Lemon Parmesan Chicken and Rice Bowl
This Lemon Parmesan Chicken and Rice Bowl is bright, creamy, and comforting.Juicy seasoned chicken provides the main source of protein.Fluffy rice absorbs the delicious lemon-garlic flavors.Parmesan adds rich, savory depth to every bite.Fresh vegetables add color, texture, and nutrition.A squeeze of lemon and fresh herbs creates the perfect finishing touch.
Ingredients
For the Chicken
- 1½ pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Rice
- 1½ cups long-grain white rice
- 3 cups chicken broth
- 2 cloves garlic, minced
- 1 tablespoon butter
- ¼ teaspoon salt
For the Lemon Parmesan Sauce
- 2 tablespoons butter
- 2 cloves garlic, minced
- ½ cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- 1 teaspoon lemon zest
- ¼ teaspoon black pepper
- Salt to taste
For the Bowl
- 2 cups steamed broccoli or other vegetables
- ½ cup cherry tomatoes, halved
- 2 tablespoons chopped fresh parsley
- Lemon wedges
- Extra Parmesan cheese
Instructions
- Pat the chicken breasts dry with paper towels.
- Season both sides with garlic powder, Italian seasoning, paprika, salt, and black pepper.
- For quicker cooking, slice thicker chicken breasts horizontally into thinner cutlets.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken and cook for approximately 5–7 minutes per side, depending on thickness, until golden brown and cooked through.
- Slice into strips or bite-sized pieces.
- Rinse the rice under cold water until the water runs relatively clear.
- Bring to a boil, then reduce the heat to low and cover.
- Cook according to the rice package directions, usually about 15–18 minutes, until the rice is tender and the liquid has been absorbed.
- Add minced garlic and cook for about 30 seconds until fragrant.
- Simmer gently for 2–3 minutes.
- Add lemon juice, lemon zest, and black pepper.
- Stir until smooth and creamy.
- Steam or roast broccoli until crisp-tender.
- Steam or roast broccoli until crisp-tender.
- Arrange sliced chicken over the rice.
- Drizzle the lemon Parmesan sauce over the chicken and rice.
- Finish with fresh parsley, additional Parmesan, cracked black pepper, and a squeeze of fresh lemon juice.
- Serve immediately.
Notes
- Use freshly grated Parmesan for the smoothest sauce.
- Don't boil the Parmesan sauce aggressively because high heat can cause the cheese to become grainy.
- Allow the chicken to rest before slicing to help retain its juices.
- Fresh lemon juice provides a brighter flavor than bottled lemon juice.
- Rinse rice before cooking for fluffier grains.
- Adjust the amount of lemon juice according to your taste.
- Add vegetables while they are still crisp-tender.
- Serve immediately for the best sauce consistency.