Herbed Chicken and Rice Recipe
Herbed Chicken and Rice Recipe photo by Taste of Home
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Herbed Chicken and Rice Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 5 servings


  • 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

Nutritional Facts

1-1/4 cups: 299 calories, 11g fat (2g saturated fat), 31mg cholesterol, 66mg sodium, 35g carbohydrate (0g sugars, 3g fiber), 16g protein Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.


  1. In a large skillet, saute chicken in butter for 3-4 minutes. Add the carrots and onion; saute until tender.
  2. 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.
Originally published as Herbed Chicken and Rice in Quick Cooking March/April 2001

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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dschultz01 29509
Reviewed Feb. 23, 2012

"I agree that this dish was bland, but I might make it again and try replacing the water with chicken broth, and I would also increase the chicken to 1 pound. The dish seemed too much like a side dish instead of a main dish."

kaybauerle 71705
Reviewed Dec. 20, 2011

"Enjoyed it a lot but thought it was a little bland so we added some soy sauce and it was just what it needed. We all had seconds."

ahmom 30845
Reviewed Dec. 11, 2011 Edited Nov. 7, 2014


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