Parmesan Lemon Chicken and Rice Skillet - This one-pan 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.
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.
Video
Notes
If using bouillon cubes, 1 tablespoon equals 3 cubes.If using brown long-grain rice, cook the rice according to package instructions. Add the chicken back to the pan half way through cooking.Reheat leftovers on the stovetop or in the microwave.