Parmesan Chicken and Rice

Posted: June 17

Time: 30 minutes

Yield: 4 servings

recipe image

If you picture chicken parmesan, you probably imagine crispy chicken slathered in tomato sauce all atop a pile of pasta. Parmesan Chicken and Rice takes the dish in a different direction, one that's no less delectable. Instead of pasta, this dish stars rice infused with deep and savory chicken flavor and a hint of lemon. With no sauce, you can truly appreciate the crunchy, juicy chicken with its sharp parmesan flavor pan-fried right into it. Parmesan Chicken and Rice only takes half an hour to make, so you can enjoy this twist on an Italian classic anytime you need to shake up your weeknights. Once you try it, you'll be finding excuses to do so.


• 2 cups reduced-sodium chicken broth • 2 tablespoons lemon juice • 1 cup long-grain rice • 1/2 cup onion, chopped • 1 large egg • 2 tablespoons fat-free milk • 3/4 cup panko bread crumbs • 2/3 cup parmesan cheese, grated and divided • 1 teaspoon dried oregano • 1 pound chicken breasts, boneless and skinless • 2 tablespoons olive oil • 1 cup frozen peas, thawed • 1/4 teaspoon lemon zest, grated • freshly ground pepper, optional


Step 1

In a saucepan, combine the broth and lemon juice. Bring the mixture to a boil. Stir in the rice and onion. Return the mixture to a boil.

Step 2

Reduce the heat to low. Simmer, covered, until the rice has almost totally absorbed the liquid and the rice is tender, for about 15-20 minutes.

Step 3

In a shallow bowl, whisk together the egg and milk.

Step 4

In another bowl, toss the bread crumbs with 1/3 cup parmesan and the oregano.

Step 5

Pound the chicken breasts with a mallet to 1/4-inch thickness.

Step 6

Dip the flattened chicken breasts in the egg mixture and then in the crumb mixture, coating both sides.

Step 7

In a large skillet, heat the olive oil over medium heat.

Step 8

Cook the chicken until golden brown and cooked through at 165 degrees F internally, about 2-3 minutes per side.

Step 9

Once the rice is cooked, gently stir in the peas and cook, covered, until heated through, about 1-2 minutes.

Step 10

Stir the lemon zest and remaining parmesan into the rice.

Step 11

Cut the chicken into slices.

Step 12

Serve the chicken with the rice and sprinkle with pepper.

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