Lemon Chicken and Rice Recipe
User Reviews
5.0
51 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
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Servings
6 people
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Calories
618 kcal
-
Course
Main Course
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Cuisine
American
Lemon Chicken and Rice Recipe
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Parmesan Lemon Chicken and Rice Skillet - This one-pan meal is an easy weeknight dinner delight! Juicy chicken thighs are cooked with fresh lemon, creamy rice, and rich Parmesan cheese for a zesty and cheesy skillet recipe your family will love.
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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
- ½ teaspoon dried rosemary
- 1 tablespoon chicken bouillon, paste or powder
- 3 + cups water
- ¾ cup grated Parmesan cheese
- ¼ cup chopped parsley
- salt and pepper
Instructions
- Set a large sauté pan (with a lid) over medium heat. Add the butter. Once melted, add the onions and garlic. Sauté for 2-3 minutes.
- Salt and pepper the chicken thighs liberally on both sides.
- Push the onions and garlic to the sides of the pan. Then place the chicken thighs in the pan in a single layer. Brown the chicken for 1-2 minutes per side, just until color forms. Move the chicken to a holding plate.
- Mix in the rice, lemon zest, rosemary, and bouillon in the pan. Stir well. Then place the chicken pieces on top of the rice and pour in the water.
- Cover and bring to a simmer. Lower the heat if needed, and simmer for 15-20 minutes, until the rice is cooked through. (The water should be completely absorbed and there should be vent holes in the top of the rice.)
- Remove the lid. Move the chicken pieces to the side of the pan. Stir ¼ cup lemon juice, the parmesan cheese, and parsley into the rice. Taste and season as needed. (The rice should be creamy. (Add ¼ - ½ cup water to loosen the texture if needed.)
- Serve warm. Garnish with extra cheese, parsley, or lemon slices if desired.
Notes
- If using bouillon cubes, 1 tablespoon equals 3 cubes.
- If using bouillon cubes, 1 tablespoon equals 3 cubes.
- If using brown long-grain rice, cook the rice according to package instructions. Add the chicken back to the pan half way through cooking.
- If using brown long-grain rice, cook the rice according to package instructions. Add the chicken back to the pan half way through cooking.
- Reheat leftovers on the stovetop or in the microwave.
- Reheat leftovers on the stovetop or in the microwave.
Nutrition Information
Show Details
Serving
1.25cups
Calories
618kcal
(31%)
Carbohydrates
46g
(15%)
Protein
34g
(68%)
Fat
33g
(51%)
Saturated Fat
11g
(55%)
Cholesterol
169mg
(56%)
Sodium
360mg
(15%)
Potassium
508mg
(15%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
553IU
(11%)
Vitamin C
25mg
(28%)
Calcium
189mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 618 kcal
% Daily Value*
| Serving | 1.25cups | |
| Calories | 618kcal | 31% |
| Carbohydrates | 46g | 15% |
| Protein | 34g | 68% |
| Fat | 33g | 51% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 169mg | 56% |
| Sodium | 360mg | 15% |
| Potassium | 508mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 553IU | 11% |
| Vitamin C | 25mg | 28% |
| Calcium | 189mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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