Creamy Lemon Parmesan Chicken & Rice
Directions
- 1Grab three large chicken breasts and tenderize them.
- 2Grab three large chicken breasts and tenderize them.
- 3Grab three large chicken breasts and tenderize them.
- 4Prepare lemon pepper marinade by adding the juice of one lemon, olive oil, salt, pepper and garlic powder.
- 5Prepare lemon pepper marinade by adding the juice of one lemon, olive oil, salt, pepper and garlic powder.
- 6Prepare lemon pepper marinade by adding the juice of one lemon, olive oil, salt, pepper and garlic powder.
- 7Toss in your chicken breasts and let it marinate for at least 30-45 minutes.
- 8Toss in your chicken breasts and let it marinate for at least 30-45 minutes.
- 9Toss in your chicken breasts and let it marinate for at least 30-45 minutes.
- 10To prep the pan sauce, combine fat free evaporated milk, juice of half a lemon, fresh Parmigiano Reggiano and blend until completely smooth.
- 11To prep the pan sauce, combine fat free evaporated milk, juice of half a lemon, fresh Parmigiano Reggiano and blend until completely smooth.
- 12To prep the pan sauce, combine fat free evaporated milk, juice of half a lemon, fresh Parmigiano Reggiano and blend until completely smooth.
- 13Prep the rice: rinse 320g basmati rice with cold water, add it to a pot with 480g of water and 30g of butter. Bring water to boil, cover, reduce heat to low, cook for 15 minutes. Remove from heat, keep covered, and let sit for 10 more minutes.
- 14Prep the rice: rinse 320g basmati rice with cold water, add it to a pot with 480g of water and 30g of butter. Bring water to boil, cover, reduce heat to low, cook for 15 minutes. Remove from heat, keep covered, and let sit for 10 more minutes.
- 15Prep the rice: rinse 320g basmati rice with cold water, add it to a pot with 480g of water and 30g of butter. Bring water to boil, cover, reduce heat to low, cook for 15 minutes. Remove from heat, keep covered, and let sit for 10 more minutes.
- 16Put the marinated chicken on a pan over high heat to get a nice sear, flipping every 1-2 minutes until completely cooked.
- 17Put the marinated chicken on a pan over high heat to get a nice sear, flipping every 1-2 minutes until completely cooked.
- 18Put the marinated chicken on a pan over high heat to get a nice sear, flipping every 1-2 minutes until completely cooked.
- 19Place the chicken on the side and deglaze the pan with the juice of half a lemon.
- 20Place the chicken on the side and deglaze the pan with the juice of half a lemon.
- 21Place the chicken on the side and deglaze the pan with the juice of half a lemon.
- 22Pour over the creamy parmesan sauce and mix to pick up all that flavor.
- 23Pour over the creamy parmesan sauce and mix to pick up all that flavor.
- 24Pour over the creamy parmesan sauce and mix to pick up all that flavor.
- 25Let that simmer for 3-4 minutes to let it thicken up.
- 26Let that simmer for 3-4 minutes to let it thicken up.
- 27Let that simmer for 3-4 minutes to let it thicken up.
- 28Put everything together.
- 29Put everything together.
- 30Put everything together.
Ingredients
- 24 oz chicken breast
- 24 oz chicken breast
- 24 oz chicken breast
- 1 lemon
- 1 lemon
- 1 lemon
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 1 tablespoon salt
- 1 tablespoon salt
- 1 tablespoon salt
- 0.5 tablespoon pepper
- 0.5 tablespoon pepper
- 0.5 tablespoon pepper
- 1 tsp garlic powder
- 1 tsp garlic powder
- 1 tsp garlic powder
- 180 g fat free evaporated milk
- 180 g fat free evaporated milk
- 180 g fat free evaporated milk
- 80 g Parmigiano reggiano
- 80 g Parmigiano reggiano
- 80 g Parmigiano reggiano
- 0.5 lemon
- 0.5 lemon
- 0.5 lemon
- 0 pepper
- 0 pepper
- 0 pepper
- 320 g basmati rice
- 320 g basmati rice
- 320 g basmati rice
- 30 g butter
- 30 g butter
- 30 g butter
- 480 g water
- 480 g water
- 480 g water
Equipment
meat hammerbowlblendersmall strainersmall saucepanfrying panspatula