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Homemade Lemon Parmesan Chicken and Rice recipe photo

Lemon Parmesan Chicken and Rice

A bright, one-pan lemon Parmesan chicken with tender rice and garlic-scented onions.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings

Equipment

  • large sauté pan with lid
  • Measuring cups and spoons
  • Knife and cutting board
  • Spatula or tongs

Ingredients
  

  • 2 pounds boneless chicken thighs or chicken tenders
  • 2 tablespoons butter
  • 1 small sweet onion, peeled and chopped
  • 2-4 cloves garlic, minced
  • 1 1/2 cups dried long-grain rice
  • 2 large lemons, zested and juiced
  • 1/2 teaspoon dried rosemary
  • 1 tablespoon chicken bouillon (paste or powder)
  • 3+ cups water add more if needed to adjust rice texture
  • 3/4 cup grated Parmesan cheese
  • 1/4 cup chopped parsley
  • salt and pepper to taste

Instructions
 

  • Heat a large sauté pan with a lid over medium heat and add the butter until melted.
  • Add the chopped onion and minced garlic to the pan and sauté for 2–3 minutes until fragrant and slightly softened.
  • Season the chicken thighs generously with salt and pepper on both sides.
  • Push the onions and garlic to the edges of the pan and arrange the chicken in a single layer in the center; brown 1–2 minutes per side until lightly colored, then transfer the chicken to a plate.
  • Stir the rice, lemon zest, dried rosemary, and chicken bouillon into the pan with the onions and garlic until well combined.
  • Return the chicken pieces to the top of the rice and pour in 3 cups of water (add more if needed for preferred texture).
  • Cover, bring to a simmer, then reduce heat and cook gently for 15–20 minutes, until the rice is tender and the liquid is absorbed.
  • Remove the lid, move the chicken to the side, and stir 1/4 cup lemon juice, the Parmesan, and chopped parsley into the rice; add 1/4–1/2 cup water if the rice needs loosening.
  • Taste and adjust seasoning with salt and pepper, then serve warm.

Notes

  • 1 tablespoon bouillon equals about 3 bouillon cubes.
  • If using brown long-grain rice, follow package cook times and add chicken back halfway through.
  • Add extra water in small amounts if rice is too dry after cooking.
  • Use chicken tenders as a quicker alternative to thighs.
  • Parsley and extra Parmesan make a nice garnish.