Name: Parmesan Chicken with Lemon Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian-Inspired
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 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

Why You’ll Love This Recipe

The chicken is coated in a Parmesan and panko crust that’s perfectly crispy while staying juicy inside. Paired with lemon-infused rice, sweet peas, and a hint of oregano, this dish balances savory and tangy flavors beautifully. It’s easy to make, comes together in under an hour, and is a family-friendly favorite that feels both hearty and fresh.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 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

Directions

Preheat the oven to 400°F (200°C).
In a medium saucepan, bring chicken broth, lemon juice, and rice to a boil. Reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender. Stir in peas and lemon zest, then fluff with a fork. Set aside.
In a shallow bowl, whisk together the egg and milk.
In another shallow bowl, combine panko, 1/2 cup Parmesan, oregano, and a pinch of pepper.
Dip each chicken breast in the egg mixture, then coat evenly with the panko mixture.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 2–3 minutes per side until golden brown.
Transfer skillet to the oven and bake for 15–20 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
Serve chicken over lemon rice and sprinkle with remaining Parmesan cheese.

Servings and Timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

Swap peas for broccoli, asparagus, or green beans.
Use chicken tenders for a quicker cooking time.
Add garlic powder or paprika to the panko mixture for extra flavor.
Substitute Parmesan with Pecorino Romano for a sharper taste.
Make it gluten-free by using gluten-free panko crumbs.

Storage/Reheating

Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

FAQs

Can I use a different type of rice?

Yes, jasmine or basmati rice works, but cooking time may vary.

Can I bake the chicken without searing first?

Yes, but searing adds extra crispiness and flavor.

Is this recipe kid-friendly?

Absolutely! Mild flavors and crispy chicken make it appealing to children.

Can I make it dairy-free?

You can omit the Parmesan or substitute with a dairy-free cheese alternative.

Can I prepare this ahead of time?

Yes, you can assemble the chicken and rice, then bake fresh when ready to serve.

Conclusion

Parmesan Chicken with Lemon Rice is a satisfying, flavorful dish that’s easy to make and full of bright, fresh flavors. Crispy, golden chicken paired with zesty lemon rice and tender peas makes for a wholesome, weeknight-friendly meal that the whole family will love.