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2 C reduced sodium chicken broth

2 T lemon juice

1 C uncooked long grain rice

1/2 C chopped onion

1 Large egg

2 T milk

3/4 C panko bread crumbs

2/3 C grated parmesan cheese divided

1 t dried oregano

4 boneless chicken breast halves

2 T olive oil

1 C frozen peas thawed

1/4 t grated lemon zest

freshly ground black pepper optional

Parmesan Chicken w/Lemon Rice


  1. In a saucepan, bring broth and lemon juice to a boil. Stir in rice and onion; return to a boil. Reduce heat and simmer, covered, until liquid is almost absorbed and rice is tender 15-20 minutes.
  2. Meanwhile, in a shallow bowl, whisk together eggs and milk. In another bowl, toss bread crumbs with 1/3 c cheese and oregano. Pound chicken breast with a meat mallet to 1/4″ thickness. Dip in egg mixture, then in crumb mixture to coat both sides.
  3. In a large skillet, heat olive oil over medium heat. Cook the chicken until golden brown and chicken is no longer pink 2-3 minutes per side.
  4. When rice is cooked, gently stir in the peas; cook covered, until heated through, 1-2 minutes. Stir in the lemon zest and remaining cheese. Cut the chicken into slices; serve with rice. If desired sprinkle with pepper.