzo pasta, and long grain rice. Cook for 2–3 minutes, stirring frequently, until the orzo and rice start to turn golden.
Pour in the chicken stock, add fresh thyme, and bring the mixture to a boil.
Reduce heat to low, cover, and simmer for 15–20 minutes or until the rice is tender and the liquid is fully absorbed.
Turn off the heat and let it sit, covered, for 10 minutes. Fluff with a fork and stir in chopped fresh parsley. Season with salt and pepper to taste.

Serve
Place the cooked chicken breasts on top of the rice pilaf and serve warm.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

Boneless Chicken Option: Use boneless, skinless chicken breasts or thighs and adjust cooking time accordingly (about 25–30 minutes).
Add Greens: Stir in chopped spinach or kale to the rice pilaf during the last few minutes of cooking for added nutrition.
Use Brown Rice: Substitute long grain rice with brown rice and increase simmering time by 10–15 minutes.
Spicy Twist: Add a pinch of crushed red pepper flakes to the garlic butter sauce for a little heat.
Lemon-Lover’s Version: Double the lemon zest and juice for a bolder citrus flavor.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat in the oven at 350°F until warmed through, or microwave in 30–60 second intervals. Add a splash of chicken stock to the rice to prevent drying out.

FAQs

Can I use dried herbs instead of fresh?

Yes, use one-third the amount if substituting dried herbs for fresh. For example, use 1 teaspoon dried thyme instead of 2 teaspoons fresh.

What type of rice works best for pilaf?

Long grain white rice is ideal for a fluffy texture. You can also use jasmine or basmati rice.

Can I prepare the rice pilaf in advance?

Yes, it reheats well. Just add a bit of stock or water before reheating to keep it moist.

Is it necessary to use bone-in chicken?

Bone-in chicken retains moisture and adds flavor, but you can use boneless cuts if preferred—just adjust the cooking time.

Can I add other vegetables to the pilaf?

Absolutely. Peas, zucchini, or mushrooms make great additions to the rice pilaf.

How do I know when the chicken is fully cooked?

The internal temperature should reach 165°F, and the juices should run clear when pierced.

Can I cook the chicken and rice pilaf in the same pan?

Not for this version. The chicken is oven-roasted, and the pilaf simmers separately to ensure perfect texture for both.

What can I serve with this dish?

A simple green salad or steamed vegetables make great sides, but this dish is a complete meal on its own.

Can I freeze the leftovers?

Yes, both the chicken and rice pilaf freeze well. Cool completely and store in freezer-safe containers for up to 2 months.

Can I use pre-cooked rotisserie chicken?

Yes, just prepare the lemon herb butter separately and spoon it over the warmed chicken before serving with the rice.

Conclusion

Lemon Herb Chicken Breasts with Rice Pilaf is a delicious, well-rounded dinner that’s full of flavor, texture, and wholesome ingredients. With juicy roasted chicken and a fragrant, buttery rice pilaf, it’s the kind of meal that feels both comforting and elevated. Whether you’re cooking for family or guests, this recipe is sure to impress and satisfy.