Lemon Parmesan Chicken and Rice
by Sommer Collier — last updated on May 12, 2025 
Lemon Parmesan Chicken and Rice Skillet – This one-pan chicken and rice meal is an easy weeknight dinner delight! Juicy chicken thighs are cooked with fresh lemon, creamy rice, and rich Parmesan cheese for a zesty and cheesy skillet recipe your family will love.
The Best Lemon Parmesan Chicken and Rice Skillet
This bright and comforting recipe is a great midweek dinner idea for spring. It requires only a handful of wholesome ingredients, and is easily made in well under an hour using one skillet.
Sommer’s Recipe Notes
Is there any other effortless dinner combination better than chicken and rice?
There are dozens of variations for making this comforting meal; it seems that just about every culture has a staple rice and chicken recipe.
We’ve recently shared my mom’s classic Nana’s Epic Chicken and Rice, Crockpot Chicken and Rice, Cajun Chicken and Rice, Mexican Chicken Fried Rice, and Cuban Arroz con Pollo, to name just a few of my favorite versions.
This Parmesan Lemon Chicken and Rice recipe is a fun twist you can easily make in one skillet using boneless chicken thighs. The rice is zesty, yet perfectly rich from the combination of lemon and Parmesan cheese. It’s also very creamy and luxurious, but without any heavy cream or canned ingredients.
Ingredients You Need
You’ll love how few simple ingredients are needed for this easy one-skillet recipe. Each component shines beautifully, and all work so wonderfully together to create a dreamy, creamy rice and chicken meal.
- Boneless, skinless chicken thighs – or boneless chicken breast
- Butter – or olive oil
- Sweet Onion – chopped
- Garlic – minced
- Long-grain rice – like classic white rice or Jasmine rice
- Lemons – zested, juiced, and slice for garnish
- Dried rosemary – or fresh rosemary
- Chicken bouillon – or chicken base
- Water – or chicken broth
- Parmesan cheese – or Pecorino cheese
- Chopped parsley
- Salt and pepper
How to Make Lemon Chicken and Rice
Find the full Lemon Parmesan Chicken and Rice recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Serving Suggestions
The chicken and rice make hearty main and side dishes, and pair well with light, fresh salads that take just a few minutes to make.
You can also try other robust and healthy veggie sides like simple Oven Roasted Broccoli, or really punch up the seasonal flavors with my favorite Lemon Butter Roasted Asparagus!
And speaking of seasonal delights, I must recommend enjoying this lemony chicken and rice skillet with sweet berry desserts – like this Strawberry Pretzel Dessert Salad – and light, fruity cocktails.
Doesn’t a Sherry Cherry Cobbler Cocktail sound really good right about now?
Frequently Asked Questions
Brown rice or orzo pasta would be yummy alternatives to traditional long-grain white rice in this skillet recipe.
If using brown long-grain rice, be sure to first cook the rice in the skillet according to package instructions. Then add the chicken back to the pan half way through cooking.
Try cauliflower rice for a low carb recipe: Increase the original chicken thigh cooking time while browning to 4-5 minutes each side, and cut the covered simmer time down (with the chicken and riced cauliflower) to 10 minutes.
You absolutely can make this Parmesan Lemon Chicken and Rice Skillet with chicken breasts. You’ll want to either filet the breasts in half, or pound thin to ensure even cooking.
Yes! This recipe is great for dinner and lunch meal preps, and tastes delicious when reheated on the stovetop or in the microwave.
The chicken and rice keep well together, stored in an airtight container in the fridge for up to 3-4 days, or can be frozen for up to 3 months.
Looking for More Easy One Skillet Recipes?
Lemon Chicken and Rice Recipe
Video
Ingredients
- 2 pounds boneless chicken thighs, or chicken tenders
- 2 tablespoons butter
- 1 small sweet onion, peeled and chopped
- 2-4 cloves garlic, minced
- 1 ½ cups dried long-grain rice
- 2 large lemons, zested and juiced
- ½ teaspoon dried rosemary
- 1 tablespoon chicken bouillon, paste or powder
- 3 + cups water
- ¾ cup grated Parmesan cheese
- ¼ cup chopped parsley
- salt and pepper
Instructions
- Set a large sauté pan (with a lid) over medium heat. Add the butter. Once melted, add the onions and garlic. Sauté for 2-3 minutes.
- Salt and pepper the chicken thighs liberally on both sides.
- Push the onions and garlic to the sides of the pan. Then place the chicken thighs in the pan in a single layer. Brown the chicken for 1-2 minutes per side, just until color forms. Move the chicken to a holding plate.
- Mix in the rice, lemon zest, rosemary, and bouillon in the pan. Stir well. Then place the chicken pieces on top of the rice and pour in the water.
- Cover and bring to a simmer. Lower the heat if needed, and simmer for 15-20 minutes, until the rice is cooked through. (The water should be completely absorbed and there should be vent holes in the top of the rice.)
- Remove the lid. Move the chicken pieces to the side of the pan. Stir ¼ cup lemon juice, the parmesan cheese, and parsley into the rice. Taste and season as needed. (The rice should be creamy. (Add ¼ – ½ cup water to loosen the texture if needed.)
- Serve warm. Garnish with extra cheese, parsley, or lemon slices if desired.
Looks yummy, but we’re not big lemon fans, think it would be ok with just a little lemon or none at all?
Hi Marie,
Yes, you can omit or reduce the lemon if you like. It will still taste delicious!
This was amazing! I don’t think I’ve ever rated a recipe before but I had to come and rate this one! So flavorful. Easy cleanup! I threw the chicken in the oven on broil at the door to crisp up the skins. So so good! Thanks for sharing!
I used thin chicken breasts. This was a hit with the family! Will definitely make again.