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Lemon-Parmesan Chicken and Rice Bowl

Rated as 4.43 out of 5 Stars

"A quick and delicious meal that is healthy and the family will love it. Cheesy, lemony, crunchy!"
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40 m servings 510
Original recipe yields 5 servings


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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Heat an oven-safe pot over medium-high heat; stir rice and 2 tablespoons oil together in the hot saucepan to coat the rice with oil. Pour hot water over the rice; bring to a boil and place a cover on the pot.
  3. Bake rice in preheated oven until the water is absorbed and rice is tender, 12 to 15 minutes.
  4. Place broccoli into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain and season broccoli with salt and pepper.
  5. Heat remaining oil in a skillet over medium-high heat; add chicken to hot oil, season with garlic powder and onion powder. Saute chicken until completely browned, 5 to 7 minutes.
  6. Stir onion into the chicken; continue cooking until onions are soft and translucent, 5 to 7 minutes.
  7. Spoon rice into the skillet; cook until lightly browned on the bottom, about 3 minutes. Stir broccoli into the rice mixture; sprinkle lemon zest and lemon juice over the mixture and stir. Top with Parmesan cheese.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 510 calories; 20 38.1 42.7 101 215 Full nutrition

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Read all reviews 28
  1. 35 Ratings

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Most helpful positive review

Very nice dish. I don't have a stove to oven covered pot so I cooked my rice on the stovetop.. used some basmati. This is a nice base recipe that can be customized by using different veggies an...

Most helpful critical review

My family didn't like it at all. It was bland and the chicken dried out. I think a seasoned rice might kick it up a notch.

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Most positive
Least positive

Very nice dish. I don't have a stove to oven covered pot so I cooked my rice on the stovetop.. used some basmati. This is a nice base recipe that can be customized by using different veggies an...

Skip the oven cooked rice part and just do it on the stove top or in a rice cooker. I opted to use fresh broccoli because it was in season and I happened to have boatloads of it, but I did not ...

Simple, easy and delicious! I made the rice in the traditional way. Served the dish with a lettuce, tomatoes and avocado salad with olive oil and white wine vinegar. It matched great.

Made this tonight for my family and it got 4 thumbs up. My usual pot for rice did not have a lid that was oven safe for this high so I just cooked it completely on the stovetop (simmer on mediu...

It was good! I feel like there were a lot of unnecessary steps, though. I felt I could just put thawed broccoli in with the chicken to cook instead of doing the whole steaming thing. I'd also ha...

Fast enough for a work night, filling and tasty. I made the rice in a pot on the stove and while it was cooking. prepped the ingredients and began cooking according to the recipe instructions. ...

My family loved it! I cooked the onion separately to get the flavor our andadded sweet baby peppers & strips of ginger! It was sooo good! I didn't mix the rice with the dish because it's kind of...

This is good. I would add salt and pepper for more seasoning next time. While the chicken was cooking I made the rice in a cooker and used microwaveable bag of broccoli. Easy and quick. Thanks!

I always add salt and pepper no matter what a recipe says. I also usually add garlic powder, onion powder, Italian seasoning and the like. I timed everything perfectly but the broccoli turned to...