Skip to main content

Parmesan Chicken and Lemon Rice

Winters are long, seemingly never ending in New Hampshire.  One of the best ways I know to combat the blahs that accompany sometimes terrible weather is to make dishes filled with sunny, cheerful citrus.  I'll whip up a batch of my Gram's Lemon Cupcakes, or make some Orange Ricotta Pancakes.

Since I've been on a big rice kick, I went searching for a recipe that utilized citrus.  I found this lemon rice, and I was happy to look the chicken recipe over and see that it was also one my family would love.  I like thin cutlets rather than pounding out regular ones. For the onion, I had Bermudas on hand, and I did not add the cheese to the rice.


Not only was this great that day, but it reheated well also.  I can't wait to make it again using fresh spring peas rather than frozen.  If you're not a fan of English peas, you could also use sugar snaps or even asparagus tips.   Thanks so much to Colleen D for sharing her recipe!

Be sure to go and check out the other awesome recipes being shared using citrus today using the links down below, and thanks to Christie for hosting. We love sharing Recipes From Our Dinner Table. Join our group and share your recipes, too! While you're at it, join our Pinterest board, too.



Parmesan Chicken and Lemon Rice

Author:

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 milk
  • 3/4 cup panko (Japanese) 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

instructions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Source: https://www.tasteofhome.com/recipes/parmesan-chicken-with-lemon-rice/
Created using The Recipes Generator

Seasonal Citrus Recipes




Comments

  1. Such bright flavors in the rice. I love the addition of peas and onion for more taste and texture. Putting this on the menu soon!

    ReplyDelete
  2. This is a delicious meal! I love all things chicken and am always looking for new recipes.

    ReplyDelete
  3. That rice sounds amazing with the chicken. What a wonderful dinner!

    ReplyDelete
  4. The chicken looks so nice and crispy! I really love lemon and chicken together and can't wait to give your recipe a try.

    ReplyDelete
  5. That looks absolutely delicious. I love the combination of chicken and lemon. Thanks for sharing!

    ReplyDelete
  6. I love a good, crispy chicken - and I'm on board for anything with lemon, so this sounds like an amazing meal!

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Olive Garden Fried Lasagna

On a recent trip to Olive Garden, I tried the Lasagna Fritta.   Fried pasta and cheeses, with two fantastic sauces.    Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind.   I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size.    It's a little fidgety, but once you get an assembly line process going, it's pretty smooth.   I used pre-shredded/grated cheeses, you are more than welcome to shred your own.   I also used store bought marinara and alfredo, but it would be over-the-top fantastic with from-scratch sauces. This was a huge hit here.   While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce.  Since there are only 3 of us, I froze the remaining fried bundles in single serve portions.   They can be heated from frozen, or defrosted in the fridge overnight.    Enjoy! Print Wi

Southern Fried Chicken Strips

  Sometimes I defrost something with a specific meal in mind, and then the weather completely makes me crave something else.   We had a nice sunny warm stretch of weather here in New Hampshire over the weekend.   It was easy to ignore my menu plan of a heavy, creamy chicken and pasta dish for some crispy, golden brown fried chicken. I chose this recipe , and made very minor changes- first, I used Penzey's Roasted Garlic instead of regular garlic powder.   Second, I held the salt out of the flour mixture, I prefer to salt fried foods as they come out of the oil instead.   I also omitted the parmesan cheese, it didn't need it. I don't fry often, so I'm always glad when the recipe turns out to be worth it.  Using tenderloins made for a quick fry, and the crunchy outside stayed put when you cut them with a fork.    There was just the right amount of seasoning for the guys, though I admit I'd have like to have swapped out the paprika for some cayenne pepper.   I l

Chocolate Chip Cookie Cake

I've been making this recipe for over 5 years now.  My guys saw an advertisement from a pizza chain for a Mega Chocolate Chip Cookie and they asked if I could make one. Since I didn't have an ovenproof skillet or pizza pan at the time, I searched the web for one I could do in a cake pan.    I found this recipe on That's So Yummy and it was perfect since I only had 1 egg. This is a great fix for a chocolate chip cookie craving without making a huge batch, scooping dough and then babysitting cookie sheets! Most often I make it with semisweet chocolate chips, but sometimes I switch it up and and use some of the speciality ones that I can't seem to resist buying, like Sea Salt Caramel. Though the directions say to cool it completely, we like ours warm, topped with a scoop of ice cream, sometimes a drizzle of hot fudge sauce.   Yield: 8 Author: Jolene's Recipe Journal Print Recipe With Image Without Image Chocolate Chip Cookie Cake ingredients