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One-pan Lemon Parmesan Chicken and Rice

  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free
One-pan Lemon Parmesan Chicken and Rice

Description

One-pan Lemon Parmesan Chicken and Rice is a comforting yet bright dinner with juicy chicken, fluffy rice, and a fresh lemon finish. Everything cooks in a single skillet, making it perfect for busy nights with minimal cleanup. The balance of citrus and savory Parmesan keeps it satisfying without feeling heavy. If you enjoy simple chicken dinners, you might also like Baked Chicken Drumsticks.

Ingredients

  • 1 lb boneless skinless chicken thighs (or breasts, trimmed)
  • 1 cup long-grain white rice (uncooked, rinsed and drained)
  • 2 cups low-sodium chicken broth (warm)
  • 1/2 cup grated Parmesan cheese (freshly grated preferred)
  • 2 tbsp olive oil (extra virgin)
  • 3 cloves garlic (minced)
  • 1 small onion (finely diced)
  • 1 lemon (zested and juiced, divided)
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp black pepper (freshly ground)
  • 1/2 tsp paprika (optional, for color)
  • 1 tbsp butter (for finishing)
  • 2 tbsp chopped parsley (fresh, for garnish)

Instructions

  1. Season Chicken (0 min, 0°F): Pat chicken dry and season both sides with salt, pepper, and paprika until evenly coated; surface should look lightly speckled.
  2. Sear Chicken (5–6 min, 375°F): Heat olive oil in a large skillet over medium-high heat (375°F) and sear chicken 3 minutes per side until golden brown; remove when crust forms but inside is still slightly pink.
  3. Sauté Aromatics (3 min, 350°F): In the same pan, add onion and cook until soft and translucent, about 2 minutes, then add garlic and stir 1 minute until fragrant but not browned.
  4. Toast Rice (2–3 min, 350°F): Add rice and stir constantly until grains look slightly translucent and lightly coated in oil; edges should appear glossy, not opaque.
  5. Add Liquid (1 min, 350°F): Pour in chicken broth and half the lemon juice, scraping the pan to release browned bits; liquid should come to a gentle simmer.
  6. Return Chicken (1 min, 325°F): Nestle chicken back into the pan, ensuring it is partially submerged; reduce heat to low (325°F).
  7. Simmer Covered (18–20 min, 325°F): Cover and cook until rice is tender and liquid absorbed; rice should be fluffy and chicken reaches 165°F internally.
  8. Finish with Cheese (2 min, 300°F): Sprinkle Parmesan and add butter, stirring gently until melted; texture should be creamy but not wet.
  9. Brighten and Serve (1 min, 0°F): Add remaining lemon juice and zest, garnish with parsley, and rest 2 minutes before serving; aroma should be fresh and slightly citrusy.

Notes

  • You can substitute chicken breasts, but reduce simmer time slightly to prevent dryness.
  • For make-ahead, cook fully and store in the fridge up to 3 days in an airtight container.
  • Reheat in a covered skillet over medium-low heat (300°F) for 8–10 minutes with a splash of broth to restore moisture.
  • Swap Parmesan with Pecorino Romano for a sharper flavor or omit for a lighter dish.
  • Serve with a simple green salad or steamed vegetables for a balanced meal.

Nutrition

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Keywords

one pan chicken and rice, lemon parmesan chicken, easy skillet chicken dinner, one pot rice recipe, quick family meals, chicken and rice skillet