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Parmesan Chicken with Lemon Rice

I like the challenge of inventing recipes with ingredients I have on hand. This easy-peasy meal fits the bill. —Colleen Doucette, Truro, Nova Scotia
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 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


  • 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.
Nutrition Facts
3 ounces cooked chicken with 3/4 cup rice: 500 calories, 14g fat (4g saturated fat), 96mg cholesterol, 623mg sodium, 55g carbohydrate (4g sugars, 3g fiber), 36g protein.

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Average Rating:
  • grandmaabbott
    Jun 26, 2019

    I made this last night and was disappointed. I followed the recipe exactly. It was very bland. The rice was very good for a change. I have leftovers and think I’ll make a gravy for the chicken.

  • Timothy
    Jun 18, 2019

    No comment left

  • JMartinelli13
    May 14, 2019

    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.

  • ryanswife
    Jan 10, 2019

    I was hesitant to make this because my husband doesn't like peas, but I thought I'd try it thinking he could always pick out the peas. To my surprise, he really liked the rice with peas. He thought the chicken was just okay. I liked all of it.

  • bonito15
    Nov 4, 2017

    So easy to prepare and all ingredients on hand - loved it

  • gina.kapfhamer
    Oct 24, 2017

    This recipe makes for a perfect quick dinner. My boyfriend loved the chicken and the pairing with lemon rice made for a nice little "date night" meal. Will definitely make again!

  • dilbert098
    Oct 22, 2017

    Such an easy way to make plain rice taste amazing. The chicken was also delicious. I added some of my cream avocado sauce and it put it over the edge. Definitely a meal I will make for company.

  • sproussa
    Jul 16, 2017

    This is amazing. The rice is something I will make just on its on. So good and simple.