Best Parmesan Chicken Over Rice Recipes

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.

CREAMY PARMESAN ONE POT CHICKEN AND RICE

Steps:

• Heat the butter in a large skillet over medium high heat. Add the onion and cook for 2-3 minutes, until beginning to soften.
• Add the diced chicken to the pan along with the Italian seasoning, pepper, and salt.
• Cook and stir for 5 minutes until chicken is golden on all sides.
• Add the garlic and cook for one more minute, stirring constantly.
• Add the chicken broth and rice to the pan and stir.
• Bring to a boil, then reduce the heat to medium low.
• Cover with a lid and simmer for 17-20 minutes, until rice is completely tender.
• Stir in the heavy cream and parmesan. Serve immediately topped with parsley if desired.

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.

CREAMY PARMESAN RICE

Steps:

• In a large saucepan, heat 2 cups broth, reserving remainder, over medium heat. Bring to a boil; stir in rice, salt and garlic powder. Reduce heat; simmer, covered, until most of the liquid is absorbed, about 20 minutes., Stir in Parmesan cheese. Add reserved broth, 2 tablespoons at a time, stirring constantly, until liquid is absorbed after each addition. Cook just until creamy and rice is almost tender, 5-10 minutes. Stir in parsley. Serve immediately.

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.

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.