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Bright and creamy garlic parmesan rice plus zesty lemon chicken means comfort food with hardly any fuss. There's something about the way this dish fills the house with amazing smells that gets everyone running to the kitchen. You get a punch of lemon and savory goodness in every mouthful. It's quick, uses everyday stuff, and you'll only need one big pan.
Made this once for movie night and before I even grabbed my plate, everyone else had polished it off. Now it's a regular thing at our house. That super creamy rice is an instant crowd-pleaser.
Tasty Ingredients
- Boneless skinless chicken breasts: Stay juicy if you don’t overcook. Thick pieces work best for moist bites
- Olive oil: Gives flavor and a great golden edge. Extra virgin just tastes better
- Unsalted butter: Richens every bite and ties all flavors together
- Italian seasoning: Adds herbs and fresh notes that balance the creaminess. Check spice jars for vibrant mixes
- Crushed red pepper flakes: Throw in a little kick that livens up the whole thing
- Salt and black pepper: Brings everything out. Sea salt and freshly ground pepper are best
- Garlic minced: Brings the signature savory smell. Go with fresh cloves for extra punch
- Lemon juice plus zest: Hit of freshness and zing. Find the juiciest lemons you can
- Long grain white rice: Turns fluffy and creamy but doesn’t get mushy
- Chicken broth: Adds a deep comfy flavor to the rice. Low-sodium keeps things from getting too salty
- Heavy cream: Makes the rice extra silky and smooth. Real deal cream matters here
- Grated Parmesan cheese: Melty goodness that binds everything together. Freshly grated is the way to go
- Fresh parsley: Pops with color and lifts up the flavors
- Extra lemon wedges for serving: Everyone gets their own shot of lemony brightness on their plate
Simple Step-by-Step
- Serve and Finish Up:
- Dish up the creamy rice first, then slice up the chicken and pile it on. Sprinkle parsley over everything. Hand out extra lemon wedges so people can squeeze on more zip if they want
- Creamy Magic:
- After the rice soaks up all that broth and goes soft, take off the lid and fluff things up. Stir in heavy cream and all the grated parmesan until it’s luscious. Wait a minute for it to set
- Simmer and Steam:
- Pour in chicken broth and bring it up to a bubble. Drop the heat low, slap on the lid, and let it steam quietly for about 18 to 20 minutes. No need to stir. Let the rice do its thing
- Toast the Rice:
- Add your dry rice to the pan and stir so it soaks up all that garlicky-lemon goodness. Let it sizzle for a minute or so—gives a nutty layer
- Build Those Flavors:
- Turn heat to medium and toss in the garlic, stirring so it softens but doesn’t brown. Squeeze in lemon juice and zest, scraping the tasty browned bits off the bottom. That’s flavor gold right there
- Brown the Chicken:
- Sprinkle both sides of chicken with Italian seasoning, salt, pepper, and red pepper flakes. Get your skillet hot with olive oil and butter. Add chicken, leave it alone until golden, then flip. Cook until just done and juices are clear. Set on a plate, cover with foil
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Last time I picked lemons for this one, my kid asked to help zest. Now, making those little curly lemon bits together is our tradition. Fresh parmesan is my favorite part—grating a snowy pile right on steamy rice always feels special.
Leftovers and Keeping
This dish does well in the fridge up to three days. I like keeping rice and chicken in separate containers so the rice stays smooth. Warm it back up on the stove or microwave with a splash of cream or broth to bring back that creamy vibe.
Swaps and Options
Try using chicken thighs if you like your meat extra juicy. Want it lighter? Go for half and half instead of heavy cream. If you’ve only got short grain rice, use it—it’ll be creamier with less defined grains. No parmesan on hand? Asiago or Pecorino both hit that salty, cheesy note.
Ways to Serve
The super zesty flavors go great with a crisp salad or easy steamed veggies like broccoli or beans. For an even more comforting meal, throw in some warm garlic bread. Or, split up leftovers into lunch containers—it’s perfect for grab-and-go during the week.
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How This Dish Connects
This chicken is inspired by old-school Italian-American pasta dishes where lemon, butter, and garlic lift everything up. Instead of noodles, we swap in extra fluffy rice, making things cozier and just right for a family dinner—still feels like something special.
Common Recipe Questions
- → Can I swap thighs instead of breasts?
Definitely! Boneless thighs give you juicy bites and a little more flavor, too.
- → What kind of rice should I use?
Grab some long grain white rice. It stays fluffy, isn't sticky, and soaks up all that creamy, lemony sauce just right.
- → Can I swap in half and half for the heavy cream?
Go for it. Half and half keeps things a bit lighter, but your rice will still turn out nice and creamy.
- → How do I keep my chicken juicy?
Sear it so it’s cooked through, let it sit before slicing, and don’t let it cook too long or it’ll dry out.
- → What can I toss on top to add more flavor?
Chopped parsley and fresh lemon wedges really wake up the dish and cut through the rich flavors.
- → How do I store leftovers?
Just pop leftovers in a tight container in the fridge. Warm them up gently so you keep that creamy texture.