Lemon Parmesan Chicken and Rice
by Sommer Collier — last updated on Jun 24, 2026 
Some of my favorite recipes are the ones that practically cook themselves, and this lemon parmesan chicken and rice is one of them. I let the chicken, rice, lemon, and parmesan simmer together in a single skillet until every bite is creamy, cheesy, and full of zesty flavor. It’s an easy weeknight dinner with minimal cleanup. Who wouldn’t love that?!
I’m obsessed with this bright and comforting lemon parmesan chicken and rice dish. It’s so good and easy to make that I keep making it again and again… and again. It’s loaded with everything I crave in a weeknight meal. That includes scrumptious, tender chicken simmered in a creamy lemon rice, that’s all made in one pan and in less than an hour! Yeah, that’s a DEFINITE win-win in my books. Like my roasted red pepper chicken, this is one of those simple and delicious recipes that will become a family favorite, and thus, win a spot on your weekly dinner rota. This effortless dish is made with a handful of wholesome ingredients that are also friendly on the wallet, which is really important if you’re feeding a big family.
Keisha – ⭐⭐⭐⭐⭐ 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!
Table of Contents
Sommer’s Recipe Highlights
Comforting and Delicious – 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, along with my Crockpot Chicken and Rice, and my daughter’s favorite Cuban Arroz con Pollo, to name just a few of my favorite versions of this wholesome comfort dish!
Simple Ingredients – You’ll love how only a 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. All you need are some chicken thighs, rice, butter, fresh lemons, and a handful of spices.
Meal Prep Hero – This is one of the best dishes to make for meal prepping. First of all, it’s a really easy cleanup thanks to it being made in one pan. Secondly, I love to store individual servings in the fridge, and reheat them when I’m looking for a quick lunch that’s also wholesome and nutritious.
Key Ingredients and Tips
- Chicken thighs – For the most tender, juicy results, I always use boneless, skinless thighs. You can also use chicken breast if you prefer, but I find that it’s a bit drier than thighs.
- Long-grain rice – I prefer to use a classic white rice or Jasmine rice to make this dish. Both varieties absorb all the delicious flavors from the spices and broth, and they fluff up perfectly.
- Sweet onion and garlic – For subtle sweetness and a boost of savory flavors, onion and garlic add a ton of aromas.
- Lemons – Fresh lemons are key to adding those bright citrus flavors to this dish. I use both the zest and freshly squeezed juice.
- Dried rosemary – You can also use fresh rosemary instead; both add earthiness. If using fresh herbs, I suggest you triple the amount in the recipe.
- Parmesan cheese – I love the way the parmesan melts into the rice, adding bold, nutty, sharp flavors to every bite.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Sauté – First, I heat up my skillet with some butter, and then I saute the onions and garlic until they’re soft and tender. (I make sure to adjust the heat if needed, so the garlic doesn’t burn!)
Season the chicken – Then, I generously season the chicken thighs with some salt and pepper on both sides.
Cook the chicken – I place the chicken into the pan, and I let it cook for about two minutes per side, until it’s brown. Once the chicken is browned, I transfer it to a holding plate. It will go back in the skillet once the rice is cooked.
Make the rice – To that same skillet, I add in the rice, lemon zest, some rosemary, and the bouillon, which adds a ton of flavor. I add the chicken on top, and cover it all with water.
Simmer – I let the mixture simmer for about 20 minutes, until the rice is cooked and fluffy. I make sure to stir occasionally so the rice doesn’t stick to the bottom of the skillet.
Season some more – Once the chicken is cooked, I stir in some lemon juice, parmesan cheese, and fresh parsley into the rice. Now, the rice is officially creamy and dreamy. Now I either serve it immediately, or I let it sit a little, then stir in a little water right before serving to loosen it up.
Recipe Variations
- Broccoli – Stir in some chopped broccoli florets for a pop of color and some added crunch.
- Spinach – I also love to add in baby spinach for a boost of nutrients and some freshness.
- Mediterranean twist – Swap the parmesan with some crumbled feta, and sprinkle in some diced sun-dried tomatoes and artichoke hearts for a Mediterranean version of this dish.
- Mushrooms – You can also add in some mushrooms for a creamy, almost risotto-like version of this recipe.
- Rice substitutes – 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 halfway through cooking.
- Cauliflower rice – 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.
Serving Suggestions
This chicken and rice dish is incredibly versatile. It makes a hearty main and also a wonderful side dish if you’re serving it as part of a potluck with friends and family. I love to serve this with a simple green salad, some oven roasted broccoli, or really punch up the seasonal flavors with my favorite lemon butter roasted asparagus!
And speaking of seasonal delights, I really recommend following up this lemony chicken and rice skillet dish with sweet berry desserts, like this strawberry pretzel dessert salad and light, fruity cocktails.
Storing
Leftovers 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. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
You absolutely can make this lemon rice skillet recipe with chicken breasts. You’ll want to either filet the breasts in half or pound them 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.
Excellent question. To be extra safe, I recommend using a meat thermometer to check that the chicken has reached an internal temperature of at least 165 degrees Fahrenheit.
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Lemon Parmesan Chicken and Rice
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.
This recipe is AMAZING. As a single woman, whatever dish I make, I am eating for dinner all week, so I am usually sick of it by the end; but I made this one again. Cooking the rice in with everything else is the clutch move.
Made this tonight and omg the raves. Used breasts but followed the recipe to a tee and it was absolutely delicious! More please!!
I only had a lime but it was delicious! I forgot the parsley at the end. Yummy, yummy! I used 6 bone in with partial skin thighs, I think if I had taken all the skin off it wouldn’t be as fatty but it was certainly tasty!
Hi! Can I substitute fish/seafood for the chicken? How to adjust the cooking time for the substitution?
Hi Reign,
Yes, you can! When you add it in depends on what kind of fish or seafood you are adding. Shrimp or scallops should be added in the last 5 minutes the rice is cooking. If using larger fish fillets, you can add them in when you add the rice. If you give it a try, please report back! :)
So happy to have found this! Made it tonight and we all loved it. I omitted the garlic since i’m not a big fan and it was super tasty. Thanks!
I made this tonight!! I made a few substitutions with what I had on hand. I used lemon pepper seasoning instead of lemon zest, chicken broth instead of bouillon and water and cooked the boned and skinned thighs I had in hand for a couple of minutes longer on each side. The meal was delicious!!
Just made this for dinner tonight and it’s delicious!
Super delicious and easy meal.
This recipe is so delicious. The timing is perfect. The lemon zest and rosemary really make the flavor. Definitely will make again!
This was SO good!! My entire family loved it and we can’t wait to make it again!
This is a nice change from our normal chicken dinner routine. We loved the flavor and it was nice being able to make it all in one pot. Less clean up, yay!
Such an amazing citrus chicken dish. Tastes so fresh and wonderful
Wow! What a versatile and yummy recipe! I added too much Parmesan so I added some milk and then got on a roll and decided to add some cooked broccoli and spinach and it was soooo perfect! I didn’t add in the lemon juice at the end because I was on that Parmesan and milk thing and it was going well. Our family will have this again!