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Lemon Parmesan Chicken and Rice

This one-pan Lemon Parmesan Chicken and Rice combines juicy chicken thighs, creamy long-grain rice, fresh lemon, garlic, herbs, and rich Parmesan cheese. It is an easy family dinner ready in about 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 pounds boneless chicken thighs or chicken tenders
  • salt and black pepper to taste
Lemon Parmesan Rice
  • 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; equivalent to about 3 bouillon cubes
  • 3 cups water plus 1/4 to 1/2 cup more if needed
  • 3/4 cup Parmesan cheese finely grated
  • 1/4 cup fresh parsley chopped
Optional Garnishes
  • extra Parmesan cheese for serving
  • extra chopped parsley for serving
  • lemon slices for serving

Equipment

  • Large sauté pan with lid
  • Cutting board
  • Sharp knife
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Cheese grater

Method
 

  1. Set a large sauté pan with a lid over medium heat.
  2. Add the butter and allow it to melt.
  3. Add the chopped onion and minced garlic. Sauté for 2 to 3 minutes, until softened and fragrant.
  4. Season both sides of the chicken generously with salt and black pepper.
  5. Push the onions and garlic toward the sides of the pan. Arrange the chicken in a single layer in the center.
  6. Brown the chicken for 1 to 2 minutes per side, just until light color forms. Transfer the chicken to a clean plate.
  7. Add the dried rice, lemon zest, rosemary, and chicken bouillon to the pan. Stir well to combine with the onions and garlic.
  8. Arrange the browned chicken pieces over the rice.
  9. Pour in 3 cups of water. Cover the pan and bring the mixture to a gentle simmer.
  10. Reduce the heat as needed and simmer, covered, for 15 to 20 minutes, until the chicken is cooked through and the rice is tender.
  11. Remove the lid. The water should be absorbed and small vent holes should be visible across the surface of the cooked rice.
  12. Move the chicken pieces toward the sides of the pan to make room for stirring.
  13. Stir 1/4 cup of fresh lemon juice, the grated Parmesan cheese, and chopped parsley into the rice.
  14. Taste and adjust the salt, black pepper, or lemon juice as needed.
  15. If the rice is thicker than desired, stir in an additional 1/4 to 1/2 cup of water until it reaches a creamy consistency.
  16. Serve warm, garnished with extra Parmesan, chopped parsley, or fresh lemon slices if desired.

Notes

This one-pan Lemon Parmesan Chicken and Rice features juicy chicken thighs, fresh lemon, creamy rice, garlic, herbs, and Parmesan cheese.
The rice should absorb the cooking liquid completely and show small vent holes across the surface when finished.
If the rice becomes too thick after adding the Parmesan, stir in 1/4 to 1/2 cup of additional water.
If using chicken bouillon cubes, 1 tablespoon of bouillon paste or powder is approximately equal to 3 cubes.
If using brown long-grain rice, follow the cooking time listed on its package. Add the chicken back to the pan halfway through the longer cooking time so it does not overcook.
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Freeze cooled chicken and rice in a freezer-safe container for up to 3 months.