One Pan Parmesan Chicken And Rice With Lemon Herb Cream

Looking for a comforting and flavorful meal that won’t leave you with a mountain of dishes? This One Pan Parmesan Chicken and Rice with Lemon Herb Cream is the answer! Tender, juicy chicken thighs and perfectly cooked rice come together in a creamy, cheesy sauce infused with bright lemon and fragrant herbs. Best of all, it all cooks in one pan, making cleanup a breeze. This recipe is perfect for busy weeknights, but it’s special enough to impress guests. Get ready to experience a symphony of flavors in every bite!

What You’ll Need

• 500g (1 lb) Boneless Skinless Chicken Thighs: We’re using chicken thighs because they stay incredibly moist and flavorful during cooking. Cut them into bite-sized pieces for even cooking and easy enjoyment.
• 1 cup (200g) Long-Grain Rice: Long-grain rice is ideal here as it holds its shape well and doesn’t become mushy. Be sure to rinse the rice under cold water until the water runs clear – this removes excess starch and prevents stickiness.
• 2 tablespoons (30ml) Olive Oil (for searing): A good quality olive oil is essential for searing the chicken and developing a beautiful golden-brown crust.
• 1 medium Onion: Finely diced, the onion forms the aromatic base of our sauce, adding sweetness and depth of flavor.
• 3 cloves Garlic: Minced garlic provides a pungent and savory note that complements the chicken and herbs beautifully.
• 2 tablespoons (30g) Unsalted Butter: Butter adds richness and helps create a smooth, velvety sauce. Using unsalted butter allows you to control the overall saltiness of the dish.
• 2 tablespoons (15g) All-Purpose Flour: The flour is used to create a roux, which thickens the sauce and gives it a lovely texture.
• 2 cups (480ml) Low-Sodium Vegetable Broth: Vegetable broth provides the liquid base for the rice to cook in, infusing it with subtle flavor. Using low-sodium broth allows you to control the salt level.
• 1 cup (240ml) Heavy Cream: Heavy cream adds luxurious richness and creates the signature creamy texture of this dish.
• ½ cup (50g) Grated Parmesan Cheese (halal-certified): Parmesan cheese delivers a salty, umami-rich flavor that elevates the entire dish. Ensure it’s freshly grated for the best melt and flavor. We specify halal-certified to be inclusive.
• Zest of 1 Lemon: Lemon zest adds a bright, citrusy aroma and flavor that cuts through the richness of the cream and cheese.
• 2 tablespoons (30ml) Fresh Lemon Juice: Freshly squeezed lemon juice enhances the lemon flavor and adds a touch of acidity.
• 1 teaspoon (5g) Dried Thyme: Dried thyme provides a warm, earthy flavor that pairs perfectly with chicken and lemon.
• Salt and Freshly Ground Black Pepper: Seasoning is key! Adjust the salt and pepper to your liking.
• ¼ cup (30g) Panko Breadcrumbs: Panko breadcrumbs add a delightful crispy texture to the finished dish.
• 1 tablespoon (15ml) Olive Oil (for toasting breadcrumbs): Used to toast the panko breadcrumbs to golden perfection.
• 2 tablespoons (8g) Fresh Parsley: Chopped fresh parsley adds a pop of color and a fresh, herbaceous flavor.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions:

• Chicken Thighs: You can substitute chicken breasts, but be careful not to overcook them.
• Long-Grain Rice: Arborio rice can be used for a creamier, risotto-like texture.
• Vegetable Broth: Chicken broth can be used instead of vegetable broth for a richer flavor.
• Heavy Cream: Half-and-half can be used for a lighter sauce, but it won’t be as thick.
• Parmesan Cheese: Pecorino Romano cheese is a good substitute.

Step-by-Step Instructions for One Pan Parmesan Chicken and Rice

1. Prepare the Chicken: Begin by patting the chicken thighs completely dry with paper towels. This is crucial for achieving a good sear. Season generously with salt, freshly ground black pepper, and the dried thyme. Don’t be shy with the seasoning – it’s the foundation of the flavor!
2. Sear the Chicken: Heat 2 tablespoons of olive oil in a large, oven-safe skillet (cast iron is ideal) over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer, ensuring not to overcrowd the pan. Sear for about 2-3 minutes per side, until golden brown. The chicken doesn’t need to be cooked through at this stage, just nicely browned. Transfer the seared chicken to a plate and set aside.
3. Sauté the Aromatics: Reduce the heat to medium. Add the 2 tablespoons of butter to the same skillet and let it melt. Add the finely diced onion and sauté for 3 minutes, stirring occasionally, until the onion becomes translucent and softened. Then, add the minced garlic and cook for another 30 seconds, until fragrant. Be careful not to burn the garlic!
4. Create the Roux: Sprinkle the 2 tablespoons of all-purpose flour over the sautéed onions and garlic. Stir continuously for 1 minute to create a light roux. This helps thicken the sauce and adds depth of flavor. Cooking the flour removes the raw flour taste.
5. Build the Sauce: Gradually whisk in the 2 cups of low-sodium vegetable broth, scraping the bottom of the skillet to deglaze and loosen any browned bits (fond). These browned bits are packed with flavor! Bring the mixture to a gentle boil, then stir in the 1 cup of rinsed long-grain rice.
6. Simmer the Rice: Reduce the heat to low, cover the skillet tightly, and simmer for 12 minutes. Resist the urge to lift the lid during this time, as it will release steam and affect the cooking process.
7. Combine and Finish: Return the seared chicken to the skillet, nestling it into the rice. Stir in the 1 cup of heavy cream, ½ cup of grated Parmesan cheese, the zest of 1 lemon, and 2 tablespoons of fresh lemon juice. Cook uncovered for 5-7 minutes, stirring occasionally, until the rice is tender and the sauce is thick, glossy, and creamy.
8. Toast the Panko: While the rice is finishing, prepare the toasted panko breadcrumbs. Heat 1 tablespoon of olive oil in a small pan over medium heat. Add the ¼ cup of panko breadcrumbs and stir constantly until golden brown and crispy, about 2-3 minutes. Watch carefully to prevent burning.
9. Serve and Garnish: Spoon the creamy chicken and rice mixture onto plates or serve directly from the skillet. Drizzle a thin ribbon of any remaining lemon-herb cream around the edges for a beautiful presentation. Sprinkle generously with the toasted panko breadcrumbs and chopped fresh parsley.

Why One Pan Matters: The Science of Flavor Development

This recipe isn’t just about convenience; it’s about building layers of flavor through a technique called fond development. Searing the chicken creates those delicious browned bits on the bottom of the pan. Deglazing with the broth lifts those bits, infusing the entire dish with a rich, savory depth. Keeping everything in one pan allows these flavors to meld and intensify as the rice simmers, resulting in a far more complex and satisfying taste than if the components were cooked separately.

Choosing the Right Rice for Creamy Perfection

Long-grain rice is the star here. Unlike short-grain rice, which tends to become sticky, long-grain rice holds its shape beautifully while still absorbing the creamy sauce. This creates a delightful texture – tender rice with a slight bite, coated in a luscious lemon-herb cream. Using pre-rinsed rice is important to remove excess starch, preventing the dish from becoming gummy.

Parmesan Cheese: Beyond the Flavor

The Parmesan cheese in this recipe isn’t just for flavor; it also contributes to the sauce’s texture. Parmesan contains amino acids that help emulsify the sauce, creating a smooth, glossy finish. Using a high-quality, freshly grated Parmesan will yield the best results. Halal-certified Parmesan is used to ensure inclusivity for all dietary needs.

Lemon Herb Cream: Brightness and Balance

The lemon zest and juice, combined with the fresh parsley, cut through the richness of the cream and Parmesan, providing a bright, refreshing counterpoint. This balance is key to preventing the dish from feeling heavy. Don’t skimp on the lemon – it’s what elevates this recipe from good to extraordinary!

Tips for a Perfectly Golden Panko Topping

Toasting the panko breadcrumbs is a simple step that adds a wonderful textural contrast to the creamy rice. Use a light hand with the olive oil – you want the breadcrumbs to be golden brown and crispy, not greasy. Keep a close eye on them, as they can burn quickly. For extra flavor, consider adding a pinch of garlic powder or dried herbs to the panko before toasting.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes, you can! However, chicken thighs are more forgiving and stay juicier during the cooking process. If using chicken breasts, reduce the searing time to prevent them from drying out.

Can I make this dish ahead of time?

While best served fresh, you can prepare the base (rice and sauce) ahead of time and add the chicken just before serving. The panko breadcrumbs should be toasted right before serving to maintain their crispness.

Is it possible to make this gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend. Ensure your vegetable broth is also gluten-free.

Enjoy this incredibly flavorful and easy One Pan Parmesan Chicken and Rice! It’s a guaranteed crowd-pleaser. Don’t forget to save this recipe to Pinterest for later!

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