Description
Lemon Garlic Parmesan Chicken & Rice is a bright, buttery, flavor-packed dinner made with juicy seasoned chicken, garlicky parmesan butter sauce, fluffy rice, fresh spinach, cherry tomatoes, feta, and a squeeze of lemon. It’s an easy weeknight meal that feels comforting, fresh, and family-approved.
Ingredients
Scale
Chicken
- 2 lbs chicken tenders, thighs, or breasts
- 2–3 tbsp olive oil
Chicken Seasoning
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Rice & Veggies
- 2 cups jasmine or basmati rice
- 4 cups chicken stock (or water)
- 5 cups fresh baby spinach
- 10–12 oz cherry tomatoes, halved
- 3 tbsp butter
- 1 tbsp minced garlic
- Salt and pepper, to taste
- 1/2 cup feta crumbles
- 3 green onions, sliced
- 2 lemons, halved (for serving)
Garlic Parmesan Butter Sauce
- 1 stick butter
- 8–10 cloves garlic, minced
- 1/2 cup grated parmesan
- 1 tbsp hot sauce (optional)
- 2 tsp red pepper flakes
- 1/3 cup fresh parsley, minced
Instructions
- Season the Chicken
Drizzle olive oil over chicken. Mix paprika, garlic powder, onion powder, salt, and pepper. Coat chicken evenly. - Make the Garlic Parmesan Butter Sauce
In a microwave-safe bowl, heat butter and garlic until partially melted. Stir in parmesan, hot sauce, red pepper flakes, and parsley. Mix into a soft paste.
Reserve 1/3 of the sauce for basting. - Cook the Chicken (Air Fryer Method)
Air fry at 400°F for 5 minutes. Flip, baste with reserved sauce, and continue cooking for 12–14 minutes total, basting every 4–5 minutes until internal temperature reaches 165°F. - Cook the Rice
Bring chicken stock to a boil. Add rice, cover, and simmer according to package instructions. Fluff with a fork when done. - Sauté the Vegetables
In a skillet over medium-low heat, melt 3 tbsp butter. Add garlic and cherry tomatoes. Cook until softened. Add spinach in batches and sauté until wilted. Season with salt and pepper. - Combine the Rice
Stir 4–5 tablespoons of remaining garlic parmesan butter sauce into the cooked rice. - Assemble
Plate rice first. Top with feta, sautéed vegetables, and sliced chicken. Garnish with green onions and fresh lemon juice.
Notes
- Chicken thighs stay extra juicy and flavorful.
- If sauce separates, stir in 1–2 tablespoons softened butter to bring it back together.
- No air fryer? Pan-sear 4–6 minutes per side or bake at 400°F for 18–22 minutes.
- For a lower-carb option, use cauliflower rice.
- Store leftovers in an airtight container for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Air Fryer / Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 620 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 34 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 155 mg