Description
A delicious and creamy lemon chicken and rice dish that’s easy to make!
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into chunks
- 1 tbsp olive oil
- Salt, pepper, and garlic powder to season
- 1 cup long-grain white rice
- 2¼ cups chicken broth (low sodium)
- ½ cup milk or half-and-half
- Juice and zest of 1 lemon
- ½ tsp dried thyme or Italian seasoning
- ¼ cup grated Parmesan cheese
- 1 tbsp butter (optional, for richness)
- Optional: fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken and cook until golden and cooked through. Remove and set aside.
- In the same pan, add a splash of oil if needed. Stir in rice, lemon zest, and thyme. Toast for 1–2 minutes.
- Add broth and bring to a boil. Cover, reduce heat, and simmer for 15 minutes until rice is tender and liquid is mostly absorbed.
- Stir in milk, lemon juice, Parmesan, and butter. Return chicken to the pan and simmer for 2–3 minutes until creamy.
- Adjust seasoning and top with fresh parsley. Serve warm.
Notes
- This dish pairs well with a side salad or steamed vegetables.
- Feel free to substitute the chicken with shrimp or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg