Description

This One Pan Parmesan Chicken and Rice with Lemon Herb Cream is a comforting and flavorful meal that’s easy to make and clean up. Tender chicken and perfectly cooked rice come together in a creamy, cheesy sauce with bright lemon and herbs.

Ingredients

Scale

400g Chicken Thighs: Cut into bite-sized pieces
1 cup (200g) Long-Grain Rice: Rinsed until water runs clear
2 tablespoons (30ml) Olive Oil (for searing)
1 medium Onion: Finely diced
3 cloves Garlic: Minced
2 tablespoons (30g) Unsalted Butter
2 tablespoons (15g) All-Purpose Flour
2 cups (480ml) Low-Sodium Vegetable Broth
1 cup (240ml) Heavy Cream
½ cup (50g) Grated Parmesan Cheese
Zest of 1 Lemon
2 tablespoons (30ml) Fresh Lemon Juice
1 teaspoon (5g) Dried Thyme
Salt and Pepper: To taste
¼ cup (30g) Panko Breadcrumbs
1 tablespoon (15ml) Olive Oil (for toasting breadcrumbs)
2 tablespoons (8g) Fresh Parsley: Chopped

Instructions

Prepare Chicken: Season chicken with salt, pepper, and thyme.
Sear Chicken: Sear chicken in olive oil until browned. Set aside.
Sauté Aromatics: Sauté onion and garlic in butter until softened.
Create Roux: Stir in flour and cook for 1 minute.
Build Sauce: Whisk in broth, then add rice.
Simmer Rice: Cover and simmer for 12 minutes.
Combine & Finish: Return chicken to pan, stir in cream, Parmesan, lemon zest, and juice. Cook until rice is tender.
Toast Panko: Toast panko breadcrumbs in olive oil until golden.
Serve & Garnish: Serve with panko and parsley.

Notes

For best results, use a large oven-safe skillet (cast iron is ideal). Don’t lift the lid while the rice simmers to ensure even cooking.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: One Pan
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 650 kcal
Sugar: 10 g
Sodium: 500 mg
Fat: 35 g
Saturated Fat: 15 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 150 mg

Keywords: chicken,rice,one pan,parmesan,lemon,herb,easy,weeknight,comfort food