Begin by seasoning the chicken thighs or tenders with salt and pepper. This will enhance the overall flavor of your dish.
In your large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Next, add the minced garlic and cook for an additional minute until fragrant.
Add the seasoned chicken to the skillet, cooking until it's browned on all sides, about 5-7 minutes. This step locks in the flavor and ensures a moist result.
Once the chicken is browned, stir in the dried long-grain rice. This will allow the rice to absorb all the delicious flavors from the chicken and aromatics.
Zest and juice the two large lemons, adding both the zest and juice to the skillet. Sprinkle in the dried rosemary and the chicken bouillon. Stir everything together.
Pour in 3 cups of water (or more if needed) to cover the rice. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for about 20-25 minutes, or until the rice is cooked and has absorbed the liquid.
Once the rice is done cooking, remove the skillet from heat. Stir in the grated Parmesan cheese and chopped parsley for a fresh finish. Taste and adjust seasoning with additional salt and pepper if necessary.
