Seared Chicken over Creamy Lemon-Parmesan Rice #recipe #chickenrecipe

I came up with this recipe a few months ago and it has been on the menu rotation for the last few weeks. It’s basically a seared chicken over creamy lemon parmesan rice. It tastes like something straight out of gourmet menu. It’s so good and so easy to make. Let me show you how to make it. Start by seasoning both sides of your chicken to your preference. I season the chicken thighs with garlic powder, onion powder, black pepper, paprika, creole seasoning, parsley flakes, and pepper flakes. In a pan, heat some olive oil in a knob of butter. Sear the chicken for about 4 minutes on each side. And once they have a nice sear to them, add some chicken broth. I’d say about a4 of a cup and cover it for about 5 minutes or until the chicken reaches an internal temperature of 165° F. While that cooks, finally dice some onions and mince three to four garlic cloves. Once the chicken is fully cooked, remove it from the pan and drizzle some of the juices over it so that it can remain nice and juicy. To the same pan, add about a tablespoon of butter. Make sure to scrape up all the little brown bits. This is going to give our rice so much flavor. Once it fully melts, add in the garlic and onion. and saute it for about 30 seconds. And then add in the zest and juice of half a lemon. Add two cups of rice and mix until everything is combined. And then add in four cups of chicken broth and season with chicken bouan. Add salt if needed. Cover the rice and let it cook for about 20 minutes on medium low heat. And honestly, it is so good if you just eat it like this. I was wanting something creamy, so once the rice was cooked, I added in the heavy cream and parmesan. Gave it a gentle mix. I laid the chicken over a bed of rice. Topped it off with some fresh parsley and fresh peppers. It was so good. Don’t forget to like, follow, and share for more recipes.