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Lemony Chicken Breasts with Rice

Prep time 10 mins
Cook time 3 hrs
Yield 4 Servings
Chicken and rice are perfect dinner partners, so simplify your dinnertime prep by cooking them together in the slow cooker. All you need to add is a simple side dish, such as microwave-steamed veggies, and you've got a meal.

Ingredients

  • 4 tablespoons unsalted butter
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 4 boneless chicken breast halves
  • Salt and pepper
  • 4 cups canned low-sodium chicken broth
  • 1/4 cup lemon juice
  • 2 cups long-grain rice
  • 1/4 cup finely chopped fresh parsley

Nutrition Information

  • calories 534
  • fat 15 g
  • satfat 8 g
  • protein 20 g
  • carbohydrate 80 g
  • fiber 2 g
  • cholesterol 54 mg
  • sodium 323 mg

How to Make It

  1. Melt 2 Tbsp. butter in a large skillet over medium high heat. Add onion and cook until softened, stirring occasionally, 4 to 5 minutes. Add garlic and cook 1 minute longer. Scrape into slow cooker.

  2. Sprinkle chicken with salt. Melt remaining 2 Tbsp. butter in skillet over medium high heat until foaming. Add chicken breast halves and cook until browned, about 2 minutes per side. Transfer to slow cooker.

  3. Add 1 cup broth and lemon juice to skillet and bring to a boil, scraping browned bits from bottom of pan. Add to the slow cooker, along with remaining broth, rice and 1 tsp. salt. Stir, cover and cook on low until chicken is cooked through and rice is tender, 2 to 3 hours. Remove chicken, stir parsley into rice and season with salt and pepper. Divide rice onto 4 plates and top each with a piece of chicken; serve immediately.