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4.31 from 49 votes

Simple Garlic Parmesan Chicken with Lemon Rice

Juicy, flavorful chicken coated in parmesan cheese, flavorful spices and of course, lots of garlic! You're sure to love this Garlic Parmesan Chicken with Lemon Rice!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Mom's Best 100 Easy Chicken Recipes
Cuisine: American
Keyword: brown rice, chicken, healthy, lemon, rice
Servings: 4
Author: Sweet Basil

Ingredients

  • 1/2 Cup Parmesan fresh, finely grated
  • 2 Cloves Garlic large, minced
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon  Italian Seasoning
  • 3 Large Chicken Breasts boneless, skinless
  • Salt and Pepper to taste
  • 4 Tablespoons Butter unsalted, divided
  • 2 Tablespoons Parsley fresh, chopped

For the Rice:

  • 2 Cups Brown Rice
  • 2 Cloves Garlic minced
  • 4 Cups Chicken Broth
  • 1 Lemon juiced
  • Zest of 1 Lemon
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Pepper
US Customary - Metric

Instructions

  • In a pie dish or pan, combine the parmesan cheese, grated garlic, paprika, and Italian seasoning. Season the chicken with salt and pepper on each side; dredge in the parmesan mixture; shake off excess and set aside.
    1/2 Cup Parmesan, 2 Cloves Garlic, 1 teaspoon Smoked Paprika, 1 teaspoon  Italian Seasoning, 3 Large Chicken Breasts, Salt and Pepper
  •  In a large skillet that has a fitting lid, melt just 2 tablespoons of butter over medium-high heat.
    4 Tablespoons Butter
  • Cook chicken until golden on each side and cooked through – about 4-6 minutes for each side, depending on the thickness of your chicken. Transfer to a plate.
  • Add the remaining 2 tablespoons of butter and 2 additional cloves of garlic. Quickly add the rice and stir continuously for 1 minute.
    4 Tablespoons Butter, 2 Cloves Garlic, 2 Cups Brown Rice
  • Add the broth and lemon juice and zest along with the salt and pepper and bring to a boil.
    4 Cups Chicken Broth, 1 Lemon, Zest of 1 Lemon, 1/4 teaspoon Salt , 1/4 teaspoon Pepper
  • Turn the heat to medium low and place the lid on the skillet. Cook until fluffy and no liquid remains, about 40-45 minutes.
  • Remove from the heat and fluff with a fork.
  • Add the chicken back in and cover with the lid. Place over the heat and re-warm the chicken.
  • Serve with fresh parmesan and parsley.
    2 Tablespoons Parsley

Notes

You can keep this chicken and rice dish in the refrigerator for up to 3 days.

Nutrition

Serving: 1g | Calories: 717kcal | Carbohydrates: 79g | Protein: 49g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 1509mg | Potassium: 1174mg | Fiber: 5g | Sugar: 1g | Vitamin A: 946IU | Vitamin C: 37mg | Calcium: 243mg | Iron: 4mg