Description
This Lemon Garlic Parmesan Chicken & Rice recipe features juicy chicken thighs seared to golden perfection and cooked with aromatic garlic-infused rice, bright lemon zest and juice, and creamy Parmesan cheese. It’s a comforting, easy one-pan meal perfect for family dinners or meal prep with vibrant flavors and a satisfying creamy texture.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken thighs (or chicken breasts)
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
For the Rice:
- 1 tablespoon olive oil (or butter)
- 3 garlic cloves, minced
- 1 cup long-grain white rice (uncooked)
- 2 cups chicken broth
- 1 tablespoon lemon juice (freshly squeezed)
- Zest of 1 lemon
- ½ cup grated parmesan cheese
Optional Garnish:
- Fresh parsley, chopped
- Lemon slices
Instructions
- Season the Chicken: In a small bowl, combine garlic powder, paprika, salt, and black pepper. Rub this spice mixture evenly over both sides of the chicken thighs to infuse them with flavor before cooking.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken thighs and cook for 4-5 minutes per side until they develop a golden brown crust. Remove the chicken from the pan and set aside; they will finish cooking later with the rice.
- Sauté the Garlic: In the same pan, add 1 tablespoon olive oil or butter. Add minced garlic and sauté for about 1 minute until fragrant, ensuring the garlic does not burn.
- Toast the Rice: Stir in the uncooked rice, coating each grain in the garlic and oil mixture. Cook for 1-2 minutes to lightly toast the rice, which helps develop flavor and keeps it from becoming mushy.
- Add the Broth and Lemon: Pour in 2 cups chicken broth, 1 tablespoon lemon juice, and lemon zest into the pan. Stir well to combine all ingredients and bring the mixture to a gentle boil.
- Combine and Cook: Nestle the seared chicken thighs back on top of the rice in the pan. Cover with a lid, reduce the heat to low, and simmer for 20-25 minutes until the rice is tender and the chicken reaches an internal temperature of 165°F, indicating it is fully cooked.
- Add Parmesan: Remove the lid and stir in ½ cup grated parmesan cheese into the cooked rice until melted and creamy, enriching the dish with a savory depth.
- Garnish and Serve: Sprinkle freshly chopped parsley over the dish and add lemon slices for a bright, fresh finish. Serve the dish hot for a comforting and delicious meal.
Notes
- You can substitute chicken thighs with chicken breasts if preferred, but thighs offer more juiciness.
- Use fresh lemon juice and zest for the best bright and tangy flavor.
- Be careful not to burn the garlic when sautéing as it can turn bitter.
- For a richer flavor, butter can be used instead of olive oil when cooking the rice.
- Ensure the pan is covered during simmering to allow the rice to cook evenly and absorb all the flavors.
- Internal temperature of the chicken should reach 165°F to ensure it is thoroughly cooked and safe to eat.
- Leftovers can be stored in airtight containers in the refrigerator for up to 3 days and reheated gently.
