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 large bowl, add 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 large bowl, add 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 large bowl, add 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 that marinate for at least 30-45 minutes.
  8. 8Toss in your chicken breasts and let that marinate for at least 30-45 minutes.
  9. 9Toss in your chicken breasts and let that marinate for at least 30-45 minutes.
  10. 10To prep the pan sauce, combine 180g of fat free evaporated milk, the juice of half a lemon, 80g of fresh Parmigiano Reggiano and blend that till completely smooth.
  11. 11To prep the pan sauce, combine 180g of fat free evaporated milk, the juice of half a lemon, 80g of fresh Parmigiano Reggiano and blend that till completely smooth.
  12. 12To prep the pan sauce, combine 180g of fat free evaporated milk, the juice of half a lemon, 80g of fresh Parmigiano Reggiano and blend that till completely smooth.
  13. 13Prep the rice: add 320g of basmati rice, 30g of butter and 480g of water to a saucepan. Bring the water to a boil, cover, reduce heat to low, and cook for 15 minutes. Remove from heat, keep covered, let sit for 10 more minutes.
  14. 14Prep the rice: add 320g of basmati rice, 30g of butter and 480g of water to a saucepan. Bring the water to a boil, cover, reduce heat to low, and cook for 15 minutes. Remove from heat, keep covered, let sit for 10 more minutes.
  15. 15Prep the rice: add 320g of basmati rice, 30g of butter and 480g of water to a saucepan. Bring the water to a boil, cover, reduce heat to low, and cook for 15 minutes. Remove from heat, keep covered, let sit for 10 more minutes.
  16. 16Put the marinated chicken on a pan over high heat to get a nice sear, flipping every 1-2 minutes until completely cooked through.
  17. 17Put the marinated chicken on a pan over high heat to get a nice sear, flipping every 1-2 minutes until completely cooked through.
  18. 18Put the marinated chicken on a pan over high heat to get a nice sear, flipping every 1-2 minutes until completely cooked through.
  19. 19Place the chicken on the side and deglaze the pan with the juice of half a lemon.
  20. 20Place the chicken on the side and deglaze the pan with the juice of half a lemon.
  21. 21Place the chicken on the side and deglaze the pan with the juice of half a lemon.
  22. 22Pour over the creamy parmesan sauce and mix to pick up all that flavor.
  23. 23Pour over the creamy parmesan sauce and mix to pick up all that flavor.
  24. 24Pour over the creamy parmesan sauce and mix to pick up all that flavor.
  25. 25Let that simmer for 3-4 minutes to let it thicken up.
  26. 26Let that simmer for 3-4 minutes to let it thicken up.
  27. 27Let that simmer for 3-4 minutes to let it thicken up.
  28. 28Put it all together.
  29. 29Put it all together.
  30. 30Put it all 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 tspn garlic powder
  • 1 tspn garlic powder
  • 1 tspn 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 pinch pepper
  • 1 pinch pepper
  • 1 pinch 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

blendermeat pounderlarge bowlsmall bowlmeasuring spoonsmeasuring cupssaucepanfrying panspatulatongslemon juicer