Best Chicken With Parmesan Rice Recipes

PARMESAN CHICKEN WITH LEMON RICE

Steps:

• 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., 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., 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., 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.

CHICKEN WITH GARLIC PARMESAN RICE

Steps:

• Heat olive oil over medium heat in a large skillet. Season chicken with salt and pepper and garlic powder. Sauté chicken tenders until nicely browned and just cooked through. Remove from skillet and set aside.
• Add butter, garlic, pepper flakes and 1/2 teaspoon of salt to the empty skillet and sauté garlic for a couple of minutes on medium heat.
• Turn heat to medium high and add white wine. Cook and stir for about 5 minutes. Remove and set aside 3 tablespoons of pan sauce to use later.
• Add uncooked rice to skillet with remaining butter sauce. Stir well - make sure it's completely covered. Add chicken broth and remaining 1/2 teaspoon of salt. Bring mixture to a low boil then reduce heat to medium-low, cover pan and simmer for 20 minutes or until rice is tender. Stir several times while it's cooking
• Sprinkle parmesan over rice then arrange chicken tenders in skillet over rice. Cover, remove from heat then let stand for 5 minutes.
• Drizzle reserved 3 tablespoons of pan sauce over chicken tenders when serving and garnish with parsley.

LEMON-PARMESAN CHICKEN AND RICE BOWL

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat an oven-safe pot over medium-high heat; stir rice and 2 tablespoons oil together in the hot saucepan to coat the rice with oil. Pour hot water over the rice; bring to a boil and place a cover on the pot.
• Bake rice in preheated oven until the water is absorbed and rice is tender, 12 to 15 minutes.
• Place broccoli into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain and season broccoli with salt and pepper.
• Heat remaining oil in a skillet over medium-high heat; add chicken to hot oil, season with garlic powder and onion powder. Saute chicken until completely browned, 5 to 7 minutes.
• Stir onion into the chicken; continue cooking until onions are soft and translucent, 5 to 7 minutes.
• Spoon rice into the skillet; cook until lightly browned on the bottom, about 3 minutes. Stir broccoli into the rice mixture; sprinkle lemon zest and lemon juice over the mixture and stir. Top with Parmesan cheese.

CHICKEN WITH PARMESAN RICE

Steps:

• Cook chicken in large nonstick skillet on medium heat 3 to 4 min. on each side or until done. Season with pepper.
• Combine remaining ingredients; spoon onto plate.
• Top with chicken.

PARMESAN CHICKEN WITH MUSHROOM WILD RICE

Steps:

• Saute mushrooms in oil in a large skillet until tender. Meanwhile, combine the cheese, mayonnaise and Italian seasoning in small bowl; set aside., Place frozen rice mixture in a greased 13-in. x 9-in. baking dish; sprinkle with salt and pepper. Top with mushrooms and chicken. Spread cheese mixture over chicken., Bake, uncovered, at 325° for 45-50 minutes or until a thermometer reads 170°.

PARMESAN CHICKEN AND RICE

Steps:

• Heat oil in a large nonstick skillet over medium-high heat.
• Add the onion, garlic, thyme, and mushrooms:saute 5 minutes or until onion is tender.
• Add chicken; saute 4 minutes or until the chicken is lightly browned.
• Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates.
• Stir in rice and broth. Bring to a boil: cover, reduce heat and simmer 5 minutes or until liquid is absorbed.
• Stir in cheese and parsley.
• Eat.

20 MINUTE PARMESAN CHICKEN AND RICE DINNER

Steps:

• A favorite with cheese lovers, this 20 Minute Parmesan Chicken and Rice Dinner is comforting, quick-cooking and will bring a smile to everyone at your table. Step 1
• Heat oil in a large, nonstick skillet over medium-high heat. Add chicken and cover. Cook for 4 minutes on each side, or until cooked through. Step 2
• Remove chicken from skillet. Add water or milk and soup to skillet and stir to combine. Bring to a boil. Step 3
• Add rice, peas and cheese to skillet and mix well. Top with chicken and cover. Step 4
• Cook on low heat for 5 minutes. Season with black pepper, if using. Recipe Tips If you don't have a nonstick skillet, increase oil to 2 tablespoons to help prevent the chicken from sticking to the pan. If you want to add more flavor to this dish, try adding 1/2 teaspoon of dried and crushed oregano leaves to the soup when adding it to the skillet. If peas aren't your thing, sliced mushrooms, red peppers or asparagus make a great substitution here.

PARMESAN CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 450°.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 2 minutes. Add garlic; sauté 30 seconds. Remove rice from bags; add to pan. Sauté 30 seconds. Stir in wine; cook 30 seconds or until liquid almost evaporates. Spoon rice mixture in an even layer into a 13 x 9-inch baking dish coated with cooking spray.
• Arrange chicken thighs in a single layer over rice mixture; sprinkle evenly with thyme and salt. Combine broth and cream, stirring well; pour over chicken and rice mixture.
• Bake at 450° for 15 minutes. Sprinkle with cheese. Bake an additional 5 minutes or until chicken and rice done.