Description
This Chicken with Garlic Parmesan Rice recipe combines tender seared chicken tenders with a rich and flavorful garlic Parmesan rice cooked in chicken broth and white wine. The dish is enhanced with sautéed garlic, butter, and a touch of red pepper flakes for subtle heat, making it a comforting and satisfying one-pan meal perfect for a weeknight dinner.
Ingredients
Scale
Chicken
- 2 tbsp olive oil
- 1 pound chicken tenders
- ½ tsp garlic powder
- 1 tsp salt, divided
- Salt and pepper, to taste
Rice and Sauce
- ½ c. butter (1 stick)
- 2 tbsp minced garlic
- ¼ tsp red pepper flakes
- 1 ½ c. white rice (uncooked)
- ½ c. dry white wine (such as Pinot Grigio)
- 3 c. chicken broth
- ½ c. Parmesan cheese (grated or shredded)
- Fresh parsley, for garnish (optional)
Instructions
- Prepare and Sear the Chicken: In a large skillet, heat the olive oil over medium heat. Season the chicken tenders evenly with garlic powder, ½ teaspoon salt, and freshly ground black pepper. Sear the chicken in the heated skillet until browned on all sides and cooked through, about 3-4 minutes per side depending on thickness. Remove from skillet and set aside.
- Sauté Garlic and Prepare Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic, red pepper flakes, and the remaining ½ teaspoon salt. Sauté until the garlic is fragrant and softened, about 1-2 minutes. Pour in the dry white wine and cook for about 5 minutes, allowing the alcohol to evaporate and the sauce to reduce slightly. Reserve a small portion of this sauce for later use.
- Cook the Rice: Add the uncooked white rice to the skillet, stirring to coat it with the garlic butter sauce. Pour in the chicken broth and increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook, covered, until the rice is tender and has absorbed most of the liquid, approximately 15-20 minutes.
- Combine and Rest: Once the rice is cooked, sprinkle the grated Parmesan cheese over the rice evenly. Arrange the cooked chicken tenders on top of the rice, cover the skillet, and let it stand off the heat for about 5 minutes to allow the flavors to meld and the cheese to melt.
- Serve: Drizzle the reserved garlic wine sauce over the chicken tenders. Garnish with fresh parsley if desired, and serve the dish hot.
Notes
- Use good-quality Parmesan cheese for the best flavor.
- The red pepper flakes add a subtle heat; adjust the amount to your taste or omit if preferred.
- Dry white wine can be substituted with additional chicken broth if desired.
- Make sure to keep the skillet covered while the rice cooks for even steaming and tenderness.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
