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Herbed Chicken and Rice Recipe

Herbed Chicken and Rice Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Herbed Chicken and Rice

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dschultz01 User ID: 1076910 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 User ID: 3579731 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 User ID: 3426126 30845
Reviewed Dec. 11, 2011 Edited Nov. 7, 2014


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