Creamy Lemon Parmesan Chicken & Rice

55 mins
Serves 5
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Directions

  1. 1Grab three large chicken breasts and tenderize them.
  2. 2Grab three large chicken breasts and tenderize them.
  3. 3Grab three large chicken breasts and tenderize them.
  4. 4In a bowl, mix the juice of one lemon, one tablespoon of olive oil, one tablespoon of salt, 1/2 tablespoon of pepper, and one teaspoon of garlic powder.
  5. 5In a bowl, mix the juice of one lemon, one tablespoon of olive oil, one tablespoon of salt, 1/2 tablespoon of pepper, and one teaspoon of garlic powder.
  6. 6In a bowl, mix the juice of one lemon, one tablespoon of olive oil, one tablespoon of salt, 1/2 tablespoon of pepper, and one teaspoon of garlic powder.
  7. 7Toss in your chicken breasts and let them marinate for at least 30-45 minutes.
  8. 8Toss in your chicken breasts and let them marinate for at least 30-45 minutes.
  9. 9Toss in your chicken breasts and let them marinate for at least 30-45 minutes.
  10. 10Combine 180g of fat-free evaporated milk, the juice of half a lemon, 80g of fresh Parmigiano Reggiano, and pepper to taste in a blender, and blend until completely smooth.
  11. 11Combine 180g of fat-free evaporated milk, the juice of half a lemon, 80g of fresh Parmigiano Reggiano, and pepper to taste in a blender, and blend until completely smooth.
  12. 12Combine 180g of fat-free evaporated milk, the juice of half a lemon, 80g of fresh Parmigiano Reggiano, and pepper to taste in a blender, and blend until completely smooth.
  13. 13In a pot, combine 320g basmati rice, 30g butter, and 480g water.
  14. 14In a pot, combine 320g basmati rice, 30g butter, and 480g water.
  15. 15In a pot, combine 320g basmati rice, 30g butter, and 480g water.
  16. 16Bring the water to a boil, cover, reduce heat to low, and cook for 15 minutes. Remove from heat, keep covered, and let sit for 10 more minutes.
  17. 17Bring the water to a boil, cover, reduce heat to low, and cook for 15 minutes. Remove from heat, keep covered, and let sit for 10 more minutes.
  18. 18Bring the water to a boil, cover, reduce heat to low, and cook for 15 minutes. Remove from heat, keep covered, and let sit for 10 more minutes.
  19. 19Put the marinated chicken in a pan over high heat to get a nice sear, flipping every one to two minutes until completely cooked through.
  20. 20Put the marinated chicken in a pan over high heat to get a nice sear, flipping every one to two minutes until completely cooked through.
  21. 21Put the marinated chicken in a pan over high heat to get a nice sear, flipping every one to two minutes until completely cooked through.
  22. 22Place the chicken aside, and deglaze the pan with the juice of half a lemon.
  23. 23Place the chicken aside, and deglaze the pan with the juice of half a lemon.
  24. 24Place the chicken aside, and deglaze the pan with the juice of half a lemon.
  25. 25Pour the creamy Parmesan sauce over the pan and mix to pick up all the flavor. Let it simmer for three to four minutes to let it thicken up.
  26. 26Pour the creamy Parmesan sauce over the pan and mix to pick up all the flavor. Let it simmer for three to four minutes to let it thicken up.
  27. 27Pour the creamy Parmesan sauce over the pan and mix to pick up all the flavor. Let it simmer for three to four minutes to let it thicken up.
  28. 28Put the rice and chicken together in the pan and mix.
  29. 29Put the rice and chicken together in the pan and mix.
  30. 30Put the rice and chicken together in the pan and mix.

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 juice
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 1 pepper
  • 1 pepper
  • 1 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

knifecutting boardbowlblendermeasuring cupsmeasuring spoonsfrying panspatulalemon juicerstrainerpot