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Herbed Chicken and Rice

 Herbed Chicken and Rice
Marjoram, thyme, rosemary and sage make this main dish taste like Thanksgiving. Your family will love the crunchy surprise of chopped walnuts. —Cindy Reams, Philipsburg, Pennsylvania
5 ServingsPrep/Total Time: 30 min.


  • 1/2 pound boneless skinless chicken breasts, cut into 1-inch strips
  • 1 tablespoon butter
  • 2 large carrots, shredded
  • 1 small onion, chopped
  • 2 cups hot water
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon dried rosemary, crushed
  • 1/8 teaspoon rubbed sage
  • 2 cups uncooked instant rice
  • 1/2 cup chopped walnuts


  • In a large skillet, saute chicken in butter for 3-4 minutes. Add the
  • carrots and onion; saute until tender.
  • Add water and seasonings; bring to a boil. Stir in the rice. Cover
  • and remove from the heat; let stand for 5 minutes. Garnish with
  • walnuts. Yield: 5 servings.
Nutritional Facts: 1-1/4 cups equals 299 calories, 11 g fat (2 g saturated fat), 31 mg cholesterol, 66 mg sodium, 35 g carbohydrate, 3 g fiber, 16 g protein. Diabetic Exchanges: 2 starch, 1 lean meat,

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Herbed Chicken and Rice (continued)

Nutritional Facts: 1 vegetable, 1 fat.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now