Indulge in the delightful flavors of a Lemon Garlic Parmesan Chicken Rice dish that’s bound to become your new weeknight favorite. It’s a simple, scrumptious meal that brings together the tang of lemon, the savory richness of parmesan, and the wholesome goodness of chicken and rice — all in one pan.
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I vividly recall the first time my grandmother prepared this dish during a family reunion. The kitchen was filled with its enticing aroma, drawing everyone in from the garden. It was the star of the dinner, leaving us with fond memories of laughter and satisfied appetites.
Why You’ll Love This Recipe
This Lemon Garlic Parmesan Chicken Rice recipe is a triumph in simplicity and flavor. It’s the ease of a one-pan meal, saving you time on both preparation and cleanup. The harmonious blend of flavors creates a comforting dish that feels both indulgent and nourishing. Ideal for busy weeknights or cozy weekends, it’s equally perfect for family dinners or entertaining guests.
Ingredients Notes
Using fresh lemon juice elevates the citrus notes while freshly grated parmesan ensures the cheese melts seamlessly. Opt for skinless chicken thighs for juicier results, though chicken breasts work well if preferred. Rice options include basmati for a fragrant touch or jasmine for a floral aroma; just ensure it’s well-rinsed before cooking.
Recipe Steps
Step 1
Start by seasoning the chicken with salt, pepper, and a pinch of garlic powder. Let it marinate for at least 15 minutes while you prepare the other ingredients.
Step 2
In a large skillet, heat olive oil over medium heat and sear the chicken until golden brown on both sides. Remove from the skillet and set aside.
Step 3
In the same skillet, add minced garlic, cooking until fragrant. Stir in the rice, ensuring each grain is coated in garlic-infused oil.
Step 4
Pour in chicken broth and lemon juice, bringing it to a gentle simmer. Nestle the chicken back into the skillet, covering with a lid until the rice is tender.
Step 5
Before serving, sprinkle with freshly grated parmesan and chopped parsley. Allow it to rest briefly so the cheese melts into creamy perfection.
Storage Options
Store leftovers in an airtight container for up to three days in the refrigerator. To reheat, add a splash of chicken broth to the skillet to prevent drying out. This dish freezes well too; simply thaw overnight in the refrigerator before reheating.
Variations & Substitutions
For a dairy-free alternative, try nutritional yeast instead of parmesan. Substitute chicken with firm tofu for a vegetarian version. Consider adding vegetables like spinach or bell peppers for extra nutrition and color.
Serving Suggestions
This dish shines bright when paired with a crisp green salad and a chilled glass of white wine. Serve it during family gatherings, paired with a crusty loaf of bread to soak up the delightful sauce.
frequently asked questions
Can I use brown rice instead of white rice? Yes, brown rice can be used but may require additional cooking time and liquid. Consider partially cooking it separately before adding to the dish.
What can I substitute for chicken broth? If you don’t have chicken broth, water mixed with a teaspoon of bouillon granules works in a pinch. For a vegetarian twist, vegetable broth is an excellent substitute.
How can I tell if the chicken is cooked through? Use a meat thermometer for accuracy; the internal temperature should reach 165°F. Alternatively, cut into the thickest part to ensure it’s no longer pink and juices run clear.
Frequently Asked Questions
Lemon Herb Chicken & Rice: The Zesty Weeknight Delight!
Ingredients
Chicken Marinade
- 2.5 lbs bone-in chicken thighs skin-on
- 0.25 cup olive oil extra virgin
- 2 tbsp lemon juice freshly squeezed
- 1 tsp dried oregano
- 1 tsp garlic powder
- 0.5 tsp salt
- 0.5 tsp black pepper freshly ground
Rice and Vegetables
- 2 cups long-grain white rice rinsed
- 4 cups chicken broth
- 1 large bell pepper diced
- 1 medium onion chopped
- 2 tbsp butter unsalted
- 1 cup green peas fresh or frozen
Instructions
Preparation Steps
- In a large bowl, mix olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add chicken and toss to coat. Let marinate for at least 15 minutes.
- Heat a large skillet over medium-high heat. Cook chicken skin-side down for 5-7 minutes until golden. Flip and cook another 5-7 minutes until cooked through.
- In a saucepan, bring chicken broth to a boil. Stir in rice, reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender.
- In a separate pan, melt butter over medium heat. Add onion and bell pepper, sauté for 3-4 minutes. Stir in peas and cook until warmed through.
- To serve, scoop rice onto plates, top with chicken, and spoon vegetable mixture over. Garnish with extra lemon wedges if desired.
