Parmesan Chicken With Lemon Rice Recipe

Name: Parmesan Chicken With Lemon Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups reduced-sodium chicken broth; 2 tablespoons lemon juice; 1 cup uncooked long grain rice; 1/2 cup chopped onion; 1 large egg; 2 tablespoons fat-free milk; 3/4 cup panko (Japanese) bread crumbs; 2/3 cup grated Parmesan cheese, divided; 1 teaspoon dried oregano; 1 pound boneless skinless chicken breasts; 2 tablespoons olive oil; 1 cup frozen peas (about 4 ounces), thawed; 1/4 teaspoon grated lemon zest; Freshly ground pepper, optional

Servings: persons

2 cups reduced-sodium chicken broth
2 tablespoons lemon juice
1 cup uncooked long grain rice
1/2 cup chopped onion
1 large egg
2 tablespoons fat-free milk
3/4 cup panko (Japanese) bread crumbs
2/3 cup grated Parmesan cheese, divided
1 teaspoon dried oregano
1 pound boneless skinless chicken breasts
2 tablespoons olive oil
1 cup frozen peas (about 4 ounces), thawed
1/4 teaspoon grated lemon zest
Freshly ground pepper, optional

1
In a saucepan, bring broth and lemon juice to a boil. Stir in rice and onion; return to a boil. Reduce heat; simmer, covered, until liquid is almost absorbed and rice is tender, 15-20 minutes.
2
Meanwhile, in a shallow bowl, whisk together egg and milk. In another bowl, toss bread crumbs with 1/3 cup cheese and oregano. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Dip in egg mixture, then in crumb mixture to coat both sides.
3
In a large skillet, heat oil over medium heat. Cook chicken until golden brown and chicken is no longer pink, 2-3 minutes per side.
4
When rice is cooked, gently stir in peas; cook, covered, until heated through, 1-2 minutes. Stir in lemon zest and remaining cheese. Cut chicken into slices; serve with rice. If desired, sprinkle with pepper.

863

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups reduced-sodium chicken broth, 2 tablespoons lemon juice, 1 cup uncooked long grain rice, 1/2 cup chopped onion, and more.

Yes, Parmesan Chicken With Lemon Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Parmesan Chicken With Lemon Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions