Lemon Parmesan Chicken and Rice
If you’re searching for a dish that’s both comforting and bursting with flavor, look no further than Lemon Parmesan Chicken and Rice. This delightful recipe features tender chicken thighs or chicken tenders, bathed in a zesty lemon sauce, and served over a bed of fluffy rice. This is more than just a meal; it’s an experience that brings warmth to your kitchen and joy to your table. Perfect for busy weeknights or a cozy family dinner, this dish is sure to become a go-to favorite.
Why It’s Crowd-Pleasing
Lemon Parmesan Chicken and Rice is the epitome of comfort food with a twist. The combination of juicy chicken, bright lemon, and rich Parmesan creates a symphony of flavors that appeals to all ages. The dish is not only easy to prepare but also allows for variations, making it adaptable to different dietary preferences. Whether you’re cooking for kids or entertaining guests, this flavorful meal will leave everyone asking for seconds. Plus, it’s a one-pot wonder, which means less cleanup and more time spent enjoying your delicious creation.
What to Buy
To prepare this scrumptious Lemon Parmesan Chicken and Rice, gather the following 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 ½ cups dried long-grain rice
- 2 large lemons, zested and juiced
- 1 teaspoon dried rosemary
- 1 tablespoon chicken bouillon (paste or powder)
- 3+ cups water
- ½ cup grated Parmesan cheese
- ½ cup chopped parsley
- Salt and pepper to taste
Gear Checklist
Before you start cooking, make sure you have the following kitchen essentials:
- Large skillet or Dutch oven – for cooking the chicken and rice together.
- Cutting board and knife – for chopping the onion and garlic.
- Measuring cups and spoons – to ensure accurate ingredient quantities.
- Wooden spoon or spatula – for stirring the ingredients.
- Food thermometer – to check the doneness of the chicken.
Cook Lemon Parmesan Chicken and Rice Like This
Step 1: Sauté the Aromatics
Begin by melting the butter in a large skillet or Dutch oven over medium heat. Once melted, add the chopped sweet onion and sauté until translucent, about 3-4 minutes. Next, add the minced garlic and cook for an additional minute until fragrant.
Step 2: Cook the Chicken
Season the chicken thighs or tenders with salt and pepper. Increase the heat to medium-high and add the chicken to the skillet. Sear the chicken for about 5-7 minutes on each side until browned and cooked through. If using a food thermometer, the internal temperature should reach 165°F.
Step 3: Add the Rice and Flavorings
Once the chicken is cooked, remove it from the skillet and set it aside. In the same skillet, add the dried long-grain rice, lemon zest, dried rosemary, and chicken bouillon. Stir to combine and toast the rice for about 2 minutes, allowing it to absorb the flavors.
Step 4: Incorporate the Liquid
Pour in the water, followed by the juice of the two lemons. Stir well, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
Step 5: Return the Chicken
Once the liquid is simmering, return the chicken to the skillet. Reduce the heat to low, cover, and let it simmer for about 18-20 minutes, or until the rice is tender and has absorbed most of the liquid.
Step 6: Finish with Cheese and Herbs
After the rice is cooked, remove the skillet from heat. Stir in the grated Parmesan cheese and chopped parsley. Adjust the seasoning with more salt and pepper if needed. Let the dish rest for 5 minutes before serving to allow the flavors to meld.
Substitutions by Category
If you’re looking to customize this Lemon Parmesan Chicken and Rice, consider these substitutions:
- Chicken: You can use boneless chicken breasts instead of thighs or tenders for a leaner option.
- Butter: Olive oil or avocado oil can be used for a dairy-free alternative.
- Rice: Substitute long-grain rice with jasmine or basmati rice for different flavor profiles.
- Parmesan Cheese: Nutritional yeast can be used for a vegan-friendly option.
- Herbs: Fresh herbs like thyme or dill can replace dried rosemary for a fresh twist.
Frequent Missteps to Avoid
When making Lemon Parmesan Chicken and Rice, keep these tips in mind to ensure success:
- Don’t skip the searing step for the chicken. It adds a depth of flavor that enhances the dish.
- Make sure to measure the liquid accurately. Too much or too little can affect the rice texture.
- Allow the dish to rest after cooking. This helps the rice finish absorbing any remaining liquid and enhances the flavors.
- Be cautious with the seasoning. Taste before adding more salt, especially since Parmesan cheese is already salty.
Leftovers & Meal Prep
Lemon Parmesan Chicken and Rice makes an excellent meal prep option. Here’s how to manage your leftovers:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or on the stovetop, adding a splash of water or broth to prevent drying out.
- This dish can also be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Consider portioning out servings for easy grab-and-go lunches during the week.
Lemon Parmesan Chicken and Rice FAQs
Can I use brown rice instead of white rice?
Yes, but keep in mind that brown rice requires a longer cooking time and more liquid. Adjust the water and cooking time accordingly, usually adding an extra 10-15 minutes.
What can I serve with Lemon Parmesan Chicken and Rice?
This dish is a complete meal on its own, but you can pair it with a fresh salad or steamed vegetables for added nutrition.
Can I make this dish in advance?
Absolutely! You can prepare it ahead of time and reheat it when you’re ready to serve. Just ensure it’s stored properly in the fridge.
Is there a vegetarian version of this recipe?
Yes! You can substitute the chicken with chickpeas or your favorite plant-based protein and use vegetable broth instead of water for cooking the rice.
Ready, Set, Cook
Now that you have all the details, it’s time to roll up your sleeves and get cooking! Lemon Parmesan Chicken and Rice is a straightforward, flavorful dish that’s sure to impress. Gather your ingredients, follow the steps, and enjoy the vibrant flavors that come together in this delightful recipe. Your family and friends will thank you for introducing them to such a comforting classic. Happy cooking!
Lemon Parmesan Chicken and Rice
Ingredients
Equipment
Method
- Begin by melting the butter in a large skillet or Dutch oven over medium heat. Once melted, add the chopped sweet onion and sauté until translucent, about 3-4 minutes. Next, add the minced garlic and cook for an additional minute until fragrant.
- Season the chicken thighs or tenders with salt and pepper. Increase the heat to medium-high and add the chicken to the skillet. Sear the chicken for about 5-7 minutes on each side until browned and cooked through. If using a food thermometer, the internal temperature should reach 165°F.
- Once the chicken is cooked, remove it from the skillet and set it aside. In the same skillet, add the dried long-grain rice, lemon zest, dried rosemary, and chicken bouillon. Stir to combine and toast the rice for about 2 minutes, allowing it to absorb the flavors.
- Pour in the water, followed by the juice of the two lemons. Stir well, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
- Once the liquid is simmering, return the chicken to the skillet. Reduce the heat to low, cover, and let it simmer for about 18-20 minutes, or until the rice is tender and has absorbed most of the liquid.
- After the rice is cooked, remove the skillet from heat. Stir in the grated Parmesan cheese and chopped parsley. Adjust the seasoning with more salt and pepper if needed. Let the dish rest for 5 minutes before serving to allow the flavors to meld.
Notes
- Don’t skip the searing step for the chicken; it adds depth of flavor.
- Measure the liquid accurately to achieve the right rice texture.
- Let the dish rest after cooking to enhance the flavors.
- Be cautious with seasoning, especially since Parmesan is salty.
