Description
A simple and delicious one-pot meal featuring tender chicken, fluffy rice, and a bright lemon sauce. This creamy lemon chicken and rice is perfect for a quick and satisfying weeknight dinner.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup uncooked white rice
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add chicken pieces and cook until browned on all sides, about 5-7 minutes.
- Stir in uncooked rice and cook for 1 minute, stirring constantly.
- Pour in chicken broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes, or until rice is almost cooked and most of the liquid is absorbed.
- Stir in heavy cream, Parmesan cheese, lemon juice, lemon zest, salt, and pepper.
- Cook uncovered, stirring occasionally, until the sauce thickens and the chicken is cooked through, about 5-7 minutes more.
- Garnish with fresh parsley if desired.
Notes
- For a richer flavor, you can use chicken thighs instead of breasts.
- Adjust the amount of lemon juice and zest to your preference.
- If the sauce is too thick, add a little more chicken broth or water.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: American