Parmesan Lemon Chicken and Rice
Parmesan lemon chicken and rice is a light and creamy skillet dinner with a bright citrusy finish and plenty of cozy comfort.
Servings: 4 servings
Ingredients
- 1 lb boneless skinless chicken thighs
- ¾ cup Parmesan cheese divided
- 2 tsp Onion powder
- 2 tsp Garlic powder
- 3 tsp Salt
- 2 tsp Pepper
- ¾ cup uncooked white rice
- 10.5 oz can cream of chicken soup
- 2 tbsp minced garlic
- 1 cup chicken broth
- 2 lemons
Instructions
- Preheat oven to 375 degrees F.
- Season both sides of the chicken thighs with 2 tablespoons of Parmesan cheese, a dash of onion powder, garlic powder, salt, and pepper. Set to the side.
- To a large bowl add in your rice, cream of chicken soup, minced garlic, broth, remaining Parmesan cheese, juice from one lemon, and 1 teaspoon of salt and pepper stir well.
- Spray a 9x13 baking dish with nonstick spray, add the rice mixture in, place the chicken thighs on top, then place one sliced lemon over the top of everything. Cover with foil and bake for 45 minutes. Remove the foil and bake it for an additional 15 minutes.
Nutrition
Calories: 438kcal | Carbohydrates: 43g | Protein: 34g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 128mg | Sodium: 2891mg | Potassium: 514mg | Fiber: 3g | Sugar: 2g | Vitamin A: 328IU | Vitamin C: 30mg | Calcium: 287mg | Iron: 3mg
