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Homemade Lemon Parmesan Chicken and Rice photo

Lemon Parmesan Chicken and Rice

This Lemon Parmesan Chicken and Rice is a comforting, one-pot dish bursting with flavor!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Rice:
  • 2 pounds boneless chicken thighs or chicken tenders
  • 2 tablespoons butter
  • 1 small sweet onion peeled and chopped
  • 2-4 cloves garlic minced
  • 1.5 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
  • 0.5 cups grated Parmesan cheese
  • 0.5 cups chopped parsley
  • to taste Salt and pepper

Equipment

  • Large Skillet or Dutch Oven
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Food thermometer

Method
 

Cooking Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.