Ingredients
- 2 large chicken breasts, sliced into thin cutlets
- 1 cup of grated parmesan cheese
- 1 cup of panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup of uncooked long-grain white rice
- 2 cups chicken broth
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 tablespoon chopped fresh parsley
- Lemon wedges for serving
If you don’t have panko breadcrumbs, regular breadcrumbs will work just fine. For a gluten-free option, you can substitute with crushed gluten-free crackers. Adjust the seasonings to your preference — in my home, we love a little extra garlic!
Instructions
- Preheat your oven to 375°F. This step brings a little nostalgia for me — it reminds me of the bustling pre-dinner rush in my childhood home.
- In a shallow dish, combine the parmesan cheese, panko breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper.
- Coat each chicken cutlet in the breadcrumb mixture, pressing down to ensure it sticks.
- In a large oven-safe skillet, heat the olive oil and butter over medium heat. Once hot, add the chicken cutlets and cook for about 3 minutes on each side until golden brown. Remove and set aside.
- In the same skillet, add the rice and toast for about 2 minutes until slightly translucent. The aroma here often takes me back to my grandmother’s kitchen, where rice was a staple at every meal.
- Pour in the chicken broth, stirring to combine and deglaze the pan. This step captures all those flavorful bits left behind by the chicken.
- Return the chicken cutlets to the skillet, nestling them into the rice. Cover with foil and transfer to the oven.
- Bake for 20-25 minutes, or until the chicken is cooked through and the rice is tender.
- Garnish with fresh parsley and a squeeze of lemon before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International