A warm, zesty, herbaceous chicken dinner cooked to tender perfection with lemon juice, garlic, rosemary, and cozy rice all in one pot.

Scale

2 lbs boneless, skinless chicken breasts

Salt & black pepper to taste

1 tsp garlic powder

1 tsp onion powder

1 tsp dried basil

1 tsp dried thyme

1 tsp rosemary (crushed)

1 cup white rice (uncooked)

2½ cups chicken broth

2 tbsp fresh lemon juice

Zest of 1 lemon

2 tbsp olive oil

2 tbsp butter (optional, for richness)

Lemon slices & fresh parsley for garnish

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1. Season chicken with salt, pepper, garlic powder, onion powder, basil, thyme, and rosemary.

2. In a skillet, heat olive oil over medium heat and sear chicken breasts until lightly golden (2–3 minutes per side).

3. Transfer chicken to the slow cooker. Add uncooked rice to the bottom.

4. Pour in chicken broth, lemon juice, and lemon zest. Dot butter if using.

5. Cover and cook on LOW for 3–4 hours or until rice is fluffy and chicken is fully cooked.

6. Stir gently and garnish with lemon slices and parsley before serving.

Add a splash of cream or coconut milk at the end for extra richness.

Use jasmine rice or basmati for more aroma and texture.

Swap fresh herbs for dried, adjusting to taste.